Imagine cutting into a perfectly roasted pork loin so tender it practically melts in your mouth, infused with the aromatic essence of garlic and rosemary. This isn't just another ordinary dinner recipe - this is a culinary experience that will transform your home cooking and have your family begging for seconds. Whether you're planning a Sunday family meal or an impressive dinner party centerpiece, this Pork Loin Roast with Garlic Sauce promises restaurant-quality results right from your own kitchen.
Prep Time: 10 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 3 lb pork loin
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tbsp rosemary, chopped
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Remove the pork loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix minced garlic, chopped rosemary, olive oil, salt, and pepper to create a marinade.
- Pat the pork loin dry with paper towels to remove excess moisture.
- Rub the entire pork loin with the garlic-herb marinade, ensuring even coverage on all sides.
- Place the pork loin in a roasting pan with a rack, fat side up, to allow air circulation and even cooking.
- Pour chicken broth into the bottom of the roasting pan to keep the meat moist during roasting.
- Insert a meat thermometer into the thickest part of the pork loin, making sure it doesn't touch bone or fat.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C).
- Remove the pork from the oven and tent with aluminum foil, letting it rest for 10-15 minutes to allow juices to redistribute.
- After resting, slice the pork loin against the grain into 1/2-inch thick slices.
- Optional: Create a quick pan sauce by deglazing the roasting pan with additional chicken broth and reducing it for a flavorful accompaniment.
- Serve hot, garnished with fresh rosemary sprigs if desired.
Tips
- Temperature is Key: Always let your pork loin rest at room temperature before cooking to ensure even heat distribution.
- Pat Dry for Perfect Searing: Remove excess moisture from the meat to help the marinade adhere and create a beautiful golden crust.
- Invest in a Meat Thermometer: This is crucial for achieving the perfect doneness without overcooking.
- Don't Skip the Resting Period: Letting the meat rest allows juices to redistribute, ensuring maximum tenderness and flavor.
- Use Fresh Herbs: If possible, use fresh rosemary instead of dried for a more vibrant flavor profile.
- Low and Slow: Roast at a consistent temperature to prevent drying out the meat.
- Optional Flavor Boost: Consider brining the pork loin for 4-6 hours before cooking for extra moisture and flavor.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 1g
Protein: 38g
Fat: 19g
Saturated Fat: 6g
Cholesterol: 105mg
