Garlic and Rosemary Infused Roast Pork
- 3 cloves garlic, minced
- 1 tablespoon dried rosemary
- salt and freshly ground black pepper to taste
- 1 large boneless pork loin roast
- 4 tablespoons olive oil
- 100ml (4 fl oz) white wine
Prep:20min › Cook:2hr › Ready in:2hr20min
- Preheat oven to 180 C / Gas mark 4.
- Crush garlic with rosemary, salt and pepper to make a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
- Place roast into preheated oven for 2 hours, turning and basting with pan liquids. After 2 hours remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits on the bottom. Serve with pan juices.
Something else. I've made this recipe twice so far, and I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Although, I used a meat thermometer, because my loin was perfect in 1 1/2 hrs. The second time I made this, I pureed 4 cloves of garlic, 1/2 of the rosemary and enough olive oil to bind it together. I rubbed my pork loin w/ the paste, then put in a plastic bag in the fridge for a few hours to marinate. YUM! I threw in some veggies with my loin (carrots, onions and celery) and poured about 4 tbsp of wine in the bottom of the tin. Roasted for about 1.5 hours covered, and everything was perfect! I scooped out the veggies, and then used 250ml of chicken stock and some cornflour to make a gravy out of the pan juices. I served with buttered herbed rice and the roasted vegetables. BIG hit! 5 stars! Thanks! - 15 Sep 2008
Took shortcuts. I've made this twice and I have to tell you the second time I cheated. I browned the roast then put it in the slow cooker and dumped the minced garlic, you know the stuff in a jar, and the rosemary on top of the roast and then cut holes in it. i pushed the stuff inside and left some on top too. Then I drizled a little olive oil on tbe top added salt, pepper. Added the wine and cooked it for 8 hrs. It came out just as good if not better then the first time. This is the absolute best pork roast. I'm not even sure if I used a loin! - 15 Sep 2008
I cooked this for Sunday lunch yesterday, following the recipe exactly but used fresh rosemary. Absolutely delicious! My Husband said it was one of the best roasts ever! Definitely be doing this again. - 29 Oct 2012