This Rosemary Garlic Pork Loin is a roasted pork loin with olive oil and herbs that will make your house smell amazing and has great flavor!
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Rosemary Garlic Pork Loin
This recipe is really simple to make and I just love the combination of garlic and rosemary! Start by drizzling the pork loin with olive oil and then rub the garlic and spices all over the loin.
If you don’t have or like to cook with wine you can use chicken broth. It just helps to have a liquid to help keep the pork moist.
Pork is best when not over cooked so be sure to use a meat thermometer to make sure the pork is cooked to perfection. You want to cook the pork loin until it reads 145 degrees in the thickest portion of the loin. Let it rest for 10 minutes (you can put foil over the roasting pan during the resting period) before slicing and enjoy with mashed potatoes and green beans or whatever sides your family prefers!
- 1 (2-3) pound boneless pork loin
- ½ cup white wine
- 3 Tablespoons olive oil
- 2 tablespoons of minced garlic
- 1 teaspoon dried rosemary
- 1 teaspoon onion powder
- salt and pepper to taste
- Heat oven to 350 degrees.
- Place the pork loin in a shallow roasting pan.
- Drizzle with olive oil
- Rub the meat with the garlic, rosemary, onion powder, salt and pepper.
- Pour the wine into the bottom of the pan.
- Cook for 1 hour or until the internal temperature (use a meat thermometer) reaches 145 degrees.
- remove the pork loin from the oven and let rest for 10 minutes (put foil over the roasting pan to lock in the moisture) before slicing and serving.
This post is sponsored by Indiana Pork but all thoughts and opinions are my own!