Mar 15, 2010
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Roast Pork with Rosemary

A whole pork loin and some rosemary, salt, pepper, and oil are all that's needed for this simple centerpiece dish. We recommend serving whole roasted apples as an accompaniment. This is one of several delicious preparations included in Kathleen Brennan's homage to rosemary, "Honored Herb" (March 2001).
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Roast Pork with Rosemary Credit: Brian Doben
5-6-lb. boneless pork loin
olive oil
salt
freshly ground black pepper
3 tbsp. chopped fresh rosemary leaves
6 rosemary branches

1. Preheat oven to 250°. Rub a 5–6-lb. boneless pork loin with olive oil and season with salt, freshly ground black pepper, and 3 tbsp. chopped fresh rosemary leaves.

2. Lay 6 rosemary branches on top of roast, then tie up roast with kitchen twine.

3. Put roast into a heavy roasting pan and brown on all sides on top of stove over medium-high heat, then roast in oven to an internal temperature of 150°, about 2 hours. Set roast aside for 20 minutes before carving.

SERVES 8-12

Roast Pork with Rosemary

This article was first published in Saveur in Issue #49

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Ratings & Reviews (3)

noAvatar
This is an excellent recipe and very similar to one we have used for years. To help mellow the rosemary flavor overtones and to add a hint of sweet-sour we also rub the roast with 2 teaspoons light brown sugar and drizzel with 1 tablespoon of sweet balsamic vinegar before roasting.

Let me know what you think.
noAvatar
I would brine this in a salt sugar rosemary brine for 24 hours given the ridiculously bland and lean quality of most pork loin readily available..no loin without a brine! and bring it to a temp of 135-140 at 375 for about 45-60 minutes..rosy pink and succulent..but the low and slow roasting temp is interesting if one doesn't have the time to brine..may try it
I have always had a hard time making a roasted BONELESS pork loin that was both flavorful and juicy. this method really helped retain moisture because of the low temperature for roasting. I was nervous about the 2 hours but the loin was cooked and juicy, not the dry meat that couldn't be eaten without tons of water to wash it down. LOL! This low temperature and length of time allowed for the collagen to melt, which happens around 170 degrees, and after resting, was reabsorbed into the meat, allowing the meat to retain moisture. Prior to this method change, I could only get a juicy pork roast using a Boston butt cut or shoulder.

One change I did was taking a pork loin, have the butcher remove the bone, and this allows for the loin to be almost looking like it's cut open or flayed. Then I placed additional rosemary inside and rolled the meat around it, then tied around it. This really helped get the rosemary flavor to penetrate into the pork.

Next time I'm going to try using browned,sauted onions and thinly sliced apples inside the loin. Yum! Pork plays so well with onions and apples.
Roast Pork with Rosemary 4 5 2 3

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