Mar 15, 2010

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).

Photo: 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

This article was first published in Saveur in Issue #49

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Ratings & Reviews (2)

by kentlphilli on 2009-10-29

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.

by bwaks on 2009-10-30

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

Roast Pork with Rosemary 4 5 1 2