Roasted Pork Loin

Succulent pork loin with fragrant garlic, rosemary, and wine.

Basic Details:

Prep time:

20 mins

Cook Time:

1 hr 30 mins

Total Time:

1 hr 50 mins

Servings:

8

Yield:

1 pork loin

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Ingredients

  • 3 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • salt and pepper to taste
  • 2 pounds boneless pork loin roast
  • ¼ cup olive oil
  • ½ cup white wine

    Directions

    1. Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C).

      Overhead of pork tenderloin ingredients in various bowls and surfaces.

    2. Crush garlic with rosemary, salt, and pepper in a mortar and pestle to make a paste.

      Overhead of a garlic and rosemary mixture on a cutting board.

    3. Pierce meat with a sharp knife in several places and press garlic paste into the openings. Rub pork loin with the remaining garlic mixture and olive oil. Set into an oven-safe pan.

      Overhead of a raw pork tenderloin covered in a rub resting on a cutting board.

    4. Place pork loin into the preheated oven, turning and basting with pan liquids every 30 minutes. Cook until the pork is no longer pink in the center, 90 minutes to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter and keep warm.

    5. Place pan onto the stove over medium-high heat and pour wine into it. Heat wine and stir to loosen browned bits from the bottom of the pan. Simmer for 3 to 5 minutes.

      Overhead of wine and pork tenderloin juices cooking in a skillet.

    6. Slice pork loin and serve with pan juices.

      a high angle view of a roasted pork loin on a cutting board partially sliced

Nutrition Facts (per serving)

Calories

300

Fat

21g

Carbs

1g

Protein

23g