Garlic Rosemary Roasted Pork Loin

This recipe is dedicated to my precious grandfather, Newt Strength.  He loved pork more than anyone I know, except for maybe my father.  He came to visit me once in North Carolina before he passed away and I made him this pork loin.  He loved it.  It’s one of the last things I was able to do for him.  I love and miss you, Newk!

Garlic Rosemary Pork Loin
Garlic Rosemary Pork Loin

Garlic Rosemary Roasted Pork Loin


  • 2 lbs boneless pork loin roast
  • 3 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • salt and pepper
  • 1/4 cup olive oil
  • 1/2 cup white wine


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Crush garlic with rosemary, salt and pepper, making a paste.

  3. Pierce meat with a sharp knife in several places and press the garlic paste into the openings.

  4. Rub the meat with the remaining garlic mixture and olive oil.

  5. Place pork loin into oven for 2 hours, turning and basting with pan liquids.6

  6. After 2 hours remove pork roast to a platter.

  7. Heat the wine in the pan and stir to loosen browned bits of food on the bottom.

  8. Serve with pan juices.

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