Rosemary Pork Roast

Prep Time
Cook Time
1h 15m
Ready In

"From Food & Wine 1992. It was part of a Christmas menu buffet style. After taking the roast from the pan, my friend Judy used to add 1 can of beef broth to it mixing it well with the pan juices and reducing it just a little. Then serve the pork thinly sliced over a split flaky biscuits and drip with the juice. Fantastic!!!"

Original is 12 servings


  • Serving Size: 1 (152.7 g)
  • Calories 343.4
  • Total Fat - 20.3 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 152.7 mg
  • Sodium - 465.1 mg
  • Total Carbohydrate - 0.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0 g
  • Protein - 37.1 g
  • Calcium - 23.1 mg
  • Iron - 1.2 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.8 mg

Step by Step Method

Step 1

Preheat the oven to 350°F Place the pork loins side by side, fat side up in a large heavy roasting pan. Insert an ovenproof meat thermometer in the center of one of the roast. Roast the pork for 30 minutes.

Step 2

Meanwhile in a bowl, crush the rosemary with the olive oil, pepper, vinegar and salt. Spoon the seasoning over the pork. Return the meat to the oven and roast for 30 minutes longer, until the internal temperature is 160 to 165.

Step 3

Remove from the oven, cover loosely with foil and let rest for at least 10 minutes. Thinly slice the meat and arrange on platters. Pour any juices over the meat. Garnish with rosemary springs. Serve warm or at room temperature.


No special items needed.

1 Reviews


This was fantastic!!!! I ground the dried rosemary in my spice grinder and mixed it with the olive oil, pepper, balsamic vinegar and salt instead of crushing it because DH cannot stand the dried rosemary bits. I added 1 cup of beef broth as described in recipe intro and thinly sliced it and served with potato buns. YUM. This will be enjoyed again and again.


review by:
(4 Sep 2016)

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