Garlic & Rosemary Pork Roast

Garlic & Rosemary Pork Loin Roast

It’s been a long while since I’ve done a roast, and while we were shopping this morning I found this great Pork Loin Roast so I figured I’d make a nice roast for dinner.

So here’s the ingredients you’ll need;

  • Pork Loin (or some other Pork suitable for roasting)
  • 2 Garlic cloves
  • Olive Oil
  • A few sprigs of Rosemary
  • Salt and Pepper

First up you’ll need to score the skin of the Pork Loin Roast. Grab a sharp knife, and make cuts across the skin in two directions to make a diamond type pattern.

Garlic & Rosemary Pork Loin Roast Garlic & Rosemary Pork Loin Roast<

Next up crush the garlic and mix it up with the olive oil, rub liberally on the skin of the Pork Loin Roast (don’t worry, you can trim the skin / fat off later if you want). Get your fry pan out and splash a little Olive Oil in it, and crank the heat up high.

Once the pan is quite hot put the Pork Loin Roast in skin side down (stand back because it’ll sizzle). You’re only looking to seal the meat here so you won’t need to keep it in too long. Turn the meat up onto it’s side, onto the back, etc. till everything is sealed.

Garlic & Rosemary Pork Loin Roast

Time to get the Pork Loin Roast into the oven!

Heat wise you’re going to need around 75º C (165º f), and it’ll take about 45 minutes depending on the size of your Pork Loin Roast. The simplest way to tell it’s done is to get yourself a meat thermometer, just like this Lifestyle Food Channel one that I’ve got, and test the Pork Loin Roast after about 35 minutes. You’re aiming to hit 160º in the middle of the Pork Loin Roast.

Garlic & Rosemary Pork Loin Roast

Carve it up, serve with a load of roasted vegetables, and eat eat eat!

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My name is Mathew Packer, I live on the east coast of Australia in Newcastle with my wife Cath, my son Travis, and our dog Cherry Bomb.