Garlic and Herb Pork Roast (Print-Friendly Version)
Juicy pork loin with garlic, rosemary and potatoes. Simple, flavorful, and perfect for dinners or special occasions.
# What You Need:
→ Main
01 -
1 trussed pork loin (2.3–2.7 kg)
02 -
8–10 small red or white potatoes, skin on, washed
→ Marinade
03 -
240 ml dry white wine
04 -
3 rosemary sprigs
05 -
5 garlic cloves
06 -
60 ml extra virgin olive oil
07 -
Pinch of red pepper flakes
08 -
Salt, to taste
09 -
Black pepper, to taste
→ To Prepare Pan
10 -
Olive oil spray or pan spray, as needed
# How to Make It:
01 -
Combine white wine, olive oil, garlic cloves, rosemary, red pepper flakes, salt, and black pepper in a blender or food processor. Blend until smooth and well incorporated. Taste and adjust seasoning as needed.
02 -
Quarter the potatoes. Coat a roasting pan with olive oil spray. Arrange the potato quarters cut-side down, positioned around the edges of the pan. Place the trussed pork loin in the center and season the surface with salt and black pepper.
03 -
Pour the prepared marinade evenly over the pork loin and potatoes, ensuring the pork is thoroughly coated. Allow to marinate for a minimum of 30 minutes at room temperature, or refrigerate overnight for deeper flavor.
04 -
Preheat the oven to 200°C. Roast the pork and potatoes for 30–40 minutes or until the internal temperature of the pork reaches 63°C.
05 -
Transfer the pork loin to a cutting board and allow it to rest for 10–15 minutes. Slice and serve with the roasted potatoes.
# Important Notes:
01 -
If your pork is not already trussed, ask your butcher to truss it to help maintain even cooking.
02 -
Resting the meat allows juices to redistribute, ensuring a moist, tender result.