Roasted Pork Loin with Rosemary and Garlic Recipe

Andrea Castrovillari | Cooking with Mamma C

You’ll love this Roasted Pork Loin with Rosemary and Garlic! A simple but fabulous entrée that’s low-carb and company worthy!

I’ll say it upfront: You need to add this roasted pork loin to your dinner rotation. Trust me.

I’ve been making and perfecting this recipe for a month. I’m talking five times. And, my family has enjoyed every version along the way.

It’s the kind of meal Sundays are made for, although a weeknight isn’t out of the question. (This is a fairly straightforward roast that needs just over an hour in the oven.)

Roasted Pork Loin with Rosemary and Garlic Photo

Here’s the lowdown. You’ll take a pork loin, and if you’re like me, you’ll leave on the little bit of fat for flavor. Then, you’ll cut slits along the surface and stuff them with Italian gold, otherwise known as chopped rosemary and garlic.

Roasted Pork Loin with Rosemary and Garlic Image

Then, you’ll place your pork roast on a thin layer of melted butter, season the meat and pour olive oil all over the top. Are you drooling yet?

Wait, it gets better. After the pork roasts for half an hour, you’ll add chopped onions to the bottom of the pan, creating a satisfying sizzle.

Then, you’ll finish roasting that luscious pork, just until it reaches 160°F. (There’s no need to overcook pork like in the old days, according to current USDA guidelines. A pale pink center is absolutely fine.)

The pork roast emerges in a savory pool of butter and oil, dotted with caramelized onion bits, some of which have blackened (but not burned). You’ll let the roast rest for ten minutes to retain its juices. The aroma that fills your home will make you swoon.

Roasted Pork Loin with Rosemary and Garlic Picture

And then.

Then, you’ll slice through that garlic and rosemary-crusted surface. You’ll place your pork on your plate and spoon on that mouthwatering amber liquid from the bottom of the pan. It. Is. Everything.

Some fresh Italian bread for dipping is mandatory, I’d say. If it needs to be gluten-free, so be it. But, you won’t want to waste that olive oil-butter-pan juice with caramelized onions. Even if you must drink it with a spoon. (Who, me?)

Roasted Pork Loin with Rosemary and Garlic Pic

And, if you really want to take this meal over the top, serve it with these crispy, buttery Seasonello Roasted Potatoes, plus some spinach sautéed with olive oil and garlic. To. Die. For.

(Drops the mic)


File 1 Roasted Pork Loin with Rosemary and Garlic

P.S. If you’d like to check out some of my other Italian recipes, how about these Homemade Manicotti? Serve them with The Best Italian Green Salad with Homemade Dressing, for a complete meal.

Buon appetito!

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Roasted Pork Loin with Rosemary and Garlic Recipe

    8 Servings


  • 4 cloves Garlic, peeled
  • 1 1/2 teaspoons Dried Rosemary, or use 2-3 tablespoons fresh
  • 2 tablespoons Salted Butter
  • 3 pounds Pork Loin
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 cup Olive Oil
  • 1/2 medium Onion, peeled


  1. Heat your oven to 350°F. Peel your garlic and finely chop it together with your rosemary. Set the mixture aside in a tiny bowl.
  2. When your oven is ready, place your butter in a 9x13 pan or roaster and set the pan on the center oven rack for about 4 minutes, to melt the butter.
  3. While the butter is melting, place your roast horizontally in front of you and use a sharp, serrated knife to cut vertical slits in the pork. Make the slits about four inches long, two inches deep and space them at least an inch apart. (See photo in post.)
  4. Stuff your rosemary-garlic mixture into the slits you made in the roast. Wash your hands well.
  5. When the butter is melted, take your pan out of the oven and place the pork in it. Season the roast with your salt and pepper. Pour the olive oil over the top.
  6. Bake the pork initially for 30 minutes, uncovered. During that time, chop up your onion. After the pork has cooked for 30 minutes, add your chopped onion to the bottom of the pan.
  7. Roast the pork for another 30-35 minutes, until the internal temperature reaches 160 degrees F.
  8. Let the pork rest for 10 minutes before slicing it.


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Related Recipes:
Italian Recipes, Dinner Recipes, Roasted Recipes, Pork Recipes, Easy Recipes, Easy Dinner Recipes, Gluten Free Recipes, Low Carb Recipes, Main Recipes, Sunday Supper Recipes
Recipe Yields:
8 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Andrea Castrovillari
Recipe Yields: 8 servings
Prep Time: 10 minutes
Cook Time: 65 minutes
Total Time: 75 minutes

Nutrition Facts

Servings Per Recipe 8

Amount Per Serving
Calories from Fat 148
Calories 322

% Daily Value*
Total Fat 19g
  Saturated Fat 6g
Sodium 177mg
Total Carbohydrate 1g
  Dietary Fiber 0g
  Sugars 0g
Protein 35g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Andrea Castrovillari

About Andrea

Andrea, the content creator behind Cooking with Mamma C, can’t imagine life without homemade Italian meals. Neither can we! That's why she's our Italian fanatic!

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