Italian Roast Pork with Rosemary

Here's a roast for all seasons! Capture authentic Italian taste with a blend of rosemary and garlic for pork with unforgettable flavor. Garnish with extra rosemary sprigs for a pretty presentation.


8 servings


1 pork loin roast, 2 1/2 to 3 pounds
2 tablespoons chopped fresh rosemary leaves
4 garlic cloves
1 teaspoon salt
1 teaspoon pepper
2 tablespoons butter or margarine
1 small onion, chopped (1/4 cup)
1/4 cup olive or vegetable oil


Preheat oven to 350°F (177°C). Trim fat from pork. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork, using sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle salt and pepper over pork.

Melt butter in shallow roasting pan in oven. Sprinkle onion over butter. Place pork in pan; drizzle with oil. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat.

Roast uncovered 50 to 60 minutes or until thermometer reads 155°F (68°C). Cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

Nutritional Information

1 Serving: Calories 260 (Calories from Fat 160); Total Fat 18 g (Saturated Fat 5 g); Cholesterol 70 mg; Sodium 350 mg; Total Carbohydrate 1 g (Dietary Fiber 0 g); Protein 23 g

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