Roast Pork Loin With Rosemary and Garlic

Name: Roast Pork Loin With Rosemary and Garlic
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cloves garlic cloves; ¼ cup fresh rosemary leaves; ½ teaspoon kosher salt; 2 tablespoons olive oil; 4 pound boneless pork loin; to taste black pepper; 2 cups dry white wine

A succulent boneless pork loin stuffed with a fragrant paste of garlic and fresh rosemary, then roasted to perfection with white wine. This elegant main dish is perfect for special occasions.

8 servings

2 hr 30 min

Published October 4, 2025

Be the first to rate this recipe

Ingredients

•8 cloves garlic cloves
•¼ cup fresh rosemary leaves
•½ teaspoon kosher salt
•2 tablespoons olive oil
•4 pound boneless pork loin
•to taste black pepper
•2 cups dry white wine

Cooking Instructions

1.
Preheat oven to 400°. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil.
10 min
2.
Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.
15 min
3.
Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours. Transfer to a carving board; let rest at least 10 minutes.
120 min
4.
Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.
5 min
5.
DO AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.

Cooking Instructions

Preheat oven to 400°. Finely chop garlic and rosemary with 1/2 teaspoon salt on a cutting board. Holding knife at an angle, drag blade over mixture until a coarse paste forms. Transfer paste to a small bowl and mix in oil.

10 min

Place pork, fat side down, on another cutting board with a short end toward you. Holding a sharp knife parallel to board and about 1/2" up side of loin, make an incision along entire length of one side. Continue cutting, lifting meat with your free hand as you go, until loin is open and flat. Spread garlic mixture over inside of loin and season with salt and pepper. Roll pork tightly; using kitchen twine, tie at 1" intervals.

15 min

Season pork with salt and pepper; place, fat side up, in a large shallow baking dish. Add wine; roast pork until an instant-read thermometer inserted into thickest part of loin registers 145°, 1 1/2-2 hours. Transfer to a carving board; let rest at least 10 minutes.

120 min

Spoon fat from surface of pan juices; discard. Slice pork; serve with pan juices.

5 min

DO AHEAD: Pork can be stuffed and tied 1 day ahead. Cover and chill. Bring to room temperature before roasting.