Rosemary Garlic Oven Roasted Pork Loin

overhead shot of pork tenderloin with five slices laying in front on round platter with orange slices, rosemary sprigs, eucalyptus leaves, and cranberries around.

Rosemary Garlic Oven Roasted Pork Loin

This Rosemary Garlic Oven Roasted Pork Loin is perfect recipe to serve during the holidays! Every bite is juicy, full of flavor, and will always leave you wanting more. So delicious!

Course: Main Course

Cuisine: American

Prep Time: 10

Cook Time: 1

Marinating Time: 2

Total Time: 2 1 10

Servings: slices

Calories: 251kcal

Ingredients

½ cup fresh rosemary leaves
14-16 cloves fresh garlic
1 Tablespoon orange zest
¾ cup olive oil
1 Tablespoon salt
1½ teaspoons ground pepper
3-4 pound pork loin

Instructions

In the pitcher of an electric blender, combine rosemary, garlic, orange zest, olive oil, salt, and pepper.
Purée.
Coat pork loin on both sides with mixture.
Seal in an airtight bag, making sure to remove any air.
Place in refrigerator for 2-3 days.
When ready to cook, heat oven to 375℉/80℃.
While oven is heating, set pork loin out of refrigerator.
Place on broiler pan or roasting rack, fat side up.
Roast for about an hour, depending on desired degree of doneness.
Allow to stand for at least 10 minutes before slicing.

Notes

Be sure to start this recipe a few days before you want to cook! This will allow time for lots of flavor to infuse into the pork.
1/2 cup rosemary leaves is equal to about 1 ounce.
Cook times will vary depending on the weight of your pork loin. Always use a meat thermometer!
Let the pork rest for 10 minutes before serving.

Nutrition