Rosemary Garlic Pork Roast
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Rosemary Garlic Pork Roast – Juicy, garlicky, and drenched in the most flavorful pan gravy, this pork roast is the real deal.
Thank you for this amazing recipe. I made it for New Year’s Day dinner and it was fabulous. We did not strain the gravy & I’m so glad, the gravy is the best gravy I’ve ever had. It was delicious.Thank you again for posting this recipe. ~Lois
My Tried-and-True Sunday Pork Roast
This is my forever Sunday pork roast, the one I’ve been making for years, long before the blog, back when I still used my old scratched up roasting pan and scribbled the rub on a sticky note. It’s Remo’s absolute favorite, and to this day, it’s the only roast that gets an actual “wow” out of him.
It’s the kind of roast that makes the whole house smell like comfort. That rosemary garlic rub? I don’t hold back. I sear it first to lock in the flavor, then finish it off in the oven until the outside’s golden and the inside stays juicy. I always throw a few whole garlic bulbs in the pan too, they roast up soft and sweet, and we spread them on bread like butter. That gravy? Optional, but highly encouraged.
Why You’ll Love This Rosemary Garlic Pork Roast
- No-fuss, all flavor. This isn’t one of those dry, forgettable pork roasts. Between the garlic, rosemary, and searing before roasting, you’re guaranteed juicy, flavorful meat every time.
- Weeknight easy, holiday worthy. It’s simple enough for Sunday dinner but feels special enough for when company’s over.
- Built-in gravy. All those pan drippings? They practically beg to be turned into the easiest, most delicious gravy.
- Reader favorite. This one went wild during the pandemic and has hundreds of glowing reviews for a reason.
- Smells amazing. Like, neighbors wondering what you’re cooking amazing. That rosemary-garlic combo is no joke.
Set your oven to 375°F (190°C) so it’s hot and ready when you are. In a small bowl, mix the olive oil with chopped rosemary, thyme, parsley, minced garlic, red pepper flakes, salt, and pepper. It’s thick and fragrant, exactly what we want. Pat the pork loin dry with paper towels. If there’s a fatty cap, you can score it lightly. Rub the herby mixture all over, get into every nook and cranny.
Heat an oven-safe skillet (cast iron works great) over high heat with a splash of oil. Sear the pork on all sides until browned. Add a couple halved garlic bulbs to the skillet, they’ll roast up beautifully.
Cover the skillet with foil and roast for 50 minutes. Then uncover and roast for another 20–30 minutes or until the internal temp hits between 145°F and 160°F (62.8°C to 71.1°C). Use a meat thermometer if you’ve got one.
Transfer the pork to a cutting board, cover it loosely with foil, and let it rest for 15 minutes. Don’t skip this step, it keeps the roast juicy.
After removing the pork from the skillet, keep all those glorious brown bits in the skillet. Melt 2 tablespoons of butter over medium heat, then whisk in 2 tablespoons of flour. Cook for a minute to get rid of the raw flour taste.
Slowly pour in about ¾ cup of chicken broth and whisk until smooth. Let it bubble and thicken slightly, then stir in about ½ cup of heavy cream. Simmer for a couple minutes. You can strain the gravy if you want it smooth, but I like the specks of herbs, more flavor, less fuss.
Serving Suggestions
This pork roast is a natural with all the cozy, carby sides. Mashed potatoes? Always. Roasted veggies? Yes. But my personal favorite is white beans simmered with garlic and herbs, they soak up the gravy like a dream. Here are some easy pairings:
White Beans with Bacon and Herbs
Mashed Potatoes
Roasted Fingerling Potatoes
Creamy Polenta
Frequently Asked Questions
Can I make this in the slow cooker?
You sure can. I still sear it first because flavor is flavor, then I toss it in the slow cooker on top of some onions and let it do its thing on LOW for 4 to 6 hours. You won’t get that same crust, but the meat will be ridiculously tender. Worth it for busy days.
How about the pressure cooker?
Yep, Instant Pot works like a charm. Sear it right in there, add some broth, and let it pressure cook for 17 minutes. Natural release only, don’t rush it. Then just finish the gravy on the stove if you want that silky finish.
What’s the ideal internal temperature for pork roast?
You want it between 145°F and 160°F (62.8°C to 71.1°C), depending on how juicy you like it. I tend to go around 150°F (65.5°C) for that just-right tenderness.
Should I tie the pork loin?
If it’s not pre-tied, yes, it helps it cook evenly and hold its shape. Kitchen twine is your friend here.
How do I know it’s done without a thermometer?
Pierce the center with a fork, if the juices run clear, it’s likely done. That said, a meat thermometer is more reliable.
Can I use dried herbs instead of fresh?
You can, just reduce the amount. Dried herbs are more concentrated, so use about ⅓ of what the recipe calls for. But if you can use fresh, do. It really elevates the flavor.
Do I have to cover the pork loin while it roasts?
Yes, at least for part of the cook. I cover mine with foil for the first 50 minutes to lock in the moisture, then uncover it so the outside gets golden and a bit crusty. We’re not making steamed pork, we still want that caramelized top!
Leftovers
- Fridge: Leftovers will keep for 3 to 4 days in an airtight container or tightly wrapped in foil. Let it cool completely before storing so it doesn’t get soggy.
- Freezer: Slice the pork first, then freeze the slices flat before transferring to a bag or container. This makes reheating easier and helps the texture hold up. Keeps well for 4 to 6 months.
- Reheating: Best in the oven. Add a splash of broth, cover with foil, and warm at 350°F (177°C) for about 10–15 minutes. If you’re using the microwave, go low and slow, power level 50% in short bursts to keep it from drying out.
This was delicious! My whole family loved it! I served it with your focaccia bread and Italian vegetables. So good! I made the gravy dairy-free for my daughter, who has an an allergy, by using dairy free butter and added a little dairy free cream cheese instead of cream. Everyone was so impressed by how good it was. Thank you for all of your recipes! ~Kelly
Try These Pork Recipes Next
- Perfect Pulled Pork
- Korean Style Pork Chops
- Perfect Pork Tenderloin
- Pork Schnitzel
- Ranch Pork Chops And Potatoes Sheet Pan Dinner
- Pork Carnitas
- Cranberry Pork Roast
- Pork Loin Roast
Originally shared July 2014. Updated with new photos and clearer instructions.
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Rosemary Garlic Pork Roast
Video
Ingredients
- 4 pounds pork loin
- ¼ cup olive oil
- 1 tablespoon thyme (fresh or dry)
- 1 tablespoon rosemary (fresh or dry)
- 4 cloves garlic (minced)
- ½ teaspoon red pepper flakes
- 2 tablespoons parsley (fresh chopped)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 2 bulbs garlic (cut in half)
Optional Gravy
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ¾ cup chicken broth
- ¼ cup heavy cream
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 375°F.
- In a small bowl whisk together the olive oil with the thyme, rosemary, garlic, red pepper flakes, parsley, salt and pepper.
- Spray a skillet that’s oven safe with cooking spray. Place the pork loin in the skillet and rub the pork with the rosemary garlic rub thoroughly.
- Sear the pork over high heat on all sides until nicely browned. Top with more garlic cloves if preferred and add garlic bulbs to the skillet.
- Roast the pork covered with aluminum foil for the first 50 minutes, then remove the foil and roast for another 20 to 30 minutes or until the internal temperature of the pork is at least 145°F/62.8°C to 160°F/71.1°C.
- Remove the skillet from the oven and place the pork on a cutting board. Cover the meat completely with aluminum foil and let it rest for 15 minutes before cutting it and serving it.
For Gravy as seen in photos and video
- To make a gravy, add 2 tablespoons of butter to the skillet and melt. Sprinkle about 2 tablespoons of flour and whisk it all together with the butter. Pour about ¾ cup chicken broth to the skillet and bring to a boil, whisking until smooth and cook for a couple minutes. Stir in about ½ cup of heavy cream. Note that you can strain the gravy to remove the herbs and make it into a smoother gravy, but I actually preferred the leftover herbs in the gravy for extra flavor.
Equipment
Notes
- Pork loin vs pork tenderloin: Not the same cut! Pork loin is what you want here, bigger, roast friendly, and perfect for slicing.
- Use a meat thermometer: Just trust me. It takes the guesswork out and guarantees juicy pork, not sad dry slices.
- Don’t skip the sear. That golden crust = flavor, and it helps lock in the juices.
- Yes, you can use dried herbs: But fresh makes a difference. If using dried, reduce the amount by half.
- Want a shortcut gravy? Skip the cream and just use broth and butter. It’ll still be delicious.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
