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Golden brown roast meat with crispy crust and juicy interior
Succulent roasted pork loin with a crispy golden crust, seasoned with rosemary.

Roast Pork Loin with Rosemary

Author: Flavelo
Recipes Main Courses
Roast meat is the crown of the Sunday table, the warmth of home in a single dish. The secret lies not in complex seasoning, but in highlighting the natural flavour of the meat. When roasting whole, our goal is to form a tasty crust on the surface while keeping the inside tender as butter. The classic duo of garlic and rosemary scents the oil, which continuously bastes the roast so it doesn't dry out.
🕒 Prep Time 10 mins
🍳 Cook Time 45 mins
⌛ Total Time 55 mins
🍽️ Servings 5 servings
🔥 Calories 480 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Roasting tin or tray
  • Meat thermometer (optional but recommended)
  • Aluminium foil
  • Sharp knife for carving

Instructions

1 ✓

Preheat the oven to 200°C. Wipe the meat dry, then rub thoroughly with salt, pepper, and oil.

Tip: Salt immediately before roasting so it doesn't draw water from the meat prematurely.
2 ✓

Place the meat in the roasting tin, add the garlic cloves and rosemary sprig alongside.

Tip: You can throw the garlic in unpeeled; it will roast creamy without burning and becoming bitter.
3 ✓

Roast the meat for approx. 35-45 minutes. If you have a meat thermometer, remove at 75°C.

Tip: If no thermometer: pierce the thickest part with a knife. If the juices run clear, the meat is cooked. If pinkish, return it.
4 ✓

Remove from oven, cover loosely with foil, and rest for 10-15 minutes before carving.

Tip: This is the most important step! During roasting, juices migrate to the centre. Resting allows these juices to redistribute among the fibres, making the slice juicy. (Relaxation).

Recipe FAQ

Why did the meat get dry?
You likely overcooked it. Loin is lean meat, it dries out easily. Use a thermometer, or remove sooner, as the inside continues to cook while cooling.
Why didn't it get a nice colour?
The oven wasn't hot enough at the start, or there was too much moisture on the meat surface. Always wipe dry before roasting!

Ingredients

  • 500 g Pork loin (boneless, whole)
  • 2 tbsp Olive oil
  • 3 cloves Garlic
  • 1 sprig Fresh rosemary
  • 1 tsp Salt
  • 0.5 tsp Ground black pepper