Rosemary Pork Roast is the kind of meal that is perfect for a Sunday dinner.
This is a fabulous recipe to make for a family dinner. It’s a beautiful rosemary pork roast that should feed plenty of people. Serve it with your favorite side dishes, and everyone will be happy!
- boneless pork loin
- rosemary- can use either fresh or dried
- olive oil
- freshly ground black pepper and kosher salt
- balsamic vinegar
How to make Rosemary Pork Roast:
The full printable recipe with ingredient amounts and instructions is included at the end of this post.
In a small bowl, combine the olive oil, rosemary, pepper, salt and balsamic vinegar.
Place your boneless pork loin in a roasting pan (fat-side-up). In the photos above, this looks like a slow cooker insert. But it’s actually just a black roasting pan! Place a meat thermometer in the roast. I love to use my remote meat thermometer! Roast the pork for 30 minutes in the oven at 350 degrees F.
Remove the roast from the oven, and spread the herb mixture over the pork. Return the pork roast to the oven and roast for about an additional 30 minutes. The safe temperature for pork is around 140 to 145 degrees. The temperature will rise a bit more once you take it out of the oven to rest.
Slice the rosemary pork roast thinly, and it’s ready to serve!
When you slice into the roast, juices will accumulate on your cutting board. Be sure to add those juices to your serving tray too. Just drizzle them on top of the roast. Garnish with sprigs of fresh rosemary!
Here are a few more pork roast recipes you might like to try:
- Pancetta Wrapped Pork Roast
- Apricot Glazed Pork Roast
- Dutch Oven Pork Roast
- Crockpot Cranberry Pork Roast
- Slow Cooker Pork Barbecue
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Rosemary Pork Roast
- 3½ pounds boneless pork loin
- 1½ tablespoons chopped fresh rosemary (or 2 tablespoons dried rosemary)
- 2 tablespoons extra virgin olive oil (+ more, as needed)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
- Preheat the oven to 350℉.
- Place the pork, fat-side-up, in large heavy roasting pan. Insert a meat thermometer in the center of the roast. Roast for 30 minutes.
- In a small bowl, stir the rosemary with the olive oil, pepper, vinegar and salt. Spoon over the pork and spread all over.
- Return the pork to the oven and roast about 30 minutes longer or until the internal temperature is 140 to 145℉. Remove from the oven, cover loosely with foil, and let rest for at least 10 minutes.
- Slice thinly and pour any juices over the meat. Serve warm or at room temperature.