Roasted Pork Loin Recipe

Posted by
Rate It!
Roasted Pork Loin
Add your photo!
Ingredients
6
Count
Nutrition
221
Calories
Total time
80
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 1. Preheat oven to 350*F.
  2. 2. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
  3. 3. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145*F. Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
  4. My Note: I cheated. I browned the roast then put it in the crock pot and dumped the minced garlic, you know the stuff in a jar and the rosemary on top of the roast and then cut holes in it a kinda pushed the stuff inside and left some on top too. I didn't make a paste. Then I drizled a little olive oil on tbe top added salt, pepper and accent. Threw some dehydrated minced onions on top. Added the wine and cooked it in the crock pot for 8 hours It came out just as good if not better then the first time. This is the absolute best pork roast. I'm not even sure if I used a loin. I used that big giant pork roast and cut it and made 3 roasts out of it. Not the small loin cut.
  5. I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Although, I used a meat thermometer, because my loin was perfect in 1 1/2 hours The second time I made this, I pureed 4 cloves of garlic, 1/2 of the rosemary, and enough olive oil to bind it together. I rubbed my pork loin w/ the paste, then put in a ziploc bag in the fridge for a few hours to marinate. YUM! I threw in some veggies with my loin (carrots, onions and celery) and poured about 1/4 cup of wine in the bottom of the pan. Roasted for about 1.5 hours covered, and everything was perfect! I scooped out the veggies, and then used a can of chicken stock and some cornstarch to make a gravy out of the pan drippings. I served with buttered herb rice and the roasted vegetables. BIG hit!
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 220.93 Kcal (925 kJ)
Calories from fat 94.22 Kcal
% Daily Value*
Total Fat 10.47g 16%
Cholesterol 74.84mg 25%
Sodium 56.7mg 2%
Potassium 457.74mg 10%
Total Carbs 1.08g 0%
Sugars 0.16g 1%
Dietary Fiber 0.2g 1%
Protein 25.04g 50%
Vitamin C 0.6mg 1%
Iron 1.3mg 7%
Calcium 14.3mg 1%
Amount Per 100 g
Calories 161.71 Kcal (677 kJ)
Calories from fat 68.97 Kcal
% Daily Value*
Total Fat 7.66g 16%
Cholesterol 54.78mg 25%
Sodium 41.5mg 2%
Potassium 335.05mg 10%
Total Carbs 0.79g 0%
Sugars 0.12g 1%
Dietary Fiber 0.15g 1%
Protein 18.33g 50%
Vitamin C 0.4mg 1%
Iron 0.9mg 7%
Calcium 10.5mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 5.3
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top