Years ago I was in a dinner club. We were in teams of 2 and once a year each pair would take a turn to host a really nice dinner party for the rest of the group. It was a BLAST and to this day I have lasting friendships with those girls and also tons of recipes I got from them, that I use ALL the time!

This Rosemary Pork Loin is one of those recipes. I’ve changed it a tiny bit, but it is tried and true! I like to get the pork loin packs from either Costco or Sam’s Club. Both stores sell them two in a pack. You can’t tell that there are two in there until you bring it home and cut it open.  This recipe is good for 1 pack, or 2 loins. I am doubling it today because I am hosting an Autumn Porch Supper tonight and a family dinner tomorrow. Hopefully 4 pork loins will be enough to feed the masses.

Preheat the oven to 350 degrees. Rinse and pat dry the pork after removing them from the package. Place the roasts in 9×13 baking dish. For context, the baking dish I am using here is a size 11×17. I am using a bigger than normal one so I can fit 4.

Use a sharp chef’s knife to cut 1-2 inch slits across the tops of the pork. For the garlic, I go for convenience and often use bottled, minced garlic. You could use fresh garlic cloves, sticking one into each slit. I have never done it that way though. I always use the minced garlic. I spread it over the top and use a spoon or my fingers to smoosh minced garlic into the slits.

 

Gluten Free – The base of this marinade and basting juices is Soy Sauce, which has gluten in it. Substitute with Coconut Aminos to avoid the gluten.

 In a small mixing bowl whisk all the marinade ingredients together, except the olive oil. I have always used a freshly squeezed orange for the juice. I’ve never used bottled or concentrate. Although, I think bottles would work fine in a pinch.
After it is well combined, add the olive oil while whisking.

 

Slowly drizzle the marinade over the tops of the pork, trying not to dislodge the garlic too much. Place the baking dish into the hot oven on a center rack. Bake for 20 minutes. Pull the rack out or remove the dish completely. Use a spoon to scoop the liquid up and drizzle over the tops to baste the meat well. Put back in the oven and bake for another 25 minutes.

 

Remove from the oven and let it REST for 10 minutes to complete the cooking process. Remove the pork loins from the dish to a cutting board. Use a sharp carving knife to slice the roast into 1-inch thick slices. Leave on the board for dishing up, or place on a platter for the table. I like to put some of the liquid in a little pitcher or bowl with ladle next to the meat so people can drizzle it over their meat for more flavor.

**PRO TIP – We use an electric knife for carving roasts and turkeys. They are MAGIC!

 

Rosemary Pork Loin is great with many different side dishes! Check out these suggestions –
  1. Goat Cheese and Rosemary Mashed Potatoes
  2. Baked Butternut Squash Mash
  3. Autumn Squash Casserole
  4. Corn Pudding
  5. Sausage And Apple Stuffed Squash 
  6. Autumn Slaw
  7. Apple Harvest Salad

Rosemary Pork Loin

A main dish that is delicious, fast, easy, not expensive and is really impressive to guests. This is a great entree for a group or dinner party. Pork is a lot cheaper than red meat and is very easy to cook. Covered in herbs and a flavor packed marinade, then roasted. This roast pairs well with many different sides.
Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 15 minutes
Course Entree, Main Course
Cuisine American
Servings 12

Equipment

  • 1 9 x 13 baking dish

Ingredients
  

  • 1 package pork loin roasts, about 2.5 lbs most pork loins come in a 2 pack
  • 2 TBSP minced garlic
  • ¼ cup soy sauce
  • 3 TBSP dijon mustard
  • 4 TBSP honey
  • 3 TBSP orange juice, fresh
  • 1-2 TBSP fresh rosemary, chopped 2 tsp. dried if you must
  • 3-4 TBSP olive oil
  • pepper to taste

Instructions
 

  • Preheat oven to 350°. Prepare a 9x13 baking dish by spraying it lightly with oil.
  • Remove the 2 pork loins carefully from the packaging. Dispose of the package and juices. If the meat is very wet, then rinse and pat dry with paper towel. Place the roasts side by side in the baking dish.
  • Measure the minced garlic into a small bowl. Use a sharp knife to cut 1-2 inch slits across the tops of the roasts. Use a spoon or your hands to rub the garlic over the top of the meat. Smoosh garlic into the cut slits. Set aside.
  • In a medium sized mixing bowl, combine all the ingredients except the olive oil and pepper. Whisk it all together while slowly adding the olive oil.
  • Slowly pour the marinade over the meat. Don't pour so fast that the garlic slides off. Pepper the tops of the meat.
  • Place the dish in the heated oven. Roast for 20 minutes.
  • Remove the dish and use a lard spoon to lift the marinade in the dish and drizzle over the top of the roasts. Place back in the oven and roast for another 25 minutes.
  • Remove the dish from the oven and let the meat sit for 10 minutes to rest and finish cooking.
  • Remove the roasts to a cutting board and use a sharp carving knife to cut the roast in ¼-½ inch slices. Place the slices on a platter or large plate and drizzle the liquid from the dish over the top of the slices to add more flavor.
Keyword Dinner Party, Porch Supper, Pork, roast, rosemary