Roasted Rosemary Pork Loin is an impressive dinner recipe that is actually very easy to make! Juicy and tender pork loin is crusted in a rosemary and garlic mixture and baked to perfection. Finish by making a little pan gravy and pour it over top each slice and serve it up with some mashed potatoes and roasted veggies.
Pork LOIN, Not Tenderloin
Yes, there is a difference between a pork loin and a pork tenderloin. A pork loin will look much bigger around and will have a fat cap on one side. The pork tenderloins are generally long and much smaller around.
See the photo of a pork loin below:
The other great thing about a pork loin is that it is super economical! On average you will pay around $2-$3 per pound!
Here is what you will need to make this Roasted Rosemary Pork Loin (and a delicious gravy):
- Pork Loin
- White Wine
- Dijon Mustard
- Olive OIl
- Fresh Rosemary
- Fennel Seeds
- Salt & Pepper
- Chicken Stock
You will want to choose a wine that is not sweet. Something like a chardonnay or pinot grigio will work well.
If you don’t want to use wine you can sub chicken stock instead.
If white wine is not something you normally drink you can buy a small carton of wine that holds around 3 cups. Use one cup and then you can FREEZE THE REST (as long as you plan to use it for cooking and not drinking)!!
Tying Your Roast
It is completely optional to tie your pork loin. If you want it to be perfectly round and have a uniform look then tying is a great solution. However if you don’t care what it looks like and just want it to taste great, you can skip this step.
Here is a video on how to tie a roast (the video shows a pork butt, however it is the same tying technique):
Making Roasted Rosemary Pork Loin
This is a pretty simple recipe to make, just a few steps:
- Dry the pork loin with paper towels and then rub with dijon mustard on the top and sides.
- Make the rosemary garlic mixture and rub/press it onto the pork loin.
- Pour 1 cup white wine in the roasting pan with the pork loin.
- Cook at 475 for 30 minutes. Lower the temp to 425 and cook for another 30 minutes. (tent with foil if the topping is browning too much). Internal temp should be 145.
- Let cool for 15 minutes while making the gravy!
In a skillet melt the butter, then whisk in the flour and cook for about 1 minute. Slowly whisk in the pan juices from the pork loin. Whisk in a little chicken stock to get the right gravy consistency. Taste for seasonings.
More Pork Recipes
Roasted Rosemary Pork Loin
- 3-4 lb pork loin fat cap left on (make sure you get pork loin, not pork tenderloin)
- 1 cup white wine (chardonnay or pinot grigio) could use chicken stock instead
- 2 tbsp dijon mustard
- 2 tablespoon olive oil
- 4 garlic cloves minced
- 1 large shallot minced, may be up to a ⅓ cup!
- 2 tablespoon fresh rosemary, chopped or thyme
- 2 teaspoon fennel seeds
- 1 ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoon butter
- ¼ cup all purpose flour
- liquid from pork loin pan
- 1 cup chicken stock
- Preheat the oven to 475°
- Grab a roasting pan that will fit your pork loin. Pour in 1 cup white wine.
- Pat the pork loin dry with paper towels. Place it in a roasting pan, fat side up. Rub the dijon mustard over the top and sides.OPTIONAL: After you pan the pork loin with paper towels you can tie it with kitchen twine to make it stand up and appear more round. This is totally optional! Video for Tying A Roast
- In a small bowl combine the olive oil, garlic, shallot, rosemary, fennel, salt, and pepper.
- Rub/press the seasoning mixture on the top and sides of the pork loin. It should stick to the mustard.
- Roast in the oven for 30 minutes at 475°. Then lower the temp of the oven to 425° and roast for an additional 30 minutes. If the topping is getting too dark loosely tent some foil over the pork loin.The internal temp should be around 145°. Remove from the oven and let it rest for 15-20 minutes, it will continue to cook as it rests.
- Do not discard the liquid in the pan if you plan on making the gravy below.
- It you tied your pork roast you can remove the string.
- In a skillet over medium heat melt the butter. Sprinkle in the flour and whisk around the pan for 1 minute. Slowly whisk in the liquid from the bottom of the pork loin pan. Add as much chicken broth as you need to get the right consistency in your gravy (anywhere from ½-1 cup).
- Serve slices of pork loin with a little gravy poured over top. It is excellent served with roasted veggies and mashed potatoes.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.