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.

roasted pork loin topped with a garlic and rosemary mixture

If you love this recipe you can also make Pork Roast in your Instant Pot, but this recipe calls for a pork butt, not a loin.

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:

raw pork loin in a package — ***Pork LOIN, not tenderloin***

The other great thing about a pork loin is that it is super economical! On average you will pay around $2-$3 per pound!

Ingredients

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
Garlic
Shallot
Fresh Rosemary
Fennel Seeds
Salt & Pepper
Flour
Butter
Chicken Stock

Wine

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):

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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!

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.