Some recipes amaze because of the complexity of their creation and flavors. And some recipes amaze because they achieve the same extravagance with a few simple ingredients and natural flavors. Rosemary Pork Roast is firmly in the second category: a tender, juicy, rosy pork loin brushed with a herbaceous and garlic-infused rub, with the lemony, peppery fragrance of rosemary elevating every bite. A little sear here, a roast there, and voila! Rosemary Pork Roast balances elegance and rustic charm, and your tastebuds will love every bite of the savory, aromatic result. This is how you impress yourself with far less stress!
Ingredients
For the roast:
- 1/4 cup olive oil
- 1 tablespoon thyme, fresh or dry
- 1 tablespoon rosemary, fresh or dry
- 4 cloves garlic, minced, plus more for topping
- 1/2 teaspoon red pepper flakes
- 2 tablespoon parsley, freshly chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 4 pounds of pork loin
- 2 bulbs of garlic, cut in half
For the gravy:
- 2 tablespoons butter
- 2 tablespoons flour
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –In a small bowl, whisk together the olive oil, thyme, rosemary, garlic cloves, red pepper flakes, parsley, salt, and pepper.
Step 3 –Spray an oven-safe skillet with cooking spray.
Step 4 –Preheat the skillet over high heat.
Step 5 –Place the pork loin in the skillet and rub it with the rosemary garlic rub thoroughly and on all sides.
Step 6 –Sear the pork over high heat on all sides until nicely browned, about 5 minutes on each side.
Step 7 –Top the loin with the extra minced garlic.
Step 8 –Add the garlic bulbs to the skillet.
Step 9 –Cover the skillet with foil and roast the pork for 50 minutes.
Step 10 –Remove the foil and roast until the pork reaches 145 degrees F internally, about 20-30 minutes.
Step 11 –Transfer the pork to a cutting board and cover it completely with foil.
Step 12 –Let the pork rest for at least 15 minutes.
Step 13 –Heat the skillet with the drippings on the stove-top over medium heat.
Step 14 –Add the butter and melt.
Step 15 –Add the flour and whisk it into the butter until the raw flour smell disappears.
Step 16 –Pour in the chicken broth and bring it to a boil, whisking it until smooth.
Step 17 –Allow the mixture to thicken, for about 2 minutes.
Step 18 –Stir in the heavy cream and the mustard.
Step 19 –Allow the gravy to thicken.
Step 20 –Slice and serve the pork with the gravy.
