Garlic-and-Rosemary Roast Pork Loin


A bold, garlicky marinade, made with a whole bunch of fresh rosemary makes this juicy roast pork loin irresistible.

Overhead view of garlic and rosemary roast pork loin, sliced and shingled on a white serving platter.

Maxwell Cozzi

Cook Time:
1 hrs 45 mins
Active Time:
20 mins
Marinate Time:
12 hrs
Total Time:
13 hrs 45 mins

If you're on a quest to find a flavorful marinade for pork loin roast, look no further than this recipe from Seattle chef Ethan Stowell. Plenty of garlic and an entire bunch of rosemary are chopped up and combined with olive oil and a little salt and pepper. A juicy pork loin is slathered with this simple, potent mixture and left to marinate overnight. The bits of rosemary and garlic are then brushed off to avoid scorching and the pork roast is browned in a skillet before cooking to a juicy finish in the oven.


  • 1/4 cup plus 2 tablespoons extra-virgin olive oil

  • 8 large garlic cloves, chopped

  • 1 bunch of rosemary (1/2 cup), leaves only, coarsely chopped

  • 2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 pounds center-cut pork loin


  1. Overhead view of the ingredients needed to make garlic-and-rosemary roast pork loin.

    Maxwell Cozzi

    Gather your ingredients.

  2. Overhead view of the finished marinade.

    Maxwell Cozzi

    In a small bowl, stir 1/4 cup of the olive oil with the garlic, rosemary, salt and pepper.

  3. The seasoned roast is placed in a zip-top bag.

    Maxwell Cozzi

    Rub the mixture all over the pork. Transfer the pork and marinade to a large, resealable plastic bag and refrigerate overnight.

  4. The marinated loin roast is browned in a cast iron skillet.

    Maxwell Cozzi

    Preheat the oven to 400°F. Let the pork stand at room temperature for 30 minutes. Brush off as much of the marinade as possible. In a large ovenproof skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the pork to the skillet.

  5. The roast is flipped to brown on the other side.

    Maxwell Cozzi

    Cook over moderately high heat until browned all over, about 5 minutes.

  6. Close-up view of a meat thermometer that has been inserted in the roast. It reads a shade over 135°F.

    Maxwell Cozzi

    Transfer the pork to the oven and roast for 40 to 45 minutes, until golden and a thermometer inserted in the thickest part registers 135°F.

  7. The finished roast is sliced on a cutting board.

    Maxwell Cozzi

    Transfer the roast to a work surface or carving board and let rest for 15 minutes before thinly slicing and serving.

Suggested Pairing

Herb-scented Washington state red blend.

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