Pork Loin Roast with Garlic and Rosemary

Pork loins are one of the most economical cuts of meat you can purchase. This recipe only takes about an hour in the oven, and it will fill your house with the most amazing garlic and rosemary aroma thanks to the flavorful paste that blankets the roast.

To make the flavorful paste, you’ll need: kosher salt, ground black pepper, garlic paste, olive oil, and dried rosemary.

Grind the dried rosemary in a coffee/spice grinder. If you don’t have a spice grinder, you can pulse the rosemary in a personal beverage blender (like this), or grind it by hand using a mortar and pestle.

One note about coffee/spice grinders - I like to use one that has a removable insert (here’s the one I have) so it can be washed thoroughly.

Place the olive oil, ground rosemary, garlic paste, salt, and pepper in a small bowl.

Whisk them all together to form a paste.

Spread the paste all over the top of the roast and place the roast on a rack inside a baking dish. Be sure to use a pork loin roast and not a pork tenderloin roast as the cooking time for this recipe was developed for a 3-pound loin roast.

Add 1 cup of water to the baking dish. If you have a probe thermometer (like this), insert it into the side of the roast and bake until an internal temperature of 145F is reached. Remove roast from oven and rest for 15 minutes before slicing.

Enjoy!

Items used to make this recipe:

(affiliate links)

• coffee/spice grinder https://amzn.to/2T6oRE3

• garlic paste https://amzn.to/37Sza3P

• dried rosemary https://amzn.to/393dQK8

• beverage whisk https://amzn.to/3bUw4Q9

• baking dish https://amzn.to/2vVR1tu

• internal probe thermometer https://amzn.to/2v7ChHP

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Pork Loin Roast with Garlic and Rosemary

makes 8 servings

Printable Recipe

Ingredients

• 3 pound boneless pork loin (not tenderloin)

Seasoning Paste:

• 2 tablespoons olive oil

• 1 tablespoon garlic paste

• 1 tablespoon dried rosemary, ground

• 2 teaspoons kosher salt (or half table salt)

• 1 teaspoon ground black pepper

• 1 cup water

Directions

1. Preheat oven to 350F and place rack in center position.

2. Using a mortar and pestle, mini food processor, drink blender, or spice grinder that is dishwasher safe (for easy cleaning afterward), grind rosemary.

3. In a small bowl, whisk together ground rosemary, olive oil, garlic paste, salt, and pepper, until a paste forms.

4. Place the pork loin on a rack sitting in a baking dish and rub all over with garlic/rosemary paste.

5. Insert an over-safe probe thermometer into the end of the loin until the tip of the probe reaches the center; pour 1 cup water into the pan (avoid pouring the water over the seasoning paste).

6. Carefully place the baking dish in the center of the preheated oven and roast for approximately 1 hour (or until an internal temperature of 145F is reached).

7. Remove pork loin from oven and rest for 10-15 minutes before serving.

Egg Roll in a Bowl

I love, love, love egg rolls, but I don’t love how high in carbs they are. Thankfully I can still enjoy all the flavor without all the guilt, and it comes together in a matter of minutes.

Start by heating toasted sesame oil in a 12-inch or larger skillet.

Slice a bunch of scallions and separate the light green parts from the dark green parts.

Add the light green parts to the skillet and sauté for a minute or two over medium-high heat.

Add minced garlic and ginger…

Saute for another minute or so, stirring constantly. Be sure ti doesn’t burn.

Add ground pork. Ground beef, turkey, or chicken can be substituted, but pork is traditional.

Cook, stirring and crumbling, until no pink remains.

Add a few more ingredients = more sesame oil, rice vinegar, and liquid aminos. Liquid aminos are a gluten-free, low-sodium seasoning similar to soy sauce. You can substitute low-sodium soy if you don’t have liquid aminos.

The addition of the sesame oil, rice vinegar, and liquid aminos (or low-sodium soy) will make a sauce in the skillet.

Next we add cole slaw mix - I like to use the tri-colored one. It just looks so pretty on the plate.

Saute for a few more minutes until the slaw softens a bit. I like it serve it with a crisp-tender texture and still retain its color so I don’t cook it much longer than that. If you like it softer, by all means, cook it longer (and opt for a slaw mix that doesn’t contain red cabbage because it will turn an unappetizing gray color if cooked for more than a few minutes).

just before serving, add the dark green scallion parts. Enjoy!

Items used to make this recipe:

(affiliate links)

• 12-inch cast iron skillet https://amzn.to/34keJeE

• garlic press https://amzn.to/2WAoXoz

• microplane grater https://amzn.to/327en9M

• locking tongs https://amzn.to/3uLxd8w

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Egg Roll in a Bowl

makes 6 servings

Printable Recipe

Ingredients

• 2 tablespoons toasted sesame oil

• 1 bunch scallions, sliced (light and dark parts separated)

• 1 tablespoon minced or pressed fresh garlic

• 1 tablespoon minced or grated fresh ginger

• 1 1/2 pounds ground pork (or beef, turkey, chicken)

• 3 tablespoons liquid aminos (or low-sodium soy)

• 1 tablespoon rice vinegar (seasoned or unseasoned)

• 1 tablespoon sesame oil

• 1 pound tri-colored slaw mix

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon fine salt

Directions

1. In a 12-inch or larger skillet over medium-high heat, cook light green scallion parts in 2 tablespoons toasted sesame oil for a minute or two.

2. Add garlic and ginger; stir constantly for another minute, being sure not to allow the garlic to burn.

3. Add the ground pork; cook by stirring and crumbling until no pink remains.

4. Add the liquid aminos, rice vinegar, and additional toasted sesame oil.

5. Add the slaw mix, pepper, and salt; toss frequently for several minutes until slaw mix wilts and softens a bit.

6. Remove from heat and top with reserved dark green scallion parts.

Note

• I like my egg rolls heavily peppered so I will often double, or even triple the pepper called for in the recipe above.