Rosemary & Garlic Studded Pork Loin Roast
A whole pork loin with its fat cap scored, studded all over with rosemary sprigs and slivers of garlic, roasted on a bed of onions until golden and juicy, then sliced thin.
1 hr 50 mins
Easy
Serves 8
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Nutrition per serving
380
Calories
46g
Protein
4g
Carbs
20g
Fat
Ingredients
- 1 boneless pork loin, about 1.5–2kg, with a fat cap
- 1 large bunch fresh rosemary, broken into small sprigs
- 8 garlic cloves, sliced into slivers
- 2 tablespoons olive oil
- 2 teaspoons flaky salt and 1 teaspoon black pepper
- 3 onions, cut into thick wedges
- 150ml white wine or chicken stock
How to make it
1. Score and stud Take the pork out of the fridge an hour ahead. Score the fat in a criss-cross pattern without cutting into the meat. With a small sharp knife, make deep slits all over the top and sides every few centimetres, and push a sprig of rosemary and a sliver of garlic into each one.
2. Season Rub all over with the olive oil, salt and pepper.
3. Roast Heat the oven to 220°C (425°F). Lay the onion wedges in a roasting tin, pour in the wine and sit the pork on top, fat side up. Roast for 20 minutes, then turn down to 180°C (350°F) and roast for another 45–60 minutes, until the centre reaches 63°C (145°F).
4. Rest Rest under foil for 15 minutes. The temperature will climb a few more degrees.
5. Slice Slice thinly and spoon over the onions and pan juices.
Good to know
- Pork loin is lean and dries out fast. Pull it at 63°C (145°F), not later
- Cold, thinly sliced leftovers make excellent sandwiches with mustard and pickles
Cooking ability level
Photos
