Pork Loin Roast with Garlic and Rosemary

pork loin roast sliced on wooden cutting board by fresh herbs

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Pork Loin Roast with Garlic and Rosemary

This paleo pork loin roast is a family favorite with the rich flavor of garlic and fresh rosemary in every bite! Fast prep and an easy to manage cooking process, it's ideal for anyone in the kitchen!

Course Main Course

Cuisine American

Keyword Keto pork, Paleo Pork, Paleo Pork Roast, pork loin, Pork Loin Roast

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 237kcal

Cost $30

Equipment

Ingredients

4 cloves garlic minced
4 teaspoon fresh rosemary leaves chopped
2 whole rosemary sprigs
2 ½ lb boneless pork loin roast
3 tablespoon cooking fat beef tallow, lard, or bacon grease
Sea salt and black pepper to taste

Instructions

Begin by preheating your oven to 400 F.
In a mixing bowl, combine minced garlic and chopped rosemary leaves with 2 tablespoons of cooking fat. Add sea salt and freshly ground black pepper to taste.
4 cloves garlic, 4 teaspoon fresh rosemary leaves, 3 tablespoon cooking fat, Sea salt and black pepper
Take the mixture and rub it all over the pork roast. Place the roast in a roasting pan with the fat side facing down.
2 ½ lb boneless pork loin roast
Put the roasting pan in the oven and roast for 30 minutes. After 30 minutes, flip the roast over so that the fat side is facing up. Add the additional rosemary to the pan. Roast for another 25 minutes, or until the pork is well cooked.
2 whole rosemary sprigs
Once the roast is done, take it out of the oven and set it aside to rest for about 10 minutes.
While the pork is resting, place the roasting pan on the stove top over medium heat. Remove the rosemary sprigs, and then whisk in about 1 tablespoon of cooking fat to the liquid.
To serve, slice the pork roast and drizzle the hot cooking liquid from the roasting pan over the top as the sauce.

Notes

For safety, the pork roast should be cooked to 145°F internally at the thickest point.
If the fatty side is thicker, slice through with a knife and tuck some of the rosemary leaves into the cuts to add more flavor.
If the meat does not release much liquid in the pan, use the pan drippings and cooking fat along with broth to make a simple sauce before serving.

Nutrition