Rosemary Pork Roast is a classic, comforting dish that’s ideal for a Sunday dinner or any family gathering.
This simple, flavorful roast showcases rosemary and balsamic for a savory crust that pairs beautifully with mashed potatoes, roasted vegetables, or steamed green beans. It’s straightforward to prepare and feeds a crowd, making it perfect for holiday meals or a hearty weeknight dinner.
Ingredients needed:
- Boneless pork loin (about 3½ pounds)
- 1½ tablespoons chopped fresh rosemary (or 2 tablespoons dried)
- 2 tablespoons extra virgin olive oil (plus more if needed)
- 1 tablespoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon balsamic vinegar
How to make Rosemary Pork Roast:
Preheat the oven to 350°F (175°C). Place the pork loin fat-side-up in a large, heavy roasting pan and insert a meat thermometer into the center.
Roast the pork for 30 minutes. While it begins roasting, combine the chopped rosemary, olive oil, freshly ground black pepper, kosher salt, and balsamic vinegar in a small bowl. Stir to form a paste.
Remove the roast from the oven after the first 30 minutes and spread the rosemary mixture evenly over the top and sides. Return the roast to the oven and continue roasting for about 30 more minutes, or until the internal temperature reaches 140–145°F (60–63°C). Temperatures will rise slightly during resting.
When the roast is done, remove it from the oven and tent loosely with foil. Let it rest for at least 10 minutes—this helps the juices redistribute and keeps the meat moist.
Slice the roast thinly across the grain and arrange on a serving platter. Spoon any juices collected on the cutting board over the slices for extra flavor. Garnish with fresh rosemary sprigs if you like.
This pork roast pairs perfectly with creamy oven-baked mashed potatoes and steamed green beans, or any of your favorite sides. Serve warm or at room temperature for easy entertaining.
More pork roast ideas:
- Pancetta Wrapped Pork Roast
- Apricot Glazed Pork Roast
- Dutch Oven Pork Roast
- Crockpot Cranberry Pork Roast
- Slow Cooker Pork Barbecue
If you’re tracking points on the Weight Watchers plan, reference the recipe card below for WW Points.
Rosemary Pork Roast
Ingredients
- 3½ pounds boneless pork loin
- 1½ tablespoons chopped fresh rosemary (or 2 tablespoons dried)
- 2 tablespoons extra virgin olive oil (+ more, as needed)
- 1 tablespoon freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon kosher salt
Instructions
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Preheat the oven to 350°F (175°C).
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Place the pork, fat-side-up, in a large heavy roasting pan. Insert a meat thermometer into the center of the roast and roast for 30 minutes.
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In a small bowl, combine the rosemary, olive oil, black pepper, balsamic vinegar, and salt. Spoon the mixture over the pork and spread evenly.
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Return the pork to the oven and roast about 30 minutes longer, or until the internal temperature reaches 140–145°F (60–63°C). Remove from the oven, cover loosely with foil, and let rest for at least 10 minutes.
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Slice thinly and pour any collected juices over the meat. Serve warm or at room temperature.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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