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Rosemary Roast Pork Loin

Family celebration or looking for a new take on the traditional Sunday lunch? Look no further than a juicy, tasty roasted pork loin with hints of rosemary and garlic. There are many things you can do with the leftovers but there won’t be any! Recipe serves 8. For more pork recipes, go to

What you’ll need

4 teaspoons fresh rosemary, chopped

4 garlic cloves, large

1 teaspoon ground black pepper

1 1/2 teaspoons coarse salt

Fresh sprigs rosemary

12 pounds boneless pork loin


Line a roasting tin with foil and pre-heat oven to 400 degrees F.

Mix the garlic, fresh rosemary, salt and pepper in a bowl. Rub this mixture all over the pork loin.

Put the pork, fatty side down, into the roasting pan. Roast the joint for 30 minutes. Turn the joint over and roast for another 25 minutes or until meat thermometer reaches 155 degrees F.

Take the pork out of the oven and let rest for 10 minutes.

Take the juices from the roasting pan and pour into a saucepan. Keep it on a low heat to keep warm.

Cut the pork into 1/3 inch slices. Arrange the roasted pork slices on a serving plate and pour the juices over the top. Decorate with fresh rosemary sprigs if desired.


The perfect roasted meat deserves to be served with the very best roast potatoes. Crispy on the outside and fluffy in the middle, here is a recipe for the ultimate roasted potatoes.

What you’ll need


4 pounds Russet or Yukon Gold potatoes, peeled and cut into quarters

1 1/2 teaspoon baking soda

3 cloves garlic

Rosemary leaves, chopped

5 tablespoons extra virgin olive oil, duck fat or goose fat

Ground black pepper

Fresh parsley leaves, handful


Pre-heat the oven to 450 degrees F. Pour 2 quarts water into a pot and heat on high heat until boiling. Add in 2 tablespoons salt, 1 ounce baking soda and potatoes. Give it a good stir.

Return to the boil, simmer and cook until potatoes are soft but still a little bit firm.

Mix the olive oil or duck fat with the garlic, rosemary and black pepper and heat over a medium heat in a saucepan. While cooking, shake the pan and stir constantly for about 3 minutes. Strain the mixture through a fine mesh. Set this mixture to one side.

When potatoes are cooked, drain and rest in pot for 1 minute. Move the potatoes into a bowl containing some oil and season with salt and pepper. Toss the bowl to rough up the potatoes.

Spread the potato out onto a baking sheet and roast for 20 minutes. Take a spatula to dislodge any stuck potatoes and turn after 20 minutes. Carry on roasting until crisp and golden – about another 35 minutes.

Once cooked, transfer into a bowl and add the garlic mixture and parsley. Shake the bowl to toss the ingredients and season with more salt and pepper to taste.

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