Food and Nutrition


| Share

Rosemary and Garlic Pork Roast

This healthy recipe comes from NDSU Extension Service.


  • 2 tsp. minced garlic
  • 2 to 3 tsp. dried rosemary
  • 1/2 tsp. black pepper
  • 1 tsp. course salt (optional)
  • Olive oil (if needed)
  • 2.5-pound pork loin (or to suit family size)


Mix garlic, rosemary, pepper and salt together in a bowl to create a "rub." Trim excess fat from the roast. Brush the roast lightly with olive oil (to help the rub stick to the roast). Rub herb-spice mixture over the pork roast. Place in a covered roasting pan, fat side down. Roast for about 30 minutes. Turn roast fat side up and continue roasting to a minimum internal temperature of 145 F, as measured by a food thermometer. Sprinkle lightly with additional rosemary. If desired, make pan gravy by heating the juices form the roast in a pan on the stove and adding a thickener, such as a flour and cold water mixture.

Makes 8-10 servings.

Per Serving: about 120 calories, 3.5 grams (g) of fat, 120 g of carbohydrate, 22 g protein and 48 mg sodium (if non is added before cooking).

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.