This tender, slow cooked, and marinated Rosemary Garlic Pork Roast is a perfect Sunday dinner or special occasion dinner recipe. This crowd pleaser is delicious and quick to prepare.
This oven roasted pork roast recipe also includes directions for instant pot rosemary garlic pork roast and slow cooker rosemary garlic pork roast. Roasted pork all year long!
The Best Pork Roast Recipe
There is truly something comforting like a pork roast dinner. Very quickly into roasting it fills the house with the most delicious smell.
I always look forward to a Sunday pork roast, it’s a weekend dinner that starts the next week off on a comforting note. So it’s a wonderful choice for family dinner to an entree for a dinner party.
I’ve gathered many pork roast recipes in my collection and through the years. Yet this one is the best pork roast recipe, and has become one of our favorite meals.
Marinated and slow roasted; the flavours are fresh rosemary, garlic, dijon mustard and anchovies. Top it off with the best gravy and a side of potatoes and seasonal vegetables?
I’m drooling already, this is a classic and traditional meal will never go out of style. Best of all, it’s an easy recipe!
How to Make Rosemary Garlic Pork Roast
The full list of ingredients, measurements and instructions are below in the recipe card. It’s a printable recipe card, so you can have this on hand for when the craving hits.
- Pork – You can use a pork tenderloin, pork shoulder or pork butt for this recipe.
- Garlic – I love fresh garlic, and always have a jar of store bought minced garlic in the fridge because I use so much. If not, I use fresh minced garlic cloves.
- Dijon Mustard – Just that bit of kick and spice in that flavour!
- Herbs – I’m keeping it simple with fresh rosemary, yet you can use dry rosemary as well. Feel free to add in bit of thyme if you’d like.
- Seasoning – Kosher Salt and Black Pepper.
- Olive oil – You’ll want a neutral tasting oil to be included in the marinade.
Instructions to Make:
Using a small food processor, combine the garlic, rosemary, salt, and pepper. Add the olive oil and process (scraping sides as needed) until it forms a smooth paste.
Remove the blade and use a spoon to stir in the mustard until combined.
Put your pork roast into a large ziplock bag and add in the blended rosemary mixture. Seal the bag and use your hands to rub the paste all over the pork, making sure all sides are covered. Refrigerate for 4 to 24 hours.
Remove the marinated pork from the ziplock bag and transfer pork fat side down into a roasting pan or baking dish.
Preheat the oven to 425 degrees while the pork sits at room temperature. Roast for 20 minutes uncovered, and then reduce the heat to 300 degrees.
Continue to cook for 4-5 hours, or until an instant-read thermometer (meat thermometer) inserted into the middle reads 185 degrees.
Remove the pork from the oven and let rest for 10 minutes before placing pork on a cutting board to slice and serve.
Save Meat Drippings and Juice
One tip, as seen in my photos is to save the meat drippings (if there is any) to be used as a sauce when serving.
Not familiar? Drippings are the pan juices left from roasted meat. While ‘gravy’ is thicken sauce made from a base, while ‘pan drippings’ refer to the seasoned but not yet thickened juices extracted from the roasted meat.
Direct juice drippings are exceptional in flavour as they are not yet diluted.
What do you do with pork drippings? Simply pour them into a measuring cup or small bowl, and place in the fridge for 15 minutes.
Once the fat has risen to the top and is formed, use a spoon to take off the fat layer. The remaining juice can be heated, and served over the meat for extra flavour.
What Pork Cut to Use for this Recipe?
I’ve used boneless pork loin roast, pork shoulder, and pork butt to make this Rosemary Garlic Pork Roast Recipe.
They all roast great in the oven, giving tender results. The biggest difference is the amount of fat, with loin being the leanest.
For this recipe I used a shoulder cut, yet that was because of the availability and price at our grocery store at that time.
I usually choose pork tenderloin, because you can get a huge whole pork tenderloin at Costco, and divide it into smaller roasts. It’s a great way to have the leanest cut for the best price.
Other Cooking Methods
While this recipe calls for oven method cooking, you have other options to cook roasted pork, and two popular ones are slow cooker pork roast and instant pot pork roast.
- How to Make Slow Cooker Pork Roast – Follow the olive oil mixture directions yet place the marinaded pork loin in the crock pot and cook on low for 4 – 6 hours, or until the internal temperature reaches 185 degrees. Slow cooked and so tender, this cooking method also makes the house smell amazing all day long.
- How to Make Instant Pot Pork Roast – Follow directions yet sear the pork in the pressure cooker on the saute setting. Remove the pork from the instant pot and pour in a cup of broth, then place the trivet into the cooker.
Place the pork on top of the trivet, seal the lid securely and cook for a cooking time of about 17 minutes on the meat-stew setting. Again it’s done when the center of pork registers 185 degrees.
Allow the pressure to release before removing the pork and allow to rest for 10 minutes before slicing.
What To Serve With Rosemary Garlic Pork Roast
This roast pork entree pairs greatly with so many delicious side dishes, making it a versatile staple in your meal rotation.
Popular ones are potatoes and vegetables of course. For a low-carb side dish option, try our Roasted Garlic Cauliflower Mash.
Here are some of our favourite sides to serve with roasted pork:
- Crispy Oven Balsamic Potatoes
- Oven Roasted Red Potatoes
- Garlic Herb and Parmesan Roasted Red Potatoes
- Focaccia Bread
- Sautéed Garlic Balsamic Mushrooms
- Roasted Parmesan Green Beans
- Honey Glazed Carrots
- Lemon Pepper Asparagus
- Cranberry Jelly
How to Store Pork Roast Leftovers
Fridge Storage – Store leftovers in an airtight container or wrapped tightly with plastic wrap or aluminum foil, for 3-4 days.
Freezer Storage – You can cook and store leftovers in the freezer as well, to enjoy at a later date. To freeze, make sure it’s well-stored in an airtight container or in a ziplock freezer bag with the air removed. Store for up to 4 months, and allow to fully defrost in the fridge before reheating until heated through.
- 6lb boneless pork roast
- 3 Tablespoons garlic, minced
- 3 Tablespoons fresh rosemary, chopped
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/3 cup olive oil
- 2 Tablespoons dijon mustard
- Using a small food processor, combine the garlic, rosemary, salt, and pepper.
- Add the olive oil and process again, scraping sides as needed until combined. Remove the blade and use a spoon to stir in the mustard until combined.
- Put your pork roast into a large ziplock bag and add in the mixture. Seal the bag press mixture all over the pork, making sure all sides are covered. Refrigerate and marinate for 4 to 24 hours.
- Remove the pork and transfer into a roasting pan or baking dish. Preheat the oven to 425 degrees while the pork sits at room temperature.
- Roast uncovered for 20 minutes, and then reduce the heat to 300 degrees. Continue to cook for 4-5 hours, or until the internal temperature reads 185 degrees.
- Remove the pork and let rest for 10 minutes. Slice and serve.
- Place the pan drippings from the cooked pork into a cup and refrigerate for 15 minutes. Remove fat from the top, and re-heat the juice. Pour over sliced pork.
- For Slow Cooker and Instant Pot directions, please refer to: https://myorganizedchaos.net/2021/10/rosemary-garlic-pork-roast
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 721Total Fat: 55gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 204mgSodium: 432mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 53g
More Pork Recipes
If you are looking for delicious pork recipes to try, I suggest:
- Slow Cooker Cherry Coke BBQ Pulled Pork
- Instant Pot Pork Chops with Mushroom Gravy
- Slow Cooker Apple Pork
- Herbed Lemon Pork Chops
- Slow Cooker Honey Apple Pork Roast