Healthier Roasted Pork Loin Recipe -
Healthier Roasted Pork Loin Recipe
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Healthier Roasted Pork Loin

Recipe by  

"The rosemary flavor and fragrance is even more pronounced in this healthier version of Kathleen's recipe, because we used fresh rosemary rather than dried. We also added fresh carrots, potatoes, and fennel for a delicious and healthy meal!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs

    2 hrs 30 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Crush garlic with rosemary, salt, and pepper to make a paste. Pierce meat with a sharp knife in several places and press the garlic paste into openings. Rub meat with remaining garlic mixture and 2 tablespoons olive oil.
  3. Place the pork loin into a roasting pan and cook in preheated oven for 45 minutes, basting with pan juices several times. Add the carrots, potatoes, and fennel to the pan and drizzle with 2 tablespoons olive oil. Season with more salt and pepper. Continue to roast until pork is no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  4. Remove roast and vegetables to platter. Pour wine into pan, and bring to a boil while scraping browned bits of food off bottom of pan with wooden spoon. Serve with pan juices.
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Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2012

I am only reviewing the pork loin part of the recipe. Very tasty and moist.

Most Helpful Critical Review
Jan 29, 2014

As much as we love rosemary (we grow it all over our property), we thought it was waaay too much. It totally overpowers the pork, which will be cooked to a hockey puck if you follow the instructions in this recipe. We will not make this again, but if you really want to try it this is what I suggest: 1) put only sliced or minced garlic into the pockets cut in the roast. 2) make a minced fresh rosemary and olive oil mixture with salt and pepper to taste; lightly spread over the roast. 3) cook the pork in a pre-heated 325 degree oven for 20 minutes/pound. Check with a digital thermometer. Pork is done at 145 degrees. The veggies prepped as instructed wll be done. Let roast rest 3 minutes. Eat. Note: Deglazng with wine is optional. Personally, I think just drinking the wine is better.


10 Ratings

Mar 16, 2013

Excellent. Our local grocery store does not carry fennel, and I wanted the flavor added to it so I used a little fennel seed. I did not have any white wine so I did not use wine, could have used red, but decided not. The flavor was excellent with out any wine. I just made a regular gravy with the drippings, it was great. I will be using this recipe again. Thank you for a great recipe.

Sep 04, 2013

Followed the recipe exactly and it was delish! I will make this again :)

Jan 01, 2014

Made this, except without the veggies. Very moist and tender and full of flavor!

Apr 01, 2013

Served this recipe for Easter. It was a hit and I only had a little bit left for the next day. It was great leftover too. I did not use fennel cause I couldn't find it in the grocery store. It didn't taste like I was missing anything. Still really good! It was also very easy to make. Thanks for the great recipe!

Feb 04, 2014

Very yummy! I used baby carrots and sweet potatoes instead. It came out very delicious. I think it needs a little more spices (I did use a larger loin but had compensated with more spices, but def think it needs a little more.) Didn't need the full time it stated in recipe and it was a little dry (but it's pork) I haven't been able to make non-dry pork. Tips? :)


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  • Calories
  • 305 kcal
  • 15%
  • Carbohydrates
  • 21.6 g
  • 7%
  • Cholesterol
  • 54 mg
  • 18%
  • Fat
  • 13.6 g
  • 21%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 21.9 g
  • 44%
  • Sodium
  • 97 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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