Baked pork loin with rosemary
12 servings
120 minutes
Roasted pork loin with rosemary is a classic of French cuisine that combines elegance and simplicity. This dish likely originates from old French farmhouse recipes where rosemary was used to impart a refined aroma to the meat. The roasted meat becomes incredibly tender, while rosemary adds subtle woody and spicy notes. The loin is first seared and then slowly roasted, preserving its juiciness and enhancing the flavor of the spices. This dish pairs perfectly with roasted vegetables or mashed potatoes and is complemented by a glass of dry white wine. Roasted pork loin with rosemary is a true gastronomic masterpiece that can elevate any dinner, whether it's a family evening or a celebration.
1
Preheat the oven to 120 degrees. Rub the pork loin with olive oil, season with salt and pepper. Sprinkle with 3 tablespoons of chopped rosemary leaves.
- Pork loin: 1 kg
- Olive oil: 50 ml
- Salt: to taste
- Ground black pepper: to taste
- Fresh rosemary leaves: 3 tablespoons
2
Place rosemary sprigs on the pork loin and tie with cooking twine.
- Rosemary: 6 stems
3
Sear the pork loin on both sides in a pan and place it in the oven for 2 hours. Remove the cooked loin from the oven, let it cool slightly, and slice. Enjoy your meal!