Rosemary Pork Loin With Garlic And Carrots

This rosemary pork loin is really a set it and forget it recipe. You just put your ingredients in a baking dish, and it’ll be ready in 90 minutes. The flavors remind you of classic French and Italian dishes, but served with polenta is a great example of Italian recipes.

The pork loin in this recipe is roasted with fresh rosemary, garlic and carrots. After being roasted, you can fix a delicious rosemary gravy with the meat drippings in no time.

Ingredient Tips

  • For better flavors, I advise you to use fresh rosemary in this recipe.
  • I am talking about whole heads of garlic, that’s not a type. We all love garlic don’t we? But don’t be afraid, this quantity won’t be too much as we bake the whole thing in the oven.
  • The amount of salt and pepper depends on your taste. But meats, esp. whole meat roasts, take up a lot of spices, so don’t be stingy on your salt. I recommend using at least a teaspoon of salt for this amount of meat.
  • Don’t leave out the white wine. The alcohol will evaporate, but it will give a distinct yummy flavor to your dish.

A Few Additional Tips

The actual baking time depends on your oven and how you like your meat cooked. When baked for 90 minutes, your pork loin will be 100% well cooked through.

Baste the meat while baking, at least every 15 minutes. You don’t need to baste in the first 30 minutes as there will be hardly any meat drippings in the liquids.

Make the rosemary gravy in the same baking tray you’ve baked your meat. You can absolutely transfer it to your stove, and use it like a pot. This won’t work though if you have an induction stove, then you need to transfer the meat drippings into a pan and then prepare your gravy.

For the gravy, remove the pan from the heat before adding the butter and stir until it melts. This way the butter will form a nice emulsion making this gravy even tastier.

Rosemary gravy recipe 5

How To Serve Rosemary Pork Loin

Like every whole meat that’s been roasted, this rosemary pork loin must be sliced before serving. Leave it to rest for a couple of minutes after baking, this way the meat will be easier to slice.

By serving the roast with this rosemary gravy, you can use all the meat drippings in the baking dish and preserve the flavors. It also makes the otherwise dry pork loin moister.

Serve your rosemary pork loin along with the roasted carrots or even the garlic. As a side dish, mashed potatoes or roasted potatoes are ideal. It also goes very well with polenta, making it a nice Italianish dish. For a nice presentation, add a fresh spring of rosemary to every serving.

Rosemary pork loin with polenta
Rosemary pork loin with polenta

Rosemary Pork Loin With Garlic And Carrots

Balazs Szilagyi
Classic Italian flavors, rosemary pork loin served with polenta
No ratings yet
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine French, Italian
Servings 6 servings


For the rosemary pork loin

  • 1 pork loin whole, about 3 pounds or 1.5 kg
  • 6-8 carrots about 500 g or 1 lbs
  • 2 heads garlic
  • 7-8 fresh rosemary sprigs stem and leaves
  • 1 tbsp oil or good quality fat
  • ¼ cup white wine 60 ml
  • ¼ cup water 60 ml
  • Salt

For the rosemary gravy

  • 2 tsp flour
  • ½ cup white wine 120 ml
  • ½ cup water 120 ml
  • 1 fresh rosemary sprig stem and leaves
  • 1 tbsp butter 15 g
  • salt


Preparing the meat

  • Preheat oven to 350 F (180 C). If you have a convection oven, use that setting.
  • To prepare rosemary pork loin, remove the excess fat and the silver skin from the meat. Peel the carrots and cut garlic heads in half lengthwise.
    Rosemary pork loin recipe 1
  • Oil the bottom of a 9×13 baking dish. Put the carrots, garlic heads and 4-5 fresh rosemary sprigs into the baking dish. Pour in 1/4 cup of white wine and the same amount of water.
  • Season the meat with salt and freshly ground black pepper. Place it over the vegetables and top it with the remaining rosemary springs.
    Rosemary pork loin recipe 3
  • Put it in the oven and bake uncovered for 90 minutes. Baste it with the cooking liquids after 30, 60 and 75 minutes. Once your meat is cooked, take it out of the oven and let it rest for 10 minutes covered with an aluminum foil.

Rosemary gravy

  • For your rosemary gravy, take out the carrots, garlic, and rosemary from the baking tray. Place it on your stove on low heat. Add flour, mix it with the drippings and cook for 1-2 minutes.
  • Pour in ½ cup of white wine. Stir it to remove any lumps and cook for another 2 minutes to let the alcohol evaporate.
    Rosemary gravy recipe 3
  • Pour in 1/2 cup water and add 1 rosemary sprig. Stir and cook for 2 minutes, so that it thickens up. Taste and season with salt if needed.
    Rosemary gravy recipe 4
  • Remove from the heat and add the butter. Stir until it melts completely.
    Rosemary gravy recipe 5
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