How to Make Pork Roast with Rosemary Rub

fresh rosemary

🥗Healthier: dried rosemary

💰Cheaper: oregano

Dried rosemary is more shelf-stable, while oregano is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly option for cooking.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Using water with seasoning can reduce costs while still adding flavor.

pork roast

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can be used for a similar dish.

Preheat the oven to 450°F (232°C).

Mix 1 tablespoon lemon juice, 2 tablespoons olive oil, 1 teaspoon lemon rind, 1 tablespoon chopped fresh rosemary, 4 cloves finely chopped garlic, 1/4 teaspoon black pepper, 1/4 teaspoon dried thyme, and 1/2 teaspoon salt in a bowl to create the rub.

Rub the mixture all over the pork loin roast, covering all sides.

Pour remaining olive oil into the bottom of the roasting pan and spread it evenly.

Place the pork loin in the center of the baking dish.

Roast the pork loin in the preheated oven for 30 minutes at 450°F (232°C).

Reduce the oven temperature to 350°F (175°C) and continue roasting for another 30 minutes or until the internal temperature reaches 160°F (71°C).

Remove the pork loin from the oven and let it rest.

Pour off all but 2 tablespoons of fat from the roasting pan.

Sprinkle 2 tablespoons of flour over the fat and stir for about a minute to combine and release brown bits from the pan.

Add 1 cup chicken broth and 1 cup water to the pan, stirring until the mixture thickens over medium-high heat for about 5 minutes.

Strain the gravy through a sieve into a measuring jug.

Slice the pork loin and serve with the thickened gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens