Garlic and Rosemary Pork Roast

Impress your guests this holiday season with a Garlic Rosemary Pork Roast. Not your average Thanksgiving dinner!


  • 3 pounds boneless pork loins
  • 1⁄4 cup olive oil
  • 4 cloves garlic, minced
  • 4 sprigs fresh rosemary, chopped (about 3 Tbsp.)
  • 2 teaspoons salt
  • 1⁄2 teaspoon black pepper


  • In a bowl combine olive oil, garlic, rosemary, salt and pepper. Generously rub over pork loins. Place in a zip top bag and marinate in the fridge overnight.
  • Preheat oven to 350°F.
  • Heat a large skillet over high heat. Add pork loins to the pan, and cook for 2 minutes per side, until nicely browned. Place on a roast pan, and cook for 60-75 minutes until an instant read thermometer reaches 145°F. Remove from the oven and let rest for 5 minutes before slicing to serve.
  • Refrigerate leftovers for up to three days.