Pearsons Butchers

Tameside's favourite butchers: Tel: 0161 330 8607

Pork recipe

Garlic & Rosemary Infused Roast Pork

Garlic and rosemary are blended into a paste to season a boneless pork loin roast. Feel free to use fresh rosemary if you prefer.


  • 3 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • salt and freshly ground black pepper to taste
  • 1 large boneless pork loin roast
  • 4 tablespoons olive oil
  • 100ml (4 fl oz) white wine


Preparation Time: 20mins       Cooking Time: 2hrs   

  1. Preheat oven to 180 C / Gas mark 4.
  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 the openings. Rub the meat with the remaining garlic mixture and olive oil.
  3. Place roast into preheated oven for 2 hours, turning and basting with pan liquids. After 2 hours remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits on the bottom. Serve with pan juices.

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