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Italian Roast Pork with Rosemary

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By Betty Crocker Kitchens
Updated May 18, 2005
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Here's a roast for all seasons! Capture authentic Italian taste with a blend of rosemary and garlic for pork with unforgettable flavor.

Italian Roast Pork with Rosemary

  • Prep Time 10 min
  • Total 1 hr 25 min
  • Ingredients 8
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Ingredients

  • 1 pork loin roast, 2 1/2 to 3 pounds
  • 2 tablespoons chopped fresh rosemary leaves
  • 4 garlic cloves
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 tablespoons butter or margarine
  • 1 small onion, chopped (1/4 cup)
  • 1/4 cup olive or vegetable oil

Instructions

  • Step 
    1
    Heat oven to 350°F. Trim fat from pork. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork, using sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle salt and pepper over pork.
  • Step 
    2
    Melt butter in shallow roasting pan in oven. Sprinkle onion over butter. Place pork in pan; drizzle with oil. Insert meat themometer so tip is in center of thickest part of pork and does not rest in fat. roast uncovered 50 to 60 minutes or until thermometer reads 155°F. Cover with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be eaiser to carve.)

Nutrition

260 Calories
18 g Total Fat
23 g Protein
1 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
160
Total Fat
18 g
Saturated Fat
5 g
Cholesterol
70 mg
Sodium
350 mg
Potassium
310 mg
Total Carbohydrate
1 g
Dietary Fiber
0g
Protein
23 g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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