I've made this rosemary pork roast many times, especially when I've needed something hearty that practically cooks itself once the meat is in the pot. It's great for entertaining guests or when you want to use a good piece of pork tenderloin without too much hassle. I've noticed that the combination of wine and rosemary really enhances the flavor, while leaving the garlic whole keeps it quite subtle.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 10-15 minutes
Cooking time: about 1 hour
Servings: 5-6 people, depending on appetite and side dishes
Difficulty: easy to medium, nothing complicated
Recipe type: main course, lunch or dinner
Ingredients
1 kg pork (tenderloin)
2 sprigs of rosemary
4 cloves of garlic
20 g butter
2 tablespoons olive oil
200 ml dry white wine
500 ml broth (vegetable or meat)
salt
freshly ground pepper
Preparation Method
1. Take the meat out of the fridge ahead of time so it’s not ice cold. Pat it dry with a paper towel, then rub it thoroughly with salt and pepper on all sides.
2. In a large pot, heat the oil and butter over low heat. When the butter starts to melt, add the meat. Brown the pork on all sides, turning it frequently. The goal is to get a nice crust all over without burning it.
3. While the meat is browning, peel the garlic cloves and lightly crush them with the side of a knife, without cutting them. Finely chop the rosemary.
4. Add the whole garlic cloves to the pot, then add the chopped rosemary. Let everything simmer on low heat for 1 minute to release the flavors, being careful not to overcook the garlic.
5. Pour the white wine over the meat and increase the heat to high. Let it cook for 3-4 minutes to evaporate the alcohol and meld the flavors. Do not cover the pot at this stage.
6. Once the wine has reduced slightly, add half of the broth over the meat. Put the lid on and let it cook over medium heat for about an hour. Occasionally turn the piece of meat. If you notice the liquid is reducing too much, add a little more broth, but the meat shouldn’t be submerged.
7. At the end, check if the pork is tender. When it’s done, transfer it to a plate, slice it, and pour the sauce over the top.
Why I Make This Recipe Often
It’s one of those simple roast recipes that you can’t really mess up if you follow the steps. The meat stays tender, and the rosemary flavor is not overpowering at all. I also like that I can change the side dish based on what I have in the fridge, so I don’t need complicated plans.
Tips and Variations
Tips
The pork should be well dried before searing; otherwise, it won’t form a crust.
Don’t add the rosemary at the beginning, as it can burn and give a bitter taste.
If you want to speed up the process, you can cut the piece of meat in half, but it won’t be as juicy.
Substitutions
Pork can be replaced with beef tenderloin or turkey, using the same steps and quantities.
Dry white wine can be swapped with rosé if that’s what you have on hand, but not with sweet wine.
Variations
You can also use other lean meats, such as beef fillet or turkey breast, but cooking times may vary (it takes a bit longer for beef, and slightly less for turkey).
If you don’t want a very concentrated sauce, dilute it with a little more broth.
Serving Ideas
It pairs well with fried potatoes, baked potatoes, or roasted vegetables.
You can also serve it with a simple green salad to balance the meal.
The leftover sauce is great for drizzling over the side dish or even for dipping bread.
Frequently Asked Questions
1. Can I use another cut of pork instead of tenderloin?
Yes, you can use pork chops or shoulder, but tenderloin will be more tender. Cooking time may increase slightly with other cuts.
2. If I don’t have fresh rosemary, can I use dried?
You can, but use less (about a teaspoon), as dried rosemary is more potent.
3. How do I know when the roast is done?
Insert a fork – if it goes in easily and the juices that come out are clear (not pink), the meat is done.
4. Can it be made without wine?
Yes, you can skip the wine and use only broth, but some flavor will be missing.
5. How much sauce should remain at the end?
There should be enough to drizzle over the meat and a little for the side dish. If you want more, gradually add broth when you see it reducing.
Nutritional Values
Estimation for 1 serving (out of 6):
Approx. 320-350 kcal
Protein: 35-40 g
Fat: 15-18 g
Carbohydrates: 2-4 g (depending on broth, wine, and sauce)
Values are approximate and depend on the type of meat and how much fat it has.
Storage and Reheating
Cooked meat can be stored in the fridge in a covered container for 2-3 days. When reheating, add a bit of the sauce to prevent it from drying out. I do not recommend freezing, as the roast will lose its texture and flavor. The sauce can be reheated along with the meat.
That’s all. It’s the kind of recipe that doesn’t require complicated techniques, just patience and simple ingredients.
Quick Info
Total time: about 1 hour and 15 minutes
Preparation time: 10-15 minutes
Cooking time: about 1 hour
Servings: 5-6 people, depending on appetite and side dishes
Difficulty: easy to medium, nothing complicated
Recipe type: main course, lunch or dinner
Ingredients
1 kg pork (tenderloin)
2 sprigs of rosemary
4 cloves of garlic
20 g butter
2 tablespoons olive oil
200 ml dry white wine
500 ml broth (vegetable or meat)
salt
freshly ground pepper
Preparation Method
1. Take the meat out of the fridge ahead of time so it’s not ice cold. Pat it dry with a paper towel, then rub it thoroughly with salt and pepper on all sides.
2. In a large pot, heat the oil and butter over low heat. When the butter starts to melt, add the meat. Brown the pork on all sides, turning it frequently. The goal is to get a nice crust all over without burning it.
3. While the meat is browning, peel the garlic cloves and lightly crush them with the side of a knife, without cutting them. Finely chop the rosemary.
4. Add the whole garlic cloves to the pot, then add the chopped rosemary. Let everything simmer on low heat for 1 minute to release the flavors, being careful not to overcook the garlic.
5. Pour the white wine over the meat and increase the heat to high. Let it cook for 3-4 minutes to evaporate the alcohol and meld the flavors. Do not cover the pot at this stage.
6. Once the wine has reduced slightly, add half of the broth over the meat. Put the lid on and let it cook over medium heat for about an hour. Occasionally turn the piece of meat. If you notice the liquid is reducing too much, add a little more broth, but the meat shouldn’t be submerged.
7. At the end, check if the pork is tender. When it’s done, transfer it to a plate, slice it, and pour the sauce over the top.
Why I Make This Recipe Often
It’s one of those simple roast recipes that you can’t really mess up if you follow the steps. The meat stays tender, and the rosemary flavor is not overpowering at all. I also like that I can change the side dish based on what I have in the fridge, so I don’t need complicated plans.
Tips and Variations
Tips
The pork should be well dried before searing; otherwise, it won’t form a crust.
Don’t add the rosemary at the beginning, as it can burn and give a bitter taste.
If you want to speed up the process, you can cut the piece of meat in half, but it won’t be as juicy.
Substitutions
Pork can be replaced with beef tenderloin or turkey, using the same steps and quantities.
Dry white wine can be swapped with rosé if that’s what you have on hand, but not with sweet wine.
Variations
You can also use other lean meats, such as beef fillet or turkey breast, but cooking times may vary (it takes a bit longer for beef, and slightly less for turkey).
If you don’t want a very concentrated sauce, dilute it with a little more broth.
Serving Ideas
It pairs well with fried potatoes, baked potatoes, or roasted vegetables.
You can also serve it with a simple green salad to balance the meal.
The leftover sauce is great for drizzling over the side dish or even for dipping bread.
Frequently Asked Questions
1. Can I use another cut of pork instead of tenderloin?
Yes, you can use pork chops or shoulder, but tenderloin will be more tender. Cooking time may increase slightly with other cuts.
2. If I don’t have fresh rosemary, can I use dried?
You can, but use less (about a teaspoon), as dried rosemary is more potent.
3. How do I know when the roast is done?
Insert a fork – if it goes in easily and the juices that come out are clear (not pink), the meat is done.
4. Can it be made without wine?
Yes, you can skip the wine and use only broth, but some flavor will be missing.
5. How much sauce should remain at the end?
There should be enough to drizzle over the meat and a little for the side dish. If you want more, gradually add broth when you see it reducing.
Nutritional Values
Estimation for 1 serving (out of 6):
Approx. 320-350 kcal
Protein: 35-40 g
Fat: 15-18 g
Carbohydrates: 2-4 g (depending on broth, wine, and sauce)
Values are approximate and depend on the type of meat and how much fat it has.
Storage and Reheating
Cooked meat can be stored in the fridge in a covered container for 2-3 days. When reheating, add a bit of the sauce to prevent it from drying out. I do not recommend freezing, as the roast will lose its texture and flavor. The sauce can be reheated along with the meat.
That’s all. It’s the kind of recipe that doesn’t require complicated techniques, just patience and simple ingredients.