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Good Value (1)
Fairly lean, this boneless Loin Roast is mildly flavored and tender, coming from the area between the shoulder and leg of the animal. Grilling over moderate heat or slow roasting brings out the best flavor in a loin roast.
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Garlic and Rosemary Roast Pork Loin
Total Time: 1 hour and 10 minutes
Prep Time: 15 minutes
Cook Time: 55 minutes
4 large garlic cloves, pressed
2 tsp dried rosemary
1 1/2 tsp coarse salt
1/2 tsp ground black pepper
1 - 2 1/2 lb boneless pork loin roast, well trimmed
Preheat oven to 400°F.
Line 13 x 9 x 2-inch roasting pan with foil.
Mix the garlic, rosemary, salt and pepper in a bowl.
Rub the mixture all over the pork loin.
Place pork in the roasting pan.
Roast pork in the oven for 30 minutes.
Turn roast over.
Roast the pork for about 25 minutes longer, until thermometer inserted into center of pork registers 155°F.
Remove from the oven and let stand 10 minutes.
Pour the juices in the roasting pan into a saucepan.
Set over low heat to keep warm.
Cut pork crosswise into 1/2-inch thick slices.
Arrange on a platter and pour the warm pan juices over slices.
Apple and Sweet Potato Stuffed Pork Loin
Total Time: 6 hours and 35 minutes
Prep Time: 4 hours
Cook Time: 2 hours and 20 minutes
1/4 cup packed brown sugar
1/4 cup kosher salt
1 tbsp ground cumin
2 cups boiling water
12 ice cubes
1 3-lbs pork loin, trimmed
2 tbsp extra-virgin olive oil
2 poblano peppers, finely diced
1 small sweet potato, peeled and finely diced
1 small apple, such as Pink Lady or Gala, finely diced
3 cloves garlic, minced
1/2 tsp ground cumin
1/4 tsp kosher salt
1/8 tsp ground pepper
1/8 tsp chipotle chile powder
2 tbsp extra-virgin olive oil
2 cloves garlic, minced
1/4 cup cilantro leaves, finely chopped
1/2 tsp chipotle chile powder
1/2 tsp ground pepper
Add brown sugar, 1/4 cup salt, and 1 tablespoon cumin in a heatproof bowl.
Add boiling water.
Stir to dissolve and then add ice cubes until melted.
Butterfly and prepare pork:
Place pork loin on cutting board.
Hold the knife blade flat, parallel to the board.
Make a lengthwise cut into the side of the roast, just above center, but stop before opposite edge, creating an attached flap.
Turn tenderloin over.
Repeat on the opposite side of the first cut.
Open up the two cuts resulting in a large rectangle of meat.
Cover with plastic wrap.
Pound to an even thickness of about 1/2 inch.
Place pork in a sealable gallon plastic bag with mixture from steps 1-3.
Refrigerate for 2-4 hours.
About 1 hour before removing pork from refrigerator, heat 2 tablespoons oil in a skillet over medium heat.
Add poblanos, sweet potato, apple, 3 cloves garlic, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper and chipotle.
Cook for 12 to 15 minutes, stirring regularly, until the potato is tender.
Remove from heat and let cool for 15 minutes.
Line a large baking pan with foil.
Spray down with cooking spray.
Remove the pork from plastic bag and pat dry.
Mix well 2 tablespoons oil, 2 cloves garlic, cilantro, chipotle, and 1/2 teaspoon pepper in a bowl.
Massage the mixture all over the pork.
Spoon the stuffing mixture over the pork while maintaining a 1-inch border.
Roll up the pork long side to long side.
Tie with kitchen string.
Transfer roll of pork to the pan seam-side down.
Let stand 15 to 20 minutes while oven heats to 375 degrees F.
Roast the pork 45 minutes to 1 hour until an instant-read thermometer inserted into the meat registers 145 degrees F. Make sure the thermometer is not touching the stuffing.
Let rest 15 minutes on cutting board.
Remove, slice, and serve.
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