Roast Pork Loin With Rosemary With Roasted Peppers

Name: Roast Pork Loin With Rosemary With Roasted Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: White Wine Marinade:; 2 c dry white wine; 2 T olive oil; 2 T fresh rosemary (or 2 t dried rosemary, crumbled); 20 whole black peppercorns; Pork Roast; 1 center-cut boneless pork loin (about 3 1/2 lbs); 2 T fresh chopped rosemary, or 2 t dried rosemary, crumbled; 6 cloves garlic, minced; Freshly ground black pepper; 1/2 c sun-dried tomatoes; Fresh rosemary sprig for garnish; Roasted yellow, red, or orange Peppers; 2 boxes brown/whole grain rice

Servings: persons

White Wine Marinade:
2 c dry white wine
2 T olive oil
2 T fresh rosemary (or 2 t dried rosemary, crumbled)
20 whole black peppercorns
Pork Roast
1 center-cut boneless pork loin (about 3 1/2 lbs)
2 T fresh chopped rosemary, or 2 t dried rosemary, crumbled
6 cloves garlic, minced
Freshly ground black pepper
1/2 c sun-dried tomatoes
Fresh rosemary sprig for garnish
Roasted yellow, red, or orange Peppers
2 boxes brown/whole grain rice

1
Marinade:
2
Combine wine, oil, rosemary and peppercorns in plastic bag large enough to hold pork. Place bag in large blowl.
3
Trim fat from pork. Untie pork, if necessary. Rub the center of the pork with the rosemary, half of the garlic and black pepper. Arrange the sun-dried tomatoes along one length of the roast. Roll and tie the pork with kitchen twine to enclose filling.
4
Place pork in plastic bag and tie securely. Refrigerate the pork for 2 hours, turning every 1/2 hour to marinate evenly.
5
Preheat oven to 400 F.
6
Remove pork from mariande and pat dry; place on a rack in a roasting pan. Strain the marinade, reserving both the liquid and the solids. Rub the pork with the rosemary mixture and remaining 3 cloves minced garlic.
7
Roast pork 15 minutes. Lower the oven temperature to 325F. Pour off drippings from the pan. Pour the reserved marinade into the pan. Roast 1 1/4 hours longer, basting with pan juices every 20 minutes, until the pork reaches an internal temperature of 140-160 degrees.
8
Remove pork from oven and let stand at room temperature for 15 minutes. While meat in resting, put pan with liquids on stove and reduce by half. Remove the strings, slice pork and arrange on platter. Decorate the platter with rosemary sprig and the roasted yellow peppers. Serve the pork with the pan juices, if desired.
9
Serve with rice

981

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: White Wine Marinade:, 2 c dry white wine, 2 T olive oil, 2 T fresh rosemary (or 2 t dried rosemary, crumbled), and more.

Yes, Roast Pork Loin With Rosemary With Roasted Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!