Garlic-Rosemary Pork Loin and Mashed Potatoes


So I made this for my college roommates. It was my first time roasting a pork loin, and it wasn’t as hard or scary as I thought it would be. You just need to focus on the clock and the thermometer. I say it serves 5 people, because my roommate and I had the leftovers for dinner a few nights later. The pork was still moist after microwaving it the second time around.

The recipe asked for sage and rosemary, but I’m not a big fan of sage, so I took it out. That’s one of the great things about cooking; it’s versatile. If you want it spicy, add about 1 tsp of crushed red pepper. Maybe I’ll try it like that next time.

Prep Time: 10 minutes

Cook Time: 40 minutes

Serves: 5 people, with possible leftovers

Cook To: 145° F

Rest For: 10 minutes


  • 1 1/2-2 pound pork loin center roast, boneless
  • 4 cloves of garlic, peeled and crushed
  • 2 tsp coarse salt
  •  1 tsp dried rosemary
  • 3/4 tsp black pepper
  • 1 Tbsp olive oil
  • Yukon potatoes
  • 3 Tbsp of salted butter
  • dried parsley for presentation


Heat the oven to 450° F. Fill a pot with water with the heat on high to boil.

Pat the pork dry with paper towels and place in a shallow roasting pan.

In a small bowl, stir together garlic, salt, rosemary, pepper and olive oil to make a paste.

Rub the garlic paste over all surfaces of the pork loin and then place in oven, roasting for 15 minutes.

During this time, clean the potatoes with a brush under running warm water, then peel and dice. Add to boiling water. In order to do this without the boiling water splashing onto you, pour the potatoes in from a bowl facing away from you, so if it does splash, it goes on the stove and not your hands. Let boil for about 3-4 minutes.

Turn the oven temperature down to 300° F, roasting for 15-20 minutes, and take the internal temperature using an instant-read thermometer.

Drain potatoes and then it’s mashing time! It’s always fun to do; it gets rid of stress and you get a steam facial. Then add salted butter and fold until it’s melted and evenly combined.

When the internal temperature of the roast is 145° F, remove from the oven, tent loosely with tin-foil and let rest for about 10 minutes before slicing to serve.

Sprinkle parsley over top for that gourmet look and serve.

I found this recipe at:

2 Comments Add yours

  1. thehomemakerslife says:

    That looks so delicious! 🙂 Yum!


    1. jennyg925 says:

      It was! 🙂


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