Easy Roasted Pork Loin Recipe

This roasted pork loin is a pancetta-wrapped roast flavored with garlic, rosemary and white wine, ready in about 1 hour 30 minutes. It feeds 4 and gives you a pan sauce from the cooking juices with no extra work.

Why This Recipe Works

The pancetta does two jobs. It bastes the lean pork loin as it renders, and it adds a salty, savory edge that plain pork can’t get on its own.

Pushing the garlic and rosemary deep into cuts in the meat seasons the roast from the inside. Every slice has flavor, not just the outside.

The wine goes in after the first 20 minutes, not at the start. The pork browns first, then the wine mixes with the pan drippings into a light sauce that you spoon over the slices.

Roasted Pork Loin Ingredients

• 1 garlic clove, central core removed
• 1 sprig rosemary
• 1 pound 8 1/2 ounces pork loin
• 3 1/2 ounces pancetta slices
• 2 to 3 tablespoons extra virgin olive oil
• 2/3 cup (5 fluid ounces) dry white wine
• Salt and pepper, to taste

How To Make Roasted Pork Loin

Prep the pork

1. Heat the oven: Heat the oven to 350°F (175°C) so it’s ready when the pork is tied.
2. Chop the flavorings: Chop the garlic and rosemary very finely. Small pieces spread through the cuts and don’t leave burnt chunks on the surface.
3. Stuff the pork: Cut several deep slits into the pork with a knife. Push the chopped garlic and rosemary into the slits and rub the rest over the meat.
4. Season and wrap: Rub the pork with a pinch of salt and some pepper. Wrap the pancetta slices around it and tie them in place with kitchen twine, so the roast keeps its shape.

Roast and rest

5. Start roasting: Set the pork in a roasting pan and drizzle the olive oil over it. Roast for 20 minutes.
6. Add the wine: Pour the white wine around the meat, not over it, so the pancetta stays crisp. Roast for another 40 minutes.
7. Rest the pork: Move the pork to a cutting board and snip off the twine. Wrap it in foil and rest it for 10 minutes, so the juices settle back into the meat.
8. Slice and serve: Carve the pork into slices and lay them back together in a serving dish. Warm the cooking juices in the pan and spoon them over the top.

Recipe Tips

• Pat the pork dry: A dry surface browns better in the first 20 minutes. Blot it with paper towels before you rub it.
• Tie it snugly: Loose twine lets the pancetta slip off as the pork shrinks. Tie it every inch or two.
• Check the temperature: A meat thermometer takes the guesswork out. Pork loin is done at 145°F in the center, then the rest brings it to a safe finish.
• Don’t skip the rest: Slice too soon and the juices end up on the board instead of in the meat.

What To Serve With Roasted Pork Loin

Spoon the warm cooking juices over the slices at the table. Roasted potatoes and a bitter green salad, or sautéed spinach with garlic, round out the plate.

How To Store

• Fridge: Keep the sliced pork in an airtight container with its cooking juices for up to 3 to 4 days.
• Cold: This roast is also good cold. Serve the slices straight from the fridge with the juices spooned over them.
• Reheat: Warm slices gently in a covered skillet with a splash of the juices until hot all the way through.

FAQs

Can I make roasted pork loin without wine?

Yes. Use the same amount of chicken broth in its place. You lose a little acidity, so add a squeeze of lemon to the juices at the end.

Can I use pork tenderloin instead of pork loin?

You can, but tenderloin is much thinner and cooks in about 25 minutes. Wrap it the same way and watch the time closely.

Why is my pork loin dry?

Pork loin is lean, so overcooking dries it out fast. Pull it from the oven at 145°F in the center and let it rest for the full 10 minutes.

Can I prepare it ahead of time?

Yes. Stuff, wrap and tie the pork up to a day ahead and keep it covered in the fridge. Let it sit out for 30 minutes before roasting.

Nutrition

Estimated per serving (1 of 4), worked out from the ingredients.

• Calories: about 430 kcal
• Total Fat: 24g
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Protein: 45g

Roasted Pork Loin

Recipe by Paula

0.0 from 0 votes

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

10

minutes

Total time

90

minutes

Pork loin stuffed with garlic and rosemary, wrapped in pancetta and roasted with white wine. It serves 4 and makes its own pan juices to spoon over the slices.

Ingredients

• 1 garlic clove, central core removed

• 1 sprig rosemary

• 1 pound 8 1/2 ounces pork loin

• 3 1/2 ounces pancetta slices

• 2 to 3 tablespoons extra virgin olive oil

• 2/3 cup (5 fluid ounces) dry white wine

• Salt and pepper, to taste

Directions

• Heat the oven: Heat the oven to 350°F (175°C) so it’s ready when the pork is tied.
• Chop the flavorings: Chop the garlic and rosemary very finely. Small pieces spread through the cuts and don’t leave burnt chunks on the surface.
• Stuff the pork: Cut several deep slits into the pork with a knife. Push the chopped garlic and rosemary into the slits and rub the rest over the meat.
• Season and wrap: Rub the pork with a pinch of salt and some pepper. Wrap the pancetta slices around it and tie them in place with kitchen twine, so the roast keeps its shape.
• Start roasting: Set the pork in a roasting pan and drizzle the olive oil over it. Roast for 20 minutes.
• Add the wine: Pour the white wine around the meat, not over it, so the pancetta stays crisp. Roast for another 40 minutes.
• Rest the pork: Move the pork to a cutting board and snip off the twine. Wrap it in foil and rest it for 10 minutes, so the juices settle back into the meat.
• Slice and serve: Carve the pork into slices and lay them back together in a serving dish. Warm the cooking juices in the pan and spoon them over the top.