Lemon-Rosemary Roasted Pork Loin

Prep Time:
10 minutes
Cook Time:
60 minutes
6-8 servings



1boneless pork loin roast, 3 to 3 1/2 pounds,

1tbsp.McCormick dried lemon peel or fresh grated lemon peel,

2teaspoondried rosemary leaves,

1/2teaspoondried thyme leaves,


1/2teaspooncoarse ground black pepper,

4cloveslarge cloves of garlic, peeled and finely chopped,


1Heat oven to 350 degrees.

2Place pork on a foil-lined shallow roasting or baking pan (for easy clean up).

3Combine lemon peel, rosemay, thyme, salt, pepper and garlic in a small bowl.

4Rub mixture on all sides of pork loin.

5Bake for 1 hour (20 to 25 minutes per pound).

6Use a quick response meat thermometer, inserted through the center of the roast, to check the internal temperature.

7Temperature should read 160 degrees.

8Remove pork from oven and let stand 10 to 15 minutes before slicing.

9Slice in 1/4 to 1/2 inch slices.

10Place on serving platter and drizzle with natural gravy from the pan, if desired.

Nutritional Information

No Nutritional Information Available

Copyright 2001-2015, H-E-B