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Easy to make, flavorful, and tender pork loin rubbed with a rosemary and thyme makes a delicious dinner with little effort. The leftovers are perfect for sandwiches or other recipes.
Prep Time10 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 20 mins
Course: Dinner
Cuisine: Italian
Keyword: pork loin
Author: Lora


  • One 6-pound boneless pork loin roast with a generously thick layer of fat and, if possible, with the skin still attached, tied with string
  • 2 Tablespoons extra virgin olive oil
  • freshly ground pepper to your taste
  • sea salt I used about 4 teaspoons...use more or less to your taste
  • 4 sprigs rosemary picked and finely chopped
  • 4 sprigs sage finely chopped
  • 3 carrots peeled and cut into large chunks
  • 3 celery stalks cut into large chunks
  • 1 large onion peeled and cut into large pieces
  • 1 cup dry white wine
  • 1/4-1/2 cup of vegetable broth or chicken
  • 1/2 stick 4 Tablespoons of unsalted butter


  • Drain the pork and pat dry with paper towels.
  • In a small bowl (or using a mortar and pestle), crush together the olive oil, salt, pepper, rosemary and sage into a paste. Rub the pork loin with the paste and place in a foil lined roasting pan or a foil lined rimmed baking sheet.
  • Position a rack in the center of the oven and preheat oven to 450 F.
  • Allow the pork loin to sit out at room temperature while you are preheating the oven.
  • Add the carrots, celery and onion pieces around the pork in the roasting pan.
  • Roast pork and vegetables uncovered for 35-45 minutes (until the pork begins to brown), then add the white wine.
  • Reduce the heat to 350 F and continue cooking uncovered until an instant-read thermometer inserted into the thickest part of the loin reads 145 F., about 40 to 50 minutes more. Your meat thermometer should read 145°F (63°C). You may need to adjust the cooking time, depending on the weight of the pork roast. (It takes about 22 minutes per pound for medium done. For pork more well-done, cook it for 27 minutes per pound.)
  • Remove from oven and let rest for 10 minutes. Don't cover the roast while it's resting. While the pork is resting, prepare the sauce.
  • Puree the vegetables and the juices that were in the roasting pan with an immersion blender (or in your blender) with the broth. If you don't have any broth on hand, you could even add a little water. Heat the sauce on medium-low before serving with the butter. Stir together and let it simmer a few minutes until nicely combined. Check the salt, and add more if necessary to the sauce. Thinly slice the pork and serve it with the sauce and mashed potatoes (or even polenta).