This Gordon Ramsay Roast Pork Loin Recipe is a juicy and tender recipe, which is made with garlic and rosemary. It’s a classic, foolproof recipe, ready in about 1 hour and 45 minutes.
Jump to RecipeGordon Ramsay Roast Pork Loin Recipe Ingredients
- 3 cloves garlic, minced
- 1 tbsp dried rosemary
- Salt and pepper to taste
- 2 lb boneless pork loin roast
- ¼ cup olive oil
- ½ cup dry white wine
How To Make Gordon Ramsay Roast Pork Loin Recipe
- Preheat Oven and Prepare Paste: Preheat your oven to 175°C / 350°F. In a small bowl, make a paste by mixing the minced garlic, dried rosemary, salt, and pepper.
- Season the Pork: Pat the pork loin completely dry with paper towels. Using a sharp knife, cut several deep slits into the meat. Stuff the garlic and rosemary paste deep into the cuts. Rub any remaining paste and the olive oil all over the surface of the pork loin.
- Roast the Pork: Place the pork loin in a roasting pan. Roast for 90 minutes to 2 hours, basting with the pan juices every 30 minutes. The pork is cooked when an internal meat thermometer reads 63°C / 145°F.
- Rest the Pork: Remove the pork from the oven and transfer it to a carving board. Let it rest for at least 10 minutes before slicing.
- Make the Pan Sauce: While the pork rests, place the roasting pan on the stove over medium-high heat. Pour in the dry white wine to deglaze the pan, using a wooden spoon to scrape up all the flavorful browned bits (the fond) from the bottom. Let the sauce bubble and reduce for 3–5 minutes.
- Serve: Slice the rested pork loin and serve it hot with the pan sauce drizzled over the top.
Recipe Tips
- How do you get a crispy crust on the pork? The first step is crucial: pat the pork loin completely dry with paper towels before you season it. A wet surface will steam in the oven, preventing a beautiful, crispy crust from forming.
- How do I know when the pork is perfectly cooked? Never guess. The most reliable way to ensure a juicy, perfectly cooked roast is to use a meat thermometer. Pull the pork from the oven when the internal temperature reaches 63°C / 145°F. It will continue to cook as it rests, reaching a final temperature of around 66–67°C.
- Should I use a roasting rack? You can. Roasting the pork on a rack allows hot air to circulate all around the meat, which helps to create a full 360° crust. However, you might lose some of the concentrated pan juices needed for a rich sauce, so it’s a trade-off.
- What’s the best way to make the pan sauce? Deglaze the pan while it is still hot from the oven. The heat helps the wine to release all the flavorful, caramelized bits that are stuck to the bottom of the pan. If you let the pan cool down, those bits will be much harder to rescue.
What To Serve With Roast Pork Loin
This classic roast is the perfect centerpiece for a Sunday dinner and pairs wonderfully with:
- Roast potatoes
- Steamed green beans or asparagus
- Apple sauce
- Glazed carrots
How To Store Leftover Roast Pork
- Refrigerate: Allow any leftover pork to cool completely. Store it in an airtight container in the refrigerator for up to 3 days. It’s delicious served cold in sandwiches or salads.
Roast Pork Loin Nutrition Facts
- Calories: 236kcal
- Carbohydrates: 2g
- Protein: 35g
- Fat: 9g
- Saturated Fat: 3g
- Sodium: 300mg
- Fiber: 0.5g
- Sugar: 0.5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pork roast always dry?
The most common reason for dry pork is overcooking. Using a meat thermometer is the best way to avoid this. Pulling the roast out of the oven at the correct temperature (63°C / 145°F) and letting it rest are the two most important steps for a juicy result.
Can I use a different cut of pork?
This method is best suited for a boneless pork loin roast. If you use a different cut, like a shoulder or leg, you may need to adjust the cooking time significantly.
Is there a non-alcoholic substitute for the white wine?
Yes. You can deglaze the pan with an equal amount of chicken or vegetable stock. Add a splash of apple cider vinegar or lemon juice to mimic the acidity of the wine.
Gordon Ramsay Roast Pork Loin Recipe
Course: DinnerCuisine: BritishDifficulty: Easy6
servings15
minutes1
hour30
minutes236
kcalA simple and flavorful recipe for a juicy roast pork loin with a garlic-rosemary crust and a delicious white wine pan sauce.
Ingredients
3 cloves garlic, minced
1 tbsp dried rosemary
Salt and pepper to taste
2 lb boneless pork loin roast
¼ cup olive oil
½ cup dry white wine
Directions
- Preheat oven to 175°C / 350°F.
- Make a paste with the garlic, rosemary, salt, and pepper. Cut slits in the pork and stuff the paste inside.
- Rub the pork all over with the remaining paste and the olive oil.
- Roast for 90 minutes to 2 hours, basting every 30 minutes, until the internal temperature reaches 63°C / 145°F.
- Remove the pork from the oven and let it rest for 10 minutes.
- Make a pan sauce by deglazing the hot roasting pan with white wine on the stove, simmering for 3-5 minutes.
- Slice the pork and serve with the pan sauce.
Notes
- Always pat the pork dry with paper towels before seasoning to ensure a crispy crust.
- Use a meat thermometer for perfect results; never guess the doneness.
- Deglaze the pan while it’s still hot to easily lift all the flavorful, caramelized bits from the bottom.
- Resting the pork is a crucial step that keeps the meat juicy and tender.
