Hamdi Saidani Learn to cook pork loin the Ramsay way: oven-roasted with garlic slits, a fragrant rosemary crust, and a simple white-wine pan sauce. This foolproof method guarantees a juicy, tender roast with a deeply flavorful crust, perfect for a Sunday dinner or special occasion, ready in about 2 hours.
Gordon Ramsay Roast Pork Loin Ingredients
For the Pork & Rub:
- 900 g / 2 lb boneless center-cut pork loin
- 15 g / 3 cloves fresh garlic, minced
- 6 g / 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
- 10 g / 2 tsp kosher salt
- 3 g / 1 tsp cracked black pepper
- 60 ml / 1/4 cup olive oil
For the Pan Sauce:
- 120 ml / 1/2 cup dry white wine
- Optional: 30 ml / 2 tbsp low-sodium chicken or beef stock
How To Make Gordon Ramsay Roast Pork Loin
- Prep the Oven and Pork: Preheat your oven to 350°F (175°C). Let the pork loin sit at room temperature for about 30 minutes. Pat the pork completely dry with paper towels.
- Make the Garlic-Rosemary Paste: In a small bowl or using a mortar and pestle, pound the minced garlic, chopped rosemary, salt, and pepper together to form a rough paste. Stir in the olive oil.
- Season the Pork: Using a sharp paring knife, cut 10–12 deep slits all over the pork loin. Pack some of the garlic-rosemary paste into each slit, then rub the remaining paste all over the entire surface of the pork.
- Roast the Pork: Place the pork, fat-side up, in a roasting pan. Roast for 90–120 minutes. Baste the pork with its own pan juices and turn it every 30 minutes to ensure even cooking. Start checking the internal temperature at the 60-minute mark.
- Rest the Pork: The pork is done when a meat thermometer inserted into the center reads 145°F (63°C). Remove the pork from the oven, transfer it to a cutting board, and tent it loosely with foil. Let it rest for at least 10-15 minutes. This is a crucial step.
- Make the Pan Sauce: While the pork rests, place the roasting pan over a medium-high heat on the hob. Pour in the white wine to deglaze, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan. Let the wine bubble and reduce by about one-third. If desired, add a splash of stock. Season the sauce to taste.
- Slice and Serve: Slice the rested pork loin thickly and arrange it on a platter. Spoon the hot pan sauce over the slices and serve immediately.
Recipe Tips
- How to get a perfect crust? The most important secret is to pat the pork loin completely dry with paper towels before seasoning it. A dry surface allows the meat to sear and caramelize in the oven, creating a delicious crust. A wet surface will just steam.
- Why do I have to rest the meat? Resting the cooked pork for a full 10-15 minutes is not optional! It allows the juices, which have been pushed to the center during cooking, to relax and redistribute throughout the meat. This is the key to a tender and juicy, not dry, slice of pork.
- Can I make this ahead of time? This dish is at its best when served fresh. However, you can make the garlic-rosemary paste a day in advance and store it in an airtight container in the refrigerator.
- What’s the best wine for the pan sauce? A dry, crisp white wine that you would enjoy drinking is the best choice. Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay are all fantastic options that add a bright, acidic flavor to the rich pan juices.
What To Serve With Roast Pork Loin
This is a classic centerpiece roast that pairs wonderfully with traditional side dishes. Serve it with:
- Creamy mashed potatoes or crispy roasted potatoes
- Roasted Brussels sprouts or green beans
- A side of applesauce or an apple chutney
- A simple green salad with a vinaigrette
How To Store Roast Pork Loin
- Refrigerate: Store leftover sliced pork and the pan sauce in separate airtight containers in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the pork slices gently in the sauce in a covered skillet over low heat until just warmed through to prevent them from drying out. The leftovers are also delicious served cold in sandwiches.
Roast Pork Loin Nutrition Facts
- Serving: 1/6th of roast
- Calories: 550 kcal
- Carbohydrates: 5g
- Protein: 45g
- Fat: 38g
- Saturated Fat: 12g
- Sodium: 950mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why is my pork loin dry?
A dry pork loin is almost always the result of overcooking. The only foolproof way to prevent this is to use a meat thermometer. Pull the roast from the oven as soon as it reaches 145°F (63°C). It will continue to cook slightly as it rests.
Can I use a bone-in pork loin?
Yes, you can use a bone-in loin roast. It will be even more flavorful and juicy, but it will require a longer cooking time. Start checking the internal temperature at around the 90-minute mark.
Can I make this without the wine?
Yes. To make the pan sauce without wine, you can simply deglaze the pan with about 1/2 to 3/4 cup of low-sodium chicken or beef broth.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Lasagne Al Forno Recipe
- Gordon Ramsay’s Chicken Cordon Bleu Recipe
- Gordon Ramsay’s Chicken Salad Recipe
Gordon Ramsay Roast Pork Loin Recipe
Description
A perfectly roasted, juicy, and tender boneless pork loin with an aromatic garlic and rosemary crust, served with a simple and flavorful white wine pan sauce.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Pat the pork loin completely dry.
- Make a paste with the garlic, rosemary, salt, pepper, and olive oil.
- Cut 10-12 deep slits in the pork, pack the paste into the slits, and rub the rest all over the outside.
- Roast fat-side up for 90-120 minutes, basting and turning every 30 minutes, until the internal temperature reaches 145°F (63°C).
- Remove the pork to a board, tent with foil, and let it rest for at least 10-15 minutes.
- Make the pan sauce by deglazing the hot roasting pan on the hob with the white wine, scraping up all the browned bits and reducing the liquid.
- Slice the rested pork thickly and serve with the pan sauce spooned over the top.
Notes
- u003cliu003eu003cstrongu003eUse a Meat Thermometer:u003c/strongu003e The most important tip for this recipe is to use a meat thermometer. Pull the pork at 145°F (63°C) to guarantee a juicy, not dry, result.u003c/liu003eu003cliu003eu003cstrongu003eRest the Meat:u003c/strongu003e Do not skip the 10-15 minute resting period. This is a non-negotiable step that keeps the pork tender and juicy.u003c/liu003eu003cliu003eu003cstrongu003ePat it Dry:u003c/strongu003e For a perfect crust, the surface of the pork must be completely dry before you apply the rub.u003c/liu003eu003cliu003eu003cstrongu003eDeglaze the Hot Pan:u003c/strongu003e Make your pan sauce as soon as the pork comes out of the pan. Deglazing a hot pan is the secret to getting all the flavorful, caramelized bits into your sauce.u003c/liu003e
Gordon Ramsay Roast Pork Loin Recipe
