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100% would make again

Roasted Garlic And Herb Pork Roast

Ingredients

for 4 servings

Pork Loin

  • 5 cloves garlic
  • ¾ cup olive oil (180 mL), divided, plus 1½ tsp
  • 1 Kroger® Boneless Whole Pork Tenderloin
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon rubbed sage
  • 1 teaspoon garlic powder
  • 3 teaspoons dijon mustard

Gravy

  • 3 tablespoons unsalted butter
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 teaspoon garlic, minced
  • 3 tablespoons all purpose flour
  • ¼ cup white wine (60 mL)
  • 2 cups chicken stock (480 mL)
  • ½ teaspoon kosher salt

Nutrition Info

  • Calories 1032
  • Fat 82g
  • Carbs 40g
  • Fiber 2g
  • Sugar 5g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
  2. Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
  3. Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
  4. Preheat the oven to 350°F (180°C).
  5. Remove the pork loin from the marinade.
  6. Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2–3 minutes per side.
  7. Transfer the seared pork loin to a 9x13” baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
  8. Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
  9. Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
  10. Enjoy!

Ingredients

for 4 servings

Pork Loin

  • 5 cloves garlic
  • ¾ cup olive oil (180 mL), divided, plus 1½ tsp
  • 1 Kroger® Boneless Whole Pork Tenderloin
  • 2 ½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary
  • 1 tablespoon rubbed sage
  • 1 teaspoon garlic powder
  • 3 teaspoons dijon mustard

Gravy

  • 3 tablespoons unsalted butter
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 teaspoon garlic, minced
  • 3 tablespoons all purpose flour
  • ¼ cup white wine (60 mL)
  • 2 cups chicken stock (480 mL)
  • ½ teaspoon kosher salt

Nutrition Info

  • Calories 1032
  • Fat 82g
  • Carbs 40g
  • Fiber 2g
  • Sugar 5g
  • Protein 30g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven 350°F (180°C). Line a small baking sheet with parchment paper.
  2. Add the garlic to the baking sheet and coat with ½ teaspoon of olive oil. Roast for 10 minutes, or until golden brown. Remove from the oven and let cool. Once cool enough to handle, mince the garlic.
  3. Place the Kroger® Boneless Whole Pork Tenderloin in a gallon-size resealable bag. Add the salt, black pepper, thyme, rosemary, sage, garlic powder, minced roasted garlic, Dijon mustard, and ¾ cup olive oil. Shake the bag until pork loin is well coated. Seal the bag and transfer to the refrigerator to marinate for 2 hours, or overnight.
  4. Preheat the oven to 350°F (180°C).
  5. Remove the pork loin from the marinade.
  6. Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat. Starting with the fattiest side, sear the pork loin on all sides until light golden brown, 2–3 minutes per side.
  7. Transfer the seared pork loin to a 9x13” baking dish and cover with aluminum foil. Bake for 40 minutes, then remove the foil and bake for 5 minutes more, until the internal temperature reaches 145°F (63°C).
  8. Meanwhile, make the gravy: Place the skillet used to sear the pork roast over medium heat. Melt the butter and add the rosemary, thyme, and garlic. Cook until fragrant, about 1 minute. Whisk in the flour and cook until the flour turns golden brown in color, about 2 minutes. Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Cook until reduced by half, about 45 seconds. Add the chicken stock and stir to combine, breaking up any clumps from the flour. Simmer for 3 minutes, or until the gravy thickens. Stir in the salt. Remove the thyme and rosemary sprigs, then strain the gravy through a fine-mesh sieve into a gravy boat or medium bowl. Keep warm until ready to serve.
  9. Serve the pork roast warm with the garlic, herb gravy, and holiday vegetables of choice alongside.
  10. Enjoy!

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