Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

Rosemary & Garlic Crusted Pork Loin with Butternut Squash & Potatoes

5 Reviews
From: EatingWell Magazine, Fall 2002

Pork today is so lean, the meat will be dry and crumbly if overcooked, but there are a couple of tricks to help avoid that fate. The first is to turn the pork over halfway through the cooking time so the juices will concentrate in the center of the roast instead of settling on the bottom. Second, take the roast out of the oven when it is about 5° below the recommended internal temperature, which is 160°F. The meat will continue to cook as it rests.

Ingredients 8 servings

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  • 3 tablespoons chopped fresh rosemary, or 1 tablespoon dried
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground pepper, plus more to taste
  • 1 2-pound boneless center-cut pork loin roast, trimmed
  • 1½ pounds small Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
  • 4 teaspoons extra-virgin olive oil, divided
  • 1 pound butternut squash, peeled, seeded and cut into 1-inch cubes
  • ½ cup port, or prune juice
  • ½ cup reduced-sodium chicken broth


  • Active

  • Ready In

  1. Preheat oven to 400°F.
  2. Combine rosemary, garlic, ½ teaspoon salt and ½ teaspoon pepper in a mortar and crush with the pestle to form a paste. (Alternatively, finely chop the ingredients together on a cutting board.)
  3. Coat a large roasting pan with cooking spray. Place pork in the pan and rub the rosemary mixture all over it. Toss potatoes with 2 teaspoons oil and ¼ teaspoon salt in a medium bowl; scatter along one side of the pork.
  4. Roast the pork and potatoes for 30 minutes. Meanwhile, toss squash with the remaining 2 teaspoons oil, ¼ teaspoon salt and pepper in a medium bowl.
  5. Remove the roasting pan from the oven. Carefully turn the pork over. Scatter the squash along the other side of the pork.
  6. Roast the pork until an instant-read thermometer inserted in the center registers 155°F, 30 to 40 minutes more. Transfer the pork to a carving board; tent with foil and let stand for 10 to 15 minutes. If the vegetables are tender, transfer them to a bowl, cover and keep them warm. If not, continue roasting until they are browned and tender, 10 to 15 minutes more.
  7. After removing the vegetables, place the roasting pan over medium heat and add port (or prune juice); bring to a boil, stirring to scrape up any browned bits. Simmer for 2 minutes. Add broth and bring to a simmer. Simmer for a few minutes to intensify the flavor. Add any juices that have accumulated on the carving board.
  8. To serve, cut the strings from the pork and carve. Serve with the roasted vegetables and pan sauce.
  • By placing the potatoes along one side of the roast and the squash along the other, you have the flexibility of removing one of the vegetables if it is done before the other.

Nutrition information

  • Per serving: 136 calories; 2 g fat(0 g sat); 3 g fiber; 22 g carbohydrates; 3 g protein; 9 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 4,728 IU vitamin A; 25 mg vitamin C; 24 mg calcium; 1 mg iron; 183 mg sodium; 159 mg potassium
  • Nutrition Bonus: Vitamin A (95% daily value), Vitamin C (42% dv)
  • Carbohydrate Servings:
  • Exchanges: 1½ starch 3 lean meat

Reviews 5

May 23, 2017
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By: Ced1106
We ate this as part of an EW meal plan. It's essentially roasted pork with vegetables (squash and potato) with a mild sweet sauce. If you like these ingredients, try this recipe. I don't like squash, and roasting didn't make it any better for me, so I'll try a different pork roast recipe next time. EW has other pork recipes we REALLY liked, but this wasn't one of them.
November 22, 2010
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By: Debbie Batten
We loved this recipe! The roast turned out perfect, and the potatoes were crisp and flavorful. The sauce added a nice finish. I didn't have any port so I used some red wine we were having that evening and it was great! We will definitely enjoy this dish again!!!!!
November 22, 2010
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By: EatingWell User
This recipe is delicious! The smell of the rosemary while it cooks is just heavenly, and the sauce really adds a nice finish. I didn'nt have any port so used some red wine we were enjoying that evening. We will definitely enjoy this dish again!!!
July 11, 2010
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By: EatingWell User
Amazing!!.. We substitued a syrah for the port because that was what happened to be on hand. Delicious!
March 30, 2010
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By: EatingWell User
Very very good, even as warmed up leftovers. Only adjustment was to scale up the spices for how much pork loin I bought and I didn't make the port sauce due to laziness. I'm sure it would have also tasted good. The pork was juicy, tender, didn't dry out, and the seasoning was perfect. Will make again!
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