Roasted Pork Loin

A perfect, simple dinner for two. Easy, yet elevated.


  • 10 oz. Pork Loin

  • ~1/2 cup Olive Oil

  • Salt

  • Pepper

  • 1 teaspoon Rosemary

  • 4 cloves Garlic (minced)

  • 2-3 stems Fresh Parsley

  • 1 sprig Sage

  • 1 cup Baby Carrots

  • 2 stalks Celery (chopped)

  • 1/2 Yellow Onion (chopped)

  • 3 cloves Garlic (whole, crushed)

  • 2 Tablespoons Marsala Wine


1. Preheat the oven to 400 degrees.

2. Remove the Pork Loin from its packaging, wash under cold water and pat dry.

3. In a medium bowl, mix the Olive Oil, dashes of Salt and Pepper, Rosemary, 2 minced Garlic cloves, and Fresh Parsley.

let's be Frank: Before adding the parsley, crunch the parsley in your hand a little to release the flavor.

4. Let the Pork Loin marinate in the mixture for about an hour.

let's be Frank: Rub the meat with the marinade, especially working the garlic cloves into the meat.

5. In a medium pan, heat about two Tablespoons of Olive Oil, the other 2 minced Garlic cloves, and Sage until the garlic lightly browns.

6. Braise the Pork Loin in the pan for about 2-3 minutes each side. Then, remove the meat from the heat.

let's be Frank: Our goal is not to cook the meat, just to brown the outside and seal in the flavor and juices. Also, the marinade is very similar to the mixture in the pan; if inclined, you can pour the marinade into the pan as well - just be sure it heats up before adding the meat.

7. Prepare an oven pan with a coating of Olive Oil and add the Baby Carrots, Onion, and Garlic (whole crushed cloves).

8. Place the braised Pork Loin in the center of the pan and pour the Marsala Wine over the meat and vegetables.

9. Roast in the oven until the Pork Loin reaches an internal temperature of 145 degrees (about 15-20 minutes).

let's be Frank: Pork can easily dry out if it's overcooked for the smallest amount of time. If you don't have a thermometer, be sure to check the meat frequently after the first ten minutes.

10. Remove from the oven, serve, and enjoy!