Gordon Ramsay Roast Pork Loin (Garlic-Rosemary, Oven-Roasted)

Juicy roast pork loin the way Gordon would do it: garlic packed into the meat, rosemary crust, regular basting, and a quick white-wine pan sauce. Oven method, exact temp, and a simple timing guide below.

Why This Method Wins (and Dry Pork Loses)

• Flavor goes inside: Deep slits + garlic paste = seasoning past the surface.
• Baste on schedule: Every 30 minutes keeps a lean cut glossy and tender.
• Pan sauce, not a jar: White wine lifts the browned bits for a bright, savory jus.
• Right finish: Pull at 63 °C / 145 °F and rest 10 minutes—juicy, sliceable, safe.

Good roaster = better crust. See our pan guide: cast iron vs. carbon steel vs. stainless. Want a deeper sauce one day? Try this easy red wine jus.

What You’ll Need

• Boneless center-cut pork loin (not tenderloin)
• Fresh garlic, dried or fresh rosemary
• Kosher salt & cracked black pepper
• Olive oil
• Dry white wine (for the pan)

How To Make Gordon Ramsay Roast Pork Loin

1. Heat: Preheat oven to 175 °C / 350 °F.
2. Make paste: Pound minced garlic, rosemary, salt, and pepper to a gritty paste; stir in olive oil.
3. Season deep: Cut 10–12 slits all over the loin; push paste into each, then coat the outside. Drizzle remaining oil.
4. Roast: Fat-side up in a roasting pan. Roast 90–120 minutes, basting every 30 minutes and turning the roast each time for even color.
5. Target temp: Pull at 63 °C / 145 °F; tent and rest 10 minutes.
6. Pan sauce: Set pan over medium-high; add white wine, scrape up browned bits, reduce by about a third. Season to taste.
7. Serve: Slice thick and spoon over the jus.

Time & Temp Cheat Sheet (Most-Searched)

• Oven temp: 175 °C / 350 °F
• Finish temp: 63 °C / 145 °F in the center, then rest 10 minutes
• Approx. oven time: 20–25 minutes per 450 g / 1 lb (start checks early—thickness matters)
• Bone-in loin: Add ~15–20 minutes
• Dutch oven option: Same temp; lid on for the first 45–60 minutes, lid off for the last 20–30 to crisp
• Grill option: Sear over direct heat 3–4 minutes per side; finish over indirect to 145 °F

Small Tweaks, Big Payoff

• Swap rosemary for thyme for a lighter, citrusy edge.
• Add 1 tsp toasted fennel seeds for an Italian-sausage vibe.
• Bone-in loin for extra flavor (mind the extra time).

Make-Ahead & Leftovers

Season up to 24 hours ahead. Leftovers keep 3 days; reheat gently in a covered skillet with a splash of broth or olive oil. Thin slices + Dijon + arugula on ciabatta = elite sandwich.

Questions People Ask

What’s the best way to cook pork loin?

Oven roast at 175 °C / 350 °F with deep garlic seasoning, regular basting, and a 145 °F finish. That’s the sweet spot for juicy slices.

How long do you cook pork loin in the oven?

Plan on ~20–25 minutes per 450 g / 1 lb, but use a thermometer and pull at 145 °F. A 900 g / 2 lb loin is often 90–120 minutes depending on thickness and your oven.

What temperature should pork loin be?

63 °C / 145 °F internal, then rest 10 minutes. Carryover heat will bring it to ~66–67 °C.

Is pork loin the same as tenderloin?

No. Tenderloin is smaller and much quicker. This recipe is for pork loin; tenderloin needs higher heat and a shorter cook.

Should I marinate or brine?

Optional. A quick 3% salt brine (30 g salt per 1 L water) for 4–6 hours helps if your loin is very lean; pat very dry before roasting. Marinades add surface flavor but can burn—stick to herbs, garlic, citrus zest, and oil if you go that route.

What sauce goes with roast pork loin?

The white-wine pan jus is perfect. For a richer vibe, try our red wine jus or a peppercorn sauce: steak peppercorn sauce also loves pork.

Try More Recipes

• Cast-Iron Steak (heat control you’ll reuse here)
• Béarnaise Sauce
• Red Wine Jus