Roasted pork loin with rosemary from Dinner in French: My Recipes by Way of France (page 205) by Melissa Clark

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Notes about this recipe

  • Eat Your Books

    Pork loin marinates at least 2 hours up to overnight.

  • bernalgirl on December 23, 2025

    This was absolutely wonderful. I spread the yogurt mixture on about 16 hours before I put it in the oven, and I roasted it on a rack in a roasting pan rather than over the vegetables. Served with potato latkes and cauliflower that I roasted during the final 20” at 450. The recipe makes much more yogurt mixture than needed, reserve a cup to spread on the leg and add if needed so you don’t contaminate the whole batch. I used some spread across the serving dish with the cauliflower.

  • Delys77 on May 13, 2021

    Delicious and very easy. In my oven a 1 kg roast took about 52 minutes so doable after work if you already have the roast marinated. I cut back on the butter in the sauce and also used stock as I was out of wine and this still worked very well. Make sure you use unsalted butter as the sauce reduces and can get too salty. Definite repeat.

  • SugarTreeBaking on October 24, 2020

    Delicious! We loved every last bit of the sauce. Easy prep. A classic.

  • Lsblackburn1 on June 02, 2020

    Easy to make, classic recipe. Results were very tasty - even better the second day and I’m looking forward to day 3 sandwiches today. Served this with cauliflower cheese.

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