Photo of Rosemary-garlic Pork Roast by WW

Rosemary-garlic Pork Roast

Points® value
Total Time
2 hr 4 min
34 min
1 hr 30 min
The trick to this super-moist pork? Rub it with minced garlic and fresh rosemary after browning, so those seasonings don’t overcook. Also, use an instant-read thermometer to ensure the meat doesn’t dry out.


Uncooked lean boneless pork loin roast, trimmed

1½ pound(s)

Kosher salt

¾ tsp(s), divided

Black pepper

¾ tsp(s), divided

Olive oil

2 tsp(s)

Uncooked baby potatoes

1½ pound(s), scrubbed and halved

Fat-free reduced sodium chicken broth

½ cup(s)


1½ tbsp(s), chopped

Fresh garlic scapes

3 medium, minced


  1. Sprinkle pork with 1/2 tsp salt and 1/2 tsp pepper. In a large skillet over medium-high heat, warm oil. Add pork and cook, turning occasionally, until well browned on all sides, about 6 minutes. Transfer pork to a cutting board; let cool slightly.
  2. Meanwhile, add potatoes to skillet and cook, turning occasionally, until browned in spots (especially on cut side), about 7 minutes. Add broth and bring to a boil, scraping up browned bits from bottom of pan. Remove skillet from heat.
  3. In a cup, mix together rosemary and garlic. Sprinkle all over pork, gently pressing so it adheres. Place pork in a 5- or 6-qt slow cooker. Spoon potatoes around pork and drizzle with broth mixture. Sprinkle potatoes with remaining 1/4 tsp salt and 1/4 tsp pepper. Cover and cook until an instant-read thermometer inserted into center of pork registers 145°F and potatoes are fork-tender, about 1 1/2 hours on High.
  4. Transfer pork to cleaned cutting board. Let stand 10 minutes, then cut into 6 thick slices (or 12 thin slices if you prefer) and arrange on a platter. With a slotted spoon, transfer potatoes to platter. Spoon pan juices over pork.
  5. Per serving: 1 thick slice pork with 3/4 cup potatoes and 1 1/2 tbsp juices


Shopping tip: Any yellow-skinned potato can work in this recipe, but the extra-buttery Dutch baby will wow you. Prowl the produce aisle for them—they’re worth it.