How Into Pumpkin Spice Lattes are You?

Put your spice-loving status to the test with this ultimate quiz of fall's signature sipper.

See More

How to Roast Pumpkin Seeds

Don't throw out those seeds from pumpkin carving, put them to delicious use as a fall snack. Here's our simple method for roasting pumpkin seeds.

View Video

Ultimate Fall Dessert: Chocolate-Pumpkin Brownies!

Lose yourself in tangy pumpkin and luscious chocolate in hot-from-the-oven brownies that feature pretty swirled tops.

View Video

Your One-Can Plan to Everything Pumpkin

Pumpkin ... it's basically the best ingredient ever. We love it in everything -- pies, cookies, soups (and the list goes on). But let's be frank: There's nothing worse than having leftover canned pumpkin to use up. That's where we step in! Our collection of irresistible pumpkin recipes use up a full can of pumpkin. Try one of our canned pumpkin recipes today.

View Slideshow

Fall Slow Cooker Recipes

Our slow-cooked fall recipes are perfect for warming yourself up on a cool autumn night. Comfort food favorites like pumpkin bread and spiced chili, as well as global twists on classic autumn flavors, guarantee that these fall slow cooker recipes are sure to satisfy.

View Slideshow

Wickedly Fun Halloween Cupcakes

Whip up a cupcake creation that is sure to dazzle your Halloween party guests by decorating store-bought or homemade cupcakes. Our Halloween cupcake monsters, black cats, witches, and ghosts are all magic to make and decorate!

View Slideshow
Popular in Food

Rosemary Roasted Loin of Pork

Rate me!
  • Makes: 8 servings
  • Prep: 30 mins
  • Roast: 1 hr 375°F
  • Stand: 15 mins

Rosemary Roasted Loin of Pork



  1. Preheat oven to 375 degrees F. In a food processor combine leeks, basil, snipped rosemary, garlic, salt, and pepper. Add 1 tablespoon of the oil. Cover and process until mixture forms a chunky paste.
  2. Cut loin in half lengthwise. Spread half of the leek mixture on the cut sides of the loin. Place cut sides together and tie tightly with 100-percent-cotton kitchen string. Thread the rosemary sprigs through the string on the roast. Using a skewer, poke holes into the top and sides of the roast; brush the remaining 1 tablespoon oil over the roast. Spread the remaining leek mixture over the roast. Place roast on a rack in a shallow roasting pan.
  3. Roast for 1 to 1-1/2 hours or until an instant-read thermometer inserted into thickest part of the roast registers 155 degrees F. Remove the roast to a platter. Cover with foil. Let stand for 15 minutes before carving. Temperature of meat after standing should be 160 degrees F.

From the Test Kitchen

Make-Ahead Directions:

Prepare roast as directed through Step 2. Cover and chill for up to 24 hours. Let stand at room temperature for 30 minutes. Continue as directed in Step 3.

Piggy Pork Pie:

Preheat oven to 350 degrees F. In a bowl combine cubed cooked pork with frozen mixed vegetables, condensed cream of mushroom soup, and some shredded cheddar cheese. Spoon into a casserole. Spoon refrigerated mashed potatoes on top of mixture in casserole. Sprinkle with shredded cheddar cheese and snipped fresh rosemary. Bake until hot in center.

Nutrition Facts (Rosemary Roasted Loin of Pork)

    Per serving:
  • 239 kcal cal.,
  • 11 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 83 mg chol.,
  • 206 mg sodium,
  • 2 g carb.,
  • 0 g fiber,
  • 0 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...