This Polish pork loin roast with rosemary is a boneless pork loin with herbs, and garlic. In Poland, it’s often served cold, sliced thinly as a type of deli meat called pieczeń schabowa, or pieczeń ze schabu. But it’s just as delicious served warm for dinner, with potatoes or fresh bread on the side.
The best part? It’s easy to prepare and makes a perfect make-ahead dish. The meat is tender and juicy, full of garlic and rosemary flavor, and tastes even better the next day.
What Is Pieczeń ze Schabu?
Polish pork loin roast, known as pieczeń ze schabu, is a traditional dish often made for family dinners, holidays, or to slice and serve cold on sandwiches. It’s made from a whole pork loin, rubbed with herbs and spices, and roasted until tender.
In Polish homes, this roast is often kept in the fridge and sliced thin for breakfast or lunch, much like ham or other deli meats. It’s especially popular for holiday meals, served cold with mustard, Polish Chrzan – horseradish, or pickles.
Why I Love This Recipe
I grew up eating this roast at almost every holiday. My babcia would make it a day before, let it chill, and serve it cold with mustard and sourdough rye bread. It was simple but full of flavor, and everyone loved it.
Now I like making it myself—not just for special occasions, but for easy lunches throughout the week. It’s so nice to have a ready-to-eat, homemade deli meat in the fridge. Plus, it smells amazing while it’s roasting!
Key Ingredients & Substitutions for Pork Loin Roast
Boneless Pork Loin: Not to be confused with pork tenderloin—this cut is wider and works best for slicing.
Garlic: Fresh garlic cloves are used to season the meat inside and out.
Fresh Rosemary: Gives the roast a strong, aromatic flavor.
Salt and Pepper: Basic but essential for seasoning.
Oil: Helps the crust form during roasting. Use vegetable oil or light olive oil.
Optional Spices: You can also add marjoram, paprika, or thyme for extra flavor.
Equipment You’ll Need
- Roasting Pan: Any baking dish or tray with sides will work.
- Sharp Knife: To make small cuts for the garlic.
- Meat Thermometer (Optional): Helps ensure perfect doneness.
- Cutting Board and Tongs: For handling and slicing the roast.
- Aluminum Foil: For resting or covering the meat if needed.
Step-by-Step Instructions for Perfect Pork Loin Roast
Step 1: Prepare the Meat
- Take a 2–3 lb (900g–1.3kg) boneless pork loin out of the fridge and pat it dry.
- Make small slits all over the surface with a sharp knife.
- Insert slivers of garlic into each slit (use 3–4 cloves, cut into small pieces).
Step 2: Season
- Rub the roast with 1–2 tablespoons of oil.
- Sprinkle generously with salt and black pepper.
- Add chopped fresh rosemary (or rub whole sprigs over the meat for aroma). You can also add marjoram or thyme here if using.
Step 3: Roast
- Preheat the oven to 375°F (190°C).
- Place the pork in a roasting pan and roast uncovered for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 145°F (63°C).
- Let the meat rest for 10–15 minutes before slicing.
Expert Tips for the Best Polish Pork Loin
Use a meat thermometer: This helps avoid overcooking and keeps the meat juicy. (Even though the meat cut is pretty dry)
Let it rest: Resting before slicing helps keep the juices and flavor inside.
Slice thinly for deli-style: If serving cold, slice as thin as possible.
Add a bit of broth: For a juicier roast, pour a little water or broth into the pan before roasting.
Serving Suggestions
This roast is delicious both warm and cold. Serve it warm with potatoes and cabbage or cold with bread, like a sourdough rye bread or even a French baguette, mustard, and pickles. It also goes well on Polish kanapki, a charcuterie board, alongside ham, cheese, and hard-boiled eggs.
Make-Ahead and Storage
Make-Ahead: Great for making 1–2 days ahead. Flavor improves with time.
Storage: Store in the fridge, tightly wrapped or in an airtight container, for up to 5 days.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the fridge and slice as needed.
Frequently Asked Questions (FAQ)
Can I make this pork loin roast in advance?
Yes! It actually tastes better the next day. Let it cool fully, then refrigerate and slice as needed.
Can I use pork tenderloin instead?
Pork tenderloin is much smaller and cooks faster. It can work, but adjust cooking time and expect smaller slices.
How thin should I slice it for cold serving?
As thin as possible—just like deli meat. Use a sharp knife or slicer if available.
Traditional Polish Pork Loin Roast with Rosemary Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
Description
Polish Pork Loin Roast with Rosemary (Pieczeń ze Schabu) Ia s a juicy and flavorful boneless pork loin roast seasoned with garlic and rosemary. A traditional Polish dish that’s perfect hot or cold—served as a main course or thinly sliced like deli meat.
Ingredients
- 2.5–3 lbs (1.1-1.3 kg) boneless pork loin
- 3–4 garlic cloves, sliced
- 2 tbsp vegetable oil or light olive oil
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chopped fresh rosemary (or 2 tsp dried)
- Optional: 1 tsp marjoram, 1/2 tsp sweet paprika, 1/2 cup broth or water for roasting
Instructions
- Prep the Roast: Pat the pork loin dry with paper towels. Use a sharp knife to make small slits all over. Push garlic slices into the cuts.
- Season: Rub the pork with oil, then sprinkle evenly with salt, pepper, rosemary, and any optional spices.
- Roast: Preheat oven to 375°F (190°C). Place the pork in a roasting pan. Add broth or water to the bottom of the pan if desired. Roast uncovered for 60–75 minutes, or until the internal temperature reaches 145°F (63°C).
- Rest and Slice: Remove from oven and let the roast rest for 10–15 minutes. Slice thinly to serve.
Notes
Use a meat thermometer to avoid overcooking—this keeps the meat juicy.
Garlic can also be crushed and rubbed on the outside for stronger flavor.
If serving warm, pair with potatoes and sauerkraut. If cold, slice thinly for sandwiches or charcuterie boards.
Leftovers are perfect in wraps, sandwiches, or alongside hard-boiled eggs and pickles.
- Prep Time: 15 minutes + 15 minutes resting
- Cook Time: 1 hour 15 minutes
- Category: Meat
- Cuisine: Polish
Nutrition
- Calories: 260 kcal
- Sodium: 510mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 1g
- Protein: 28g
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
