Boneless Pork Roast
Elevate your dinner table with this succulent Boneless Pork Roast, a show-stopping centerpiece that's as flavorful as it is easy to make. This three-pound pork loin is seasoned to perfection with a fragrant blend of fresh garlic, rosemary, thyme, smoky paprika, and freshly ground black pepper, creating a flavorful crust that seals in the juiciness. After a golden sear on the stovetop, the roast is oven-baked to tender perfection, accompanied by chicken broth to enhance its moist texture and create a savory base for a pan sauce. Ready in just 90 minutes and serving up to six, this recipe is perfect for cozy family dinners or impressive holiday feasts. Pair with roasted vegetables or creamy mashed potatoes for a complete meal that’s sure to impress. Whether you’re a seasoned home cook or a beginner, this Boneless Pork Roast is a must-try for anyone who loves easy, mouthwatering recipes.
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Recipe Information
Ingredients
- 3 lbs boneless pork loin roast
- 2 tbsp olive oil
- 4 cloves fresh garlic, minced
- 2 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1.5 tsp kosher salt
- 1 tsp black pepper, freshly ground
- 1 tsp paprika
- 1 cup chicken broth or water
Instructions
Preheat your oven to 375°F (190°C).
Pat the boneless pork loin roast dry with paper towels to ensure a good sear later.
In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, kosher salt, black pepper, and paprika to make a paste.
Rub the seasoning mixture all over the pork roast, ensuring it is evenly coated.
Heat a large, oven-safe skillet or roasting pan over medium-high heat. Add a small amount of olive oil if necessary to prevent sticking.
Sear the pork roast on all sides until golden brown, about 2-3 minutes per side.
Transfer the seared pork roast to the preheated oven.
Pour the chicken broth or water into the skillet or roasting pan to prevent the drippings from burning and to create a flavorful base for pan sauce, if desired.
Roast the pork, uncovered, for approximately 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
Remove the pork roast from the oven and tent it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the rested pork roast into thin slices and serve. Optionally, use the drippings in the pan to make a gravy or sauce.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 439 mg | 19% | |
| Total Carbohydrate | 1.4 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 913 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
