Festive Pork Roast
Impress your guests with the ultimate holiday centerpiece: a Festive Pork Roast that's as delicious as it is beautiful. This mouthwatering recipe features a tender, juicy pork loin roast coated in a fragrant blend of garlic, rosemary, and thyme, then brushed with a sweet and tangy honey-Dijon glaze for the perfect caramelized finish. Roasted alongside hearty vegetables like carrots, onions, and potatoes, this one-pan wonder is infused with savory chicken broth, ensuring the roast and veggies stay moist and flavorful. With minimal prep and a roasting time of just 90 minutes, it’s an easy yet elegant choice for holiday dinners or special family gatherings. Serve this herb-crusted pork roast with its perfectly roasted vegetables, and watch everyone reach for seconds! Perfect for occasions where comfort meets sophistication, this recipe is sure to become a festive favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Pork loin roast
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 4 pieces Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 4 cups Vegetables (carrots, onions, and potatoes)
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the salt, black pepper, chopped garlic, rosemary, and thyme.
Rub the pork loin roast with olive oil followed by the herb and garlic mixture, ensuring even coverage.
Place the seasoned pork roast in a roasting pan, fat side up.
In another small bowl, whisk together the honey, Dijon mustard, and apple cider vinegar. Brush this glaze over the pork roast.
Surround the roast with chopped vegetables (such as carrots, onions, and potatoes) for a complete meal.
Pour the chicken broth into the bottom of the roasting pan to keep the vegetables moist and to create flavorful pan drippings.
Transfer the roasting pan to the oven and cook for about 90 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Add more chicken broth as needed to prevent drying.
Baste the roast with pan juices every 20 minutes for added flavor and moisture.
Once cooked, remove the roast and vegetables from the oven. Let the pork rest for 10 minutes before slicing to retain its juices.
Slice the pork roast and serve with the roasted vegetables on the side.
Nutrition Facts
Calories |
5367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.0 g | 386% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 7410 mg | 322% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 28.2 g | 101% | |
| Total Sugars | 79.8 g | ||
| Protein | 503.1 g | 1006% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 11056 mg | 235% | |
*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.
