Garlic and Herb Roast Pork
Elevate your dinner table with this mouthwatering Garlic and Herb Roast Pork, a succulent centerpiece perfect for any occasion. Featuring a tender, boneless pork loin roast infused with a fragrant blend of minced garlic, fresh rosemary, thyme, and parsley, this recipe promises bold, herbaceous flavors in every bite. A touch of olive oil and lemon juice enhances the pork's natural juiciness, while careful oven-roasting ensures a golden-brown crust and tender interior. For extra moisture and richness, optional chicken stock can be used for basting during the roasting process. With simple preparation in just 15 minutes and a foolproof cooking method, this timeless garlic and herb roast is sure to impress family and friends alike. Pair it with roasted vegetables or creamy mashed potatoes for a complete, satisfying meal that's as elegant as it is easy to prepare. Perfect for Sunday suppers, holiday feasts, or any special gathering!
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Recipe Information
Ingredients
- 4 pounds boneless pork loin roast
- 8 cloves garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 1 cup chicken stock (optional, for basting)
Instructions
Preheat your oven to 350°F (175°C).
Pat the pork loin roast dry with paper towels and set it aside on a clean cutting board.
In a small bowl, combine the minced garlic, chopped rosemary, thyme, parsley, olive oil, salt, black pepper, and lemon juice to make the herb rub.
Rub the garlic and herb mixture all over the pork roast, ensuring it is evenly coated on all sides.
Place the pork roast fat-side up on a roasting rack set inside a roasting pan. This allows for even heat circulation and helps create a crispy top.
If desired, pour the chicken stock into the bottom of the roasting pan to keep the roast moist and to use for basting.
Roast the pork in the oven for approximately 90 minutes, or until an instant-read thermometer inserted into the center reads 145°F (63°C).
Every 30 minutes, baste the roast with the juices from the bottom of the pan to enhance flavor and maintain moisture.
Once the pork is fully cooked, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for 15 minutes before slicing.
Slice the pork into thick, juicy slices and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 2.2 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 941 mg | 20% | |
*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.
