Garlic Pork Roast
Elevate your next family dinner with this juicy and aromatic Garlic Pork Roast, a show-stopping centerpiece loaded with flavor and incredibly easy to prepare. This recipe combines the bold, savory essence of garlic and fresh rosemary with a subtle kick from paprika and lemon juice, creating a well-balanced seasoning rub that penetrates the meat for incredible depth. The pork loin roast is scored and coated with this fragrant paste, then roasted to tender perfection in a bed of chicken broth, ensuring it stays moist and succulent. With just 15 minutes of prep time and simple ingredients like olive oil and kosher salt, this roast is perfect for both special celebrations and casual gatherings. Serve it alongside roasted vegetables or creamy mashed potatoes for a hearty, satisfying meal that will leave everyone asking for seconds. This recipe is your go-to for making an unforgettable Garlic Pork Roast that’s as easy to cook as it is to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds pork loin roast
- 6 large garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons fresh rosemary
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup chicken broth
- 2 tablespoons lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Peel and mince the garlic cloves. Set aside.
In a small bowl, combine the minced garlic, olive oil, rosemary, kosher salt, black pepper, and paprika to form a paste.
Place the pork loin roast on a clean surface and pat it dry with paper towels.
Using a sharp knife, score the top of the pork loin to create shallow slits about 1/4 inch deep. This helps the seasoning penetrate the meat.
Rub the garlic and herb paste all over the pork roast, making sure to coat all sides evenly.
In a roasting pan, pour the chicken broth and lemon juice, then place the seasoned pork roast in the center of the pan.
Cover the roast loosely with aluminum foil and place it in the preheated oven.
Roast for approximately 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C) using a meat thermometer.
Remove the foil during the last 15 minutes of cooking to allow the roast to brown and develop a nice crust on the surface.
Once cooked, remove the pork roast from the oven and let it rest for 10 minutes before slicing. Resting ensures the juices redistribute through the meat.
Slice the roast into thick pieces and serve warm with your favorite sides.
Nutrition Facts
Calories |
4861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.5 g | 380% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.5 g | ||
| Protein | 496.2 g | 992% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 445 mg | 34% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 8144 mg | 173% | |
*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.
