Herbed Roast Pork
Elevate your dinner table with this flavor-packed Herbed Roast Pork, a show-stopping centerpiece that’s both elegant and approachable. This recipe features a tender, juicy pork loin roast infused with a fragrant blend of fresh rosemary, thyme, parsley, and zesty lemon. Coated in a savory herb paste with garlic and olive oil, the roast is cooked to perfection, ensuring each bite is bursting with aromatic goodness. Slowly roasted with chicken broth for extra moisture, the pork develops a mouthwatering crust while staying incredibly succulent. Perfect for holidays, family gatherings, or a special Sunday meal, this herb-crusted roast is easy to prepare in just 15 minutes of prep time and pairs beautifully with classic sides like roasted vegetables or creamy mashed potatoes. Don’t forget to drizzle the flavorful pan juices over the final dish for an irresistible finishing touch!
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Recipe Information
Ingredients
- 3 lb Pork loin roast
- 3 tbsp Olive oil
- 4 Garlic cloves, minced
- 2 tbsp Fresh rosemary, chopped
- 1 tbsp Fresh thyme, chopped
- 2 tbsp Fresh parsley, chopped
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Lemon zest
- 1 cup Chicken broth
Instructions
Preheat your oven to 375°F (190°C).
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, parsley, salt, black pepper, and lemon zest to form a thick herb paste.
Pat the pork loin roast dry with paper towels. Rub the herb paste generously all over the roast, ensuring it is evenly coated on all sides.
Place the seasoned pork in a roasting pan fitted with a rack. Add the chicken broth to the bottom of the pan to prevent the drippings from burning and to create a flavorful base for a potential pan sauce.
Roast the pork in the preheated oven until the internal temperature reaches 145°F (63°C) for a slightly pink center, about 1 hour and 30 minutes. Use a meat thermometer to ensure accurate cooking.
Baste the pork with the pan juices every 30 minutes to enhance the flavor and keep the meat moist.
Once done, remove the pork from the oven and tent it with aluminum foil. Let it rest for 15 minutes before carving to allow the juices to redistribute.
Slice the pork roast into 1/2-inch thick slices and serve with your favorite sides, such as roasted vegetables or mashed potatoes. Optionally, use the pan juices as a light gravy.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 859 mg | 37% | |
| Total Carbohydrate | 1.7 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 785 mg | 17% | |
*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.
