Lemon Garlic Roast Pork
Elevate your dinner table with this succulent Lemon Garlic Roast Pork—a perfect centerpiece for any occasion. This recipe features a tender, juicy boneless pork loin infused with the bright tang of fresh lemon juice and zest, complemented by the bold flavors of minced garlic, olive oil, and aromatic herbs like rosemary and thyme. Carefully roasted to perfection, the pork is basted with its own savory juices, ensuring every bite is packed with flavor. A luscious lemon garlic pan sauce, thickened to silky perfection, completes this dish, making it a restaurant-quality meal you can create at home. Ideal for family gatherings or special dinners, this roast pork pairs beautifully with roasted vegetables or creamy mashed potatoes for a crowd-pleasing feast.
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Recipe Information
Ingredients
- 3 pounds Boneless pork loin
- 0.25 cups Lemon juice
- 1 tablespoon Lemon zest
- 6 cloves Garlic cloves, minced
- 0.25 cups Olive oil
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cups Chicken broth
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and set it aside in a large roasting pan.
In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, olive oil, rosemary, thyme, salt, and black pepper to make the marinade.
Pour the marinade over the pork loin, using your hands to rub it evenly over the meat. Allow the pork to marinate for at least 15 minutes at room temperature. For deeper flavor, you can marinate it covered in the refrigerator for up to 12 hours.
Place the marinated pork loin in the oven and roast for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reads 145°F (63°C).
While the pork roasts, baste it every 20-30 minutes with the juices accumulating at the bottom of the roasting pan to keep it moist and flavorful.
Once the pork is cooked, remove it from the oven and transfer it to a cutting board. Tent the pork with aluminum foil and let it rest for 10-15 minutes before slicing.
Place the roasting pan with the drippings on the stovetop over medium heat. Add chicken broth, scraping up any browned bits at the bottom of the pan with a wooden spoon.
In a small bowl, mix the cornstarch with water to create a slurry. Slowly pour the slurry into the drippings, whisking constantly to thicken the sauce. Cook for 2-3 minutes, or until the sauce reaches your desired consistency.
Slice the rested pork loin into 1/2-inch thick slices. Serve with the thickened lemon garlic sauce drizzled over the top.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.7 g | 316% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6126 mg | 266% | |
| Total Carbohydrate | 23.0 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.2 g | ||
| Protein | 372.4 g | 745% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6155 mg | 131% | |
*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.
