Marjoram Pork Roast
Elevate your dinner table with this succulent Marjoram Pork Roast, a dish that perfectly balances simplicity and sophistication. Featuring a tender 4-pound boneless pork loin coated in a fragrant blend of fresh marjoram, garlic, lemon zest, and olive oil, this roast delivers bold, herbaceous flavors in every bite. The pork is first seared to golden perfection, then slow-roasted with a luscious combination of chicken stock and dry white wine, creating rich, savory pan juices that double as a flavorful drizzle. Ready in just over 90 minutes with only 15 minutes of prep time, this recipe is ideal for a cozy family dinner or an impressive centerpiece for entertaining. Pair it with roasted vegetables or a crisp green salad for a complete and unforgettable meal. Perfectly juicy and aromatic, this marjoram pork roast is destined to become a favorite in your recipe repertoire!
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Recipe Information
Ingredients
- 4 pounds boneless pork loin
- 2 tablespoons fresh marjoram
- 6 garlic cloves
- 3 tablespoons olive oil
- 2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon lemon zest
- 1 cup chicken stock
- 0.5 cup dry white wine
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and place it on a clean cutting board.
Finely chop the fresh marjoram and garlic cloves.
In a small bowl, mix the chopped marjoram, garlic, olive oil, sea salt, black pepper, and lemon zest to form a fragrant herb paste.
Rub the herb paste evenly over the entire surface of the pork loin, making sure to press it into the meat.
Heat a large, oven-safe skillet over medium-high heat. Sear the pork loin on all sides until it is golden brown, about 2-3 minutes per side.
Once seared, remove the pork from the skillet and deglaze the pan by adding the chicken stock and white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan.
Place the pork back in the skillet and pour the pan juices over the top.
Transfer the skillet to the preheated oven and roast for 75-90 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Baste the pork with the pan juices every 20 minutes during cooking for extra flavor and moisture.
Once cooked, remove the pork from the oven and let it rest for 10-15 minutes before slicing.
Serve warm with the remaining pan juices drizzled over the top. Pair with roasted vegetables or a side salad for a complete meal.
Nutrition Facts
Calories |
4997 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 299.8 g | 384% | |
| Saturated Fat | 97.3 g | 486% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1455 mg | 485% | |
| Sodium | 5911 mg | 257% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.3 g | ||
| Protein | 504.8 g | 1010% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 480 mg | 37% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 7909 mg | 168% | |
*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.
