Most Tender Pork Loin Roast Ever
Discover the secret to perfectly tender and flavorful pork with our "Most Tender Pork Loin Roast Ever" recipe! Featuring a juicy, four-pound pork loin roast seasoned with a robust blend of fresh rosemary, thyme, garlic, and a touch of smoked paprika, this dish is roasted to perfection in a savory chicken broth. With a quick sear in olive oil to lock in moisture and a simple yet luxurious pan gravy made from the skillet drippings, this fuss-free recipe ensures every bite is melt-in-your-mouth delicious. Ready in just under two hours, including prep and resting time, this roast is perfect for Sunday dinners, holiday feasts, or any time you want to impress with minimal effort. Serve with the rich, buttery gravy for a dish that will become a family favorite!
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Recipe Information
Ingredients
- 4 pounds Pork loin roast
- 2 tablespoons Olive oil
- 4 large Garlic cloves
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1 teaspoon Smoked paprika
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 cups Chicken broth
- 2 tablespoons Unsalted butter
- 1 tablespoon All-purpose flour
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin roast dry with paper towels to ensure a good sear. Rub it all over with 1 tablespoon of olive oil.
Finely mince the garlic cloves and mix them in a small bowl with the rosemary, thyme, smoked paprika, salt, and black pepper.
Rub the garlic-herb mixture evenly over the entire surface of the pork loin roast.
Heat the remaining 1 tablespoon of olive oil in a large, oven-safe skillet or roasting pan over medium-high heat. Sear the pork loin roast on all sides until golden brown, about 2-3 minutes per side.
Turn off the heat and pour the chicken broth into the skillet around the pork loin roast (not directly over it).
Cover the skillet tightly with aluminum foil and transfer it to the preheated oven.
Roast the pork loin for about 75-90 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part. Use a meat thermometer for accuracy.
Remove the skillet from the oven and let the pork loin rest, covered, for 15 minutes to allow the juices to redistribute.
While the pork loin rests, prepare the pan gravy: Place the skillet back on the stovetop over medium heat. Whisk in the butter and flour, combining them with the pan juices.
Simmer the gravy for 3-5 minutes, whisking frequently, until it thickens to your desired consistency. Taste and adjust seasoning, if needed.
Slice the pork loin roast into 1/2-inch thick slices and serve drizzled with the pan gravy or on the side. Enjoy!
Nutrition Facts
Calories |
4962 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 306.5 g | 393% | |
| Saturated Fat | 109.1 g | 546% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1495 mg | 498% | |
| Sodium | 5787 mg | 252% | |
| Total Carbohydrate | 19.6 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 1.4 g | ||
| Protein | 499.7 g | 999% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 8293 mg | 176% | |
*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.
