Peppered Pork Roast
Succulent, flavorful, and impressively aromatic, this Peppered Pork Roast is a show-stopping dish that combines simplicity with gourmet flair. A tender 3-pound boneless pork loin is generously seasoned with a bold blend of coarse ground black pepper, kosher salt, minced garlic, olive oil, fresh rosemary, and thyme for a perfectly balanced crust that seals in juicy perfection. Roasted atop a bed of sweet yellow onions and bathed in a zesty mixture of chicken stock and fresh lemon juice, this dish achieves a mouthwatering depth of flavor as it cooks. Best of all, it’s incredibly easy to prepare, with just 20 minutes of prep and a hands-off roasting time of 90 minutes. Perfect for a family dinner or a special occasion, this deliciously seasoned pork roast pairs beautifully with the flavorful pan drippings and caramelized onions for an unforgettable centerpiece. Serve it with your favorite sides to complete this comforting and hearty meal! Keywords: peppered pork roast, pork loin recipe, roasted pork, easy pork roast recipe, savory pork dinner.
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Recipe Information
Ingredients
- 3 pounds boneless pork loin roast
- 2 tablespoons coarse ground black pepper
- 1.5 teaspoons kosher salt
- 4 cloves garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon fresh thyme leaves
- 1 large yellow onion, sliced
- 1 cup chicken or vegetable stock
- 1 medium lemon, juiced
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and set it on a clean surface.
In a small bowl, mix the coarse black pepper, kosher salt, minced garlic, olive oil, rosemary, and thyme to form a paste.
Rub the pepper and herb mixture evenly over the surface of the pork roast, ensuring all sides are well coated.
In a large oven-safe skillet or roasting pan, scatter the sliced onion as a base layer.
Place the seasoned pork roast on top of the onion slices, fat side facing up.
Pour the chicken or vegetable stock and lemon juice into the bottom of the pan to keep the roast moist and flavorful during cooking.
Transfer the pan to the preheated oven and roast for approximately 1 hour and 30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
About halfway through roasting, baste the roast with the pan juices to enhance its flavor and prevent drying out.
Once cooked, remove the roast from the oven and loosely cover it with aluminum foil. Let it rest for 10-15 minutes to allow the juices to redistribute.
Slice the pork roast into thick pieces and serve with the caramelized onions and pan drippings spooned over the top.
Nutrition Facts
Calories |
3692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.0 g | 282% | |
| Saturated Fat | 72.5 g | 362% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 34.0 g | 12% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 8.4 g | ||
| Protein | 372.9 g | 746% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 429 mg | 33% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 6339 mg | 135% | |
*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.
