Pork Loin Roast
Succulent, flavorful, and perfect for any occasion, this Pork Loin Roast recipe is a showstopper that combines simplicity with gourmet appeal. Featuring a 3-pound pork loin seasoned with a robust blend of garlic, fresh rosemary, thyme, and smoky paprika, this dish is seared to perfection before roasting to juicy tenderness. The addition of chicken broth and a splash of lemon juice in the pan creates a luscious base for basting and serving, while the golden crust locks in the flavors. With just 15 minutes of prep time and straightforward instructions, this 6-serving centerpiece is as approachable as it is impressive. Pair it with roasted vegetables or mashed potatoes for a comforting and well-rounded meal. Whether you're hosting a holiday feast or elevating your weeknight dinner game, this herb-crusted pork loin recipe is sure to delight!
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 4 pieces Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Fresh rosemary
- 2 tablespoons Fresh thyme
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 1 cup Chicken broth
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 375°F (190°C).
Place the pork loin on a large cutting board and pat it dry with paper towels.
Peel and mince the garlic cloves, then combine them in a small bowl with the olive oil, rosemary, thyme, salt, pepper, and paprika.
Rub the garlic and herb mixture all over the pork loin, ensuring it is evenly coated.
Heat a large skillet over medium-high heat. Sear the pork loin for about 2 minutes per side, or until golden brown all over.
Transfer the seared pork loin to a roasting pan. Pour the chicken broth and lemon juice into the bottom of the pan.
Place the roasting pan in the preheated oven, uncovered. Roast for approximately 20 minutes per pound or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Remove the roast from the oven and cover it loosely with aluminum foil. Let it rest for 10–15 minutes to allow the juices to redistribute.
Slice the pork loin into thin pieces and serve with the pan juices drizzled on top.
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 1.7 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 62.2 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1023 mg | 22% | |
*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.
