Pork Roast with Herbed Pepper Rub
Elevate your dinner table with this irresistible Pork Roast with Herbed Pepper Rub, a dish that promises bold flavors and melt-in-your-mouth tenderness. This recipe features a juicy pork loin roast coated in a fragrant blend of pantry staples like dried rosemary, thyme, garlic powder, and paprika—perfectly balanced with freshly ground black pepper for a peppery kick. The meat is roasted to perfection, basted with savory chicken broth to enhance its juiciness while infusing it with flavor. With only 15 minutes of prep time, this recipe is ideal for weeknight dinners or special occasions. Slice into this golden-brown, herb-crusted roast for a show-stopping main course that’s as visually stunning as it is delicious! Garnish with fresh parsley and pair with roasted vegetables or mashed potatoes for a truly unforgettable meal. Keywords: pork roast, herbed pepper rub, roasted pork loin, easy dinner ideas, flavorful pork recipe.
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Recipe Information
Ingredients
- 4 pounds Pork loin roast
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 2 teaspoons Black pepper, freshly ground
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 teaspoon Paprika
- 0.5 teaspoon Onion powder
- 1 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a small mixing bowl, combine the salt, black pepper, garlic powder, dried thyme, dried rosemary, paprika, and onion powder to create the herbed pepper rub.
Pat the pork loin roast dry with paper towels. Rub the olive oil all over the pork, ensuring it is evenly coated.
Generously massage the herbed pepper rub onto the pork, making sure to cover all sides for maximum flavor.
Place the seasoned pork roast on a roasting rack in a roasting pan. Pour the chicken broth into the bottom of the pan to keep the meat moist and create a flavorful base for potential drippings or gravy.
Insert a meat thermometer into the thickest part of the pork loin, ensuring it does not touch any bones.
Roast the pork in the preheated oven for approximately 90 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices every 30 minutes for extra tenderness and flavor.
Once the pork reaches the desired temperature, remove it from the oven and let it rest for 10-15 minutes. This allows the juices to redistribute, keeping the meat moist and tender.
Slice the pork roast into 1/2-inch thick slices and arrange them on a serving platter.
Optionally, garnish with freshly chopped parsley and serve with your favorite sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
4691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.7 g | 362% | |
| Saturated Fat | 95.2 g | 476% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1433 mg | 478% | |
| Sodium | 6407 mg | 279% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 0.9 g | ||
| Protein | 494.4 g | 989% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 424 mg | 33% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 8081 mg | 172% | |
*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.
