Whole Roasted Pork Loin
Elevate your weeknight dinner or holiday feast with this stunning Whole Roasted Pork Loin, a show-stopping centerpiece that’s as flavorful as it is easy to prepare. This juicy, tender pork loin is expertly seasoned with a fragrant blend of minced garlic, fresh rosemary, thyme, paprika, zesty lemon, and a touch of olive oil, creating a flavorful crust that grills to perfection in just minutes. Roasted to succulent tenderness and basted with savory pan juices, this dish boasts layers of bold flavor complemented by a light, buttery pan sauce. Perfectly golden and ready in just 90 minutes, this versatile recipe is the perfect blend of elegance and simplicity, ideal for impressing guests or upgrading your family dinner. Serve it with your favorite side dishes for a truly unforgettable meal experience that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 3 lbs pork loin (boneless)
- 2 tbsp olive oil
- 4 garlic cloves, minced
- 2 tsp fresh rosemary, finely chopped
- 2 tsp fresh thyme, finely chopped
- 1 tsp paprika
- 1.5 tsp salt
- 1 tsp black pepper
- 1 lemon, zest and juice
- 1 cup low-sodium chicken broth
- 2 tbsp unsalted butter
Instructions
Preheat your oven to 375°F (190°C).
Trim any excess fat or silver skin from the pork loin, pat it dry with paper towels, and set it aside.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, paprika, salt, black pepper, and lemon zest to form a paste.
Rub the seasoning mixture evenly over the entire surface of the pork loin, ensuring it is well-coated.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Sear the pork loin on all sides for 2-3 minutes per side until golden brown.
Deglaze the pan by adding the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pan.
Transfer the skillet or roasting pan with the pork loin to the preheated oven. Roast for 60-75 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer at the thickest part.
Baste the pork loin with pan juices every 20 minutes during roasting to keep it moist and flavorful.
Once cooked, remove the pork loin from the oven and transfer it to a cutting board. Let it rest for 10-15 minutes before slicing to retain juices.
Strain the pan drippings into a small saucepan. Stir in unsalted butter over low heat to create a light sauce.
Slice the pork loin into 1/2-inch thick slices and serve with the prepared sauce drizzled on top or on the side.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 2.6 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1030 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.
