0.0 from 0 votes
Garlic and Herb Pork Loin Roast
An easy pork roast recipe that starts with a simple-yet-flavorful garlic and herb marinade.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
3 hrs
Total Time
4 hrs 25 mins
Servings: 8 people
Calories: 306 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 boneless pork loin roast (about 3 to 4 lbs.)
- ½ cup olive oil, divided
- 2 tablespoons minced garlic (about 6 cloves)
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons dried basil
- 1 ½ teaspoons dried thyme leaves
- 2 teaspoons kosher salt, plus more to taste
- 1 teaspoon ground black pepper, plus more to taste
- 1 fresh rosemary sprig, plus extra for garnish
Instructions
- Pat the pork dry with paper towels and place it on a rimmed baking sheet or in a large Ziploc bag. In a small bowl, whisk together 6 tablespoons of the olive oil, garlic, honey, mustard, basil, thyme, salt and pepper. Spread the mixture all over the pork, turning to coat. Cover and refrigerate for at least 3 hours and up to 3 days.
- Remove the pork from the fridge and allow it to come to room temperature while the oven heats. Preheat the oven to 325°F. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. When the oil is hot, brown the roast on all sides.
- Transfer the roast to a shallow roasting pan, fat side up. Place the rosemary sprig on top of the pork.
- Roast for 1 – 1½ hours, or until a thermometer inserted in the center of the pork registers 140-145°F. Remove the roast to a serving platter, discard the rosemary sprig, and tent with foil. Let rest for at least 10-15 minutes before slicing. Garnish with extra fresh rosemary, if desired.
Cup of Yum
Notes
- The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 145˚F. I've found that a 4-lb. roast that's not very thick is done within about 65 minutes, so check it early to prevent the meat from drying out.
Nutrition Information
Serving
1/8 of a 3.5 lb. roast
Calories
306kcal
(15%)
Carbohydrates
3g
(1%)
Protein
45g
(90%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
125mg
(42%)
Sodium
700mg
(29%)
Potassium
763mg
(22%)
Fiber
0.3g
(1%)
Sugar
2g
(4%)
Vitamin A
4IU
(0%)
Vitamin C
1mg
(1%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 306
% Daily Value*
| Serving | 1/8 of a 3.5 lb. roast | |
| Calories | 306kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 45g | 90% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 125mg | 42% |
| Sodium | 700mg | 29% |
| Potassium | 763mg | 16% |
| Fiber | 0.3g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.