Juicy Pork Loin Roast
User Reviews
4.0
18 reviews
Good
-
Prep Time
15 mins
-
Cook Time
2 hrs
-
Additional Time
10 mins
-
Total Time
2 hrs 25 mins
-
Servings
6 servings
-
Calories
819 kcal
-
Course
Side Dish, Main Course
-
Cuisine
American
Juicy Pork Loin Roast
Report
This amazing Garlic Pork Loin Roast is served with gravied potatoes. They cook alongside the meat making them the perfect side to this perfectly cooked tender and juicy pork roast.
Share:
Ingredients
for the pork loin roast-
- 3 lbs pork loin roast*
- 3 tablespoons olive oil
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 4 cloves garlic fresh, minced
- 1 tablespoon thyme fresh, minced
- 1 tablespoon rosemary fresh, minced
for the potatoes-
- 6 large Russet potatoes peeled and sliced into 1/4 inch rounds
- 1 small yellow onion sliced very thinly
- 1 1/4 cups chicken stock
- 1/2 cup butter melted
- salt to taste
- black pepper to taste
- 1 teaspoon paprika
garnishes-
- 1 tablespoon parsley fresh, chopped
- rosemary fresh sprigs, for garnish (optional)
- thyme fresh sprigs, for garnish (optional)
Add to Shopping List
Instructions
- Remove pork loin roast from refrigerator about an hour before cooking to allow to come to room temperature. If your roast has string, keep it on until after it's cooked.
- Preheat oven to 350° F.
- In a small bowl, combine olive oil, salt, black pepper, garlic, thyme, and rosemary. Rub the herb mixture on entire roast.
- Place roast into a roasting pan (or large baking dish) and bake uncovered for 1 hour.
- While roast is baking, melt butter and chicken stock together and finish preparing potatoes if you have not yet done so.
- After an hour of baking, remove the roast from oven. Pour about 1/4 cup of warm butter liquid onto the roast and around the pan.
- Shingle potatoes around the roast to create two layers of potatoes. Season with salt and black pepper to taste, and paprika. Sprinkle on a few slices of onions and pour on more butter/stock mixture.
- Repeat this process until all ingredients are layered around the pork roast.
- Return roast to the oven and bake 45 minutes to an hour more or until the pork registers at 135-140° F using an instant read meat thermometer. You do NOT want to overcook this beautiful roast, so begin checking the temperature sooner than later.
- If you find that the top of your roast is getting too dark for your liking, simply place a lid or piece of foil on top for the final minutes of roasting.
- Once your pork is 135-140° F, remove from oven and place pork loin roast onto a cutting board, cover with foil and set aside to rest. There should be some carry-over cooking happening that will bring your final temperature up to 145° F, which is where we want it for a tender, juicy roast.
- Turning your attention back to the roasting pan, stir to coat potatoes in the gravy being careful not to break up the potatoes. If it seems too runny, keep stirring. The starch from the potatoes will thicken the sauce. Taste potatoes and adjust seasonings accordingly.
- After 10 minutes of resting, slice the pork loin roast thinly and transfer to a serving platter alongside the potatoes and gravy. Garnish with fresh, chopped parsley and decorate with fresh herbs (if desired), serve and enjoy!
Notes
- *Choosing your pork:
- Boneless
- Pork Loin Roast (this one is tied together with string and its the one I used)
- 2-4 Pounds (the bigger it is, the longer you need to cook it)
Nutrition Information
Show Details
Calories
819kcal
(41%)
Carbohydrates
71g
(24%)
Protein
61g
(122%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
3g
Monounsaturated Fat
13g
Trans Fat
1g
Cholesterol
185mg
(62%)
Sodium
1487mg
(62%)
Potassium
2498mg
(71%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
767IU
(15%)
Vitamin C
26mg
(29%)
Calcium
85mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 819 kcal
% Daily Value*
| Calories | 819kcal | 41% |
| Carbohydrates | 71g | 24% |
| Protein | 61g | 122% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 185mg | 62% |
| Sodium | 1487mg | 62% |
| Potassium | 2498mg | 53% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 767IU | 15% |
| Vitamin C | 26mg | 29% |
| Calcium | 85mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
18 reviews
Good
Other Recipes
You'll Also Love
