Lemon Garlic Pork Roast
User Reviews
4.6
Lemon Garlic Pork Roast
Description
This recipe uses a marinade blending chopped garlic, olive oil, dried oregano, fresh thyme, paprika, salt, black pepper, fresh lemon juice, and lemon zest. The pork loin is coated in this mixture and refrigerated for at least an hour to develop flavor and tenderize the meat. Half a cup of the marinade is reserved to toss baby potatoes before roasting.
The pork and potatoes are arranged in a roasting pan and baked at 375°F for about one hour until the pork reaches an internal temperature of 145°F. Resting the pork covered with foil allows juices to redistribute, yielding a moist roast. The potatoes cook tender while absorbing citrusy herb flavors.
This savory, herbaceous roast makes a comforting dinner. Leftovers can be stored refrigerated for 3–4 days or frozen for 2–3 months and reheated gently to retain moisture.
Ingredients
- 5 cloves garlic chopped
- ½ cup olive oil
- 1 tablespoon oregano dried
- 1 tablespoon thyme chopped, I used fresh
- 1 teaspoon paprika
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 2 tablespoon lemon juice freshly squeezed
- 1 tablespoon lemon zest
- 2 pounds pork loin
- 2 pounds baby potato washed and cut in half
Instructions
- Make the marinade: Add the garlic, oil, oregano, thyme, paprika, salt, pepper, lemon juice and zest to a ziploc bag and mix it all together. Reserve half a cup of the marinade for the potatoes.
- Marinate the pork: Place the pork loin into the ziploc bag and toss with the marinade, making sure the pork is fully covered. Close the bag, and marinate for at least 1 hour in the refrigerator.
- Prep the potatoes: In a roasting pan add the baby potatoes and toss with the reserved marinade. Arrange the potatoes around the sides of the roasting pan, making a whole in the middle, and place the pork loin in the center of the roasting pan. Pour remaining marinade over the pork.
- Bake: Preheat the oven to 375℉. Transfer the roasting pan to the preheated oven and bake for about 1 hour. It should measure 145℉ on an instant read thermometer when done. Remove the roasting pan from the oven and let it rest, covered with foil, for 10 minutes before slicing into it.
Notes
- Store leftover pork roast in an airtight container in the refrigerator for 3-4 days or freeze for 2-3 months.
- Reheat sliced pork in a baking dish with a splash of broth, covered with foil, at 325°F until warmed to avoid drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 485kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 95mg | 32% |
| Sodium | 278mg | 12% |
| Potassium | 1237mg | 26% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 234IU | 5% |
| Vitamin C | 36mg | 40% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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