|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||29%|
|Saturated Fat 7g||34%|
|Total Carbohydrate 0g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Roasts are versatile and easy weeknight meals that require very little work, as the main effort is deliciously done in the oven. Great for feeding many, and also budget friendly, our pork roast also makes great leftovers that you can repurpose in sandwiches, wraps, and soups for a varied menu all week long. Prepared with only a few ingredients, our roast is as easy as it is impressive.
It's equally great for a more celebratory dinner, so use this roast for a holiday meal, even an alternative to turkey for guests who aren't fond of that traditional main. Easily customize by swapping the recommended herbs (a combination of fresh thyme, sage, and rosemary) for any you prefer or might have at hand. Tarragon, parsley, coriander, and cumin go great with pork, while paprika, a touch of chili powder, and a couple of garlic cloves might go wonderfully with it. Serve the roast with baked or mashed potatoes, a fresh salad, or a cooked vegetable for a wholesome and filling meal.
A standard meat thermometer, oven temperature probe, or instant-read thermometer is recommended to test the roast for doneness. Use rib roast or center-cut bone-in pork loin roast for this recipe. Plan ahead, as the roast needs to rest in the fridge after seasoned for at least two to four hours. For a sweet and savory meal, serve with fried apples or applesauce, potatoes, and a green salad.
Gather the ingredients.
Line a large baking pan or roasting pan with foil and place a rack in the pan. Place the roast on the rack and sprinkle lightly with salt and pepper.
In a small bowl, combine the herbs, garlic, and olive oil and mix well. Rub the mixture all over the pork roast.
Cover with tin foil and refrigerate for 2 to 4 hours.
Heat the oven to 450 F. Roast, foil on, for 30 minutes. Reduce heat to 425 F and continue roasting for about 20 minutes per pound of weight, or until the temperature reaches at least 145 F. For a 5-pound roast, that's 1 hour and 40 minutes of oven time after the first 30 minutes at 450 F. Once done, tent the roast with foil and let it rest for 10 minutes before slicing.
Serve and enjoy.
What to Do If You Don't Have a Roasting Rack
A rack is used to keep the roast out of its drippings as it cooks. If you don't have a wire rack, scatter fresh carrots and celery sticks on the bottom of the foil-lined pan to act as a prop to keep the roast away from its drippings. Alternatively, crumple a few sheets of tin foil and use them to make a rack, elevating the roast on top of the tin foil balls. Place the roast on the vegetables or crumpled foil and roast as directed.