This succulent pork roast can be made with a rib roast (pictured) or center cut bone-in pork loin roast. Serve this fabulous pork loin roast with baked or mashed potatoes and a corn dish or your favorite side dish. This roast is a fabulous choice for a holiday meal or Sunday dinner.
The roast is prepared with only three ingredients plus mixed herbs and salt and pepper, so it's as easy as it is impressive!
Use a standard meat thermometer, oven temperature probe, or an instant-read thermometer to test the roast for doneness. The minimum safe temperature for pork ( according to the USDA) is 145 F.
Use the suggested herbs or use what you have on hand. Some other good choices for pork include tarragon, parsley, coriander, and cumin.
- 1 pork loin rib roast, bone-in, about 4 to 5 pounds
- kosher salt and freshly ground black pepper
- 1 to 2 tablespoons finely chopped fresh herbs, such as a combination of thyme, sage, and rosemary
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- 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.
- Combine the herbs, garlic, and olive oil and mix well. Rub over the pork roast. Cover and refrigerate for 2 to 4 hours.
- Heat the oven to 450 F.
- Roast at 450 F for 30 minutes. Reduce heat to 325 F and continue roasting for about 20 minutes per pound, or until the temperature reaches at least 145 F.*
- Tent the roast with foil and let it rest for 10 minutes before slicing.
*The minimum safe temperature for pork (USDA guidelines) is 145 F (62.8 C). The Canadian government recommends a minimum temperature of 160 F (71 C) for pork.
- Replace the fresh herbs with about 1 1/2 teaspoons of dried herbs.
- 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 in the bottom of the foil-lined pan. Or crumple a few sheets of foil and place them in the pan. Place the roast on the vegetables or crumpled foil.
Pork Roasting Timetable
- Pork Sirloin Roast, Bone-In — 4 to 5 pounds — 25 to 40 minutes per pound
- Pork Sirloin Roast, Boneless -- 2 pounds — 26 to 28 minutes per pound
- Pork Sirloin Roast, Boneless — 3 to 4 pounds — 20 to 25 minutes per pound
- Top Loin (NY), Bone-In — 2 pounds — 26 to 28 minutes per pound
- Top Loin (NY), Boneless — 3 to 4 pounds — 20 to 25 minutes per pound
- Rack of Pork — 4 to 5 pounds — 25 to 40 minutes per pound
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||6 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||1 g|