|Nutritional Guidelines (per serving)|
- 1 pork loin rib roast (bone-in, about 4 to 5 pounds)
- Kosher salt
- 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.
Serve and enjoy!
- 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. You can also crumple a few sheets of foil and use them to make a rack. 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
*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.