Juicy on the inside, crackling with garlic and herbs on the outside — this Garlic Herb Pork Roast is the centerpiece your Sunday table deserves. A simple Dijon-and-herb paste locks in moisture while the oven works its magic, and the pan drippings make a jus you’ll want to drink.
Ingredients
- 1 boneless pork loin roast (3 to 4 lb)
- 2 tsp kosher salt
- 1 tsp black pepper
- 6 garlic cloves, minced
- 2 tbsp Dijon mustard
- 3 tbsp olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh sage, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup chicken broth
- 1 tbsp butter
Instructions
- Prep the roast: Pat the pork loin dry and score the fat cap in a shallow crosshatch. Let it sit at room temperature for 30 minutes.
- Make the herb paste: Mash together garlic, Dijon, olive oil, rosemary, thyme, sage, garlic powder, onion powder, salt, and pepper into a thick paste.
- Coat generously: Rub the paste all over the roast, working it into the scored fat.
- Roast: Place in a roasting pan, pour chicken broth around (not over) the roast, and roast at 375°F (190°C) for 60-75 minutes until the internal temperature reaches 140°F.
- Rest: Transfer to a cutting board, tent with foil, and rest 15 minutes (temperature will rise to 145°F).
- Make a quick jus: Skim the pan drippings, whisk in butter over medium heat, and simmer 2 minutes.
- Slice and serve: Slice into 1/2-inch medallions and spoon the warm jus over the top.
Pro tip: Pull the roast at 140°F, not 145°F — carryover cooking during the rest brings it to a perfectly juicy 145°F without drying out.
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Estimated nutrition per serving: 440 calories, 38g protein, 6g carbs, 30g fat.
