Garlic Herb Crusted Pork Roast

Ali Rizvi October 13, 2026No Comments

A crackling garlic-herb crust, juicy rosy pork inside — this Garlic Herb Crusted Pork Roast is the kind of Sunday centerpiece that makes the whole house smell incredible. Simple ingredients, one roasting pan, and a crust you’ll fight over.

Why You’ll Love This Pork Roast

A deeply savory garlic and fresh-herb crust with real crunch
Juicy, tender pork cooked to a perfect blush
One pan — easy enough for Sunday, impressive enough for guests
42g protein per serving and naturally low carb

Ingredients

Serves 8.

1 (3 1/2 to 4 lb) boneless pork loin roast
6 cloves garlic, minced
2 tbsp fresh rosemary, chopped
2 tbsp fresh thyme leaves
2 tbsp olive oil (or beef tallow for strict carnivore)
2 tbsp Dijon mustard
2 tsp sea salt
1 tsp freshly cracked black pepper

Instructions

Take the roast out of the fridge 30–45 minutes before cooking and pat it very dry with paper towels. Preheat the oven to 450°F (230°C).
In a small bowl, mash the garlic, rosemary, thyme, olive oil, Dijon, salt, and pepper into a thick paste.
Rub the paste evenly over the entire roast, pressing it into the meat.
Set the roast fat-side up on a rack in a roasting pan. Roast at 450°F for 15 minutes to set the crust.
Reduce the heat to 325°F (165°C) and continue roasting 1 hour 15 minutes to 1 hour 30 minutes, until a thermometer reads 145°F (63°C) in the thickest part.
Transfer to a cutting board, tent loosely with foil, and rest 15–20 minutes before slicing.

Tips for the Best Pork Roast

Pat the roast completely dry — moisture is the enemy of a crisp crust
Don’t skip the rest; it keeps every slice juicy
A leave-in thermometer takes all the guesswork out
For an extra-deep crust, sear the roast in a hot skillet before the herb rub goes on
Leftover slices are phenomenal seared in a hot pan the next day

Storage

Refrigerate sliced leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently in a 300°F oven, covered, to keep it juicy.