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Tender Juicy Pork Roast

Tender juicy pork roast with an herb crust, seared for deep browning, then oven-roasted until just 145°F. Resting and spooning pan juices keep the interior moist and uniformly juicy for a satisfying roast pork dinner.
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Prep Time 20 minutes
Cook Time 2 hours
rest 15 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork loin roast
  • 3.5 lb boneless pork loin roast Use 3–4 lb total.
Herb crust
  • 3 tbsp olive oil
  • 6 clove garlic Minced.
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.5 salt To taste.
  • 0.5 black pepper To taste.
Roasting liquid
  • 1 cup chicken broth
Serving
  • 1 roasted vegetables For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Preheat and prep the herb paste
  1. Preheat oven to 375°F.
  2. Mix olive oil, garlic, dried rosemary, dried thyme, smoked paprika, onion powder, salt, and black pepper into a paste.
Season and sear the pork
  1. Pat pork loin roast dry and rub the herb paste all over every surface.
  2. Heat an oven-safe skillet or roasting pan over medium-high heat and sear the roast on all sides until golden, about 2–3 minutes per side.
Roast to temperature
  1. Pour chicken broth into the pan.
  2. Transfer to the oven and roast for 60–75 minutes until internal temperature reaches 145°F.
Rest and slice
  1. Rest the pork roast for 15 minutes before slicing.
  2. Spoon the pan juices over the top before serving.

Notes

Pro tip: Start checking the internal temperature at 60 minutes so you hit 145°F without overcooking. Refrigerate leftovers in an airtight container for up to 4 days; freeze sliced pork (well wrapped) for up to 2 months. Dietary swap: for a gluten-free option, keep roasted vegetables as-is and ensure any served sides are certified gluten-free.