Garlic and Herb Crusted Boneless Pork Roast
Tender, juicy, and loaded with flavor, this Italian-inspired recipe for boneless pork roast is coated with a savory rub made with olive oil, garlic, fresh herbs, and orange zest.
Servings: 6 servings
Ingredients
- 2-1/2 to 3- pound boneless pork roast (loin/sirloin)
For the rub:
- 3 tablespoons extra virgin olive oil
- 2 to 3 teaspoons fresh garlic pressed or finely minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1-1/2 teaspoons fresh sage leaves finely chopped
- 1-1/2 teaspoons fresh rosemary (leaves only) finely chopped
- 2 teaspoons fresh thyme leaves finely chopped
- 2 teaspoons orange zest freshly grated
Instructions
- Remove the roast from the refrigerator 30 minutes ahead of time to bring it to room temperature.
- Preheat the oven to 350°F (325°F convection) and fit a rack inside a roasting pan (or straight-sided casserole dish) just large enough to accommodate the roast. Coat with nonstick spray and set aside.
- Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme, and orange zest in a small bowl.
- Spoon the rub onto the pork roast and using your hands, spread to coat the roast as thoroughly as possible.
- Pour 1/2-inch of water into the bottom of the roasting pan (this creates moist heat) and place the pork roast fat side up on the rack.
- Roast the pork until a thermometer inserted into the thickest part of the roast registers 140°F, 45 to 60 minutes. Start checking after 35 minutes (see notes).
- Remove from the oven, tent loosely with foil, and allow the roast to rest for 15 minutes before carving.
- Slice and serve on a platter garnished with sprigs of fresh herbs.
Notes
Because lean cuts of pork like this one often lack marbling, it’s important that you don’t overcook them or they can turn out dry and tough.
We recommend removing your roast from the oven when the internal temperature reaches 140°F. Carry-over heat will raise the temperature by at least 5° as the roast rests.
Be sure to measure the temperature in the thickest part of the roast and use an accurate instant-read thermometer.
Nutrition
Calories: 314 | Total Fat: 15g | Cholesterol: 119mg | Sodium: 384mg | Carbohydrates: 1g | Fiber: 0.2g | Sugar: 0.01g | Protein: 42g