Make this easy oven roasted pork loin roast. Seasoned with just salt, seared then roasted with fragrant garlic and rosemary until juicy and tender. Topped with a savory compound butter that takes this simple meal to a whole new level.
Need a roast for the whole family but don’t want to stress? A boneless pork loin roast is incredibly moist, flavorful, and cooks in under an hour with the traditional oven-roasting method. This easy cut of pork feeds a crowd without breaking the bank and is sure to become a regular at both weeknight dinners and special occasions.
Ingredients
- ▢ 4 lbs boneless pork loin roast
- ▢ 1 tbsp Salt
- ▢ 1 head Garlic
- ▢ 1 tsp oil
- ▢ 4 sprigs fresh Rosemary
- ▢ 1 onion chopped
- ▢ 2 carrots chopped
- ▢ 1 lemon cut into quarters
Instructions
Prep the pork
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Remove the 4 lbs boneless pork loin roast from the package and pat try with a paper towel.
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Season all sides liberally with 1 tbsp Salt and allow it to dry brine overnight in the fridge.
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When ready to cook, let the pork roast to sit at room temperature for 30 minutes.
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Meanwhile, preheat oven to 325 degrees F and adjust the rack to the lower mid position.
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Preheat a large cast iron pan over medium-high heat until just smoking.
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Add the pork, fat side down to sear the fat cap.
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Let the pork sear until a golden crust forms, about 7 to 9 minutes.
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With long tongs, transfer the pork to a cutting board.
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Remove the pan from the heat.
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Cut the top from the head of 1 head Garlic, exposing the bulbs, and rub 1 tsp oil over the exposed bulbs.
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Add 1 onion, 2 carrots and 1 lemon wedges to the same skillet.
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Nestle the head of garlic in and add the 4 sprigs fresh Rosemary.
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Nestle the pork loin roast back into the pan atop the veggies.
Roast the pork
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Carefully transfer the pan to the oven and roast for about 45 minutes to 1 hour or unti the internal temperature of the pork reaches 140 degrees F with a digital meat thermometer.
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Carefully remove the skillet from the oven and transfer the roasted pork to a clean cutting board.
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Top with a tablespoon of compound butter and tent with foil.
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Let the roast rest for 10 minutes. As it rests, the internal temperature will continue to rise to 145 dergees F.
Serve
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Slice the pork and sprinkle it with freshly minced parsley, a pinch of salt and black pepper.
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Serve it with the roasted vegetables and mustard cream sauce.
Nutrition
Serving: 1g | Calories: 321kcal | Carbohydrates: 4g | Protein: 51g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 143mg | Sodium: 995mg | Potassium: 941mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2566IU | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg
