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Tender Juicy Pork Roast

Tender juicy pork roast made with a golden herb crust and oven-roasting to an internal temperature of 145°F. Searing first locks in flavor, then roasting keeps the interior uniformly moist.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

pork loin roast
  • 4 lb boneless pork loin roast 3–4 lb
herb rub
  • 3 tbsp olive oil
  • 6 garlic minced cloves
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
pan liquids
  • 1 cup chicken broth
serving
  • 1 roasted vegetables for serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 375°F. This gives you a steady temperature for roasting the pork through.
  2. Mix olive oil, garlic, dried rosemary, dried thyme, smoked paprika, onion powder, salt, and black pepper into a paste. Keep mixing until the herbs and seasonings look evenly combined.
  3. Pat the pork roast dry and rub the herb paste all over every surface. Cover it thoroughly so the crust browns evenly.
Sear and roast
  1. 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. Look for deep browning and a crusty surface.
  2. Pour the chicken broth into the pan and transfer to the oven. Make sure some broth surrounds the roast to help form pan juices.
  3. Roast for 60–75 minutes until the internal temperature reaches 145°F. Stop when the center reads 145°F for a juicy result.
Rest and serve
  1. Rest the pork roast for 15 minutes before slicing. This helps the juices redistribute for a uniformly moist interior.
  2. Spoon the pan juices over the top before serving. The glossy juices add shine and extra flavor with each slice.

Notes

For best tenderness, start checking internal temperature at 60 minutes and pull the roast as soon as it hits 145°F, then rest 15 minutes. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 2 months. For a dairy-free swap, serve with roasted vegetables instead of any butter-based sauce—this recipe already fits dairy-free as written.