Description
This classic Italian Pork Loin roast features a flavorful herb and garlic rub, roasted alongside tender carrots and onions. The pork loin is cooked to juicy perfection with a crispy exterior, making it an ideal main course for a delicious family meal.
Ingredients
Scale
Herb Rub
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried thyme, crushed
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon pepper
Main Ingredients
- 1 boneless pork loin roast (3 to 4 pounds)
- 8 medium carrots, halved lengthwise
- 2 medium onions, quartered
Instructions
- Prepare the Herb Rub: In a small bowl, combine olive oil, minced garlic, salt, dried basil, thyme, rosemary, Italian seasoning, and pepper. Mix well to create a fragrant herb paste.
- Rub the Pork Loin: Generously rub the herb mixture all over the boneless pork loin roast, ensuring it is evenly coated for maximum flavor.
- Arrange Vegetables and Roast: Place the halved carrots and quartered onions evenly on the bottom of a 13×9-inch baking pan. Set the seasoned pork loin on top of the vegetables with the fat side facing up.
- Marinate in Refrigerator: Cover the baking pan and refrigerate for 1 hour to allow the flavors to meld together and the pork to marinate.
- Preheat Oven and Start Roasting: Preheat your oven to 475 degrees Fahrenheit. Place the pork and vegetables in the oven and roast at this temperature for 20 minutes to sear and lock in juices.
- Reduce Temperature and Continue Roasting: Lower the oven temperature to 425 degrees Fahrenheit and continue roasting until the internal temperature of the pork reaches 145 degrees Fahrenheit and the vegetables are tender. This will take approximately 30 to 40 minutes.
- Rest the Roast: Remove the pork loin from the oven and tent it loosely with foil. Let it rest for 20 minutes; this step allows the juices to redistribute for a moist and tender roast.
- Slice and Serve: After resting, slice the pork loin and serve it alongside the roasted carrots and onions for a delicious Italian-style meal.
Notes
- Use a meat thermometer to ensure the pork reaches the safe internal temperature of 145°F for perfectly cooked pork.
- Letting the roast rest before slicing is crucial for juicy meat.
- Vegetables can be swapped or added to based on preference, such as potatoes or parsnips.
- If you prefer a stronger herb flavor, increase the herbs by half a teaspoon each.
- Leftover pork is great for sandwiches or salads the next day.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg
