This Pork Roast with Garlic and Herbs recipe is a delicious and easy-to-prepare dish that is perfect for any occasion. The combination of aromatic herbs like oregano, thyme, rosemary, and fennel, along with fresh minced garlic and extra-virgin olive oil, creates a mouthwatering blend of flavors that is sure to impress your family and friends. The recipe is also very versatile, and you can easily adjust the seasoning to suit your taste. Whether you’re a seasoned chef or a beginner, this recipe is guaranteed to be a hit.
This Pork Roast with Garlic and Herbs recipe has been a staple in my household for years. My husband and I love to cook together, and this dish is one of our favorites. I remember the first time we made it, we were a little nervous about how it would turn out, but it exceeded our expectations. The combination of herbs and garlic created an aroma that filled our entire house, and we couldn’t wait to dig in. Since then, we have made this recipe countless times, and it has never failed to impress. Whether it’s a cozy dinner at home or a holiday feast, this recipe has become a tradition in our family.
Why This Pork Roast with Garlic and Herbs Recipe is a Must-Try:
This recipe has several selling points that make it stand out from other pork roast recipes. Here are a few:
- The Mediterranean seasoning blend of oregano, thyme, rosemary, and fennel creates a flavorful and aromatic profile that complements the pork roast perfectly.
- The use of fresh garlic and extra-virgin olive oil adds depth and richness to the dish.
- The recipe is very easy to follow and requires only a few ingredients, making it a great option for busy weeknights or special occasions.
- The dish is very versatile and can be served with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a crisp salad.
Ingredients:
- 1-1.5 kg pork loin (2.2-3.3 lbs)
- 1 Tbsp Mediterranean seasoning blend (oregano, thyme, rosemary, and fennel)
- 3 cloves of garlic, minced (or use a garlic press)
- 1 Tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
Directions:
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the pork loin and pat dry.
- In a small bowl, mix together the Mediterranean seasoning blend, minced garlic, olive oil, salt, and black pepper.
- Using a small sharp knife, make incisions all over the top of the pork loin, about 1 inch deep. Rub the herb mixture into each hole using your fingers, making sure to save some for the outside.
- Rub the remaining herb mixture all over the outside of the pork loin. Place the pork on a baking sheet lined with aluminum foil, fat side up.
- Bake for 20 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Let rest for 15 minutes before slicing and serving.
Notes:
- You can use a mortar and pestle to crush the herbs, or put them in a Ziploc bag and roll with a rolling pin, or crush them with the back of a spoon in a small bowl.
- For best results, use a meat thermometer to ensure that the internal temperature of the pork reaches 145 degrees F (63 degrees C).
Pork Roast with Garlic and Herbs
Ingredients
- 1-1.5 kg pork loin 2.2-3.3 lbs
- 1 Tbsp Mediterranean seasoning blend oregano, thyme, rosemary, and fennel
- 3 cloves of garlic minced (or use a garlic press)
- 1 Tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1/4 tsp cracked black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Rinse the pork loin and pat dry.
- In a small bowl, mix together the Mediterranean seasoning blend, minced garlic, olive oil, salt, and black pepper.
- Using a small sharp knife, make incisions all over the top of the pork loin, about 1 inch deep. Rub the herb mixture into each hole using your fingers, making sure to save some for the outside.
- Rub the remaining herb mixture all over the outside of the pork loin. Place the pork on a baking sheet lined with aluminum foil, fat side up.
- Bake for 20 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Let rest for 15 minutes before slicing and serving.
Notes
For best results, use a meat thermometer to ensure that the internal temperature of the pork reaches 145 degrees F (63 degrees C).