Family Favorite Boneless Pork Roast

The key to this boneless pork roast is asking your butcher for a center cut pork roast. Juicy, tender, and loaded with flavor thanks to the rosemary garlic crust, this pork roast recipe will become your family favorite, just like it’s mine. Elegant holiday main course too!

sliced boneless pork roast fanned on a wooden cutting board with a knife.
Boneless pork roast with a crust of herbs and seasoning makes the best Sunday supper.

Over 35 years ago, I became obsessed with reading cookbooks. One of my favorites was an old Junior League cookbook that had a recipe for a center cut pork roast. I made that boneless pork roast on repeat, to the point where that page in the book was worn out.

My version of has evolved into this super simple (but always elegant) boneless pork roast, seasoned Italian-style with a garlic-rosemary crust. It’s juicy, tender (and my mouth is literally watering as I write this) and is great for Christmas paired with my creamy garlic mashed potatoes.

We’ve even made the leftover pork roast into cheese and pork nachos using my homemade tortilla chips recipe!

Make it a meal: Need a menu that’s perfect with roast pork? Try my savory roasted delicata squash, traditional fettuccine Alfredo, and homemade focaccia bread. Or give my Italian mashed potatoes a try along or these amazing crispy potatoes…so good!

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The difference between pork roast and tenderloin

A double loin of pork is another option when roasting pork.

Before we go any further we need to clarify one thing. For this pork roast recipe, we are using a center cut pork roast, not a pork tenderloin.

A center cut pork roast runs across the center of the back and has a thick fat cap on top that you or your butcher will trim down a bit. A pork roast is sometimes called a pork loin, making things even more confusing.

A pork tenderloin, while it sounds the same as a pork loin, is different. It’s thinner in diameter smaller, leaner and cooks much faster. A pork tenderloin also comes from the back but more on the side and closer to the hind legs, parallel to the pork roast.

For a visual chart, I love Smithfield’s guide to the different cuts of pork.

Meet your pork roast bff…your local butcher

In all the years I have made pork roast, I have learned that my local butcher is one of the best (and easiest) resources when it comes to cuts of meat.

Ask your butcher for:

a center cut pork roast approximately 3 lbs in size that is tied and trimmed for roasting

You’ll save time and money in the long run by getting their advice on selecting the right cut of meat for the recipe you’re making (they’ll even give you advice on how to cook the pricier cuts such as beef tenderloin, a stressor when roasting meat).

A boneless center cut pork roast is worth discussing with your butcher. He’ll trim the fat cap for you lickety-split, saving you time and worry.

Other names for center cut pork roast

Sometimes you might find your butcher only has a double loin of pork (which is essentially two pork loins tied together). I have used that cut of meat successfully with this recipe.
You might also see center cut pork roast as:
– pork loin roast
– pork loin center rib roast (usually bone-in)
– center cut pork roast.

Seasoning boneless pork roast

white bowl with herb mixture for boneless roast pork with fresh rosemary
Fresh rosemary, chives, thyme, lemon zest and garlic come together to flavor pork roast.

This isn’t the dry pork you might remember from your childhood that was cooked to grayness.

You’ll flavor this boneless pork loin with an herb blend of:

  • rosemary
  • thyme
  • fresh chives
  • garlic
  • lemon (adds a zippy brightness)

How to make center cut pork roast

Get ready to see how prepping and preparing a center cut pork roast is one of the easiest tasks you’ll take on in the kitchen.

paper towel drying boneless pork roast with netting.
Completely dry the pork roast with paper towel.
white bowl with mixed fresh herbs and seasoning for boneless pork loin.
Mix the herb and seasoning mixture in a bowl.
black pastry brush applying olive oil to boneless pork loin on parchment paper with bowl of olive oil.
Brush the pork roast with olive oil on all sides.
Boneless pork loin being coated in herb mixture on parchment paper.
Pat the pork roast with the herb mixture, rolling it in the excess.
white oval baking dish with boneless pork roast ready for roasting with fresh rosemary nearby.
Place in a baking dish and roast until a meat thermometer reaches 145˚ for medium.
resting herb crusted pork loin roast on wooden cutting board.
Allow the pork roast to rest about 15 minutes before slicing.
  • Dry the pork with with paper towels on all sides. Place the roast on parchment paper.
  • Mix the herbs, lemon zest and seasoning in a small bowl.
  • Brush olive oil on all sides of the roast.
  • Coat the pork roast with the herb mixture, rolling over the excess that falls off.
  • Place the roast (without a rack) in a roasting or baking dish large enough for a 3 lb roast.
  • Roast the pork for approximately 90 minutes or until a meat thermometer reaches 145˚. Rest before slicing.

Roast pork loin tips for success

cooked boneless pork roast with herb encrusted coating sliced on cutting board
  • For the best results, prepare and cook the pork roast the same day you plan to serve it.
  • Allow the pork roast to rest for about 15 minutes before removing the string around the roast carefully cutting with kitchen shears.
  • Slice into 1″ thick slices with a slicing knife.

Ideas for leftover pork roast

I already mentioned making pork nachos but here are some other ideas for how to use leftover pork roast.

Pork bruschetta. Swap small bites of leftover pork roast for the beef tenderloin in these yummy potato bruschetta with cherry compote.

Pork sliders. Pick up some mini slider or potato rolls spread with mayonnaise. Top with slices of leftover pork roast.

Storage, Reheat and Freezing Suggestions

Store. Refrigerate leftover pork roast wrapped in foil and then placed in a resealable bag for up to 4 days.

Reheat. Wrap leftover pork in foil and heat in a 325˚ oven until warmed through.

Freeze. Freeze leftover pork roast up to 3 months. Defrost in the refrigerator before serving.

Made this recipe?

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sliced boneless pork roast fanned on a wooden cutting board with a knife.
5 from 1 vote

Family Favorite Boneless Pork Roast (with Rosemary and Garlic)


Rosemary Garlic Paste

  • 3 Tablespoons fresh rosemary , minced; approximately 1 package
  • 1 teaspoon chives , minced, about 6 chives
  • 1 ½ teaspoon dried thyme, can use fresh if available 1 T fresh
  • 6-8 cloves garlic , finely minced
  • 1 T salt
  • 2 teaspoons black pepper
  • 1 lemon, zested


  • Mix the above together. Pat dry a 3lb boneless center cut pork loin roast. Drizzle olive oil over roast (both sides).
    3 lb center cut pork roast, olive oil
  • Mix herbs, lemon and seasoning in a bowl together.
    3 Tablespoons fresh rosemary, 1 teaspoon chives, 1 ½ teaspoon dried thyme, 6-8 cloves garlic, 1 T salt, 2 teaspoons black pepper, 1 lemon
  • Pat herb mixture all over all sides of the roast. Add to a shallow baking pan (I used rectangular smaller Apilco). Place in a preheated 375˚ oven for a 1/2 hour then lower the heat to 350˚ and finish cooking until a meat thermometer reads 130-135˚ for medium rare, 145˚ for medium, 155-160˚ for medium well.
  • Remove from oven and immediately tent with foil and allow to rest around 20 minutes before slicing into 1″ thick slices.
  • Spoon gravy at the bottom of a serving platter and fan pieces of pork on top.
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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