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 our favorite tortilla chips.
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The difference between pork roast and tenderloin
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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.
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. They will trim the fat cap for you lickety-split, saving you time and worry.
Ask your butcher for:
a center cut pork roast approximately 3 lbs in size that is tied and trimmed for roasting
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
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.
Final recipe notes
- 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.
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Family Favorite Boneless Pork Roast (Juicy & Tender)
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Ingredients
- 3 lb center cut pork roast, fat cap trimmed slightly and tied
- olive oil
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 Tablespoon kosher salt
- 2 teaspoons black pepper
- 1 lemon, zested
Instructions
- 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 Tablespoon kosher 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. It will be about 2 hours or so before resting.
- 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.
Must say the best pork recipe I’ve had, excellent recipe and reccommendable.🙏♥️👏👏👏👏
Thanks so much Felix! So glad you all enjoyed it – one of our family favs too!😊
How long should I roast pork tenderloin per. lb.?
Typically pork roast is cooked for about 25-30 minutes per lb or until a meat thermometer registers 145°. I always use a meat thermometer as oven temps vary. Hope that helps! And happy new year!🎉
Haven’t made yet but looks delicious. What is a T salt- teaspoon or tablespoon? I’m thinking the latter?
Hi Jenny – you are correct -that is 1 Tablespoon! Thanks for pointing that out and I will adjust the recipe card to reflect that. Please let me know if you try the pork recipe and thanks again!
Are you only using the lemon zest and not the lemon juice?
Hi Kerry! Yes because the garlic helps create enough of a “paste” and I don’t want it to slide off the pork roast. Hope that helps and happy to answer any more questions.