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!
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!
The difference between pork roast and tenderloin
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.
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:
- fresh chives
- 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.
Roast pork loin tips for success
- 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?
I'd love it if you'd share your review and leave a star rating and comment!
Family Favorite Boneless Pork Roast (with Rosemary and Garlic)
- 3 lb center cut pork roast, fat cap trimmed slightly and tied
- olive oil
- 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 ½ 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.