Family Favorite Boneless Pork Roast (Juicy & Tender)
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 juicy and tender pork roast recipe will become your family favorite, just like it's mine. Elegant holiday main course too!
Servings 6
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.
Notes
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.
