Herb Crusted Pork Roast
A very flavorful pork roast encrusted with your favorite herbs and spices.
Servings 6
Calories 384kcal
Ingredients
- 4 cloves garlic
- ¼ cup fresh parsley leaves
- 2 teaspoons fresh thyme leaves
- 1 teaspoon fresh rosemary leaves
- 3 Tablespoons olive oil
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 pound boneless pork loin roast
- 1 ½ cups unsalted beef stock (divided use)
- 2 Tablespoons cornstarch
Instructions
- Preheat the oven to 450°F (yes, that is the correct temperature.)
- Chop 4 cloves garlic, ¼ cup fresh parsley leaves, 2 teaspoons fresh thyme leaves and 1 teaspoon fresh rosemary leaves together until it is very fine on a cutting board. Add to a small bowl. Stir the herbs with 3 Tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper and set aside.
- Pat a 3 pound boneless pork loin roast dry with a paper towel and place it in a baking dish.
- Optional: poke holes all over the roast with a pairing knife; this will help the herbs penetrate the meat.
- Rub the herb mixture all over the roast, and place the roast fat side up.
- Place in the oven (on the middle rack) for 15 minutes, then lower the heat to 350°F and continue to cook until the internal temperature reaches 145°F.
- Take out of the oven and cover with foil, allow to rest for 10 minutes.
- Mix ½ cup beef stock with 2 Tablespoons cornstarch and set aside.
- Add the remaining cup of beef stock and pan drippings to a sauce pot and bring to a simmer.
- While whisking constantly, slowly stream in the cornstarch mixture into the pot until combined. Allow to simmer for an additional 5 minutes until thicken.
- Slice the roast and serve with the gravy.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Calories: 384kcal | Carbohydrates: 4g | Protein: 52g | Fat: 16g | Sodium: 523mg | Fiber: 0.3g | Sugar: 0.4g
