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Tender Juicy Pork Roast

This tender juicy pork roast is an oven pork roast method with a golden herb crust and a moist interior you can slice cleanly. Sear first, roast to 145°F, then rest so the pan juices stay locked in.
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Prep Time 20 minutes
Cook Time 2 hours
rest 15 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Boneless pork loin roast
  • 3 lb boneless pork loin roast Use 3–4 lb for a roast that sears evenly and stays juicy after roasting to 145°F.
Herb paste
  • 3 tbsp olive oil
  • 6 garlic Minced.
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 salt To taste.
  • 1 black pepper To taste.
Pan juices
  • 1 cup chicken broth
Serving
  • 1 roasted vegetables For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and set an oven-safe skillet or roasting pan nearby so it’s ready to go.
Make the herb paste
  1. Mix olive oil, minced garlic, dried rosemary, dried thyme, smoked paprika, onion powder, salt, and black pepper into a paste.
Season the pork
  1. Pat the pork roast dry, then rub the herb paste all over every surface.
Sear the roast
  1. Heat the oven-safe skillet or roasting pan over medium-high heat and sear the roast on all sides until golden, about 2–3 minutes per side.
Roast to temperature
  1. Pour chicken broth into the pan, transfer to the oven, and roast 60–75 minutes until the internal temperature reaches 145°F.
Rest and serve
  1. Rest the roast 15 minutes before slicing, then spoon pan juices over the top.
Serve with vegetables
  1. Slice the pork and serve with roasted vegetables, spooning over any remaining pan juices for shine.

Notes

Pro tip: use an instant-read thermometer and pull the roast at 145°F to keep the interior uniformly juicy; it will finish gently during the 15-minute rest. Store leftovers covered in the refrigerator up to 3–4 days; freeze cooked pork for up to 2 months. For a lower-sodium option, use reduced-sodium chicken broth and season with a light hand on salt while keeping the pepper and herbs the same.