How to Cook Pork Roast
When it comes to how to cook pork roast, simple recipes are often the best because they let the subtle flavors of the meat take center stage. Garlic, rosemary and other herbs and spices perfectly complement this pork without overpowering its natural taste and aroma.

This recipe uses a rosemary rub with garlic, lemon and thyme accents. Once seasoned, cooking the pork roast couldn't be easier. In fact, the hardest part may be controlling your appetite while the delicious aromas waft through your home as it roasts.

Hey everyone! I'm Judith with and today I'm gonna be showing you how to make a Pork Roast with Rosemary Rub. This is a really great dish to have on a Sunday afternoon with your friends and family. So, what we'll gonna need is a 3-pound boneless pork loin, roast. For our gravy, we have 1 cup of chicken broth mixed with 1 cup of water, and we have here 2 tablespoons of all-purpose flour. We have 1 teaspoon of a lemon rind. We have 2 tablespoons of olive oil. We have 1 tablespoon of lemon juice. We have 1 tablespoon of fresh rosemary, which we've finely chopped. We have 4 cloves of garlic which we've finely chopped as well, 1/4 of black pepper, 1/4 teaspoon of dried thyme, and 1/2 teaspoon of salt. So, we're gonna make our lovely, delicious rub to go on top of our pork loin, right here. So, what we're gonna is we gonna get all of our ingredients, right here. The lemon juice goes in, the olive oil goes in, the lemon rind also go in. that citrus is just-- it gives a really beautiful flavor in contrast with the a-- with the pork. Our rosemary goes in there too, lovely garlic, black pepper in there, thyme in there, and our salt. Now, I've left some our olive oil in the bowl because that's gonna go on the bottom of our roasting pan. So, we're gonna stir all these ingredients together and that is gonna be our delicious rub for our pork roast, and rosemary is such a fantastic of herb to use with pork and it's gonna make your kitchen smell just wonderful. Alright, so once all that's mixed in, let's get our pork loin right here. So, we're gonna-- just use your fingers and we're gonna rub our pork loin all the way on the sides and on the top with this beautiful rub. You know, pork loin sometimes they come marinated already in your butcher's but I like making my own especially if you like particular flavors or herbs. So, as that is all covered on there, we're gonna put the remainder of our oil into our baking dish and you can spread that with your fingers all over the bottom, so make sure it covers the whole pan. Alright, so now we're just gonna place our pork loin in the center of the baking dish. So, we've preheated our oven to 450-degrees Fahrenheit and we're gonna put our pork loin in there for 30 minutes. Then, we're gonna reduce the temperature of the oven to 350-degrees Fahrenheit and we're gonna read it, let it roast for another 30 minutes until our Instant-Read Thermometer reads 160-degrees Fahrenheit, so in it goes. So, we've removed our pork loin roast from the oven now. As you can see, looking delicious, nice crisp, golden brown and all those flavors from the rosemary are coming out there. It was in the oven for a total of about an hour, 450 degrees first for 30 minutes and then 350 degrees for another 30 minutes. So, with the remaining fat, we've poured off all but 2 tablespoons of the fat from the roasting pan. So, we have that now and this is gonna be all based for our lovely gravy to go with our pork, so we're gonna put that to medium high heat. So, we're just gonna sprinkle our flour over our fat right here and we'll let stir that up for about 1 minute. So, we'll get off any brown bits that are stick to the bottom of the pan. So, after about 1 minute, it's time to add in our broth. So, in goes the broth and that's gonna meld in with the rest of the ingredients for about 5 minutes, so we'll keep stirring that until it gets nice and thick. So, our gravy thickened up nicely in our roasting pan and we've basically just strained it through a sieve and put into a measuring jug and that's lovely and thick now to serve with our pork loin roast. So, all that's left to do now is slice it up, put it on a plate, serve it with a gravy, and that is done and look at that, just beautiful, really, really flavorful from that rosemary. The kitchen smells amazing and that's great now. You can serve it to your friends. Serve it to a family on the weekend. And the wonderful thing actually if you don't finish it off, pork loin roast is great for freezing, so you can freeze it in there and that's it. So, we can pour some of our lovely gravy over that and that's using the fat from the pork, this is just gonna make it delicious and there you have it. That is your Pork Roast with Rosemary Rub, delicious. Well, thanks for watching everyone. For more great recipes and savings, go to the
What You'll Need
  • 4   cloves garlic, finely chopped
  • 1   tablespoon chopped fresh rosemary OR: 1 teaspoon dried
  • 1   teaspoon grated lemon rind
  • 1/2  teaspoon salt
  • 1/4  teaspoon freshly ground black pepper
  • 1/4  teaspoon dried thyme
  • 1   tablespoon fresh lemon juice
  • 2   tablespoons olive oil
  • 1   boneless pork loin roast (3 pounds)

  • Gravy:
  • 2   tablespoons all-purpose flour
  • 1   cup chicken broth mixed with 1 cup water

Step By Step
Heat oven to 450 degrees F.
Mix together garlic, chopped fresh rosemary, grated lemon rind, salt, pepper, dried thyme, lemon juice and half the oil in a small bowl. Using your hands, rub the seasoning mixture over the top and sides of pork.
Spoon remaining olive oil into flame-proof roasting pan; spread evenly over bottom of pan. Place pork in pan.
Roast pork in 450 degrees F oven for 30 minutes. Lower oven temperature to 350 degrees F. Roast for 30 minutes or until instant-read meat thermometer inserted in center registers 160 degrees F. Remove pork from pan to cutting board. Let rest 15 minutes.
Pour off all but 2 tablespoons fat from roasting pan. Sprinkle flour evenly over drippings in pan. Place pan over medium-high heat; cook for 1 minute, scrapping up browned bits from bottom of pan. Stir in broth mixture; cook, stirring, for 5 minutes or until thickened. Strain gravy through fine-mesh sieve. Pour into a sauceboat and serve with sliced pork.

This dish is proof positive that the secret to how to cook pork roast is blending the right seasonings to best bring out the meat's natural flavor. Need ideas for side items? Try herb-roasted new or mashed potatoes, or fresh steamed veggies infused with the same herbs and spices as the roast.
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