Garlic-Herb Roast Pork

Garlic-Herb Roast Pork

107

"This recipe was developed by Chef Bruce Aidells, author of The Complete Meat Cookbook."
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Ingredients

50 m servings 246 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat oven to 450 degrees F. Pat pork dry with paper towels, place in shallow roasting pan. In small bowl, stir together garlic, salt, sage, rosemary, pepper and olive oil to make a paste. Rub garlic paste over all surfaces of pork loin; place in oven, roast for 15 minutes.
  2. Turn oven temperature down to 300 degrees F., roast for 15-20 minutes, take internal temperature using an instant-read thermometer. When the internal temperature of the roast is 145 degrees F (63 degrees C)., remove from oven, tent loosely with foil and let rest 10 minutes before slicing to serve.

Footnotes

  • *This recipe was developed by Chef Bruce Aidells, author of The Complete Meat Cookbook.

Reviews

107
  1. 137 Ratings

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Most helpful positive review

Fabulous pork dish! It was super easy and took little prep time. I made some modifications. First, I too didn't use fresh herbs as suggested by other folks. Instead of rosemary and sage specific...

Most helpful critical review

I was not a fan of this recipe. My husband said it was good, but I'm not sure if he was just saying that to spare my feelings. I just thought it the flavor was too overpowering and it was a li...

Fabulous pork dish! It was super easy and took little prep time. I made some modifications. First, I too didn't use fresh herbs as suggested by other folks. Instead of rosemary and sage specific...

Different cuts of meat are so hard to judge in any recipe, I did use a pork loin roast but not one of those thin rolled pork tenderloin roasts. They do cook fast but my roast wasn’t anywhere nea...

This was the best Pork loin I've ever made...I only put in a pinch of salt and I thout it was perfect...I had to cook it for 60mins though on the 300' after the intial 15mins on 450' but everyon...

This was a wonderful recipe and I didn't even use fresh spices. The flavor was amazing and even better the second day when my husband and I ate some in our hot "garlic-herb pork roast" sandwiche...

yum! I covered with foil and the result was tender and juicy with just enough seasoning! I did have to increase the cooking time quite a bit because I don't like any pink in my pork!

I did not mess with this recipe, except that I did not have sage on hand! What makes this so exceptional, is the fact that it is so moist and tender. Also I often rate for freezing. I sliced ...

This was amazing! It was the most tender and juciy pork roast I ever made. I used some extra garlic - which was great, but the house still smells like garlic. I used a pork loin roast, not a ...

This was a quick and tasteful dish. I used boneless chops instead of the loin and it was perfect. I served it with root veggies (parsnips, turnips, carrots). I'll definitely save this to use in ...

I made this for my birthday and the family absolutely loved it. The Pork Roast was not at all dry although I had to roast it longer than the recipe required, it was Delicious