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Tender Juicy Pork Roast

Tender pork roast with a golden herb crust and juicy, moist slices from searing and roasting to 145°F. This oven pork roast method keeps the interior uniformly tender while pan juices turn into an easy spoon-over sauce.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork roast
  • 3.5 lb boneless pork loin roast Aim for even thickness so it cooks uniformly.
  • 3 tbsp olive oil
  • 6 garlic cloves Minced.
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 black pepper To taste.
  • 1 cup chicken broth For roasting pan juices.
  • 1 roasted vegetables for serving Optional, for plating and sides.

Equipment

  • 1 cast iron skillet

Method
 

Prep the oven and herb paste
  1. Preheat the oven to 375°F.
  2. Mix olive oil, garlic, dried rosemary, dried thyme, smoked paprika, onion powder, salt, and black pepper into a paste.
Season and sear the pork
  1. Pat the boneless pork loin roast dry and rub the herb paste all over every surface.
  2. Heat an 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 145°F and rest
  1. Pour the chicken broth into the pan and transfer to the oven.
  2. Roast for 60–75 minutes, until the internal temperature reaches 145°F.
  3. Rest the pork roast for 15 minutes before slicing.
  4. Spoon the pan juices over the top before serving.
  5. Serve with roasted vegetables for serving.

Notes

Pro tip: use a probe thermometer and pull the roast right at 145°F, then let carryover finish the center during the 15-minute rest for the juiciest slices. Refrigerate leftovers in a sealed container up to 3 days; reheat gently (covered) to avoid drying. Freezing is not recommended for best texture. For a lower-sodium option, use reduced-sodium chicken broth and reduce added salt to taste.