A Flavorful Roasted Pork Delight 🍖✨
Juicy, aromatic, and oven-roasted to perfection—this dish is simple yet impressive.
Ingredients
- 3–4 lb pork loin or pork shoulder (boneless)
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
- 1 tbsp fresh thyme (or 1 tsp dried)
- 1 tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Dijon mustard
- ½ cup chicken broth or white wine
Optional Add-Ins
- Sliced onions or shallots
- Baby potatoes or carrots
- Lemon zest for brightness
Instructions
- Preheat oven
Heat to 375°F (190°C). - Season the pork
Pat pork dry. Rub with olive oil, garlic, herbs, paprika, salt, pepper, and Dijon. - Roast
Place pork in a roasting pan (fat side up).
Add broth/wine to pan.
Roast 50–70 minutes, depending on cut, until internal temp reaches 145°F (63°C) for loin or 190°F for shoulder. - Rest
Tent loosely with foil and rest 10–15 minutes before slicing. - Serve
Spoon pan juices over slices.
Flavor & Texture
- Herb-crusted exterior
- Moist, tender interior
- Savory pan juices with aromatic depth
Pro Tips
- Pork loin cooks faster; shoulder is richer and shred-able
- Use a thermometer—overcooking dries pork
- Deglaze pan with butter or wine for extra sauce
Serving Suggestions
- Garlic mashed potatoes
- Roasted vegetables
- Apple chutney or cranberry sauce
- Crusty bread to soak up juices
Variations
- Sweet & Savory: Add honey or maple glaze
- Garlic-Lemon: Add lemon juice and zest
- Spicy: Add chili flakes or cayenne
If you’d like, I can tailor this into a slow-roasted pork, stuffed pork loin, or a holiday-style roast with fruit 🍎