Baked Pork Roast
A flavorful baked pork roast with garlic, mint, and green onions, perfect for family dinners or special occasions, offering juicy meat with aromatic herbs and savory wine notes.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Using a sharp knife, make 4 deep holes in the pork and stuff them with garlic cloves.
- Season the roast with salt and ground cayenne pepper to taste.
- Sprinkle the dried mint over the roast, pressing it into the meat.
- Place the roast in a roasting pan with a rack.
- Mix water and white wine together and pour around the roast in the pan.
- Cover the pan and bake for about 2 hours, basting occasionally.
- Uncover and sprinkle chopped green onion tops over the top.
- Continue cooking until the top is browned and the roast is cooked through.
Tips & Substitutions
For an extra layer of flavor, consider marinating the pork loin overnight with the garlic, salt, and spices. If you don't have dried mint, fresh mint can be used instead for a vibrant taste. Adjust the cayenne pepper according to your spice preference, or substitute with paprika for a milder flavor.
Serving Suggestions
Serve the baked pork roast with a side of roasted vegetables or mashed potatoes for a hearty meal. It pairs beautifully with Julie'S Pistachio Salad for a refreshing contrast. Consider offering a light sauce or gravy made from the pan drippings to enhance the flavors.
Storage & Reheating
Leftover baked pork roast can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, slice the pork and warm it in the oven at 300°F (150°C) for about 15-20 minutes, adding a splash of water or broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Pork Roast contains roughly 339 calories, with 15g protein, 45g carbohydrates, and 17g fat. It is an excellent source of vitamin A (116% of the Daily Value), dietary fiber (52% of the Daily Value), and vitamin C (43% of the Daily Value). Note that it is relatively high in sodium, at 1077mg per serving (47% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How can I tell when the pork roast is done cooking?
Use a meat thermometer to check the internal temperature of the pork roast. It should reach at least 145°F (63°C) for safe consumption. Allow it to rest for at least 10 minutes before slicing to retain its juices.
Can I use a different cut of pork for this recipe?
Yes, you can substitute with a pork shoulder or tenderloin. Just adjust cooking times accordingly, as different cuts may require varying amounts of time to cook thoroughly.
What wine should I use for the recipe?
A dry white wine such as Sauvignon Blanc or Chardonnay works well in this recipe. Avoid sweet wines, as they can alter the dish's flavor profile. You can also substitute with chicken broth for a non-alcoholic option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).