Herb And Garlic Pork Roast
Juicy pork loin rubbed with a flavorful herb and garlic paste, complemented by tender roasted potatoes, ideal for a hearty and aromatic family dinner.
Ingredients
Instructions
- Pound garlic cloves with salt to form a smooth paste.
- Add chopped parsley and pound until incorporated.
- Stir in paprika and oregano, then gradually add olive oil to form a thick, oily mixture.
- Rub the herb and garlic mixture all over the pork loin.
- Cover and refrigerate for at least overnight or up to 2 days, turning the loin occasionally.
- Bring the pork to room temperature before roasting.
- Roast the pork until cooked through and golden.
- Cook the peeled new potatoes until tender, then serve alongside the pork.
Tips & Substitutions
Ensure the garlic and salt paste is well blended to maximize flavor infusion into the pork. For a twist, consider using dried thyme instead of oregano or adding a splash of lemon juice for brightness. If you don't have fresh parsley, dried parsley can be used, though fresh provides a more vibrant taste. This recipe also works great with other meats in Mediterranean recipes.
Serving Suggestions
Serve the herb and garlic pork roast with the tender new potatoes for a comforting meal. A fresh green salad or steamed vegetables make excellent sides, adding color and nutrition. This dish pairs beautifully with Mediterranean recipes, such as a side of tzatziki or a tabbouleh salad, enhancing the overall flavor profile.
Storage & Reheating
Leftover 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 gently in the oven at 300°F until heated through, adding a splash of broth to keep it moist. The potatoes can also be reheated in the same manner or sautéed for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Herb And Garlic Pork Roast contains roughly 2539 calories, with 9g protein, 73g carbohydrates, and 250g fat. It is an excellent source of potassium (39% of the Daily Value), vitamin C (29% of the Daily Value), and dietary fiber (26% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1234mg per serving (54% 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
Can I use bone-in pork loin instead of boneless?
Yes, you can use a bone-in pork loin. Just adjust the cooking time accordingly, as it may take longer to cook through. Ensure the internal temperature reaches at least 145°F for safe consumption.
What can I substitute for olive oil in this recipe?
If you don't have olive oil, you can use canola oil or avocado oil as alternatives. Both will work well, but olive oil adds a distinct flavor that enhances the herb mixture.
How can I tell when the pork roast is done?
The best way to ensure your pork roast is done is by using a meat thermometer. Insert it into the thickest part of the meat; it should read 145°F for optimal juiciness. Let it rest for a few minutes before slicing to retain moisture.
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).