Herbed Pork Roast
A succulent herbed pork roast with aromatic vegetables and savory broth, perfect for family dinners or special occasions, offering rich flavors and tender meat.
Ingredients
Instructions
- Preheat oven to 450°F.
- Rub the pork loin with salt and pepper.
- Bake uncovered for 20 minutes.
- Reduce oven temperature to 350°F.
- Arrange sliced carrots, onions, garlic, cloves, celery leaves, parsley leaves, and bay leaves around the roast.
- Pour in water and consomme into the roasting pan.
- Cook uncovered for 2 hours, basting frequently.
- Remove the roast from the oven and place on a platter.
- Skim off excess fat from the liquid.
- Work the vegetables and liquid through a sieve to strain.
- Serve the strained vegetables and sauce alongside the roast.
Tips & Substitutions
For a more intense flavor, marinate the pork loin in the herb mixture overnight. If you're short on time, dried thyme can substitute for fresh thyme. You can also swap the pork loin for a pork shoulder for a more tender result. To add a bit of sweetness, consider adding a splash of apple cider vinegar or honey to the cooking liquid.
Serving Suggestions
Serve the herbed pork roast with a side of roasted vegetables or mashed potatoes to soak up the delicious sauce. A fresh salad, such as Herbed Potato Salad, would complement the dish nicely. Pair with crusty bread to enjoy every last bit of sauce, making for a hearty meal.
Storage & Reheating
Store leftover pork roast in an airtight container in the refrigerator for up to 4 days. To reheat, wrap the slices in aluminum foil and warm in a preheated oven at 325°F for about 15-20 minutes, or until heated through. This method helps retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Pork Roast contains roughly 519 calories, with 25g protein, 94g carbohydrates, and 12g fat. It is an excellent source of vitamin C (350% of the Daily Value), vitamin A (203% of the Daily Value), and iron (166% of the Daily Value). Note that it is relatively high in sodium, at 858mg per serving (37% 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 a different cut of pork for this recipe?
Yes, you can use other cuts like pork shoulder or tenderloin. Keep in mind that cooking times may vary; typically, a shoulder may need longer to become tender, while a tenderloin will cook faster. Adjust your cooking times accordingly to ensure the meat is fully cooked and tender.
What can I do if I don't have consomme?
If you don't have consomme, you can substitute with beef or vegetable broth. Add a little extra seasoning to enhance the flavor. Alternatively, you can create your own quick consomme by simmering meat with vegetables and herbs, then straining to get a flavorful liquid.
How can I ensure my pork roast is juicy?
To keep your pork roast juicy, avoid overcooking it. Use a meat thermometer to check for doneness; the internal temperature should reach 145°F. Let the roast rest for 10-15 minutes after removing it from the oven to allow the juices to redistribute before slicing.
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).