Pork Roast - Herb Topping
A flavorful herb-crusted pork roast with aromatic herbs and a spicy mustard rub, perfect for family dinners or special occasions seeking hearty, savory flavors.
Ingredients
Instructions
- Mix the spiced mustard, garlic, chopped chives, sage, thyme, rosemary, olive oil, parsley, and black pepper to make the herb topping.
- Make a slit pocket inside the pork roast and stuff it with the herb mixture.
- Rub the remaining herb mixture on the outside of the pork roast.
- Roast at 350°F (175°C) for approximately 20 minutes per pound, about 1 hour and 10 minutes for a 3 lb. roast, until cooked through.
Tips & Substitutions
For a flavorful pork roast, consider using Dijon mustard instead of spiced mustard for a tangy kick. Fresh herbs can be substituted with dried ones; use one-third of the amount. If you want to enhance the garlic flavor, add roasted garlic instead of raw. Also, let the roast rest for 10-15 minutes after cooking for juicier meat.
Serving Suggestions
Serve the pork roast with a side of roasted vegetables, such as carrots and Brussels sprouts, or pair it with Broccoli With Almonds for a vibrant plate. A light salad with vinaigrette complements the rich flavors. For a heartier meal, mashed potatoes or a Noodles And Ground Beef Casserole can be great accompaniments.
Storage & Reheating
Store any leftover pork roast in an airtight container in the refrigerator for up to 4 days. To reheat, slice the pork and warm it in a skillet over low heat with a splash of broth or water to keep it moist. Alternatively, you can reheat it in the oven at 350°F (175°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Roast - Herb Topping contains roughly 499 calories, with 21g protein, 119g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (163% of the Daily Value), iron (109% of the Daily Value), and calcium (63% of the Daily Value). It also contributes 46g of dietary fiber toward your daily target.
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 a pork loin or a pork tenderloin. Just adjust the cooking time accordingly; tenderloin cooks faster than a roast. Always use a meat thermometer to ensure it's cooked to a safe internal temperature of 145°F (63°C).
How do I know when the pork roast is done?
The best way to check is by using a meat thermometer. Insert it into the thickest part of the roast; it should read 145°F (63°C). Let the meat rest for a few minutes before slicing to allow the juices to redistribute.
What should I do if I don't have fresh herbs?
You can use dried herbs instead, just remember that dried herbs are more concentrated. Use about one-third of the amount called for in the recipe. For example, if the recipe calls for 2 tablespoons of fresh rosemary, use about 2 teaspoons of dried rosemary.
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).