Roast Pork With Six Herbs
A flavorful roast pork seasoned with six herbs and paprika, perfect for family dinners or special occasions, offering aromatic herbs and tender meat in every bite.
Ingredients
Instructions
- Sprinkle the roast with paprika and rub it into the surface.
- Combine the snipped parsley, oregano, tarragon, dill, thyme, and chervil; rub over the surface of the roast.
- Place the roast on a rack in an open roasting pan.
- Insert a meat thermometer into the center of the roast.
- Bake, uncovered, in a 325°F oven for 2 to 3 hours, or until the meat thermometer registers 165°F.
- Remove from the oven and let stand for about 15 minutes to allow juices to set and temperature to rise to 170°F, making carving easier.
Tips & Substitutions
For a richer flavor, consider marinating the pork roast overnight with the herbs and paprika. If you don't have fresh herbs, you can use dried ones; just reduce the quantity by about one-third. To ensure even cooking, bring the roast to room temperature before baking. A meat thermometer is essential to avoid overcooking. For a delightful side, try serving it alongside the Seven-Layer Lettuce Salad.
Serving Suggestions
Slice the roast pork and serve it with roasted vegetables or a fresh salad for a balanced meal. It pairs beautifully with mashed potatoes or a light grain dish like quinoa. Consider adding a tangy sauce or chutney on the side for extra flavor. This dish also complements well with the Sausage And Squash Bake for a hearty dinner.
Storage & Reheating
Store any leftover roast pork in an airtight container in the refrigerator for up to four days. To reheat, slice the pork and warm it in a skillet over medium heat with a splash of broth or water to retain moisture. Alternatively, use the microwave in short intervals to avoid drying it out.
Nutrition & Diet Analysis (per serving)
Each serving of Roast Pork With Six Herbs contains roughly 72 calories, with 3g protein, 18g carbohydrates, and 1g fat. It is an excellent source of iron (56% of the Daily Value), dietary fiber (40% of the Daily Value), and calcium (32% of the Daily Value). It also contributes 11g 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 bone-in pork for this recipe?
Yes, you can use a bone-in pork loin roast, but cooking times may vary. Bone-in cuts often require a bit more time in the oven. Ensure you check the internal temperature to reach 165°F for safety.
What can I substitute for fresh herbs?
If you don't have fresh herbs on hand, dried herbs can work well as a substitute. Use about one-third of the amount specified for fresh herbs, as dried herbs are more concentrated in flavor. Just be sure to add them early in the cooking process so their flavors can develop.
How can I tell when the roast is done?
The most accurate way to determine if your roast is done is by using a meat thermometer. Insert it into the thickest part of the roast; it should read 165°F. For optimal tenderness, allow the meat to rest for about 15 minutes after removing it from the oven.
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).