Roasted Pork
Juicy roasted pork loin infused with aromatic vegetables and spices, offering a flavorful crust and tender interior—perfect for family dinners and special occasions.
Ingredients
- 3 Tbsp. unsalted butter ⓘ
- 1 Tbsp. pork lard or chicken fat or vegetable oil ⓘ
- 1/2 c. finely chopped onion ⓘ
- 1/2 c. finely chopped celery
- 1/2 c. finely chopped green pepper ⓘ
- 1 Tbsp. minced garlic ⓘ
- 2 tsp. black pepper ⓘ
- 1 1/2 tsp. salt ⓘ
- 1 tsp. white pepper ⓘ
- 1 tsp. sweet paprika ⓘ
- 1 tsp. dried thyme leaves
- 1/2 tsp. dry mustard ⓘ
- 1/2 tsp. Tabasco sauce ⓘ
- 1 (4 lb.) boneless pork loin roast
Instructions
- Place all ingredients, except the roast, in a large skillet. Saute about 4 minutes over high heat, stirring occasionally. Cool.
- Place the roast in a baking pan, fat side up.
- Make several large slits in the meat with a knife, being careful not to cut through to the bottom.
- Stuff the pockets with some of the vegetable mixture, then thoroughly rub the vegetable mixture over the entire roast by hand.
- If any of the mixture is left, spread it evenly over the top and a little on the sides of the roast.
- Bake, uncovered, at 275°F for 3 hours.
- Then increase oven temperature to 425°F and bake until dark brown on top and the meat is white in the center, about 10 to 15 minutes more.
Tips & Substitutions
To enhance the flavor of the roast, consider marinating it overnight with the vegetable mixture for a juicier result. If you don't have pork lard, vegetable oil works well as a substitute. For a bit more heat, you can add extra Tabasco sauce or include some crushed red pepper flakes in the stuffing. This dish pairs beautifully with sides like mashed potatoes or roasted vegetables.
Serving Suggestions
Serve the roasted pork sliced thinly, accompanied by a rich gravy made from the pan drippings. A fresh salad or roasted root vegetables make excellent side dishes. For a complete meal, consider pairing it with mashed potatoes or the Easy Bacon Onion Tart for a delightful contrast. This dish also pairs well with apple sauce for a sweet touch.
Storage & Reheating
Leftover roasted pork can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, cover the pork with foil and warm it in a 325°F oven until heated through, avoiding drying it out. You can also slice it and use it in sandwiches or salads for quick meals.
Nutrition & Diet Analysis (per serving)
Each serving of Roasted Pork contains roughly 56 calories, with 2g protein, 7g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 1305mg per serving (57% 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 such as a pork shoulder or rib roast, but cooking times may vary. Typically, a shoulder may take longer due to its higher fat content, so adjust accordingly until the meat is tender and reaches a safe internal temperature.
What can I do if I don’t have fresh thyme?
If fresh thyme isn't available, you can substitute it with dried thyme at a 1:3 ratio, meaning use about 1/2 tsp. of dried thyme for every 1 1/2 tsp. of fresh. Alternatively, Italian seasoning could work in a pinch for a different flavor profile.
How do I know when the pork is done cooking?
The best way to check if the pork is done is to use a meat thermometer. The internal temperature should reach at least 145°F for safe consumption. After removing it from the oven, let it rest for about 10 minutes before slicing to retain the juices.
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).