Porkloin Roast

Buttery Garlic Rosemary Pork Loin Roast

Apr 01, 2021Stephanie Martinez

Buttery Garlic Rosemary Pork Loin Roast Recipe

You will need the 4 lb. Boneless Porkloin Roast from the Build-Your-Own-Box

Recipe courtesy of Karlynn Johnston



Total Time: 1 hour 35 minutes

Yield: serves 1


  • 1 4-5 pounds boneless pork loin roast
  • 1/4 cup butter softened
  • 1/4 cup olive oil
  • 7 garlic cloves minced
  • 1 1/2 tablespoons coarse sea salt
  • 3 tablespoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 1-2 pounds of chopped carrots, potatoes, and onions see notes for sizes
  • Directions

      1. Preheat your oven to 450° F.
      2. In a small bowl, combine the butter, oil, garlic, rosemary, salt and pepper, and mix until a paste forms.
      3. Pat the pork roast with a paper towel to remove excess moisture and then rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.
      4. Place the roast in the bottom of a large roaster.
      5. Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.
      6. Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F.  Do not open the oven! 
      7. Let the roast continue to roast for another 20-25 minutes per pound of meat, around 100 minutes or until the internal temperature reaches 145° F when a meat thermometer is inserted into the middle.
      8. Remove the roast from the oven and cover it with foil. Let it rest 10 minutes, then slice and serve.

      Recipe Notes

      New USDA recommendations are that pork can now be safely cooked to 145 °F. (My roast cooked for 90 minutes as it was almost 6 pounds.)

      Carrots should be no wider than 1/2 inch, potatoes should be cut around 1/2 inch thick to ensure that they are cooked by the end of the roasting time. Smaller-sized vegetables will cook better.

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