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Sliced rosemary garlic pork roast with a browned herb crust and tender roasted halved garlic bulbs on a family table

Rosemary Garlic Pork Roast

This rosemary garlic pork roast sears a four-pound loin with fresh herbs, red pepper flakes, and halved garlic bulbs before roasting.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 8 servings
Calories 455

Equipment

  • 1 Oven for roasting the pork
  • 1 Stovetop for searing the pork
  • 1 set Measuring Cups and Spoons for the oil, herbs, and seasonings
  • 1 Small mixing bowl for the rosemary garlic rub
  • 1 Whisk for combining the rub
  • as needed Paper Towels for drying the pork
  • 1 large Oven-Safe Skillet for searing and roasting
  • 1 Kitchen Tongs for turning the pork
  • 1 Instant-Read Thermometer for checking the center of the roast
  • 1 Cutting Board for resting and slicing
  • 1 Chef's Knife for halving garlic bulbs and slicing the roast
  • 1 sheet Aluminum Foil for covering the resting roast
  • 1 pair Oven Mitts for moving the hot skillet

Ingredients

Pork Roast

  • 4 pounds pork loin
  • ¼ cup olive oil
  • 1 tablespoon thyme fresh or dried
  • 1 tablespoon rosemary fresh or dried
  • 4 cloves garlic minced
  • ½ teaspoon red pepper flakes
  • 2 tablespoons fresh parsley chopped
  • 1 teaspoon salt or to taste
  • 1 teaspoon black pepper or to taste
  • 2 bulbs garlic bulbs halved
  • cooking spray for the skillet

Instructions

Prepare and Sear

  • Preheat the oven to 375°F. Pat the pork loin dry with paper towels.
  • In a small mixing bowl, whisk together the olive oil, thyme, rosemary, minced garlic, red pepper flakes, parsley, salt, and black pepper.
    1/4 cup olive oil, 1 tablespoon thyme, 1 tablespoon rosemary, 4 cloves garlic, 1/2 teaspoon red pepper flakes, 2 tablespoons fresh parsley, 1 teaspoon salt, 1 teaspoon black pepper
  • Lightly coat an oven-safe skillet with cooking spray. Rub the pork loin all over with the herb mixture, then sear it over high heat on the stovetop, turning with kitchen tongs until every side is browned.
    cooking spray, 4 pounds pork loin

Roast and Rest

  • Arrange the halved garlic bulbs around the browned pork in the skillet.
    2 bulbs garlic bulbs
  • Roast uncovered for 70 to 80 minutes. Begin checking with an instant-read thermometer and remove the skillet when the center of the pork reaches 145°F to 155°F.
  • Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for 15 minutes before slicing.

Notes

Rest the roast for the full 15 minutes before slicing so its juices can settle. Use the lower end of the temperature range for a juicier result.

Nutrition

Serving: 1serving | Calories: 455kcal | Carbohydrates: 4g | Protein: 49g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 145mg | Sodium: 400mg