I made this succulent pork roast with a rib roast, or center cut bone-in pork loin roast. Serve this fabulous pork roast with mashed potatoes and a corn dish or your favorite side dish. This is a great roast for a holiday meal or Sunday dinner.
The roast is prepared with only four ingredients plus salt and pepper, so it's as easy as it is impressive!
Use a standard meat thermometer, oven temperature probe, or an instant-read thermometer to test the roast for doneness.
- 1 pork loin rib roast, bone-in, about 4 to 5 pounds
- kosher salt and freshly ground black pepper
- 1 to 2 tablespoons finely chopped fresh herbs, such as a combination of thyme, sage, and rosemary
- 4 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
Line a large baking pan or roasting pan with foil and place a rack in the pan. Place the roast on the rack and sprinkle lightly with salt and pepper.
Combine the herbs, garlic, and olive oil and mix well. Rub over the pork roast. Cover and refrigerate for 2 to 4 hours.
Heat the oven to 450 F.
Roast at 450 F for 30 minutes. Reduce heat to 325 F and continue roasting for about 20 minutes per pound, or until the temperature reaches at least 145 F.*
Tent the roast with foil and let it rest for 10 minutes before slicing.
*The minimum safe temperature for pork (USDA guidelines) is 145 F (62.8 C). The Canadian government recommends a minimum temperature of 160 F (71 C) for pork.
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