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Tender Juicy Pork Roast

Tender pork roast with an herb-crusted sear and oven roast for a uniformly juicy, moist interior. Roast pork dinner method uses broth in the pan to keep the loin tender and sliceable.
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Prep Time 20 minutes
Cook Time 2 hours
Rest 15 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork loin roast
  • 4 lb boneless pork loin roast Use 3–4 lb; aim for a roast that browns evenly and cooks through without overdrying.
Herb rub
  • 3 tbsp olive oil Helps the herb paste adhere and promotes browning.
  • 6 garlic Minced.
  • 2 tsp dried rosemary
  • 2 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 salt To taste.
  • 1 black pepper To taste.
Roasting pan
  • 1 cup chicken broth Added after searing to help keep the roast juicy.
Serving
  • 1 roasted vegetables For serving.

Equipment

  • 1 cast iron skillet

Method
 

Preheat and make the herb paste
  1. Preheat the oven to 375°F.
  2. Mix olive oil, garlic, rosemary, thyme, paprika, onion powder, salt, and pepper into a paste.
Rub and sear the pork
  1. Pat the pork roast dry and rub the herb paste all over every surface.
  2. Heat an oven-safe skillet or roasting pan over medium-high heat and sear the roast on all sides until golden, about 2–3 minutes per side.
Roast to temperature, then rest
  1. Pour the chicken broth into the pan and transfer to the oven.
  2. Roast for 60–75 minutes, until the internal temperature reaches 145°F.
  3. Rest the roast 15 minutes before slicing, then spoon the pan juices over the top.

Notes

Pro tip: pull the roast as soon as it hits 145°F and rest it undisturbed—carryover heat finishes the center while keeping juices in. Refrigerate leftovers in a sealed container up to 4 days; reheat gently in the oven or in a skillet with a splash of broth. Freezing is yes (up to 2 months), though the texture may soften slightly. If you want a lower-sodium option, use reduced-salt broth and reduce added salt to taste.