Tender Juicy Pork Roast

Tender pork roast with a golden herb crust and uniformly juicy, moist interior. This oven pork roast method sears first, then roasts with chicken broth until it hits 145°F.

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Prep Time 20

Cook Time 2

Rest 15

Total Time 2 35

Servings: 8 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Pork roast

3 lb boneless pork loin roast Aim for an even thickness so it cooks uniformly.
3 tbsp olive oil
6 clove garlic Minced.
2 tsp dried rosemary
2 tsp dried thyme
1 tsp smoked paprika
1 tsp onion powder
0.25 salt To taste.
0.25 black pepper To taste.
1 cup chicken broth
1 roasted vegetables for serving For serving.

Equipment

1 cast iron skillet

Method

Prep and season

Preheat the oven to 375°F and set an oven-safe skillet or roasting pan nearby.
Mix olive oil, garlic, dried rosemary, dried thyme, smoked paprika, onion powder, salt, and black pepper into a paste.
Pat the boneless pork loin roast dry and rub the herb paste all over every surface.

Sear and roast

Heat the oven-safe skillet or roasting pan over medium-high heat and sear the pork roast on all sides until golden, about 2–3 minutes per side.
Pour the chicken broth into the pan and transfer to the oven.
Roast for 60–75 minutes, until the internal temperature reaches 145°F.

Rest and serve

Rest the pork roast for 15 minutes before slicing.
Spoon the pan juices over the top, then slice and serve with roasted vegetables for serving.

Notes

For the juiciest interior, remove the roast at 145°F and let it rest 15 minutes so the juices redistribute. Refrigerate leftovers in a sealed container up to 4 days; reheat gently in the oven at 325°F until warmed through. Freezing is yes—freeze sliced portions up to 2 months and thaw in the fridge. For a lighter option, swap half the olive oil in the herb paste for olive oil spray or use less to reduce overall fat.