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Tender Juicy Pork Roast

Tender juicy pork roast with a golden herb crust, browned in a skillet then finished in the oven until the center hits 145°F. Searing locks in flavor while roasting keeps the interior uniformly moist.
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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
  

boneless pork loin roast
  • 3.5 lb boneless pork loin roast Use a 3–4 lb roast for even cooking.
olive oil
  • 3 tbsp olive oil
garlic
  • 6 cloves garlic Minced.
dried rosemary
  • 2 tsp dried rosemary
dried thyme
  • 2 tsp dried thyme
smoked paprika
  • 1 tsp smoked paprika
onion powder
  • 1 tsp onion powder
chicken broth
  • 1 cup chicken broth For deglazing and roasting moisture.
salt
  • 1 salt To taste.
black pepper
  • 1 black pepper To taste.
roasted vegetables for serving
  • 1 roasted vegetables for serving As a side to serve with the roast.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Preheat the oven to 375°F.
  2. Mix olive oil, garlic, dried rosemary, dried thyme, smoked paprika, onion powder, salt, and black pepper into a paste.
  3. Pat pork roast dry and rub herb paste all over every surface.
Sear and roast
  1. Heat an oven-safe skillet or roasting pan over medium-high heat and sear roast on all sides until golden, about 2–3 minutes per side, with a visibly browned crust.
  2. Pour chicken broth into the pan and transfer to the oven; roast 60–75 minutes, until the internal temperature reaches 145°F with a firm, browned exterior.
Rest and serve
  1. Rest the pork roast 15 minutes before slicing so the juices settle and the cut surface looks uniformly moist.
  2. Spoon the pan juices over the sliced pork and serve with roasted vegetables for serving.

Notes

Pro tip: patting the pork dry and searing until deep golden helps the herb paste form a crust that stays intact when slicing. Store leftovers covered in the refrigerator up to 4 days; reheat gently so you don’t dry it out (microwave on 50% power or warm in a low oven). Freezing is yes—freeze sliced portions in an airtight container up to 2 months and thaw in the fridge. For a lower-sodium swap, use reduced-sodium chicken broth and start with less salt, then adjust after tasting pan juices.