This boneless Roast Pork Loin has a delicious crispy garlic butter exterior and is very moist!
Buttery Garlic Roast Pork Loin
Equipment
- Oven
Ingredients
- 2 lbs boneless centre cut pork loin
Rub
- 1/4 cup butter (softened)
- 1/4 cup olive oil
- 5, 6 garlic cloves (chopped)
- Salt and pepper (to taste)
- 1 tbsp fresh rosemary (chopped)
- 1 tsp sage
- 1 tsp thyme
Instructions
Notes
- I used 1 heaping tablespoon of Tchichinga Poultry Blend of sage, thyme, rosemary, marjoram and black pepper in the rub mixture but if you can’t find this, use the herbs listed.
- Toss vegetables in 2 tbsp olive oil and remaining rub mixture:3-4 carrots. 1 inch chunks2 small potatoes, chopped in 1-inch chunks2 onions, quartered
Instructions
- Preheat your oven to 450° F.
- In a small bowl, combine the butter, oil, garlic, salt and pepper, and Poultry Blend; mix until a paste forms.
- Pat the pork roast with a paper towel to remove excess moisture and then rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.
- Place the roast in the bottom of a large roaster.
- Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.
- Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F.
- Let the roast continue to roast for another 20-25 minutes per pound of meat, around 45 minutes or until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle.
- Remove the roast from the oven and cover it with foil. Let it rest 10 minutes (so the juices don`t run out), then slice and serve.
- Serve with rice, apple sauce and/or gravy.
