If you're looking to impress your family or friends with a delicious, aromatic main dish, this Herb-Infused Oven-Roasted Pork Roast will definitely do the trick. This recipe combines the earthy flavors of rosemary and thyme with the savory richness of pork, creating a meal that's perfect for any occasion.
The star of the show is the pork shoulder, which is ideal for roasting due to its marbling and flavor. Olive oil helps to create a beautiful crust while sealing in moisture. Sea salt and black pepper form the base of our seasoning, enhancing the natural flavors. Rosemary and thyme add a fragrant, earthy aroma, making each bite aromatic and delightful. Garlic brings a savory depth, while lemon slices add a refreshing zing. Onion caramelizes as it roasts, contributing sweetness and complexity. Finally, chicken broth keeps the pork moist, preventing it from drying out during the long roast.
This roast pairs beautifully with creamy mashed potatoes or a simple side of roasted vegetables. A crisp green salad with a light vinaigrette can balance out the richness of the pork. For a touch of sweetness, consider serving with a side of applesauce or cranberry compote.
First things first, preheat your oven to 350°F (175°C). While waiting for the oven to heat up, grab your pork shoulder and give it a good rubdown with olive oil. This not only helps the seasonings stick but also ensures that beautiful golden crust.
Next, sprinkle sea salt and black pepper all over the pork. Be generous, as this forms the foundation of our flavor. Now, it's time for the herbs. Evenly coat the pork with the chopped rosemary and thyme. You'll thank yourself later when your kitchen is filled with their heavenly aroma.
Take your minced garlic and sprinkle it on top of the pork. Layer the lemon slices over the garlic. This might seem like a small step, but trust me, it makes a world of difference in the final flavor profile.
Arrange the onion quarters around the pork in your roasting pan. The onions will roast and caramelize, adding a lovely sweetness to the dish. Pour the chicken broth into the pan, making sure it surrounds the meat. This is our secret weapon against dryness!
Pop it in the oven and let it roast for about 2.5 hours, or until the internal temperature reaches 145°F (63°C). This is where patience is key, but I promise it’s worth it. Once done, let the pork rest for 15 minutes. This is crucial for keeping the juices intact when you slice into it.
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