If you're looking for a meal that’s as impressive as it is flavorful, this Oven-Roasted Heritage Pork Roast is the answer. Perfect for gatherings or a special family dinner, this dish brings together rustic herbs and a touch of citrus for an unforgettable main course.
Pork Loin: The star of the dish — tender and juicy when cooked right, it absorbs flavors beautifully. Make sure it’s center-cut and boneless for even cooking.
Olive Oil: Helps to create a flavorful crust and keeps the pork moist.
Kosher Salt & Black Pepper: Enhances the natural flavor of the pork, while black pepper adds a gentle kick.
Garlic: Adds depth and a rich, aromatic quality. Mince it finely to distribute the flavor evenly.
Rosemary & Thyme: These fresh herbs offer a classic, earthy aroma that complements the pork beautifully.
Lemon Zest: Provides a fresh, citrusy note that brightens up the entire dish.
Chicken Broth: Keeps the roast moist and flavorful, while also creating a delicious base for the pan sauce.
Dry White Wine: Adds acidity and depth, enhancing the overall flavor profile.
This pork roast pairs beautifully with a side of roasted root vegetables or a creamy potato gratin. For a fresh contrast, a simple arugula salad with a light vinaigrette would round out the meal perfectly.
First, preheat your oven to 350°F (175°C). This ensures that the pork cooks evenly. While the oven is heating up, pat the pork loin dry with paper towels. Removing excess moisture helps the herb mixture adhere better and creates a great crust.
Next, grab a small bowl and mix together olive oil, kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, and lemon zest. You want to form a paste that you’ll rub all over the pork. Massage it in a bit — every nook and cranny should be covered for maximum flavor.
Place the seasoned pork loin on a roasting pan. Then, pour the chicken broth and white wine into the bottom of the pan. This liquid not only prevents the roast from drying out but also forms the base of a delicious sauce.
Roast in the preheated oven for about 1 hour and 45 minutes. Keep an eye on it, though. The key is reaching an internal temperature of 145°F (63°C) for a perfectly cooked, juicy roast.
After it’s done, let the pork rest for 10 minutes before slicing. This step is crucial as it allows the juices to redistribute, ensuring each slice is tender and succulent.
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