Description
This Italian Pork Loin recipe features a flavorful boneless pork loin roast rubbed with garlic, olive oil, and Italian herbs. It’s oven-roasted alongside tender carrots and onions for a delicious, hearty meal perfect for family dinners or special occasions.
Ingredients
Scale
For the Pork Loin
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- 1 teaspoon salt
- 1 teaspoon dried basil, crushed
- 1 teaspoon dried thyme, crushed
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon pepper
- 1 boneless pork loin roast (3 to 4 pounds)
Vegetables
- 8 medium carrots, halved lengthwise
- 2 medium onions, quartered
Instructions
- Prepare the seasoning: In a small bowl, mix together the olive oil, minced garlic, salt, dried basil, thyme, rosemary, Italian seasoning, and pepper until well combined.
- Rub the pork loin: Thoroughly rub the seasoning mixture all over the pork loin roast, ensuring it is evenly coated.
- Arrange vegetables: Place the halved carrots and quartered onions in the bottom of a 13×9-inch baking pan, spreading them out evenly.
- Position the roast: Place the seasoned pork loin on top of the vegetables with the fat side facing up. Cover and refrigerate for 1 hour to allow the flavors to meld.
- Preheat and roast: Preheat your oven to 475 degrees Fahrenheit. Roast the pork loin for 20 minutes at this high temperature to develop a flavorful crust.
- Reduce heat and continue roasting: Lower the oven temperature to 425 degrees Fahrenheit and continue roasting the pork loin until an internal thermometer inserted into the center reads 145 degrees and the vegetables are tender. This will take approximately 30 to 40 minutes more.
- Rest the meat: Remove the roast from the oven and tent it with aluminum foil. Allow it to rest for 20 minutes before slicing to retain juices and improve tenderness.
Notes
- For best results, use a meat thermometer to check the internal temperature of the pork to ensure it is cooked safely and remains juicy.
- Feel free to substitute fresh herbs for dried if preferred, adjusting quantities accordingly (about three times the amount of fresh herbs).
- If you don’t have a 13×9-inch pan, use any similarly sized roasting pan or baking dish.
- Letting the roast rest after cooking is crucial to allow the juices to redistribute, preventing dryness when sliced.
- Vegetables can be varied based on preference; potatoes or parsnips make great alternatives or additions.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
