Crispy Roast Pork with Garlic and Herbs
- 4 pounds (1.8 kg) bone-in pork loin roast
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- Preheat your oven to 375°F (190°C).
- In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, salt, and black pepper. Mix well to create a paste.
- Place the pork loin roast on a cutting board and pat it dry with paper towels. Using a sharp knife, score the fat on the surface of the roast in a crisscross pattern. This will help the fat render and create a crispy crust.
- Rub the garlic and herb paste all over the pork loin roast, making sure to massage it into the scored fat and all the exposed surfaces.
- Place the seasoned pork loin roast on a rack in a roasting pan, with the fat side facing up. This allows the fat to render and baste the meat as it cooks.
- Roast the pork in the preheated oven for approximately 20 minutes per pound (45 minutes per kg). This will result in a juicy interior with a crispy exterior. Use a meat thermometer to ensure the internal temperature of the roast reaches 145°F (63°C).
- Once the roast is cooked to perfection, remove it from the oven and tent it loosely with aluminum foil. Allow it to rest for about 15 minutes. This resting period allows the juices to redistribute, resulting in a tender and flavorful roast.
- After resting, transfer the roast to a cutting board and carve it into thick slices. Serve immediately with your favorite side dishes such as roasted vegetables, mashed potatoes, or a fresh green salad.
Enjoy your delicious crispy roast pork with garlic and herbs!