Make this easy oven roasted pork loin roast. Seasoned with just salt, seared then roasted with fragrant garlic and rosemary until juicy and tender. Topped with a savory compound butter that takes this simple meal to a whole new level.
Remove the 4 lbs boneless pork loin roast from the package and pat try with a paper towel.
Season all sides liberally with 1 tbsp Salt and allow it to dry brine overnight in the fridge.
When ready to cook, let the pork roast to sit at room temperature for 30 minutes.
Meanwhile, preheat oven to 325 degrees F and adjust the rack to the lower mid position.
Preheat a large cast iron pan over medium-high heat until just smoking.
Add the pork, fat side down to sear the fat cap.
Let the pork sear until a golden crust forms, about 7 to 9 minutes.
With long tongs, transfer the pork to a cutting board.
Remove the pan from the heat.
Cut the top from the head of 1 head Garlic, exposing the bulbs, and rub 1 tsp oil over the exposed bulbs.
Add 1 onion, 2 carrots and 1 lemon wedges to the same skillet.
Nestle the head of garlic in and add the 4 sprigs fresh Rosemary.
Nestle the pork loin roast back into the pan atop the veggies.
Roast the pork
Carefully transfer the pan to the oven and roast for about 45 minutes to 1 hour or unti the internal temperature of the pork reaches 140 degrees F with a digital meat thermometer.
Carefully remove the skillet from the oven and transfer the roasted pork to a clean cutting board.
Top with a tablespoon of compound butter and tent with foil.
Let the roast rest for 10 minutes. As it rests, the internal temperature will continue to rise to 145 dergees F.
Serve
Slice the pork and sprinkle it with freshly minced parsley, a pinch of salt and black pepper.
Serve it with the roasted vegetables and mustard cream sauce.
Notes
According to the USDA, pork is safe to eat at 145 degrees F, which means it will be juicy and may have a slightly pink center. An accurate digital meat thermometer is the only way to guarantee a perfectly cooked pork roast.
We tie our roast every 2 to 3 inches with butcher's twine to help it maintain an even shape for more consistent cooking. You can ask your butcher to do this for you.
Add fennel, parsnips, potatoes, or turnips to the vegetable mix to beef up the vegetables. Use what you have on hand.
We love to serve this roast pork loin recipe with a mustard cream sauce to drizzle overtop.