Description
This Italian Pork Loin recipe features a flavorful pork loin roast rubbed with garlic and a blend of Italian herbs, roasted alongside tender carrots and onions. The pork is cooked to juicy perfection, resting before slicing to retain its moisture, making it a delicious and hearty main course.
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)
For the Vegetables
- 8 medium carrots, halved lengthwise
- 2 medium onions, quartered
Instructions
- Prepare the seasoning mixture. In a small bowl, combine olive oil, minced garlic, salt, dried basil, thyme, rosemary, Italian seasoning, and pepper; mix well to create an herbaceous rub.
- Season the pork loin. Rub the seasoning mixture evenly over the entire pork loin roast, ensuring all surfaces are coated for maximum flavor.
- Arrange vegetables and roast. Spread the halved carrots and quartered onions evenly across the bottom of a 13×9-inch baking pan. Place the pork loin on top of the vegetables with the fat side facing up. Cover and refrigerate for 1 hour to marinate.
- Preheat and roast at high temperature. 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 until the internal temperature of the pork reaches 145 degrees Fahrenheit and the vegetables are tender, approximately 30 to 40 minutes more.
- Rest the roast. Remove the pork loin from the oven and tent it loosely with foil. Allow it to rest for 20 minutes before slicing to let the juices redistribute.
- Serve. Slice the pork loin into desired portions and serve alongside the roasted carrots and onions for a delicious Italian-inspired meal.
Notes
- Allowing the pork to rest after roasting is crucial for juicy, tender meat.
- Use a meat thermometer to ensure perfectly cooked pork without overcooking.
- You can substitute the dried herbs with fresh herbs if available, using about three times the quantity.
- If preferred, add potatoes to the vegetable mix for a heartier side dish.
- For extra flavor, marinate the pork for longer than 1 hour, up to overnight in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
