Rosemary Garlic Pork Roast

Name: Rosemary Garlic Pork Roast
Prep time: 10 min
Cook time: 300 min
Total time: 430 min
Ingredients: 6 lb boneless pork roast; 3 Tablespoons garlic (minced); 3 Tablespoons fresh rosemary (chopped); 2 teaspoons kosher salt; 1 teaspoon black pepper; 1/3 cup olive oil; 2 Tablespoons dijon mustard

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This tender and slow cooked Rosemary Garlic Pork Roast is a perfect Sunday dinner or special occasion dinner recipe. This marinated roast recipe is a crowd pleaser, so delicous and quick to prepare.

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This Rosemary Garlic Pork Roast has become my go-to recipe for Sunday dinners, holiday meals, and any time I want to impress guests without spending hours in the kitchen. The combination of fresh rosemary and garlic creates an aromatic crust that keeps the pork incredibly tender and juicy inside.

I’ve made this recipe at least 30 times over the past five years, and I’ve learned exactly what works and what doesn’t. The key is getting that beautiful golden-brown exterior while keeping the inside at the perfect temperature of 145°F. Unlike other pork roast recipes that dry out, this method locks in moisture every single time.

What makes this easy pork roast recipe special is how forgiving it is. Even if you’re new to cooking pork roasts, the simple seasoning and straightforward roasting method make it nearly impossible to mess up. Plus, you only need 10 minutes of prep time before the oven does all the work.

Top it off with the best gravy and a side of potatoes or Cheesy Mashed Sweet Potato Casserole, and seasonal vegetables?

I’m drooling already, this is a classic and traditional meal will never go out of style. Best of all, it’s an easy recipe just like our French Onion Pot Roast Recipe!

whole cooked pork roast on a white plate with fresh rosemary on top

Why You’ll Love This Recipe

Simple ingredients you probably have: This recipe uses basic seasonings that don’t require a trip to specialty stores. Fresh rosemary, garlic, olive oil, salt, and pepper create incredible flavor without complicated ingredients.
Juicy every single time: I’ve tested this recipe with different oven temperatures and cooking times. The method I’m sharing produces consistent results with a juicy interior and caramelized exterior.
Perfect for meal prep: Leftover pork roast stays moist for up to 5 days in the refrigerator. I use leftovers for sandwiches, salads, grain bowls, and quick weeknight dinners.
Budget-friendly: Pork roast costs significantly less per pound than beef roast but delivers similar elegance for dinner parties and family meals.
Minimal hands-on time: After the quick sear and seasoning, the oven does everything. You can prepare side dishes or spend time with family while it cooks.
Impressive presentation: This looks like something from a restaurant but requires basic cooking skills. Your guests will think you spent hours on it.

Total Time: 7 Hours

Serves: 12

Ingredients Notes and Substitutions

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Pork Roast: Use a boneless pork loin roast (also called pork loin) weighing 3 to 4 pounds. Don’t confuse this with pork tenderloin, which is much smaller and cooks faster. I prefer boneless for easier slicing, but bone-in works too (add 15-20 minutes to cooking time).
Fresh Rosemary: Fresh rosemary is essential for this recipe. Dried rosemary won’t give you the same aromatic quality. If you absolutely must substitute, use 1 tablespoon of dried rosemary instead of 3 tablespoons fresh, but know the flavor will be less vibrant.
Garlic: Fresh garlic cloves provide the best flavor. I use 6 large cloves for a strong garlic presence. If you prefer milder garlic flavor, reduce to 4 cloves. Avoid pre-minced garlic from jars as it has a tinny aftertaste.
Olive Oil: Extra virgin olive oil adds richness. You can substitute avocado oil if you prefer a higher smoke point, especially for the initial sear.
Salt: I use kosher salt because the larger crystals are easier to control. If using table salt, reduce the amount by half since it’s more concentrated.
Black Pepper: Freshly ground black pepper tastes significantly better than pre-ground. It adds a slight heat that complements the rosemary.

Recipe Variations

Once you master the basic recipe for juicy pork roast recipe, try these variations:

Herb variations: Replace half the rosemary with fresh thyme or sage. A combination of rosemary and thyme creates a more complex herb profile that pairs beautifully with pork.
Citrus rosemary pork roast: Add the zest of one lemon to the herb mixture and place lemon slices on top of the roast during cooking. The brightness cuts through the richness of the pork.
Balsamic glazed version: During the last 20 minutes of cooking, brush the roast with a mixture of 3 tablespoons balsamic vinegar and 2 tablespoons honey. This creates a sweet and tangy glaze.
Spicy garlic pork roast: Add 1 teaspoon of red pepper flakes to the herb mixture for a kick of heat. This works especially well if you’re serving it with creamy side dishes.
Dijon mustard crust: Spread 2 tablespoons of Dijon mustard over the pork before applying the herb mixture. This adds tanginess and helps the herbs stick better.
Garlic and fennel: Replace 1 tablespoon of rosemary with 1 tablespoon of crushed fennel seeds for an Italian-inspired flavor profile.
Asian-inspired: Skip the rosemary and instead use a mixture of minced garlic, grated ginger, soy sauce, and sesame oil for a completely different flavor direction.

How to Make the Juiciest Rosemary Garlic Pork Roast

Using a small food processor, combine the garlic, rosemary, salt, and pepper. Add the olive oil and process (scraping sides as needed) until it forms a smooth paste.
Remove the blade and use a spoon to stir in the mustard until combined.
Put your pork roast into a large ziplock bag and add in the blended rosemary mixture.
Seal the bag and use your hands to rub the paste all over the pork, making sure all sides are covered. Refrigerate for 4 to 24 hours.
Remove the marinated pork from the ziplock bag and transfer pork fat side down into a roasting pan or baking dish.
Preheat the oven to 425 degrees while the pork sits at room temperature. Roast for 20 minutes uncovered, and then reduce the heat to 300 degrees.
Continue to cook for 4-5 hours, or until an instant-read thermometer (meat thermometer) inserted into the middle reads 145°F followed by a 3-minute rest. This temperature keeps pork juicy while remaining safe. The meat will have a slight blush of pink in the center, which is correct.
Remove the garlic herb pork roast from the oven and let rest before slicing: Resting allows juices to redistribute throughout the meat. If you cut immediately, all those juices run out onto the cutting board instead of staying in the meat. Slice against the grain: Look for the direction of the muscle fibers and cut perpendicular to them. This makes each slice more tender.

Save Meat Drippings and Juice

One tip, as seen in my photos is to save the meat drippings (if there is any) to be used as a sauce when serving.

Not familiar? Drippings are the pan juices left from roasted meat. While ‘gravy’ is thicken sauce made from a base, while ‘pan drippings’ refer to the seasoned but not yet thickened juices extracted from the roasted meat. Direct juice drippings are exceptional in flavour as they are not yet diluted.

What do you do with pork drippings? Simply scrape up the brown bits, and pour them into a measuring cup or small bowl, and place in the fridge for 15 minutes.

Once the fat has risen to the top and is formed, use a spoon to take off the fat layer. The remaining juice can be heated, with a half cup of chicken broth to the roasting pan, and serve the sauce over the meat for extra flavour.

spiced pork roast on a cutting board with a cup of drippings beside it

Common Mistakes To Avoid

Overcooking the pork: Pork used to be cooked to 160°F or higher, which produces dry, tough meat. Modern pork is safe at 145°F. Trust the science and your thermometer.
Crowding the pan during searing: If your skillet isn’t large enough to hold the roast comfortably, the temperature drops and you’ll steam the meat instead of searing it.
Using a dull knife to slice: A sharp knife makes clean cuts that keep the juices inside the meat. A dull knife tears and squeezes out moisture.
Forgetting to season generously: Pork roast is a large piece of meat that needs adequate salt. Don’t be shy with seasoning.
Opening the oven repeatedly: Every time you open the oven door, you lose heat and extend cooking time. Check only when you’re close to the estimated finish time.

Other Cooking Methods for Juicy Pork Roast

While this recipe calls for oven method cooking, you have other options to cook roasted pork, and two popular ones are slow cooker pork roast and instant pot pork roast.

How to Make Slow Cooker Pork Roast – Follow the olive oil mixture directions yet place the marinaded pork loin in the crock pot and cook on low for 4 – 6 hours, or until the internal temperature reaches 185 degrees. Slow cooked and so tender, this cooking method also makes the house smell amazing all day long.
How to Make Instant Pot Pork Roast – Follow directions yet sear the pork in the pressure cooker on the saute setting. Remove the pork from the instant pot and pour in a cup of broth, then place the trivet into the cooker.
Place the pork on top of the trivet, seal the lid securely and cook for a cooking time of about 17 minutes on the meat-stew setting. Again it’s done when the center of pork registers 185 degrees.
Allow the pressure to release before removing the pork and allow to rest for 10 minutes before slicing.

drippings being poured onto a sliced roast pork

What to Serve with This Pork Roast

This roast pork entree pairs greatly with so many delicious side dishes, making it a versatile staple in your meal rotation.

Popular ones are potatoes and vegetables of course. For a low-carb side dish option, try our Roasted Garlic Cauliflower Mash.

Here are some of our favourite sides to serve with roasted pork:

For another roast seasoning to try, use our Homemade Onion Soup Mix.

How to Store and Reheat Leftovers

Proper storage keeps leftovers delicious:

Refrigerator storage: Let the pork cool to room temperature (within 2 hours of cooking). Slice or keep whole, then store in an airtight container for up to 5 days. I prefer slicing it before storing because it reheats more evenly.

Freezer storage: Wrap tightly in plastic wrap, then aluminum foil, or use freezer bags with air removed. Label with the date. Frozen pork roast maintains quality for up to 3 months.

Reheating instructions: For best results, reheat slices in a covered dish with a few tablespoons of chicken broth at 325°F for about 15 minutes. This adds moisture back into the meat. You can also reheat individual slices in the microwave for 45-60 seconds covered with a damp paper towel.

Keep the drippings: Store pan drippings separately in the refrigerator for up to 4 days. Use them to make gravy, add to soups, or reheat the pork slices in them for extra flavor.

Ways to Use Leftover Pork Roast

Maximize your leftovers with these ideas:

Pork sandwiches: Slice thinly and pile on crusty rolls with arugula, caramelized onions, and Dijon mustard.
Pork fried rice: Dice the pork and add it to fried rice with vegetables, eggs, and soy sauce.
Pork tacos: Shred the meat and warm it with taco seasoning for quick weeknight tacos.
Grain bowls: Top quinoa or rice with sliced pork, roasted vegetables, and your favorite dressing.
Pork and white bean soup: Dice leftover pork and add it to a simple white bean soup for protein. You can also make our Crockpot Ham and Bean Soup Recipe.
Chef’s salad: Slice the roasted pork loin over mixed greens with hard-boiled eggs, cheese, and vegetables.
Breakfast hash: Dice and crisp up in a skillet with potatoes, peppers, and onions. Top with a fried egg.

Recipe FAQ

What cut of pork should I use for this recipe?

Use a boneless pork loin roast (sometimes labeled as center cut pork loin). This is different from pork tenderloin, which is smaller and thinner. A pork loin roast is the ideal size for roasting and serves 6-8 people. Avoid pork shoulder for this recipe as it requires different cooking methods.

Can I make this with pork tenderloin instead?

Yes, but you’ll need to adjust cooking time significantly. Pork tenderloin is much smaller and cooks in about 25-30 minutes at 400°F. Use the same seasoning but check internal temperature starting at 20 minutes.

Why is my pork roast dry?

Overcooking is the main culprit. Pork cooked beyond 145°F starts losing moisture rapidly. Always use a meat thermometer and remove the roast at exactly 145°F. Also make sure you’re letting it rest before slicing so juices redistribute.

Can I prepare pork roast ahead of time?

You can season the roast up to 24 hours in advance. Rub with the herb mixture, cover tightly, and refrigerate. Bring to room temperature before cooking. I don’t recommend searing ahead as the crust loses its texture.

More Pork Recipes

If you are looking for delicious pork recipes to try, I suggest:

If you’ve tried this Pork Roast Recipe let me know how it went in the comments below. Finally, consider leaving a 🌟 star rating. Thanks!