This Garlic & Herb Pork Roast is a tender, flavor‑packed main dish that turns a simple cut of pork into a beautifully aromatic meal. Coated in a savory blend of garlic, herbs, and olive oil, the roast cooks until juicy on the inside with a golden, fragrant crust on the outside. Oven braising it in apple juice adds another depth of flavor and makes for a really delicious gravy at the end.
This is an easy, reliable recipe that delivers big flavor with minimal effort—perfect for weeknight dinners, Sunday roasts, or any time you want a comforting, home‑cooked meal. Serve it with potatoes, vegetables, or your favorite sides for a delicious and satisfying feast.
With the rising costs of meat these days, it is becoming more and more difficult to find a roast that we can afford to cook for a family or Sunday dinner. Pork is actually a really good choice to make as far as cost goes and with proper cooking it can be every bit as tasty and succulent as a beef or lamb roast.
I had this pork sirloin roast in the freezer that I had bought a number of months back. I like to go to the grocery store early in the morning, which is when they usually mark down all the meat and poultry that is getting to it's sell by date on that particular day. You can usually get your meat and poultry for 30 to 50% off which makes it a real bargain.
I got this roast for 50% off so it only cost me about $6. So long as you get it into the freezer on the day once you get it home, it is perfectly safe and edible. Properly wrapped, they will keep for up to six months. (Make sure you date them.)
Today's pork is a lot leaner than the pork of yesteryear. This was a sirloin roast which meant it was nicely marbled and had a small cap of fat on top. Not quite as lean as a loin, but not fatty like a butt or shoulder roast. Perfect for roasting.
This roast was gorgeous rubbed with a flavor-filled garlic and herb rub and oven braised/roasted to succulent perfection. The gravy was magnificent. We enjoyed it sliced along with some reheated/pan fried (in ghee) mashed potatoes leftover from the other day and an assortment of vegetables.
There is enough left to make us some pork fried rice tomorrow and some to freeze for use at another time! We both really enjoyed this!
INGREDIENTS NEEDED
TO MAKE
GARLIC HERB PORK ROAST
Everything is pretty simple and standard ingredients in most kitchens.
For the pork:
- 3-4 lb. boneless pork sirloin roast
- fine sea salt and black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp crushed chili flakes
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 TBS light olive oil
- 1 cup apple juice
For the gravy:
- Strained juices from the pork roast (to give you about 1 1/2 cups)
- 2 TBS butter
- 2 TBS flour
INGREDIENTS NOTES
If you would like to see a photograph of the cut of pork roast I used you can find one here on this post for Pot Roasted Pork with Cabbage and Carrots.
This is the perfect combination of herbs and seasonings. Alternately you can use your own favorite spice rub, between 2 to 3 teaspoons.
Light olive oil is pure olive oil which has a light color and a lighter flavor than extra virgin olive oil.
Apple juice helps to tenderize the meat and flavor the gravy. You could also use white wine if you wished, or a low salt meat stock. I like the apple juice however as it lends a slight note of sweetness. I do use unsweetened apple juice.
HOW TO MAKE GARLIC HERB PORK ROAST
This is really a very simple roast to cook. The secret to success is all in picking the perfect roast and in the timings.
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a baking dish large enough to hold the pork and apple juice with room for the air to circulate around it. (Its important for the air to circulate properly around the roast for even cooking.)
- Mix together all of the herbs and seasonings. (Mix everything evenly.)
- Using a sharp knife, score uniform cuts through the top of the roast in a crisscross pattern, about 1/4 inch deep. (This will help the seasonings to really get into the meat.)
- Rub the roast all over with the oil. Rub the mixture of herbs and seasonings all over the surface of the roast, top and bottom. Place into the baking dish. Pour the apple juice around. (Apple juice helps to tenderize the meat and flavor the gravy.)
- Cover the dish tightly with foil. Place onto a baking sheet and into the oven.
- Roast in the preheated oven for 50 minutes. Uncover and roast for a further 15 minutes. (When done the roast will be golden and the juices will run clear. The inner temperature should read 145*F/63*C.)
- Remove from the oven to a serving dish and leave to rest while you make the gravy. (Resting helps to redistribute the meat juices ensuring juicy portions of meat.)
- Strain the juices from the roasting dish into a measuring cup. You should have about 1 1/2 cups (360ml). Add 1/2 cup (120ml) apple juice. (You could also use white wine. The full measure of liquid should be 2 cups/480ml)
- Melt the butter in a saucepan. Whisk in the flour until smooth. Cook for 2 minutes and then slowly whisk in the liquid mixture. (Cooking the flour and butter together ensures that any flavor of the flour is cooked out. Don't let it brown.)
- Cook, whisking constantly, over medium heat, until the mixture comes to the boil and thickens. Reduce to low and let simmer for at least 5 minutes. (This helps the flavors to really meld well and creates a good gravy. If you think it is too thick you can add more water or some stock.)
- Cut the roast into slices to serve along side your favorite vegetables with some of that delicious gravy ladled over top.
HINTS AND TIPS FOR PERFECT RESULTS
Following these tips can help you to deliver a beautifully cooked roast with the optimum flavor and texture!
- Use a meat thermometer to check the internal temperature. The roast will be perfectly done and juicy when the interior temperature reaches 145*F/63*C. Juicy without being overcooked.
- Leave the roast to rest before cutting up to serve. This allows the cooking juices to be reabsorbed into the meat.
- Season generously when preparing the roast for the oven. A good rub and mix of spices enhances flavor and helps achieve that delicious, crusty exterior.
- Rub with a bit of oil prior to rubbing on the seasoning for optimum flavor and juiciness. The oil will also help the seasonings to adhere and will keep the roast moist.
FREQUENTLY ASKED QUESTIONS
HOW CAN I SELECT THE RIGHT PORK CUT FOR ROASTING?
Look for a pork loin or sirloin roast that has a nice cap of fat on top. Do not remove the fat. This will help to keep the meat succulent.
HOW LONG CAN I STORE ANY LEFTOVERS?
CAN THE LEFTOVERS BE FROZEN?
You can absolutely freeze the leftovers. Once cooled, wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe bag. Label and date. The leftovers will last for up to three months in the freezer.
WHAT ARE GOOD SIDE DISHES TO SERVE WITH THIS ROAST?
The tender meat and gravy go very well with mashed potatoes, or rice. Roasted potatoes are also a nice side to serve. Any variety of steamed vegetable is also nice. Broccoli, Brussels Sprouts, Carrots, Green Beans, etc. Applesauce also works very well along side of roasted pork.
A FEW OTHER
ROAST RECIPES TO ENJOY
You really can't beat a roast dinner for economy. You get to enjoy the roasted meat on the day and then the leftovers are always handy to make sandwiches, casseroles, etc. Several meals for the price of one.
MISSISSIPPI POT ROAST - This Mississippi Pot Roast is a richly flavored, incredibly tender braised beef dish made with just a handful of simple ingredients. A 2‑pound chuck or braising roast cooks low and slow with dry onion soup mix, dry ranch dressing mix, pepperoncini peppers, their brine, apple juice, and butter, creating a deeply savory sauce that needs no extra seasoning. The roast becomes fork‑tender after a few hours in the oven, and the shredded meat soaks up the buttery, slightly tangy juices for maximum flavor. Tender and juicy.
ROAST CHICKEN WITH LEMON & HERB STUFFING - This Roast Chicken with Lemon & Herb Stuffing is a beautifully comforting, flavor‑packed meal that turns a simple bird into something truly special. A whole chicken roasts until the skin is crisp and golden, while the inside stays incredibly moist thanks to a bright, aromatic stuffing made with fresh herbs, buttery onions, lemon zest, and soft breadcrumbs. As the chicken cooks, the stuffing gently perfumes the meat from the inside out, giving every slice a fresh, savory lift.
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Yield: 6 to 8 servings
Garlic Herb Pork Roast
Prep time: 10 MinCook time: 75 MinTotal time: 1 H & 25 M
Tender and juicy pork with a rich and flavor filled gravy. Simple and delicious.
Ingredients
For the pork:
- 3-4 lb. boneless pork sirloin roast
- fine sea salt and black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp crushed chili flakes
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1 TBS light olive oil
- 1 cup apple juice
For the gravy:
- Strained juices from the pork roast (to give you about 1 1/2 cups)
- 2 TBS butter
- 2 TBS flour
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Have ready a baking dish large enough to hold the pork and apple juice with room for the air to circulate around it.
- Mix together all of the herbs and seasonings.
- Using a sharp knife, score uniform cuts through the top of the roast in a crisscross pattern, about 1/4 inch deep.
- Rub the roast all over with the oil. Rub the mixture of herbs and seasonings all over the surface of the roast, top and bottom. Place into the baking dish. Pour the apple juice around.
- Cover the dish tightly with foil. Place onto a baking sheet and into the oven.
- Roast in the preheated oven for 50 minutes. Uncover and roast for a further 15 minutes. When done the roast will be golden and the juices will run clear. The inner temperature should read 145*F/63*C.
- Remove from the oven to a serving dish and leave to rest while you make the gravy.
- Strain the juices from the roasting dish into a measuring cup. You should have about 1 1/2 cups (360ml). Add 1/2 cup (120ml) apple juice.
- Melt the butter in a saucepan. Whisk in the flour until smooth. Cook for 2 minutes and then slowly whisk in the liquid mixture.
- Cook, whisking constantly, over medium heat, until the mixture comes to the boil and thickens. Reduce to low and let simmer for at least 5 minutes.
- Cut the roast into slices to serve along side your favorite vegetables with some of that delicious gravy ladled over top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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Tomato Dumplings are a classic comfort dish that turns simple pantry ingredients into a warm, satisfying meal or side dish, depending on appetites. Soft, fluffy dumplings simmer gently in a rich tomato sauce, loaded with vegetables, creating a cozy bowl of old‑fashioned flavor that feels like something straight from Grandma’s kitchen.
This easy, budget‑friendly recipe comes together quickly, uses everyday staples, and delivers hearty, home‑style comfort perfect for busy weeknights, meatless meals, or anyone craving a nostalgic taste of the past.
This recipe is one that I got from a Taste of Home Magazine back in the 1990's. It was something that my family really enjoyed. But then, who doesn't enjoy a dumpling!
With this you get a rich flavor and veggie filled tomato sauce, topped with light, fluffy and buttery dumplings. It became a family favorite from the get-go! Not only did it make for an economical main or side dish (depending on how many you want to serve) but it was delicious.
It goes particularly well with pan fried burger patties or meatballs if you wish to serve it as a side dish. Nobody will be complaining! You could also sprinkle some cheese over top of everything while it is still hot so that the cheese melts.
I had not made this in a very long time, but I knew Eileen would really enjoy it so I made the dish for her today as a surprise. She was really excited when I told her what was for dinner! This was always one of her favorites! I think it is destined to become one of yours as well!
Easy, economical and delicious! What's not to love! Enjoy!
INGREDIENTS NEEDED
TO MAKE
TOMATO DUMPLINGS
There is nothing complicated here. I know I say that all the time, but it's true! I am at a stage in life where I don't do complicated!
- 1 small onion, peeled and finely chopped
- 1/2 of a small green pepper, seeded, trimmed and finely chopped
- 1 stalk of celery, trimmed and finely chopped
- 1/4 cup (60g) butter
- 1 small bay leaf
- 1 can (28 ounces/794g) tomatoes with liquid, cut up
- 1 TBS soft light brown sugar
- 1/2 tsp dried basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
For the dumplings:
- 1 cup (125g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TBS (15g) cold butter
- 1 TBS chopped fresh parsley
- 2/3 cup (160ml) whole milk
INGREDIENTS NOTES
Use a sharp knife and mince your onions, celery and peppers to about 1/4 inch in size. You don't want them to be in huge chunks.
You could use margarine to sauté your veggies, but I always use real butter. I just feel it is healthier. I do use salted butter as I can't afford to keep two kinds of butter in the house. You could also use ghee if you wish. I make my own ghee from scratch. Its a lot cheaper to do so.
I tend to buy my spices these days for the most part from the Indian grocery store across from our local mall. They are cheaper and every bit as fresh and good as the name brands. The bay leaves do tend to be quite large, so I usually use a half of one in place of a whole smaller one.
I used tomatoes canned in tomato juice. You can just crush them with your hands or mash them with a potato masher and they will be perfect. Don't drain them. You need the juice.
You can use dried parsley if you don't have fresh. Use roughly half the amount. I buy the freeze dried parsley which has nice sized flakes and a lovely green color.
HOW TO MAKE
TOMATO DUMPLINGS
This is a really simple and delicious dish to make if you follow the instructions succinctly! (To the letter.)
- Heat butter over medium heat, in a medium, heavy bottomed skillet with a lid.
- Once the butter begins to foam add the onions, green pepper and celery. Sauté, without browning, until they begin to soften. (You do not want the butter to overheat and brown/burn. You also don't want your vegetables to brown. You simply want them to be al dente as they will cook further in the sauce.)
- Add the bay leaf, brown sugar, undrained tomatoes, basil, salt and pepper. Bring to the boil, then reduce to a simmer. Cover and simmer for 5 to 10 minutes. (This simmer time allows for the flavors to blend well and meld together into deliciousness.)
- While the sauce is simmering make the dumpling batter.
- Sift the flour, along with the salt and baking powder, into a bowl. Drop in the cold butter and cut it in until the mixture resembles coarse crumbs. Stir in the parsley. (I use a pastry blender, but you can also use two round bladed knives or even a couple forks. You want some pieces to be the size of small peas and some to be the size of bread crumbs.)
- Add the milk. Stir just until blended without overmixing. Using two tablespoons, divide into six equal mounds and drop on top of the simmering tomato mixture. (Using two tablespoons/soup spoons helps to shape them nicely and evenly.)
- Cover tightly and simmer for 12 to 15 minutes (without peeking) until the dumplings puff up and a toothpick inserted in the center comes out clean. (DO NOT PEEK! I cannot stress this enough. You will end up with tough dumplings. Seriously.)
- Remove and discard the bay leaf.
- Serve the hot tomatoes and dumplings immediately.
HOW TO CUT DOWN
ON
GROCERY BILL COSTS
Every time I go to the grocery store, it seems my grocery bill goes up. They say food costs here in Canada where I live are going to rise by 4 to 6% in 2026. That is substantial when people are already struggling to pay for the necessities such as mortgages, rent, fuel, etc. For a family of four that could mean spending an additional $1000 a year on their food budget. We all need to be doing whatever we can to save as much as we can. Here are a few tips to help.
MENU PLANNING
The best way to approach menu planning is to plan for several days or even a week at a time. Gather together grocery store fliers and coupons, recipes etc. When planning consider nutrition, family preferences, foods on offer, and available storage space. Spending extra to get a multi-buy discount is not really a bargain in the long run if you have nowhere to store the excess and won't be able to use it up in time.
MAKE A SHOPPING LIST AND STICK TO IT
After you've planned your menus, make out a shopping list and stick to it. Try not to allow yourself to be distracted by fancy packaging and fake offers. Make your shopping list according to the menus and recipes planned. Put the advertised price and brand of sale items on your list.
USE COUPONS WITH COMMON SENSE
Buying things you don't need or unlikely to use simply because you have a coupon to use is not a bargain.
ORGANIZE YOUR SHOPPING LIST
Group items on your list according to how they appear in the grocery store. That way you won't be tempted a second time by back-tracking. You will also save time on your grocery shop.
KEEP AN EYE OUT
Keep an eye out for unadvertised store specials that are genuine bargains. Learn to identify a loss leader. That is an item with the store takes a loss on in the hopes that you will do more shopping for things that are not necessarily on sale.
SHOP SEASONALLY
Take advantage of low prices of seasonal items such as fruit or vegetables and items sold at lower prices during high periods of normal production cycles. Nasty tasting strawberries sold for a song in January are not a bargain if they don't taste good.
CHOOSE CANNED GOODS WITH A SENSE OF PURPOSE
Choose the grade and quality of canned goods that fit your use. When shape, uniformity of size and color are not important, use the thriftiest form. Using the thriftiest versions, you will get equally good flavor and nutritional values for use in recipes where the looks don't really matter. Often no-name products are just as good as the more expensive products.
DON'T SHOP WHEN YOU ARE HUNGRY
This is one of the number one rules when it comes to saving money when shopping. Food looks especially enticing and we are at our weakest when we have empty and grumbling stomachs.
HERE ARE A FEW MORE BUDGET FRIENDLY
OPTIONS FOR YOU TO ENJOY
With the costs of everything rising about the only thing we can try to save money on is our food budget and that can be very difficult to do as well as grocery costs keep going up, up and up. Here are a few other budget conscious meals that we enjoy that you might also enjoy!
HAMBURGER GRAVY - This is an old family standby that may not be the most attractive pencil in the box but it is one of the tastiest! Meant to be ladled over some mashed potatoes and rice, my children always enjoyed this with corn on the side. A rich, from-scratch, gravy makes this a very popular and delicious dish that is not only budget friendly but also very family friendly.
BREAD & CHEESE OMELET - This is quite simply one of my favorite suppers. Bread cubes are fried until toasty brown in some butter. Wipe the skillet out, add some beaten eggs for a simple omelet, fill with the butter browned bread cubes and some cheese, along with some spring onions for a real supper time treat! Eggs make for an affordable source of protein that is very adaptable.
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Yield: Makes 6 dumplings
Tomato Dumplings
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
A wonderfully light and fresh tasting tomato sauce, loaded with veggies, topped with light and savory butter dumplings. Delicious and simple. Makes a main dish for three or a side dish for six.
Ingredients
- 1 small onion, peeled and finely chopped
- 1/2 of a small green pepper, seeded, trimmed and finely chopped
- 1 stalk of celery, trimmed and finely chopped
- 1/4 cup (60g) butter
- 1 small bay leaf
- 1 can (28 ounces/794g) tomatoes with liquid, cut up
- 1 TBS soft light brown sugar
- 1/2 tsp dried basil leaves
- 1/2 tsp salt
- 1/4 tsp pepper
For the dumplings:
- 1 cup (125g) plain all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 TBS (15g) cold butter
- 1 TBS chopped fresh parsley
- 2/3 cup (160ml) whole milk
Instructions
- Heat butter over medium heat, in a medium, heavy bottomed skillet with a lid.
- Once the butter begins to foam add the onions, green pepper and celery. Sauté, without browning, until they begin to soften.
- Add the bay leaf, brown sugar, undrained tomatoes, basil, salt and pepper. Bring to the boil, then reduce to a simmer. Cover and simmer for 5 to 10 minutes.
- While the sauce is simmering make the dumpling batter.
- Sift the flour, along with the salt and baking powder, into a bowl. Drop in the cold butter and cut it in until the mixture resembles coarse crumbs. Stir in the parsley.
- Add the milk. Stir just until blended without overmixing. Using two tablespoons, divide into six equal mounds and drop on top of the simmering tomato mixture.
- Cover tightly and simmer for 12 to 15 minutes (without peeking) until the dumplings puff up and a toothpick inserted in the center comes out clean.
- Remove and discard the bay leaf.
- Serve the hot tomatoes and dumplings immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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