Garlic & Herb Pork Roast - Tender, Juicy and Delicious!

  

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.

1. 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.)
2. Mix together all of the herbs and seasonings. (Mix everything evenly.)
3. 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.)
4. 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.)
5. Cover the dish tightly with foil. Place onto a baking sheet and into the oven.
6. 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.)
7. 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.)
8. 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)
9. 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.)
10. 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.)
11. 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?

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. You can enjoy the leftovers for lunch or dinner later in the week.

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

Author: Marie Rayner

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

1. 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.
2. Mix together all of the herbs and seasonings.
3. Using a sharp knife, score uniform cuts through the top of the roast in a crisscross pattern, about 1/4 inch deep.
4. 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.
5. Cover the dish tightly with foil. Place onto a baking sheet and into the oven.
6. 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.
7. Remove from the oven to a serving dish and leave to rest while you make the gravy.
8. 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.
9. Melt the butter in a saucepan. Whisk in the flour until smooth. Cook for 2 minutes and then slowly whisk in the liquid mixture.
10. 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.
11. Cut the roast into slices to serve along side your favorite vegetables with some of that delicious gravy ladled over top.

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