Garlic Rosemary Herb-Crusted Roast Pork

The method

1. 01

   Preheat the oven to 450°F (230°C).

2. 02

   Pat the pork roast completely dry with paper towels.

3. 03

   Use a sharp knife to make small cuts throughout the roast.

4. 04

   Insert the sliced garlic into the cuts, distributing it evenly.

5. 05

   In a small bowl, combine olive oil, chopped rosemary, thyme, paprika, salt, and black pepper.

6. 06

   Add the Dijon mustard and honey, then mix into a thick herb paste.

7. 07

   Rub the seasoning mixture generously over every surface of the pork.

8. 08

   Arrange the sliced onion in the bottom of a roasting pan.

9. 09

   Place the seasoned pork roast on top of the onions.

10. 10

    Pour the chicken broth into the bottom of the pan without pouring it directly over the roast.

11. 11

    Add the fresh rosemary and thyme sprigs around the pork.

12. 12

    Roast uncovered at 450°F for 20 minutes to develop a deeply browned crust.

13. 13

    Reduce the oven temperature to 325°F (165°C).

14. 14

    Continue roasting until the center reaches a safe internal temperature of at least 145°F (63°C).

15. 15

    Baste the roast occasionally with the flavorful pan juices during cooking.

16. 16

    Remove the pork from the oven and transfer it to a cutting board.

17. 17

    Place a loose layer of foil over the roast and let it rest for 15–20 minutes.

18. 18

    While the pork rests, strain the pan juices and whisk in butter for a rich finishing sauce.

19. 19

    Slice the roast against the grain into thick, juicy pieces.

20. 20

    Spoon the pan sauce over the slices and garnish with fresh rosemary before serving.