This Italian roast pork loin is seasoned with fresh rosemary, garlic and dried oregano then slowly roasted until tender, juicy and flavorful. It’s perfect for the holidays or a weeknight dinner!
This Italian roast pork loin is one of my mother’s recipes with an Italian twist! The “arrosto di maiale” is seared to give it a browned crust then seasoned with a mixture of fresh and dried herbs, stuffed with garlic and roasted in a pot on the stovetop until tender and juicy.
This mouthwatering dinner takes little effort and is ready in just over an hour! Serve it as an alternative to roasted turkey at the holidays, for Sunday dinner or for a weeknight dinner with a side of roasted rosemary potatoes or mashed potatoes.
Ingredient Notes
- Pork loin: Two pounds of boneless pork loin roast.
- Carrots: Peeled and cut into chunks.
- Garlic: The roast pork loin is stuffed with chopped garlic cloves for savory taste and flavor.
- Dried herbs: Oregano, thyme and salt. Substitute Italian seasoning if you would like!
- Fresh herbs: Two sprigs of rosemary.
- Olive oil: This helps create a wonderful crust on the pork roast recipe.
- Water: You could also use broth if you would like.
Best Cut of Pork to Use
Pork roast is not pork tenderloin! Pork tenderloin is much more lean and has a shorter cooking time, if you have pork tenderloin make my sheet pan pork tenderloin instead.
For this roast pork loin recipe, you will need a boneless pork loin. This cut of pork is cut from the back of the loin area and is lean with subtle flavor. I like to buy pork roast with a thin layer of outer fat which gives it even more flavor while it roasts.
How to Make Roast Pork Loin
With a sharp knife cut 4 – 5 slices top and bottom in the meat and insert a piece of chopped garlic.
In a large pan on the stovetop add olive oil on medium heat then brown pork roast on both sides. Add carrots and sprinkle pork with remaining garlic, oregano, thyme, rosemary and salt. Add water then bring to a boil for minutes. Lower heat and simmer covered.
Remove roast to a cutting board then with a potato masher, coarsely mash carrots, taste for salt then raise heat and cook the pan sauce until almost all the water has evaporated. Serve sliced Italian pork roast with sauce and enjoy!
Pork Loin in the Oven
If you would like to make roast pork loin in the oven, start by searing it first on the stovetop then moving it to the oven to roast at 350°F/180C for 40-50 minutes. It should take about 18-20 minutes per pound so check accordingly with an instant-read thermometer.
tips and variations
- You could also add celery and onion when making the pork loin.
- Pork loin is done when it reaches an internal temperature of 145°F. I like to remove mine from the heat when it is around 140°F – 143°F and allow it to continue to cook while it rests.
- After removing the roast from the pan, tent with aluminum foil. Resting the pork allows the juices to rest and the pork will be so juicy and flavorful!
- I find it best to use a pot with higher sides such as a Dutch oven.
- The vegetables with the pan juices will make a lovely sauce. Always adjust salt to taste and depending on preference thin the sauce with some broth or white wine or cook it longer for a thicker sauce / gravy.
- If you would like a stuffed version, try my hasselback stuffed pork roast!
Storage
- Store: I like to only slice what I am serving so the pork loin stays nice and juicy in storage! Store covered in an airtight container in the refrigerator for up to 4 days.
- Reheat: To reheat, slick pork roast then add a few drops of water or broth. Cover and microwave 30-40 seconds until warmed through.
- Freeze: You can also freeze leftover pork loin for up to 2 months.
More Pork Recipes
My father was always the meat and potatoes kind of guy, so I decided to spice up the pork roast a bit with some Italian spices and add some delicious roasted potatoes. This Roast pork is a perfect Sunday family dinner or get together dish. Buon Appetito!
- 2 pounds pork loin
- 2-3 carrots large chopped
- 2 cloves garlic chopped
- 1½ teaspoon oregano
- 1 teaspoon salt
- 2 sprigs of rosemary
- 2 tablespoons olive oil
- 1 pinch thyme
- ½ cup water
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With a sharp knife (using the tip of the knife) cut 4 – 5 slices top and bottom (total) in the meat and insert a piece of chopped garlic.
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In a large pan add olive oil, pork roast and brown on both sides, then add carrots and remaining garlic, oregano, thyme, rosemary and salt (sprinkle spices over roast and carrots) add water, bring to a boil for 5 minutes.
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Then lower heat and simmer covered for about 35-45 minutes (or inserted thermometer in meat reaches 145°F/63C) .
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Remove roast, and with a potato masher, coarsely mash carrots, (at this point taste for salt, add if necessary) raise heat and cook until almost all the water has evaporated (or reached desired thickness) then add sliced pork heat thoroughly and serve. Enjoy!
How to Store the Pork Roast
- Store: I like to only slice what I am serving so the pork loin stays nice and juicy in storage! Store covered in an airtight container in the refrigerator for up to 4 days.
- Reheat: To reheat, slick pork roast then add a few drops of water or broth. Cover and microwave 30-40 seconds until warmed through.
- Freeze: You can also freeze leftover pork loin for up to 2 months.
Calories: 251kcal | Carbohydrates: 2g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 95mg | Sodium: 477mg | Potassium: 636mg | Vitamin A: 3405IU | Vitamin C: 1.5mg | Calcium: 24mg | Iron: 1.1mg
Republished from July 16, 2014.
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