Garlic and Spice-Rubbed Pork Loin Roast

A beautifully seasoned pork loin roast with a crispy, herb-crusted exterior sliced into thick, juicy pieces. The roast is garnished with fresh rosemary, thyme, and served on a rustic wooden cutting board. In the background, small bowls of mustard and spice blend add a touch of flavor to the presentation.

If you’re looking for a rich and flavorful centerpiece for your dinner table, this Garlic and Spice-Rubbed Pork Loin Roast is the answer. Made with a tantalizing blend of garlic, rosemary, fennel, and spices, this bone-in pork loin delivers a mouthwatering aroma and savory taste that will leave everyone asking for seconds. The preparation is straightforward, and the result is a perfectly roasted pork loin with a gorgeous, flavorful crust. Serve it with roasted vegetables or a creamy mashed potato dish for a satisfying and memorable meal.

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Serving Size: 10
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Ingredients

  • 6 large garlic cloves, coarsely chopped
  • 2 tablespoons coarsely chopped rosemary
  • 1 tablespoon whole fennel seeds
  • 1 teaspoon ground fennel
  • 2 teaspoons crushed red pepper
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup extra-virgin olive oil
  • 1 pork loin roast, chine bone removed, fat trimmed to 1/4 inch, rib bones frenched.
  • Salt

Instructions

  1. Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325°F and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.
  2. Preheat the oven to 400°F.
  3. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper, and olive oil; process to a paste.
  4. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.
  5. Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325°F and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°F.
  6. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve.

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