Ingredients
Scale
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 2 tablespoons fresh sage, finely chopped
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- Pork loin ribeye roast
Instructions
- Preheat your oven to 375°F (190°C).
- Combine minced garlic, rosemary, thyme, sage, kosher salt, black pepper, and olive oil in a small bowl to make the rub.
- Pat the pork loin ribeye roast dry with paper towels. Apply the garlic and herb rub evenly over the roast, massaging the mixture into the meat.
- Let the roast rest for at least 30 minutes, or refrigerate for up to 24 hours for better flavor infusion.
- Remove the roast from the refrigerator 30 minutes before cooking to let it come to room temperature.
- Line a roasting pan with foil for easy cleanup and place a rack in the pan. Place the pork roast on the rack.
- Roast the pork loin in the preheated oven for about 20-25 minutes per pound, or until the internal temperature reaches 145°F (63°C).
- Once the pork roast is cooked to your liking, remove it from the oven, and tent it with foil. Allow it to rest for about 15 minutes before slicing.
Notes
For a more intense flavor, let the pork roast marinate in the fridge for up to 24 hours. If the mixture appears too dry, add an additional tablespoon of olive oil. Always use a meat thermometer to ensure your pork is cooked to the proper temperature.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 20-25 minutes per pound
- Category: Main Course
- Method: Roasting
- Cuisine: International
