Ingredients
Units
Scale
- 10 lb boneless pork loin roast
- 5 cloves of garlic, minced
- 4 tablespoons fresh rosemary, chopped
- 4 tablespoons fresh thyme, chopped
- 4 tablespoons olive oil
- Salt and pepper to taste
- 2 cups of chicken broth
- 2 cups of white wine
- 5 onions, quartered
- 10 carrots, peeled and cut into large chunks
- 20 small potatoes, halved
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the minced garlic, chopped rosemary, thyme, olive oil, salt, and pepper in a bowl. Mix well to create the herb mixture.
- Rub the herb mixture all over the pork loin roast, ensuring it’s well covered.
- Place the onions, carrots, and potatoes in a large roasting pan.
- Put the pork roast on top of the vegetables.
- Pour the chicken broth and white wine into the pan.
- Roast in the preheated oven for about 3 hours or until the internal temperature of the roast reaches 145°F (63°C).
- Remove the roast from the oven, cover it loosely with aluminum foil, and let it rest for 15 minutes.
- Slice the roast and serve it with the roasted vegetables.
Notes
- The roasting time will vary depending on the size and shape of your roast. Use a meat thermometer to ensure it’s cooked to the correct temperature.
- Feel free to add other vegetables to the roasting pan if you’d like.
- Prep Time: 30 min
- Cook Time: 3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
