I’m back from vacay! While it was everything and more that I could want out of a baby-free getaway (sleeping in! made-to-order omelettes every morning! lazy days at the beach! rum drinks by noon! yoga by the beach! delicious seafood! I could go on but that’s just too many exclamation points…) I am actually really happy to be home with my baby boy. Like, REALLY really happy.
Aaaaand of course, as much as I loved our new-found habit of getting a “Walk the Plank” drink every afternoon (it’s rum, rum, rum, and some tropical juices served in a bucket – classy, I know), I’m actually feeling a little sugar-logged. I don’t even know if “sugar-logged” is a thing but I’m making it a thing.
So we are back home and back to our “everything-in -moderation” ways. Because Walking the Plank every day is the exact opposite of moderation.
I actually made this pork roast the week before we left. I love a good stick-to-your-ribs beef roast, but I wanted something a bit leaner and healthier, so I decided on a pork roast. While I’ve made lots of pork tenderloins with various marinades, I’ve always wanted to do one that was full of fresh herbs and garlic.
Although – can we talk about how much I hate recipes that call for a ton of fresh herbs when it’s not summertime and I don’t have my herb pots overflowing with the fresh herbs?? This means I have to spend all that money on them and usually only end up using half of each container before they go bad.
Okay, rant over. Because 1) seriously, that beach up there. Take me back. And 2) I’m a sucker for all the fresh herbs, so I was 100% ready to drop more cash on the herbs than the meat (seriously, that was the case). Until (cue the hero music) I saw that my favorite grocery store has fresh herb combo packs specifically for poultry and meat. The poultry mix is a combination of sage, rosemary, and thyme, and I also grabbed a pack of tarragon because it’s one of my favorite fresh herbs. Not only was I not spending a ton of money on herbs, but I wasn’t going to waste any either. Win, win!
Another trick I’ve learned when it comes to fresh herbs? Buy the ones you like the most fresh, and then use the rest dried. So if you love sage and rosemary, buy those fresh and use dried thyme and tarragon…or whatever you like. If you love basil and oregano but they’re not in this recipe – who cares?! Use basil and oregano! This recipe can certainly be adapted to whatever flavors you prefer. (p.s. a typical rule of thumb is a teaspoon of dried per tablespoon of fresh.)
The combination of the fresh herbs with a healthy dose of fresh garlic, olive oil, and lemon zest was perfect for a light but flavorful marinade for the pork roast. I let ours sit for a few hours in the pork roast but you could marinate it for as little as 30 minutes or up to overnight.
Along with the pork roast I added onions and potatoes, like my dad would with a beef roast, and then since I love brussels sprouts so much, I threw in a helping of those too. You could keep those out or add other veggies like carrots, turnips, or celery – whatever you prefer.
I served this with garlic bread and also made sure to pour some of the juices from the meat and veggies over the finished product. The juicier, the better, in my opinion!
Whether you’re cooking a nice hearty meal for your family or a group of friends, this pot roast will impress!
Garlic and Herb Pork RoastPrint Rate
- 2 tablespoons fresh sage
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh thyme
- 1 1/2 tablespoon fresh tarragon
- 1 teaspoon salt
- 4 tablespoons olive oil
- 4 cloves minced garlic
- Zest of 1/2 a lemon
- 3-4 lb pork roast
- 2 lbs red new potatoes quartered
- 1 onion sliced
- 1 lb brussels sprouts halved
- 2 tablespoons olive oil
- Combine sage, rosemary, thyme, tarragon, salt, olive oil, garlic, and lemon zest in a small bowl.
- Spread over pork roast and let marinate for at least 30 minutes, up to overnight.
- Preheat oven to 425 degrees F.
- Place pork roast in roasting pan or dutch oven.
- Place diced potatoes, sliced onion, and brussels sprouts alongside the pork in the roasting pan and dutch oven and drizzle with olive oil.
- Season with salt.
- Roast in oven for 15 minutes.
- Reduce oven temperature to 350 degrees F and roast another 45-60 minutes, until the internal temperature of the pork reaches 145 degrees.
- Remove from oven and let rest for 15 minutes.
- Slice pork into 1/2” slices.
- Serve with potatoes, onions, and brussels sprouts.