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Garlic Herb Pork Roast

Garlic Herb Pork Roast with Garlic Herb Butter

If you need a dinner that feels impressive but is actually simple, this garlic herb pork roast is it.
It’s juicy, tender, and coated in a flavorful rosemary-thyme garlic crust. The Dijon mustard adds depth, the paprika brings warmth, and the olive oil helps everything caramelize beautifully in the oven.
And if you really want to take it over the top? There’s an optional garlic herb butter that melts right over the sliced pork.
This is the kind of recipe that works for Sunday dinner, holidays, or when you just want leftovers that don’t feel boring.
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Prep Time 20 minutes
Cook Time 1 hour
Rest Time 15 minutes
Course Main Course
Servings 6

Ingredients
  

For the Pork Roast

  • 3-4 lb Pork loin roast or pork shoulder
  • 4 cloves garlic minced
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp fresh rosemary finely chopped
  • 1 tsp fresh thyme chopped
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp brown sugar
  • 1/2 tsp cumin
  • 1 tsp salt plus more to taste
  • ½ tsp black pepper
  • 1 tbsp lemon juice

Instructions
 

  • Remove the pork from the refrigerator 30-60 minutes before cooking to bring it to room temperature.

Prepare the Garlic Herb Butter

  • In a small bowl, mix together the softened butter, minced garlic, parsley, thyme, rosemary, lemon zest, salt, and pepper until well combined.
  • Shape the mixture into a log using plastic wrap and refrigerate until firm. This can be done ahead of time.

Preheat and Prepare the Pork Roast

  • Preheat the oven to 375°F (190°C).
  • Combine all of the ingredients under the pork roast section to form a thick herb paste.

Season the Pork

  • Pat the pork roast dry and rub the herb paste evenly over the roast. Let it rest for 15 minutes.

To Roast the Pork

  • Place the seasoned pork in a roasting pan, fat side up, and add chicken broth if desired.
  • Roast for 50-60 minutes, basting halfway through, until the internal temperature reaches 145°F for medium-rare or 160°F for well-done.

To Smoke the Pork

  • Set the smoker to 225º-250º for a slow cook. If you are short on time, you can increase the temp to 275ºF.
  • Remove the pork when it reaches 145–160 depending on what temperature you want to eat it at. It will continue cooking to  while resting, keeping it tender.

Rest and Serve

  • Remove the roast from the oven or smoker when it hits your desired temperature, tent with foil, and let rest for 10-15 minutes.
  • Slice the pork and serve with sides like roasted vegetables or mashed potatoes. Top with garlic herb butter if using.

Notes

For more intense flavor, marinate the pork in the garlic herb mixture for a few
hours or overnight in the refrigerator.
Leftover pork roast can be stored in an airtight container in the fridge for up
to 3 days or frozen for later use.