Herb-Crusted Garlic Butter Pork Roast Recipe

For a completely different take on a boneless pork roast, this herb-crusted garlic butter roast showcases classic flavors and an elegant presentation. We start with a fragrant paste of fresh herbs, garlic, and butter that gets slathered over the Duroc pork roast. Roasting in the oven yields a lovely browned crust while the inside stays juicy (thanks to that Duroc marbling and a careful cooking approach) The result: a roast that’s perfect for a family dinner or holiday feast, as promised by Wellborn 2R Ranch . Each slice bursts with garlic and rosemary flavor. Serve it with roasted vegetables and a pan sauce for a truly restaurant-quality meal at home.

Ingredients: (Serves 6-8)

• Wellborn 2R All-Natural Duroc Boneless Pork Roast, ~5 lbs (tie with kitchen twine if it’s unevenly shaped)

• Garlic cloves – 6 cloves, minced (about 2 tablespoons)

• Fresh rosemary – 3 teaspoons, finely chopped (or 1.5 tsp dried)

• Fresh thyme – 2 teaspoons, finely chopped (or 1 tsp dried)

• Fresh sage – 1 teaspoon, finely chopped (optional, or use 1/2 tsp dried sage)

• Kosher salt – 2 teaspoons (plus extra to taste)

• Black pepper – 1 teaspoon

• Unsalted butter – 4 tablespoons (1/2 stick), softened to room temperature

• Olive oil – 2 tablespoons

• Lemon zest – from 1 lemon (optional, adds brightness)

• Onion – 1 large, cut into wedges

• Carrots – 3, cut into large chunks

• Potatoes – 4 medium, quartered (or use baby potatoes)

• Chicken or pork stock – 1 cup (for pan sauce, or use white wine or apple cider)

• Flour – 1 tablespoon (for thickening pan sauce, optional)

Instructions:

1. Season and Tie the Roast: Remove the pork roast from the refrigerator about 30 minutes before cooking, allowing it to come closer to room temperature for even roasting. Pat it dry. If the roast has thinner “flaps” or uneven thickness, use kitchen twine to tie it in a uniform shape so it cooks evenly. Sprinkle the roast all over with a bit of kosher salt and pepper (use about 1 teaspoon salt, 1/2 tsp pepper) and set aside. Preheat your oven to 450°F (232°C).

2. Make the Herb Butter Paste: In a bowl, combine the softened butter, minced garlic, chopped rosemary, thyme, sage, lemon zest, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Mash it together until it forms a fragrant, spreadable herb-garlic butter. Drizzle in 1 tablespoon of olive oil to loosen the paste slightly (the oil helps prevent burning).

3. Apply Herb Crust: Place the pork roast in a roasting pan or a large oven-proof skillet. Using your hands (or a spatula), rub the herb-garlic butter paste all over the roast, coating the top and sides evenly. The butter will melt over the roast as it cooks, basting it with flavor. Scatter the onion wedges, carrot chunks, and potatoes around the roast in the pan. Drizzle the remaining 1 tablespoon olive oil over the vegetables and toss them lightly with a pinch of salt and pepper.

4. High-Heat Sear (in Oven): Put the roast (uncovered) into the 450°F preheated oven for 15 minutes. This initial blast of high heat will help develop a browned, flavorful crust. You should see the herb butter sizzle and the top start to brown.

5. Roast to Perfection: After 15 minutes, reduce the oven temperature to 325°F (163°C). Continue roasting for approximately 20-25 minutes per pound. For a 5 lb roast, this is roughly 1.5 to 2 hours more. However, rely on internal temperature rather than time. Insert a meat thermometer into the center of the roast (not touching any bone if there was one). We’re aiming for 145°F internal temperature for medium doneness, which is juicy and safe for pork. Check around the 1.5-hour mark after lowering the heat. If the veggies look like they’re drying, you can add a splash of stock to the pan.

6. Check Temperature: When the thermometer reads 145°F at the center of the roast, remove the pan from the oven. (The pork will be blush-pink in the middle – this is normal and desired for juicy pork; the USDA recommends 145°F with a 3-minute rest for safe, tender results) If you prefer no pink, you can cook to 150-155°F, but be aware the meat will be slightly less moist.

7. Rest the Roast: Transfer the pork roast to a cutting board and tent it with foil. Let it rest for 10-15 minutes. This rest is crucial – the internal juices will redistribute, and the temperature will carry over a few degrees while the roast remains incredibly moist. While resting, you can keep the roasted vegetables warm in the turned-off oven.

8. Make a Quick Pan Sauce (Optional): While the meat rests, place the roasting pan with all the wonderful browned bits (fond) on the stovetop over medium heat. Skim off excess fat if there’s a lot. Add 1 cup of stock (or wine or cider) to the pan and scrape up any browned bits with a wooden spoon. Bring to a simmer. In a small bowl, mix 1 tablespoon of flour with a splash of cold water (or use cornstarch for gluten-free) to make a slurry. Whisk the slurry into the simmering liquid to thicken slightly. Let it cook 2-3 minutes until it becomes a light gravy consistency. Taste and adjust seasoning with salt/pepper as needed. Strain into a gravy boat or bowl.

9. Slice and Serve: Remove the twine from the rested pork roast. Using a sharp knife, slice the roast across the grain into 1/2-inch thick slices (or to your desired thickness). Each slice should have a lovely herb crust and juicy center. Serve on a platter surrounded by the roasted carrots, potatoes, and onions. Spoon a bit of the pan sauce over the meat, and pass extra sauce at the table. Enjoy a restaurant-quality pork roast that truly brings “restaurant-quality flavor home".

Tips: Use a meat thermometer for best results – it takes the guesswork out of roasting. Remember that Duroc pork is known for superior flavor and tenderness, so you don’t need to overdo it; simple herbs and garlic are enough to complement the meat. If fresh herbs are unavailable, dried herbs work too (just use about one-third the amount of dried vs. fresh). Leftovers make amazing sandwiches – try them cold on crusty bread with a swipe of mustard. And don’t skip the resting period, it’s the key to a juicy roast (as important for pork as it is for beef).