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Per serving
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- 1
Mix the rub and season
Pat the pork roast good and dry with paper towels. Stir together the kosher salt, garlic powder, dried parsley, dried minced onion, and dried basil, then rub it all over the roast on every side. Don't be shy here - a well-seasoned crust is what makes this one special.
- 2
Let it rest
Wrap the seasoned roast in plastic wrap and pop it in the fridge for at least 1 hour, or up to a full day ahead if you're planning for Sunday supper. This little rest lets the salt and herbs really sink in. If you're short on time, even 20 minutes on the counter helps.
- 3
Sear it off
Heat your oven to 300 degrees F. Warm the vegetable oil in a large cast-iron skillet over medium-high heat until it's just about smoking. Sear the roast on all sides until deeply browned, about 7 minutes total. That golden crust is pure flavor.
- 4
Glaze
Spoon the orange marmalade over the top of the seared roast and spread it into an even layer. It'll melt down as it cooks into a sweet, sticky glaze that plays beautiful against the savory herb rub.
- 5
Roast low and slow
Slide the skillet into the oven and roast until a thermometer in the center reads 140 to 145 degrees F, about 50 minutes to 1 hour. Smaller roasts may be done closer to 45 minutes, so start checking early.
- 6
Rest and slice
Move the roast to a cutting board and let it rest 10 to 15 minutes before slicing - this keeps all those juices where they belong. Slice thin, scatter with fresh parsley, and serve.
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Herb-Crusted Pork Roast with Orange Marmalade Glaze
Created by: HomeCooking
Ingredients
- 3 lb boneless pork loin roast
- 2 tsp kosher salt
- 1 tbsp garlic powder
- 1 tbsp dried parsley
- 1 tbsp dried minced onion
- 1 tbsp dried basil
- 2 tbsp vegetable oil
- 1/4 cup orange marmalade
- fresh parsley
Instructions
- Mix the rub and seasonPat the pork roast good and dry with paper towels. Stir together the kosher salt, garlic powder, dried parsley, dried minced onion, and dried basil, then rub it all over the roast on every side. Don't be shy here - a well-seasoned crust is what makes this one special.
- Let it restWrap the seasoned roast in plastic wrap and pop it in the fridge for at least 1 hour, or up to a full day ahead if you're planning for Sunday supper. This little rest lets the salt and herbs really sink in. If you're short on time, even 20 minutes on the counter helps.
- Sear it offHeat your oven to 300 degrees F. Warm the vegetable oil in a large cast-iron skillet over medium-high heat until it's just about smoking. Sear the roast on all sides until deeply browned, about 7 minutes total. That golden crust is pure flavor.
- GlazeSpoon the orange marmalade over the top of the seared roast and spread it into an even layer. It'll melt down as it cooks into a sweet, sticky glaze that plays beautiful against the savory herb rub.
- Roast low and slowSlide the skillet into the oven and roast until a thermometer in the center reads 140 to 145 degrees F, about 50 minutes to 1 hour. Smaller roasts may be done closer to 45 minutes, so start checking early.
- Rest and sliceMove the roast to a cutting board and let it rest 10 to 15 minutes before slicing - this keeps all those juices where they belong. Slice thin, scatter with fresh parsley, and serve.