Herb Buttered Pork Loin Roast

What You’ll Need

• 4 lb loin roast (whole or halved)

• 4 Tbsp olive oil

• 1 Tbsp smoked paprika

• 4 tsp sea salt

• 1 tsp black pepper

• 6 Tbsp unsalted butter, softened to room temp

• 2 Tbsp garlic, minced

• 2 Tbsp fresh thyme, chopped

• 2 Tbsp fresh rosemary, chopped

• 1 cup chicken broth (or bone broth if you have it)

Let’s Cook

1. Preheat & Tie
   Preheat your oven to 350°F. Use kitchen twine to tie roast at 1-inch intervals (this helps it keep shape and cook evenly).

2. Season
   Rub the roast with olive oil. Mix smoked paprika, sea salt, and black pepper in a small bowl and rub this seasoning all over the roast.

3. Make Herb Butter
   In another bowl, mash together softened butter with garlic, thyme, and rosemary.

4. Sear Roast
   Heat a Dutch oven (or any oven-safe pot) over medium-high heat. Sear the roast on all sides until you get a golden brown crust, about 3 minutes per side.

5. Add Butter & Broth, Roast Covered
   Quickly spread the herb-butter mixture over the roast. Then pour chicken broth into the bottom of the pot (avoid pouring over the roast, which might wash off seasoning). Cover with foil or a lid. Roast in oven until the internal temp reaches 130-135°F (medium-rare to medium, depending on thickness), about 20 minutes per pound.

6. Uncover & Finish Roasting
   Remove the lid/foil and roast another ~10 minutes, or until the internal temperature hits about 140°F.

7. Rest & Slice
   Remove roast, tent with foil, and let rest for 10 minutes (it’ll rise a few more degrees in temp while resting). Then slice against the grain into thick slabs.