Garlic & Herb Pork Roast

Prep Time
Cook Time
Ready In

"This is very similar to porketta. This makes for a lovely Sunday Roast. I make mine in the rotisserie oven, but it can be cooked in the oven also."

Original is 6 servings


  • Serving Size: 1 (192.9 g)
  • Calories 313
  • Total Fat - 17.9 g
  • Saturated Fat - 5.9 g
  • Cholesterol - 91.5 mg
  • Sodium - 668.7 mg
  • Total Carbohydrate - 2 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0.2 g
  • Protein - 35.6 g
  • Calcium - 12 mg
  • Iron - 1.2 mg
  • Vitamin C - 3 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine the herbs and crush in a mortar and pestle, just enough to release the aroma and flavours; mix with oil.

Step 2

Use a sharp, narrow-bladed knife and make slot openings into the meat at regular intervals.

Step 3

Insert the garlic slivers into the openings.

Step 4

Rub herb and oil mixture all over roast.

Step 5

Sprinkle the roast with salt and pepper.

Step 6

Cook in rotisserie or oven at 375 degrees Fahrenheit, until cooked through.


No special items needed.

8 Reviews

Mimi Bobeck

Deliciously seasoned roast that we had with Parmesan garlic mashed potatoes and whole sautéed green beans with garlic and onions. Such a good combo!


review by:
(7 Jan 2020)


Super tasty and tender roast when done in the oven. Now on my Sunday rotation!


review by:
(16 Feb 2019)


I wanted something special for Sunday dinner when my family was coming. I did this using my grill and wrapping in aluminum foil. Placed it on the opposite side of the grill that wasn't turned on and it came out very tender and so tasty. I will try it in my oven when it gets cooler. We loved the deliciousness of the meat with all the herbs.


review by:
(5 Oct 2017)


This takes about 5 minutes to prepare and the end result is a fabulous flavored roast that you will want to have over and over! We both want to have this again soon!


review by:
(16 Oct 2013)


Winner! The aroma in my kitchen last weekend had us anticipating, while the roast admittedly small it was enjoyed right down to the last slice and had us wishing for leftovers! I especially like your method, one that I too use, have to love how the mortar and pestle does release the aroma of the herbs. Mixed with oil it was easily rubbed into the meat. The garlic slivers make for a wonderfully garlicy taste. Served with Linda's and our we had a great weekend meal.


review by:
(3 Oct 2013)


Thank you QueenBea, my family loved this roast, I agree it has a great combination of herbs, it needed more garlic though so I had to increase that, thanks so much!


review by:
(18 Dec 2012)

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