Great recipes for roast pork with herbs 5 different ways. Weekend lunch or dinner as it should be

Wondering what to cook this weekend?

Try our luxurious herb roast pork recipes in 5 different variations.

We have a wonderful roll for you, meat in an herb crust or baked with apples.

Which option will you choose?

Tender herb roast with apples

This pork roast is juicy, tender and delicious. Simple spices together with apples, onions and fresh herbs give it a delicious, unforgettable taste that you will fall in love with. Great tip for Sunday dinner!

What you will need

  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of salt
  • ½ teaspoon of black pepper
  • approx. 1.5 kg boneless pork roast
  • 1 tablespoon of olive oil
  • 2 tablespoons of butter
  • 3 apples cut into 0.5 cm thick slices
  • 1 large red onion, cut into 2.5 cm pieces
  • 2 cloves of garlic, chopped
  • ½ cup chicken stock
  • ½ cup apple cider
  • 1 teaspoon Dijon mustard
  • 1 teaspoon of fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary


  • Preheat the oven to 175 degrees Celsius.
  • In a small bowl, mix the garlic powder, onion powder, salt and pepper.
  • Dry the pork roast with paper towels.
  • Coat the meat on all sides with the spice mixture.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the pork to the pan and sear it on both sides, about 3 minutes per side.
  • Place the pork fat side up in the center of a large rectangular baking dish.
  • Add the butter to the pan.
  • Once melted, add the apples and onions.
  • Cook for about 3 minutes, stirring occasionally, until everything begins to soften.
  • Then move the apples and onions to the roasting pan and place them around the roast pork.
  • Add the garlic to the pan and stir-fry for 30 seconds.
  • Add the chicken stock, apple cider, Dijon mustard, fresh thyme and fresh rosemary to the pan.
  • Cook for 2-3 minutes, stirring and scraping up the browned bits from the bottom of the pan.
  • Then pour the contents of the pan over the pork, apples and onions in the roasting pan.
  • Bake for 50-70 minutes, until the center of the pork registers 63°C on an instant-read thermometer.
  • Cooking time will vary depending on the size of the pork roast, so measuring the internal temperature is the best way to tell when the meat is done.
  • Let the meat rest for 10 minutes.
  • Then slice and serve with apples, onions and bbq sauce.
  • Enjoy your meal!
Chopped roast pork with apples, onions and fresh herbs on a plate.

We also have 5 great creamed pork recipes for you that your whole family will enjoy!

Roast pork with herbs

Try this easy recipe for roast pork rubbed with a spice blend and baked to juicy perfection. You will lick yourselves!

What you will need

  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 1 tablespoon of salt
  • 1 tablespoon of lemon zest
  • 1 tablespoon of cane sugar
  • 3 cloves of garlic, pressed
  • 2 teaspoons of freshly ground black pepper
  • 1 teaspoon of finely ground coriander seeds
  • 1 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 1 boneless pork roast, weighing approx. 1-1.5 kg
  • 3 tablespoons of olive oil


  • Mix the first 10 ingredients in a small bowl.
  • Brush the mixture over the pork.
  • Refrigerate, uncovered, 8 to 12 hours.
  • Let the pork stand at room temperature for 30 minutes.
  • Preheat the oven to 200°C.
  • Fry the pork in hot oil in a large skillet over medium-high heat for 2 minutes on each side or until browned.
  • Lightly spray the grill with oil spray.
  • Place the pork on the rack that you put on the roasting pan.
  • Bake for 35 to 45 minutes, or until a meat thermometer inserted into the thickest part of the meat registers 57°C.
  • Remove from the oven and let stand for 15 minutes before serving.
  • Enjoy it!
Sliced seasoned roast pork in a pan.

Do you want to prepare a really quick and easy lunch? Or make a snack or salad special? Breathe the taste of the Mediterranean into your kitchen even in the middle of winter? The herbs in the oil will help you with this. Try pesto recipes and bring a whole new experience to your plates.

Pork roast on herbs with sauce

This roast pork coated in garlic-herb paste and served with a luxurious sauce made from pork roast and cream will completely disarm you. At the same time, this is an incredibly simple dish that doesn’t even need any complicated ingredients.

What you will need

For the pork:

  • 1.5 to 2 kg boneless pork roast
  • ¼ cup olive oil
  • 1 tablespoon of pressed garlic
  • 1 tablespoon dried rosemary (double the amount if using fresh)
  • 1 tablespoon dried thyme (double the amount if using fresh)
  • 1/2 teaspoon of salt
  • 1 teaspoon of freshly ground black pepper
  • ½ cup dry white wine such as sauvignon blanc or pinot gris

For the sauce:

  • 2 tablespoons of softened butter
  • 3 tablespoons plain flour
  • 1 and ½ cups chicken or beef broth
  • ¼ cup whipping cream
  • salt and freshly ground black pepper to taste


  • Mix olive oil, garlic, rosemary, thyme, salt and pepper.
  • Pierce the pork in 5 or 6 places with a sharp knife.
  • Coat the meat on all sides with the garlic-herb mixture.
  • Wrap in foil and transfer to the refrigerator to marinate for 2 to 24 hours.
  • If you want, you can roast the pork immediately after applying the herb mixture.
  • Remove the roast from the fridge and let it rest on a foil-wrapped plate for 45 minutes to 1 hour before baking.
  • Preheat the oven to 190 degrees Celsius.
  • Drizzle a tablespoon of olive oil into a large oven-safe pan and place over a high heat.
  • When the oil is hot, add the meat and fry on all sides until golden brown.
  • Turn it fat side up and remove from heat.
  • Pour the wine into the pan around the roast and cover it with a lid (if your pan doesn’t have a lid that fits, use tin foil).
  • Transfer to the oven and roast for 45 minutes, then remove the lid and roast for an additional 20 to 30 minutes or until the internal temperature of the pork reaches at least 63 degrees Celsius and no more than 68 degrees Celsius.
  • Remove the pan from the oven, transfer the meat to a cutting board and cover it with a sheet of foil.
  • Let rest for 15 minutes before slicing.
  • While the pork is resting, prepare the sauce.
  • Add the softened butter and flour to a small bowl and work with a fork until combined into a smooth paste.
  • Place the roasting pork pan over medium heat and add the stock.
  • Whisk and scrape up any browned bits from the bottom.
  • Add the butter and flour mixture.
  • Whisk vigorously until the butter mixture melts into the sauce.
  • Bring the mixture to a gentle boil, then reduce the heat and add the cream.
  • Cook for 3 to 4 minutes or until thickened.
  • Taste and season with salt and pepper.
  • Serve the pork roast with the sauce.
Slices of roast pork on a plate with mashed potatoes and beans covered in pork roast and cream sauce.

Baked pork roulade filled with herb-garlic mixture

You can use this recipe both for a more festive occasion and as a great Sunday family dinner. Roast pork stuffed with a luxurious filling of fresh herbs, capers, anchovy fillets and parmesan and as a bonus served with an amazing sauce made from meat patty and cream is simply delicious!

What you will need

  • 1.5 kg boneless pork roast
  • 2 tablespoons of cane sugar
  • salt and freshly ground black pepper
  • 4 tablespoons olive oil divided
  • 8 cloves garlic (3 sliced, 5 left whole)
  • 1 cup grated Parmesan cheese
  • ½ cup fresh parsley, chopped
  • ½ cup fresh basil, chopped
  • ¼ cup capers
  • 3 anchovy fillets, chopped
  • 1 teaspoon of lemon zest
  • 2 tablespoons of fresh lemon juice
  • 2 shallots, peeled and halved
  • 2 fresh sprigs of rosemary
  • 3 tablespoons plain flour
  • ¼ cup dry white wine
  • 2 cups chicken broth
  • ¼ cup whipping cream


Preparing the meat for the roulade:

  • Place the roast on a cutting board, fat side up.
  • Insert a sharp knife into the bottom 2/3 of the meat and start cutting horizontally.
  • Stop about 1 cm from the end and open the meat.
  • Cut the meat from the center to the left and then to the right.
  • Open the meat.
  • Cover with cling film and pat out to a thickness of 0.5-1 cm.

Roll filling:

  • Mix the sugar with 1 tablespoon of salt in a bowl and sprinkle over the roast.
  • Transfer to a large ziplock bag, seal and refrigerate for at least 1 hour or up to 24 hours.
  • Preheat the oven to 135 degrees Celsius.
  • Heat 2 tablespoons of oil in an oven-safe pan and fry the chopped garlic cloves for about 3 minutes.
  • Transfer the garlic and oil to a bowl and leave to cool.
  • Mix Parmesan cheese, parsley, basil, capers, anchovy fillets, lemon zest and ½ teaspoon of black pepper into the garlic oil.
  • Place the meat cut side up on a cutting board.
  • Spread the Parmesan mixture over the surface of the meat, leaving a 1 cm border on all sides.
  • Roll up the roast tightly and tie with kitchen string at 2.5 cm intervals.
  • Season with black pepper.

Roasting meat:

  • Heat the remaining 2 tablespoons of oil in a pan.
  • Roast the meat on all sides until browned, about 12 minutes.
  • Flip the roast onto the pan, seam side down, and add the shallots, rosemary sprigs and whole garlic cloves.
  • Transfer to the middle rack in the preheated oven.
  • Roast until the thickest part of the roast registers 57°C. (about 1 hour and 10 minutes).
  • Transfer the roast to foil on a cutting board and seal in the tent.
  • Leave to rest for 30 minutes.

Preparing the sauce:

  • Crush the garlic in the pan.
  • Place the pan on the stove and sauté until the shallots and garlic begin to sizzle.
  • Stir in the flour and cook, stirring, for 1 minute.
  • Add the wine and cook until almost evaporated, about 2 minutes.
  • Add stock and cream and bring to a boil.
  • Reduce heat and simmer until sauce thickens slightly, about 12 minutes.
  • Strain through a fine mesh strainer.
  • Stir the lemon juice into the strained mixture and season with salt and pepper.
  • Cover and keep warm.
  • Remove the string and cut into centimeter thick slices.
  • Serve separately with the sauce.
Roast pork stuffed with a luxurious filling of fresh herbs, capers, anchovy fillets and parmesan cut with a knife.

Roast pork in herb crust

Tender and juicy pork with a perfect crust of basil, rosemary and oregano is just the thing to serve to your holiday dinner guests!

What you will need

  • 1 boneless pork roast weighing approx. 1.5 kg
  • 3 tablespoons of olive oil
  • 5 cloves of garlic, chopped
  • ½ teaspoon of salt
  • 1 teaspoon dried basil
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried rosemary
  • 1/2 teaspoon ground black pepper


  • Season the roast pork with olive oil, garlic, salt, pepper, basil, oregano and rosemary.
  • Place the meat in a 23 x 33 cm baking dish and leave to rest for 30 minutes before baking.
  • Preheat the oven to 250 degrees Celsius.
  • Bake for 20 minutes, then reduce the temperature to 220 degrees and bake for 30-35 minutes (the temperature of the finished meat should be 63 degrees Celsius).
  • Cover the meat with foil and let it rest for 10 minutes before slicing.
  • Enjoy your meal!
Slices of pork with a perfect crust of basil, rosemary and oregano on a plate with asparagus.

We have a great table trumpet test for you! Which one would we recommend the most, and which one would we not?

And how did you like our recipes for tender pork roast with herbs today? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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