10 Lb Pork Loin Roast Recipe: Slow-Roasted Herb-Infused Centerpiece

A 10 lb pork loin roast transforms any gathering into an unforgettable feast with its juicy, herb-infused perfection. Growing up in Georgia, I learned that pork deserves center stage at the table.

Slow-roasting is the key to achieving tender, flavorful meat that falls apart with each slice. My method ensures a golden crust outside while keeping the inside moist and packed with aromatic herbs.

This recipe delivers restaurant-quality results at home, with minimal effort for maximum impact. The slow roasting process allows the flavors to develop deeply, creating a dish that impresses every time.

Perfect for holidays or Sunday suppers, it pairs beautifully with roasted vegetables or mashed potatoes. The leftovers make incredible sandwiches the next day.

Ingredients for 10 lb pork loin roast

Ten pounds of pork loin plus aromatic herbs create this slow-roasted centerpiece for a crowd.

The pork loin is the star—look for a well-marbled roast (10 lb exactly) at your butcher or Costco for the best value. Bone-in adds flavor, though boneless is easier to carve. For herbs, fresh rosemary and thyme are non-negotiable; their aromatic oils infuse the meat deeply. Avoid pre-ground pepper—it lacks the punch of freshly cracked. The garlic should be plump and firm, with tight skins (a sign of freshness).

No fresh herbs? Dried at one-third the amount works, but rehydrate them in warm water first. For the broth, vegetable broth can substitute if avoiding meat-based products. Brown sugar swaps include maple syrup or honey (use half the amount due to sweetness concentration). Apple cider vinegar can be replaced with white wine vinegar, but avoid balsamic—it’s too strong.

Leftovers keep beautifully. Store sliced pork in airtight containers with some pan juices for up to 5 days in the fridge, or freeze for 3 months. Reheat gently in the oven to preserve moisture. The roasted vegetables make an excellent base for soup the next day.

Step-by-step instructions for 10 lb pork loin roast

Master the slow-roasting technique that transforms this large cut into a succulent, herb-infused centerpiece.

In a bowl, whisk together the 0.5 cup Olive Oil, 0.25 cup Dijon Mustard, 2 tbsp Apple Cider Vinegar, 0.25 cup Brown Sugar, 2 tbsp Kosher Salt, and 1 tbsp Black Pepper until fully emulsified. The mixture should appear glossy and slightly thickened from the mustard’s natural pectin.

Stir in the 12 cloves Garlic Cloves, finely chopped 6 pieces Fresh Rosemary Sprigs, and leaves from the 8 pieces Fresh Thyme Sprigs. This aromatic base ensures deep herbaceous penetration. Pat the 10 lb Pork Loin Roast dry, then rub the marinade over every surface, working it into all crevices. Let it marinate at room temperature for 1 hour.

Position a rack in the lower third of your oven and preheat to 325°F. While the oven heats, arrange the 2 whole Onion (quartered), 4 whole Carrots (peeled and chunked), and 4 pieces Celery Stalks (cut into large pieces) in a single layer in a roasting pan. These vegetables create a natural rack, elevating the roast for even air circulation.

Pour the 2 cups Low-Sodium Chicken Broth into the pan, ensuring it pools around but not under the vegetable bed. This liquid will steam the aromatics, infusing the pork with additional flavor while preventing the bottom from drying out. The broth should just barely touch the underside of the roast when placed atop the vegetables.

Place the marinated 10 lb Pork Loin Roast atop the vegetable bed, fat-side up. Roast uncovered at 325°F for 3 to 3.5 hours, or until the internal temperature reaches 145°F in the thickest part. Avoid basting during the first 2 hours to allow a proper crust to form.

You’ll notice the exterior darkening to a deep amber—this is the sugars in the marinade caramelizing. If the top browns too quickly, tent loosely with foil. The roast is ready when the juices run clear and the meat yields slightly to pressure. The total cooking time depends on your oven’s accuracy and the roast’s starting temperature.

Transfer the 10 lb Pork Loin Roast to a cutting board, tent with foil, and let it rest for 20 to 30 minutes. This critical step allows the muscle fibers to relax and the juices to redistribute throughout the meat. Slicing too soon results in dry, uneven portions.

Carve against the grain into ½-inch thick slices. The pork should be uniformly pink and moist, with a well-browned, flavorful crust. Serve with the pan vegetables and a portion of the reduced broth, which can be skimmed of fat and reduced to a light sauce if desired. The resting period ensures each of the 10 servings is juicy and tender.

Common mistakes when making this dish

Skipping the Resting Time

I see home cooks make this mistake constantly—carving that beautiful 10 lb pork loin straight from the oven. The juices need 20-30 minutes to redistribute, otherwise they'll pour out onto your cutting board, leaving you with dry meat. This is non-negotiable for tender results.

Overcrowding the Pan

Your roast needs space for air circulation. Cramming vegetables under the pork loin traps steam, preventing that perfect caramelized crust. Use a pan large enough for the 10 lb cut with vegetables in a single layer. I learned this the hard way at The Smoky Pig.

Incorrect Temperature Reading

Always check internal temp in the thickest part, avoiding bone or fat. 145°F is your target—any higher and you risk dry meat. Use an instant-read thermometer like ThermoWorks, and check multiple spots. Don’t trust your oven’s dial alone.

Skipping the Marinade Time

That 1-hour marinade isn’t optional. The herbs and acids need time to penetrate the meat’s surface. Rushing this step means missing out on layers of flavor. I’ve tested this repeatedly—shortcuts here show in the final taste.

Ignoring the Fat Cap

Place your roast fat-side up so it bastes itself as it cooks. Flipping it partway through dries out the lean meat. The fat cap renders down, creating that rich, flavorful crust we all love. This simple step makes a huge difference. 🔥

Using Cold Pork

Let your roast sit at room temperature for 1 hour before cooking. Starting cold means uneven cooking—the outside overcooks while the center catches up. This is especially critical for a large 10 lb cut.

Frequently asked questions