- Prep time
- 5 minutes PT5M
- Cook time
- 45–50 minutes PT50M
- 6 servings
Make sure to let this pork loin rest for 30 minutes after cooking—carving too soon lets the juices escape, resulting in a dried-out roast.
- 1 Fresh to Market Bone-in Pork Loin Roast (5–7 pounds)
- Salt and pepper, to taste
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
Remove rib roast from the refrigerator 30 minutes before cooking. Heat oven to 450°F.
Season roast with salt, pepper, thyme and marjoram. Place in a roasting pan, bone-side down, and roast for 10 minutes. Reduce the temperature to 325°F and continue to roast for 35–40 minutes.
Remove roast from the oven when the internal temperature reaches 145°F. Let rest for 30 minutes before carving.