3lbboneless pork sirloin tip roast, boneless pork loin roast or boneless center cut pork loinPLEASE VIEW THE PHOTO GUIDE BEFORE CHOOSING YOUR ROAST
Salt and freshly ground pepper
1teaspoondried thyme leaves
Preheat oven to 225 F.
Rub pork with one teaspoon of the garlic. Combine the rosemary and thyme in a small bowl and crumble together with your fingers. Sprinkle herb mixture onto all sides of the pork. Season with salt and fresh ground black pepper. Pat meat to gently rub everything in.
Heat oil in a 9"-10" cast iron (or oven-proof) skillet over medium-high heat. Brown roast on all sides then remove to a plate and set aside.
Add onions, carrot, and celery to skillet and saute, stirring occasionally, until vegetables begin to brown. Add remaining garlic and cook a minute longer. Deglaze skillet with beef broth.
Place roast on top of vegetable/broth mixture and place skillet in center of oven. Cook until an instant read thermometer's internal temperature reaches 145 F (about 2 hours).
Remove roast from oven and tent with foil. Allow to rest for 10 minutes before slicing and serving with pan juices.
Please don't use a bone-in roast for this recipe as it will not work. Bone-in roasts take longer to cook. Be sure to read the notes in the post before beginning. There are tips for purchasing the correct cut of meat.