Roasted Back Pork with Herb and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy roasted pork from the back cut, infused with lemon and fresh Mediterranean herbs for a bright, savory main dish. This Mediterranean-inspired pork recipe, ready in about 90 minutes, pairs pork back cut roast, lemon zest, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 6 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, mix 2 teaspoons lemon zest, 2 tablespoons lemon juice, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme, 4 cloves minced garlic, 3 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon black pepper to form a marinade.
  2. Step 2: Rub this marinade all over a 4-pound pork back cut roast, coating evenly, then place on a rack in a roasting pan.
  3. Step 3: Roast uncovered for 1 hour 15 minutes, basting with pan juices every 20 minutes, until the internal temperature reaches 145°F and the exterior is golden brown and fragrant.
  4. Step 4: Let rest for 15 minutes before slicing and serving with pan juices.

Frequently asked questions

How long does Roasted Back Pork with Herb and Lemon take to make?

Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Back Pork with Herb and Lemon?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pork back cut roast from drying out.

Can I substitute ingredients in Roasted Back Pork with Herb and Lemon?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Back Pork with Herb and Lemon for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Roasted Back Pork with Herb and Lemon?

Mediterranean pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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