Serves up to 4 | Prep time: 20 minutes | Cook time: 1 hour 15 min.

24-48 hours before you’ve decided to enjoy your petite pork roast, remove from freezer and place in your refrigerator to fully defrost. 

Once defrosted, take your petite pork roast out of your refrigerator 15 minutes before cooking and allow it to come to room temperature. 

Do not attempt to defrost your pork roast at room temperature or under running water.  


  • 1 Petite Pork Roast
  • ¼ cup chopped onion
  • 3 clove garlic, chopped
  • 1 Tbsp. fresh rosemary, chopped
  • 1 tsp. fresh thyme, chopped
  • 1 tsp. whole fennel seeds
  • 1 tsp. crushed red pepper (optional)
  • 1 tsp. freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 1 Tbsp. kosher Salt


  1. Preheat the oven to 350°. Place pork in roasting pan or baking sheet (you can use rack if desired).
  2. In a food processor, combine the onion, garlic, rosemary, thyme, fennel seeds, crushed red pepper, black pepper and olive oil and pulse to a coarse paste.
  3. Using a small knife, make shallow crosshatch slices in the top of the pork roast. Season with salt and spread coarse paste on the topside of the roast and the sides.
  4. Roast the pork, fat side up, for 1 hour to 1 hour and 15 minutes, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°.
  5. Remove the roast to a carving board, cover loosely with foil, and let rest for 15 minutes before slicing and serving your roast.

Chef’s Notes

  • Using butchers’ twine, tie your roast for a more uniform shape
  • After spreading coarse paste on roast, cover and refrigerate from 1-6 hours and allow to marinate.

Experiment with different combinations of herbs, such as oregano or sage, for a different flavor profile