This herb crusted pork loin roast is simple to prepare and packed with flavor! It's a great choice for your next holiday meal.
Classic large roasts like a roasted turkey or a standing rib roast are staples of the holiday season. But if you're looking for something a little different this year consider roasted pork loin. This easy roasted pork loin recipe features a delicious garlic and herb crust that adds a ton of flavor to the mild pork.
What is pork loin?
The pork loin comes from the back of the pig, between the shoulder and leg. You'll see it sold bone-in or boneless and it's often cut into 1 to 1½ inch pork loin chops. It should have a nice fat cap surrounding the lean meat. This helps keep the meat moist and flavorful while cooking.
A whole loin weighs around 8 to 10 pounds, but they are often cut into smaller portions in the 2-5 pound range. It's usually a very economical cut, making it a great option for feeding a crowd on a budget.
Is pork loin different than pork tenderloin?
Pork tenderloin is a very different piece of meat. It is a much smaller cut that runs along the backbone of the pig. It is a very mild and lean cut and typically has very little fat.
An average sized pork tenderloin typically weighs around a pound. They are great for a quick roast or on the grill. If you're serving a smaller group the garlic and herb crust from this recipe is also great on roasted pork tenderloin but the cooking time will be much shorter.
Seasoning Rub Ingredients
- Garlic
- Rosemary
- Thyme
- Parsley
- Kosher Salt
- Freshly ground black pepper
- Olive Oil
How to make the herb crust
I highly recommend using fresh herbs over dried to make this crust. Dried herbs will work to add flavor, but they will burn more easily during the roasting.
To make the crust simply mince the garlic and chop your herbs. Add to a small bowl along with the Kosher salt and fresh ground black pepper and stir to combine. It is important to use Kosher salt as well. The large crystals help form the crust mixture and will stick to the meat better than table salt.
Set your pork loin on a foil lined baking sheet with the fat side up, then coat with olive oil. Rub the crust mixture onto the meat with your hands to an even layer.
If you want a different flavor profile you can use coarse grain dijon mustard in place of the olive oil to bind the crust to the meat.
How to cook pork loin
Set the pork loin roast on a foil lined sheet pan and cook in a 350°F oven until the internal temperature reaches 140°F. Plan on around 20-25 minutes per pound. Then set the oven to 425°F and cook for around 10 minutes until the crust is golden brown and the meat reaches an internal temperature of 145°F.
I recommend using a digital thermometer (affiliate link) with a leave in probe to monitor the temperature of the meat and avoid overcooking.
Remove from the oven and tent with foil and let the meat rest for around 10 minutes before serving. After resting the meat should be around 150°F and should be slightly rosy in the center.
What to serve with roasted pork loin
This herb crusted pork loin roast is a mild, lean cut of meat, so a rich side like scalloped potatoes is a great pairing. Roasted vegetables like my herb roasted potatoes or roasted brussels sprouts are also great options.
📖 Recipe
Herb Crusted Pork Loin Roast
Ingredients
- 5 pound pork loin
- 6 cloves garlic, minced
- 2 Tablespoons fresh rosemary, chopped
- 1 Tablespoon fresh thyme, chopped
- 1 Tablespoon fresh parsley, chopped
- 2 teaspoon Kosher salt
- 1 teaspoon fresh coarse ground black pepper
- 1-2 Tablespoons olive oil
Instructions
- Preheat oven to 375°F.
- Combine the minced garlic, chopped herbs, salt, and pepper in a small bowl and stir to combine.
- Set the pork loin on a foil lined baking sheet and coat with olive oil then rub the herb mixture evenly over the meat to form the crust.
- Transfer to the oven and cook until the internal temperature reaches around 140°F. Then increase the heat to 425°F and continue cooking until the internal temperature reaches 145-150°F and the crust is golden brown, around 10 minutes.
- Remove from the oven and tent the meat with foil, then let rest for 10 minutes. Cut the into ½-¾ inch slices and serve.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Kim
Great recipe! Turned out perfect plus I loved using my fresh herbs from the garden. Will be making this again! Thanks
Scott
Thanks so much Kim!!!