This garlic herb roasted pork loin is a boneless pork loin roast covered in a fresh crust of garlic, rosemary, thyme, and parsley. It roasts slowly until it's juicy all the way through, then finishes in a hot oven so the herb crust turns golden brown!
Turkey and prime rib get most of the holiday attention, but a pork loin roast is an easy, budget-friendly main that still feels special. It's a great fit for Christmas Eve, Christmas dinner, or a Sunday supper, and it slices beautifully for a crowd. Serve it with scalloped potatoes or crispy roasted potatoes and a green vegetable.
Quick Look
- Total time: About 2 to 2½ hours for a 5-pound roast, mostly hands-off oven time
- Key ingredients: Boneless pork loin, fresh garlic, rosemary, thyme, and parsley
- Flavor: Savory and garlicky with a fragrant, golden herb crust
- Method: Roasted in a moderate oven, then finished at high heat to brown the crust
- Serve with: Scalloped or roasted potatoes and a green vegetable
- Storage: Leftovers keep 3 to 4 days in the fridge
Pork loin is lean, so the biggest risk is drying it out. This method keeps it juicy by roasting at a moderate temperature and pulling it out of the oven at the right moment, then letting carryover heat finish the job. The fat cap on top bastes the meat the whole time it cooks.
If you make this for your family, please leave a star rating and a comment below. I'd love to hear how it turned out!
Why This Recipe Works
- A fresh herb crust - Fresh garlic, rosemary, thyme, and parsley make a fragrant paste that sticks to the roast. Fresh herbs also hold up better than dried, which can scorch in the hot oven.
- Fat side up - Leaving the fat cap on and roasting it on top lets it melt down over the meat as it cooks, keeping the lean loin moist.
- Moderate heat, then a hot finish - The roast cooks evenly in a moderate oven, then a short blast of high heat browns the crust without drying out the meat underneath.
- Pulled at the right temperature - The roast comes out a few degrees early and finishes at 145°F while it rests, so it stays juicy with just a blush of pink.
Is Pork Loin Different from Pork Tenderloin?
Yes! They come from the same part of the pig, but they're very different cuts.
Pork loin comes from the back of the pig, between the shoulder and the leg. A whole loin weighs 8 to 10 pounds, but it's usually sold cut into roasts in the 2- to 5-pound range, bone-in or boneless. It's wide and thick with a layer of fat on top, and it's often cut into pork loin chops. It's a very economical cut, which makes it a great choice for feeding a crowd.
Pork tenderloin is a much smaller cut that runs along the backbone. It's long and narrow, usually weighs around a pound, and has very little fat. It cooks much faster, so it's better for a quick weeknight roast or the grill. The two aren't interchangeable in this recipe, so check the label before you buy.
Ingredient Notes
- Boneless pork loin roast - Look for a roast with an even shape and a nice fat cap on top. Leave the fat cap on and roast the pork with it facing up. It adds tons of flavor and helps protect the surface from drying out.
- Fresh garlic - Six cloves, minced. It sounds like a lot, but it mellows in the oven and gives the crust a ton of flavor.
- Fresh rosemary, thyme, and parsley - Fresh herbs make the crust. If you need to use dried, use about one-third as much (1 teaspoon dried for each tablespoon of fresh), and know that dried herbs brown faster in the hot oven.
- Kosher salt - I use Morton Kosher salt. The large crystals mix into the herbs and cling to the roast better than fine table salt. If you only have table salt, use about half as much.
- Black pepper - Coarsely ground pepper adds a little bite and texture to the crust.
- Olive oil - A light coating helps the herb mixture stick to every side of the roast.
Substitutions & Variations
- Dijon instead of olive oil - Brush the roast with coarse-grain Dijon mustard instead of oil to help the crust stick. It adds a tangy kick that's great with pork.
- Swap the herbs - Fresh sage is a classic match for pork. Use it in place of the thyme, or add a tablespoon along with the other herbs.
- Add some heat - Stir ½ teaspoon of crushed red pepper flakes into the herb mixture.
- Lemon zest - Add the zest of one lemon to the herb mixture for a brighter crust.
How to Make Garlic Herb Roasted Pork Loin
- Make the herb crust - Preheat the oven to 350°F. Mince the garlic, finely chop the herbs, and stir them together with the salt and pepper. Chopping everything fine helps the mixture press into a crust instead of falling off.
- Coat the roast - Pat the pork dry with paper towels and set it fat side up on a foil-lined sheet pan. Rub it with the olive oil, then press the herb mixture evenly over the top and sides with your hands.
- Roast to 135°F - Roast until a thermometer in the thickest part reads 135°F. The timing depends on the size of your roast, so check the cooking times below.
- Brown the crust - Leave the roast in the oven and turn the heat up to 425°F. Cook about 10 minutes more, until the crust is golden brown and the center reads 140°F.
- Rest and slice - Tent the roast with foil and let it rest for 10 minutes. The temperature climbs to 145°F as it rests, leaving the center juicy with a blush of pink. Slice it ½ to ¾ inch thick.
Pork Loin Roast Cooking Times
Plan on 20 to 25 minutes per pound at 350°F to reach 135°F, then about 10 more minutes at 425°F. Thinner roasts cook faster than thick ones, so start checking the temperature at the low end of the range.
| Boneless roast weight | Time at 350°F to reach 135°F |
|---|---|
| 3 pounds | 1 hour to 1 hour 15 minutes |
| 4 pounds | 1 hour 20 minutes to 1 hour 40 minutes |
| 5 pounds | 1 hour 40 minutes to 2 hours 5 minutes |
Scott's Tips
- My testing notes - I've made this with both 3-pound and 5-pound boneless roasts with the fat cap left on. The method works the same for both, so go by your thermometer rather than the clock.
- Use a leave-in thermometer - A digital thermometer with a probe that stays in the roast lets you watch the temperature climb without opening the oven door. Put the tip in the very center of the thickest part.
- Don't skip the rest - Resting gives the juices time to settle back into the meat and lets the roast coast up to 145°F. Slice it too soon and the juices end up on the cutting board.
- Pat it dry first - A dry surface helps the herb paste stick and gives you a better golden crust.
What to Serve with Roasted Pork Loin
Pork loin is mild and lean, so it's great with something rich and creamy. My scalloped potatoes are perfect for a holiday dinner, and crispy herb roasted potatoes are an easy option any night of the week. Add roasted Brussels sprouts with bacon for something green.
Storage and Reheating
Store leftover pork loin in an airtight container in the refrigerator for 3 to 4 days.
To reheat, arrange the pork slices in a baking dish with a splash of broth or water, then cover tightly with foil. Warm in a 325°F oven until the pork reaches an internal temperature of 165°F. Start checking after 10 minutes, as the time will depend on the thickness and number of slices.
For smaller portions, place the slices in a microwave-safe dish with a splash of broth. Cover loosely and microwave in 30-second intervals, turning the slices between intervals, until they reach 165°F.
Frequently Asked Questions
Yes! The USDA says pork is safe at 145°F followed by a 3-minute rest, and at that temperature the center will still have a blush of pink. That's what keeps a lean pork loin juicy instead of dry.
A "pork roast" usually means a pork shoulder or pork butt, which is fattier and needs a long, slow cook to turn tender, like my braised pork shoulder. A pork loin roast is much leaner and is best roasted just to 145°F, like a steak.
No, roast it uncovered so the herb crust can brown. Only tent it with foil while it rests.
More Pork Recipes
📖 Recipe
Garlic Herb Roasted Pork Loin
Ingredients
For the Rub
- 6 cloves garlic, minced
- 2 Tablespoons fresh rosemary, chopped
- 1 Tablespoon fresh thyme, chopped
- 1 Tablespoon fresh parsley, chopped
- 2 teaspoons Kosher salt
- 1 teaspoon fresh coarse ground black pepper
For the Pork Loin
- 5 pound boneless pork loin
- 1-2 Tablespoons olive oil
Instructions
- Preheat the oven to 350°F and line a rimmed sheet pan with foil.
- Stir together the garlic, rosemary, thyme, parsley, salt, and pepper in a small bowl.
- Pat the pork loin dry and set it fat side up on the sheet pan. Coat it with the olive oil, then rub the herb mixture evenly over the top and sides.
- Roast until the internal temperature reaches 135°F, 20 to 25 minutes per pound (about 1 hour 40 minutes to 2 hours 5 minutes for a 5-pound roast).
- Leave the roast in the oven and increase the heat to 425°F. Cook about 10 minutes more, until the crust is golden brown and the internal temperature reaches 140°F.
- Tent with foil and rest 10 minutes. The temperature will rise to 145°F. Slice ½ to ¾ inch thick and serve.
Notes
- For a 3-pound roast, start checking the temperature after about 1 hour at 350°F.
- If using dried herbs, use about one-third the amount of fresh.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in a low oven or the microwave.
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 says
Great recipe! Turned out perfect plus I loved using my fresh herbs from the garden. Will be making this again! Thanks
Scott says
Thanks so much Kim!!!