Garlic Herb Roasted Pork Loin
This boneless pork loin roast is covered in a crust of fresh garlic, rosemary, thyme, and parsley, roasted until juicy, then finished in a hot oven for a golden crust. An easy, budget-friendly holiday main!
Servings: 8
Calories: 589kcal
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
Calories: 589kcal | Carbohydrates: 1g | Protein: 56g | Fat: 38g | Cholesterol: 179mg | Sodium: 622mg