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Juicy Herb-Roasted Pork Loin Recipe for an Easy Dinner

Juicy Herb-Roasted Pork Loin

A tender boneless pork loin coated in garlic, rosemary, thyme, and savory seasonings, then roasted until juicy and perfectly cooked. Optional Dijon mustard, lemon juice, and pan liquid add extra flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 minute
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Pork and Herb Rub
  • 1 2 1/2- to 3-pound roast Boneless pork loin roast
  • 2 tablespoons Olive oil
  • 4 cloves Garlic, finely minced or grated
  • 1 tablespoon Fresh rosemary, finely chopped
  • 1 tablespoon Fresh thyme, finely chopped
  • 1 teaspoon Fresh sage, finely chopped
  • 1 1/2 teaspoons Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
Optional Flavor Additions
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Lemon juice
Roasting Pan
  • 1/2 cup Chicken stock or dry white wine

Method
 

Step-by-Step
  1. Remove the pork loin from the refrigerator 20–30 minutes before cooking. Pat it thoroughly dry with paper towels and trim only excess surface fat, leaving a thin layer if present.
  2. Heat the oven to 375°F. In a small bowl, mix the olive oil, garlic, rosemary, thyme, sage, kosher salt, black pepper, and the optional Dijon mustard and lemon juice.
  3. Rub the herb mixture evenly over every side of the pork loin. For deeper flavor, cover and refrigerate the seasoned roast for 30 minutes or overnight, then bring it closer to room temperature before roasting.
  4. Place the pork fat-side up in a roasting pan or baking dish. Pour the chicken stock or dry white wine into the bottom of the pan if using, keeping the liquid around rather than over the seasoned roast.
  5. Roast for 50–70 minutes, depending on the shape of the roast and its starting temperature. Begin checking early with an instant-read thermometer, and remove the pork when the thickest part reaches 145°F.
  6. Transfer the pork to a cutting board and tent it loosely with foil. Let it rest for 10–15 minutes so the temperature can rise slightly and the juices can settle.
  7. Slice the rested pork across the grain into even pieces. Spoon the pan juices over the slices and serve immediately with your favorite dinner sides.

Notes

Use an instant-read thermometer instead of relying only on the clock. Pork loin is lean and can become dry when cooked well beyond 145°F. Optional skillet searing before roasting adds extra browning, but the roast can be prepared entirely in the oven. Do not confuse pork loin with pork tenderloin, which is smaller and cooks more quickly.