This Garlic Herb Roasted Pork Loin is juicy and packed with flavor from fresh garlic, rosemary and thyme! An easy roast that’s perfect for holidays or Sunday dinner!
A SIMPLE BUT IMPRESSIVE ROAST
I don’t usually share a lot of straight-up meat recipes, but this pork loin is too good not to talk about. If you’ve never made a pork loin before, don’t let it intimidate you – this is actually way easier than roasting a turkey or even a whole chicken. The fresh herbs and garlic make it taste fancy, but honestly it’s pretty low-maintenance. I love making this for holidays or when I have people over because it looks impressive but doesn’t stress me out!
FREQUENTLY ASKED QUESTIONS:
What’s the difference between pork loin and pork tenderloin?
Pork loin comes from the upper back of the pig and it’s bigger with a nice fat cap on top. That fat is where all the flavor lives! Pork tenderloin is smaller and leaner. They’re totally different cuts.
Do I have to use fresh herbs?
I’m usually all about dried herbs and garlic powder, but for this recipe? Fresh is really the way to go. It makes such a difference in flavor.
Why do I need to sear it first?
Searing gives you so much extra flavor and that nice caramelized crust on the outside. It only takes a few minutes and it’s totally worth it.
What temperature should the pork be when it’s done?
The National Pork Board says 145 degrees internal temperature. I usually pull mine out at 135-140 because it keeps cooking while it rests.
Do I really need a meat thermometer?
Yes! This is not the time to guess. A meat thermometer makes sure your pork is cooked perfectly and not overdone.
What if the garlic starts burning?
Just lay a piece of foil gently over the top. Fresh garlic can brown quickly in the oven, so keep an eye on it.
What should I serve with this?
Mashed potatoes are my go-to, but roasted vegetables, green beans, or a simple salad all work great.
How do I store leftovers?
Put them in a covered container in the fridge for up to 4 days. The pork makes great sandwiches!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- boneless pork loin – about 2.5-3 pounds. Look for one with a good fat cap on top.
- fresh garlic – you need 4 large cloves, minced up fine.
- fresh rosemary and fresh thyme – don’t use dried for this one. The fresh stuff really makes a difference.
- olive oil – you’ll use some in the herb mixture and some for searing.
- salt and black pepper – season generously!
HOW TO MAKE GARLIC HERB ROASTED PORK LOIN:
Turn your oven on to 400F degrees.
Mince up your garlic and chop your herbs. Toss them in a small bowl with about 2 teaspoons of olive oil, salt, and pepper. Mix that all together.
Take your pork loin out of the package and lay some paper towels on your cutting board. Put the pork on top and pat it dry really well. This helps the seasoning stick.
Rub that garlic herb mixture all over the top of the pork (not the fat side yet) and on the sides too.
Get a big skillet hot – I use my cast iron. Add about 2 tablespoons of olive oil and let it get nice and hot.
Place the pork in the skillet with the seasoned side down. Let it sear for 1-2 minutes without moving it. Flip it to another side and sear that for 1-2 minutes. Keep going until all the sides are seared. When you get to the fat side facing up, rub the remaining garlic herb mixture on top of that.
Once everything’s seared, move the pork to your roasting pan. If there’s any leftover garlic herb mixture in the bowl, spoon that over the top.
Stick it in the oven. Roast for 15 minutes, then check the garlic on top. If it’s getting too brown, lay a piece of foil gently over the top. Roast for another 15 minutes.
After 30 minutes total, take it out and flip the whole thing over. Put it back in and roast for another 35-45 minutes. Check on the garlic every 20 minutes or so and use that foil if you need to.
When your meat thermometer reads 135-140 degrees in the thickest part, take it out. Remember, it’ll keep cooking while it rests.
Pour the drippings from the bottom of the roasting pan into a small pot through a strainer. This gets rid of any burnt garlic bits but keeps all that good flavor. Keep them warm on low heat.
Let the pork rest for about 10-15 minutes. Don’t skip this part – it lets the juices redistribute.
Slice it up about an inch thick with the fat side up. Spoon those warm drippings all over the sliced pork.
That’s it! Serve it up while it’s hot!
MY TIPS:
- Dry the pork really well before you season it. Wet meat won’t hold the seasoning.
- Don’t skip the searing step. That’s where you get all that extra flavor.
- Use a meat thermometer. Seriously. It’s the only way to know for sure when it’s done.
- Watch that fresh garlic in the oven – it can brown fast. Just cover with foil if it starts getting too dark.
- Save those pan drippings! They’re liquid gold poured over the sliced pork.
Garlic Herb Roasted Pork Loin
Ingredients
- 4 large cloves garlic finely minced
- 2 teaspoons fresh thyme chopped
- 2 teaspoons fresh rosemary chopped
- 2 Tablespoons olive oil + 2 teaspoons divided
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 2.5-3 pound boneless pork loin
Instructions
- Preheat oven to 400F degrees.
- In a small bowl, combine 4 large cloves garlic, finely minced, 2 teaspoons fresh thyme, chopped, 2 teaspoons fresh rosemary, chopped, 2 teaspoons olive oil, 2 teaspoons salt, and 1/2 teaspoon black pepper. Mix well.
- Place paper towels on a cutting board. Put 2.5-3 pound boneless pork loin on the paper towels and pat completely dry.
- Rub the garlic herb mixture on the top of the pork (not the fat side) and on the smaller sides.
- Heat 2 Tablespoons olive oil in a large skillet (cast iron works great) over medium-high heat.
- Place the pork seasoned-side down in the hot skillet. Sear for 1-2 minutes per side, rotating to sear all sides except the fat cap. When the fat side is facing up, rub the remaining garlic herb mixture on top of it.
- Transfer seared pork to a roasting pan. Spoon any remaining garlic herb mixture over the top.
- Roast at 400F degrees for 15 minutes. Check if garlic is browning too much – if so, gently cover with foil. Roast another 15 minutes.
- Remove from oven and flip the pork loin over. Return to oven and roast for an additional 35-45 minutes, checking the garlic every 20 minutes and covering with foil if needed.
- Remove when a meat thermometer inserted in the thickest part reads 135-140F degrees (it will continue cooking while resting).
- Pour the drippings from the roasting pan through a strainer into a small pot. Keep warm over low heat.
- Let the pork rest for 10-15 minutes.
- Slice pork about 1 inch thick with the fat side up. Generously drizzle the strained pan drippings over the sliced pork.
Notes
The pork will continue to cook while resting, so remove it from the oven at 135-140F degrees.
Fresh herbs make a big difference in this recipe – don’t substitute dried.
If garlic begins to brown too quickly in the oven, cover loosely with foil.
Store leftovers in a covered container in the refrigerator for up to 4 days.
