This Garlic Herb Roasted Pork Loin is a show-stopping dinner that is secretly so simple to pull together. A savory herb crust, juicy and tender meat, and a pan dripping sauce that will have everyone at the table asking for seconds. This is the kind of wholesome, satisfying meal that makes a regular weeknight feel like a Sunday dinner!
A Deliciously Easy Pork Loin Recipe
I have been making this pork loin for years and it never gets old. It is one of those recipes that looks incredibly impressive on the table but honestly requires very little effort on your part. The oven does most of the work! Whether you are feeding your family on a Tuesday night or hosting a small get-together, this is the kind of meal that always delivers. Serve it alongside some Mashed Potatoes and Maple Glazed Carrots and you have a complete, nourishing meal that everyone will love!
What I especially love about this recipe is how budget-friendly it is. A pork loin is a lean, nutritious cut of meat that feeds a crowd without breaking the bank. And the leftovers? Absolutely fantastic. I slice up whatever is left and use it for sandwiches or a quick protein over rice the next day. It is one of those recipes I make again and again and I am never tired of it!
Frequently Asked Questions
What is the difference between pork loin and pork tenderloin?
These two cuts are actually quite different! A pork loin is a wider, thicker cut and it takes longer to roast. A pork tenderloin is much thinner and cooks in a fraction of the time. For this recipe, you want the larger pork loin roast. They are sometimes labeled as a “center-cut pork loin roast” at the grocery store.
Do I need to sear the pork loin before roasting?
I highly recommend it! Searing the pork loin in a hot skillet before it goes into the oven creates a beautiful golden-brown crust on the outside that locks in all of those juices and adds so much flavor. It only takes a few extra minutes and it is absolutely worth it.
What temperature should pork loin be cooked to?
You want your pork loin to reach an internal temperature of 145°F. I cannot stress enough how important a meat thermometer is here. It takes all of the guesswork out of cooking pork and ensures you get a juicy, perfectly cooked roast every single time. Once it hits 145°F, pull it out and let it rest before slicing.
Can I make this ahead of time?
Absolutely! You can mix up your garlic herb rub and coat the pork loin the night before, then cover it tightly and keep it in the refrigerator overnight. This actually makes the flavor even better because the rub has more time to penetrate the meat. Just let it sit at room temperature for about 20-30 minutes before cooking.
Can this be frozen?
Yes! Cooked pork loin freezes really well. Let it cool completely, slice it up, and store it in a freezer-safe container or zip-lock bag for up to 3 months. It is great to have on hand for a quick, protein-packed meal on a busy night.
How do I store leftover Garlic Herb Roasted Pork Loin?
Allow it to cool fully and then store it in an airtight container in the refrigerator where it will keep for up to 3 days. Store any leftover pan sauce separately so you can drizzle it over the slices when reheating.
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- pork loin roast – look for a center-cut pork loin roast. It is a lean, nutritious protein that feeds the whole family. Try to get one that is about 3 pounds for this recipe.
- olive oil – this helps the herb rub stick to the pork and helps develop that golden-brown crust during searing.
- garlic – freshly minced garlic is absolutely the way to go here. You could also use the jarred minced garlic if that is what you have on hand – whatever works for you!
- fresh rosemary and fresh thyme – fresh herbs make a world of difference in this recipe. If you only have dried, that is totally fine – just use about half the amount since dried herbs are more concentrated.
- Dijon mustard – this is a bit of a secret weapon in the rub. It adds a subtle tang and a little depth of flavor and helps everything stick beautifully to the roast.
- salt and black pepper – don’t skimp on seasoning here. A proper amount of salt on the outside of the roast is what gives you that flavorful crust.
- chicken broth – this goes into the bottom of the roasting pan and keeps the environment moist while the pork roasts. It also forms the base of a simple and delicious pan sauce. I recommend using a low sodium option so you can control the saltiness.
- butter and flour – just a little bit of each to thicken the pan drippings into a beautiful, silky gravy to serve alongside.
- onion powder and smoked paprika – these round out the herb rub and add a subtle warmth and smokiness to the crust.
How to Make Garlic Herb Roasted Pork Loin
Preheat your oven to 400°F. Pat your pork loin completely dry with paper towels. This is an important step – a dry surface is what allows you to get that gorgeous sear. In a small bowl, combine the olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, smoked paprika, onion powder, salt and pepper. Stir it all together into a thick paste.
Rub the garlic herb mixture all over the pork loin, making sure every side is well coated. Heat a large oven-safe skillet or Dutch oven over medium-high heat with a drizzle of olive oil. Once the oil is hot and shimmering, carefully place the pork loin in the skillet and sear for about 2-3 minutes per side, turning until all sides are golden brown. Do not rush this step!
Pour the chicken broth into the bottom of the skillet around the pork (not over the top – you don’t want to wash off that beautiful herb crust.) Transfer the skillet directly into your preheated oven. Roast for 45-60 minutes, or until a meat thermometer inserted into the thickest part reads 145°F. Cooking time will vary depending on the exact size of your roast, so the thermometer is your best friend here.
Remove the pork loin from the oven and transfer it to a cutting board to rest for at least 10 minutes before slicing. While it rests, place your skillet back on the stovetop over medium heat. Whisk in the butter and flour into the pan drippings and let it cook for about 1 minute. Whisk vigorously until smooth and the gravy has thickened up. Season with salt and pepper to taste. Slice the pork loin into thick, even slices and drizzle that gorgeous pan gravy right over the top. Serve immediately!
Pro Tips for the Best Garlic Herb Roasted Pork Loin
- Do not skip the resting time. I know it is so tempting to slice right into it, but resting the pork for 10 minutes after it comes out of the oven allows all of those juices to redistribute back into the meat. If you slice too early, all of those juices run right out onto your cutting board and you end up with a much drier roast. Just be patient – it is worth it!
- Use a meat thermometer every single time. This is the single most important tool for cooking any roast. Oven temperatures can vary and the size of your roast matters. A thermometer takes all of the guesswork out and guarantees a perfectly juicy result. You can pick one up for just a few dollars and it is a total game-changer.
- If your garlic herb crust starts to get too dark before the internal temperature is reached, just loosely tent a piece of aluminum foil over the top and continue roasting. This will protect the crust while allowing the inside to finish cooking.
- Let the pork loin come to room temperature for about 20-30 minutes before cooking. Taking the chill off the meat helps it cook more evenly all the way through.
Garlic Herb Roasted Pork Loin
Ingredients
Method
- Preheat oven to 400°F. Pat the pork loin completely dry with paper towels.
- In a small bowl, combine 2 tablespoons olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, smoked paprika, onion powder, 1 teaspoon salt, and ½ teaspoon black pepper. Stir together into a thick paste.
- Rub the garlic herb paste all over the entire surface of the pork loin, coating every side evenly.
- Heat a large oven-safe skillet or Dutch oven over medium-high heat with a drizzle of olive oil. Once hot, sear the pork loin for 2-3 minutes per side, turning to brown all sides. This should take about 10-12 minutes total.
- Pour 1 cup of low-sodium chicken broth into the bottom of the skillet around the pork loin.
- Transfer the skillet to the preheated oven and roast for 45-60 minutes, or until a meat thermometer inserted into the thickest part of the roast reads 145°F.
- Remove the pork loin from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes before slicing.
- While the pork rests, place the skillet with the pan drippings on the stovetop over medium heat. Add 2 tablespoons butter and let it melt. Whisk in 2 tablespoons flour and let it cook for 1 minute. Whisk vigorously until smooth, then let it cook and thicken for 2-3 minutes. Season with salt and pepper to taste. Add a splash more broth if the gravy gets too thick.
- Slice the pork loin into thick slices and drizzle with the pan gravy. Serve immediately!
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