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Garlic Herb Roasted Pork Loin

3 from 1 vote
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!
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Prep Time 15 minutes
Cook Time 55 minutes
Rest Time 10 minutes
Total Time 1 hour 20 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 lb center-cut pork loin roast patted dry
  • 2 tablespoons olive oil plus a little more for searing
  • 5 cloves garlic freshly minced
  • 1 tablespoon fresh rosemary finely chopped
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup low-sodium chicken broth
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and pepper to taste, for the gravy

Method
 

  1. Preheat oven to 400°F. Pat the pork loin completely dry with paper towels.
  2. 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.
  3. Rub the garlic herb paste all over the entire surface of the pork loin, coating every side evenly.
  4. 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.
  5. Pour 1 cup of low-sodium chicken broth into the bottom of the skillet around the pork loin.
  6. 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.
  7. 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.
  8. 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.
  9. Slice the pork loin into thick slices and drizzle with the pan gravy. Serve immediately!

Nutrition

Calories: 320kcalCarbohydrates: 5gProtein: 42gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 115mgSodium: 480mgPotassium: 710mgVitamin A: 180IUVitamin C: 2mgCalcium: 28mgIron: 2mg

Notes

Fresh vs. Dried Herbs: Fresh herbs are highly recommended for the best flavor in this recipe. If you are substituting dried herbs, use about ½ teaspoon of dried rosemary and ½ teaspoon of dried thyme in place of the fresh. Dried herbs are more concentrated so a little goes a long way.
Storage: Store leftover pork loin in an airtight container in the refrigerator for up to 3 days. For a nutritious next-day meal, slice it thin and serve it over a simple salad or alongside roasted vegetables for a wholesome, protein-packed lunch.
Freezer Instructions: This roast freezes beautifully for up to 3 months. Allow it to cool completely, then slice and store in a freezer-safe container. Thaw overnight in the refrigerator and reheat gently in a covered skillet with a splash of broth to keep it moist.

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