Name: Garlic & Herb Roasted Pork Loin
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6 Servings
Cuisine: American
Ingredients: 1 boneless pork loin roast; 1 tbsp salt; 0.5 tsp black pepper; 1 tbsp extra-virgin olive oil; 12 cloves garlic; 1 tbsp fresh parsley; 1 tbsp fresh thyme leaves; 1.5 teaspoons fresh rosemary

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Garlic & Herb Roasted Pork Loin

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Ingredients

Warning0 allergens identified

Garlic & Herb Roasted Pork Loin

Instructions

Preheat the oven to 350°F.

Line a roasting pan with heavy-duty aluminum foil and position a roasting rack inside of it.

Pat the pork loin dry with paper towels, then rub with olive oil and season liberally on all sides with salt and black pepper.

Make twelve 1/2- to 1-inch deep slits throughout the pork loin (deep enough to completely fit the garlic cloves). Stuff a garlic clove inside each. Pat the parsley, thyme, and rosemary evenly over the surface of the meat.

Position the pork loin on the center of the roasting rack.

Roast the pork loin on middle rack of oven until the meat reaches an internal temperature of 138-142°F, 75-90 minutes.

Check to see that pork loin is done. Remove from oven or add time as needed.

Allow the pork loin to rest on the rack for 10-15 minutes. While it rests, it should reach an internal temperature of 145°F. Transfer the pork loin to a cutting board. Carve and serve immediately.

Nutrition

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Tips & Tricks (5)

Dry Brine Your Pork 🧂
Season the pork loin with salt and pepper 12-24 hours ahead and refrigerate uncovered—this allows the salt to penetrate deep into the meat, ensuring even seasoning throughout and improved moisture retention during cooking.
Create a Flavor-Packed Paste 🧄
Mince your garlic, rosemary, and thyme finely and combine with olive oil to create a paste that clings to the meat better than loose herbs, delivering concentrated flavor in every bite.
Sear Before Roasting 🔥
Heat your pan until smoking hot and sear the pork loin on all sides for 2-3 minutes before roasting—this creates a golden crust that seals in juices and adds depth through the Maillard reaction.
Use a Meat Thermometer Strategically 🌡️
Insert the thermometer into the thickest part of the loin away from bone; pull the meat off heat at 140°F as it will rise 5 degrees during resting, achieving perfect medium-rare doneness.
Rest and Reserve Pan Juices 🥩
Let the cooked pork rest for 8-10 minutes loosely tented with foil, then deglaze the pan with a splash of white wine or broth to create a quick sauce that captures all the herb and garlic flavors.