Herb Crusted Pork Loin Recipe – Juicy Roast Dinner Idea
This Delicious Herb Crusted Pork Loin Recipe is the ultimate comfort food. Juicy pork loin coated in garlic, rosemary, thyme, and parsley, roasted to perfection with a golden crust. It’s simple enough for weeknight dinners yet elegant enough for holidays. Serve with roasted vegetables or mashed potatoes for a complete meal.
Equipment
- Large skillet (optional, for searing)
- Mixing bowl (for herb rub)
- 9x13 baking dish or roasting pan
- Aluminum foil (for covering)
- Meat thermometer
- Sharp knife for slicing
Ingredients
- 3–4 lb pork loin (boneless or bone-in)
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 2 tbsp parsley, chopped
- 1 tsp lemon zest
- 1 tbsp Dijon mustard (optional)
- 1 tsp salt
- ½ tsp black pepper
Optional Add-ins
- Potatoes, carrots, onions (roasted alongside)
Instructions
- Prep Pork: Pat pork dry and trim excess fat.
- Make Herb Rub: Mix olive oil, garlic, rosemary, thyme, parsley, lemon zest, mustard, salt, and pepper.
- Coat Pork: Rub mixture evenly over pork loin.
- Optional Sear: Brown pork in skillet for 2–3 minutes per side to enhance crust.
- Roast: Place in baking dish. Roast at 375°F (190°C) for 50–60 minutes, or until internal temperature reaches 145°F (63°C).
- Rest: Remove from oven, cover loosely with foil, and rest 10–15 minutes.
- Slice & Serve: Cut into thick slices, garnish with fresh herbs, and serve warm.
Notes
- Variations: Add mustard for tang, cranberries for holiday flair, or chili flakes for spice.
- Storage: Refrigerate leftovers up to 3–4 days; freeze slices for up to 2 months.
- Reheating: Warm gently in oven at 325°F (160°C) to preserve juiciness.
- Pairings: Serve with mashed potatoes, roasted vegetables, or gravy. Pair with red wine or cider.
- Common Mistakes: Don’t overcook (use thermometer), don’t skip resting (retain juices), and taste herb rub before applying.