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Golden roasted pork loin sliced and served on a platter with fresh herbs and roasted vegetables.

Roasted Pork Loin – Juicy, Herb-Crusted & Perfect for Any Occasion

This Roasted Pork Loin is a tender, flavorful centerpiece that’s perfect for Sunday dinners, holiday feasts, or cozy weeknight meals. Seasoned with garlic, herbs, and olive oil, then roasted to golden perfection, it delivers juicy slices with a crisp, aromatic crust. Pair it with roasted vegetables, mashed potatoes, or a tangy apple chutney for a complete and satisfying meal. Simple to prepare and impressive to serve, this pork loin is a timeless classic that never disappoints.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Course Main Dish
Cuisine American, European, Mediterranean
Servings 8
Calories 220 kcal

Equipment

  • Roasting pan
  • Meat thermometer
  • Sharp knife
  • Small bowl
  • Skillet (for pan sauce)
  • Foil (for resting)

Ingredients
  

Pork & Seasoning

  • 3–4 lb boneless pork loin
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp olive oil
  • 1 tsp lemon zest
  • 1 tsp salt
  • ½ tsp black pepper

Optional Additions

  • 1 tsp fennel seeds or dill seeds
  • 2 shallots, halved
  • 2 carrots, chopped
  • 1 apple or pear, sliced

Pan Sauce

  • ½ cup white wine
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1 tbsp butter (optional)

Instructions
 

Prep the Pork:

  • Trim excess fat, leaving a thin layer. Slash the surface in a crosshatch pattern.

Make Garlic-Herb Paste:

  • Mix garlic, rosemary, olive oil, lemon zest, salt, and pepper in a bowl. Rub generously over pork, pressing into slashes.

Optional Marination:

  • For deeper flavor, marinate overnight in the fridge. Bring to room temperature 30 minutes before roasting.

Roast:

  • Preheat oven to 350°F (175°C). Place pork in a roasting pan with optional vegetables and fruit. Roast for 1 hour or until internal temp reaches 145°F (63°C).
  • Rest:
  • Remove from oven and tent with foil. Let rest for 15 minutes.

Make Pan Sauce:

  • Deglaze pan with white wine, scraping browned bits. Add flour and whisk. Pour in stock and simmer until thickened. Finish with butter if desired.

Slice & Serve:

  • Slice pork across the grain. Serve with pan sauce and sides like mashed potatoes or kale.

Notes

  • Bone-in pork loin adds flavor but may require longer cooking.
  • For a fruit-glazed variation, brush with apple cider or pear sauce during the last 20 minutes.
  • Slow roast method: 160°C (320°F) for 8 hours for ultra-tender results.
  • Use fennel and dill seeds for a unique aromatic twist.
  • Store leftovers in fridge (4 days) or freezer (3 months). Reheat gently in oven or skillet with broth.
Keyword fruit glaze, garlic herb crust, holiday roast, pan sauce, pork dinner, Roasted pork loin, slow roast