Pork Loin Roast Recipe
American · Main course · 75 min total
A classic roasted pork loin with a simple herb crust, juicy and tender, perfect for a Sunday dinner.
15
min prep
min prep
60
min cook
min cook
6
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 1 (3-4 pound) boneless pork loin roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper into a paste.
- Pat pork loin dry with paper towels. Rub the herb paste all over the pork.
- Place pork loin fat-side up on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
- Roast for 50-60 minutes, or until internal temperature reaches 145°F (63°C) when measured with a meat thermometer.
- Remove from oven, tent with foil, and let rest for 10 minutes before slicing.
Tips
- For a crispier crust, sear the pork in a hot skillet before roasting.
- Leftover pork can be sliced and used in sandwiches or salads.
- If you don't have fresh herbs, use 1 teaspoon each of dried rosemary and thyme.
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