Tulo

Garlic Herb Pork Loin Roast Recipe

A sliced garlic herb pork loin roast fanned out on a wooden cutting board, showing a pink-blushed center and a browned herb crust, with pan sauce in a small dish alongside.
Photo by AMANDA LIM on Pexels

Searing the roast first builds a deep brown crust before it ever hits the oven, and pulling it at 140°F lets carryover heat finish the job without drying out the lean meat. Roasting at a high, steady temperature keeps the cook time short enough that the outside doesn't overcook while the center catches up.

Prep
15 min
Cook
60 min
Total
90 min
Servings
6

Ingredients

Servings6
  • 3 lb boneless pork loin roast
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, chopped
  • 1 tsp fresh thyme leaves
  • 2 tbsp Dijon mustard
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 2 tbsp unsalted butter
  • 1 cup low-sodium chicken broth

Nutrition per serving

Calories
410
Protein
49g
Carbs
2g
Fat
22g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Take the pork loin out of the fridge 30-45 minutes before cooking so it loses some chill, and pat it completely dry with paper towels. Preheat the oven to 425°F (220°C).
  2. 2In a small bowl, mash together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, salt, and pepper into a thick paste.
  3. 3Rub the paste evenly over the entire surface of the pork loin, pressing it into the meat.
  4. 4Heat a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides, about 2-3 minutes per side, until deeply browned.
  5. 5Transfer the skillet directly to the oven and roast until an instant-read thermometer inserted into the thickest part reads 140°F (60°C), about 20 minutes per pound, roughly 45-55 minutes for a 3-pound roast.USDA safe minimum for poultry: 165°F (74°C)
  6. 6Remove the pork from the oven, transfer to a cutting board, and tent loosely with foil. Rest for 10-15 minutes; the internal temperature will climb to about 145°F (63°C) as it rests.USDA safe minimum for poultry: 165°F (74°C)
  7. 7While the pork rests, set the same skillet over medium heat and pour in the chicken broth, scraping up the browned bits from the bottom of the pan with a wooden spoon. Simmer 3-4 minutes until slightly reduced, then whisk in the butter until glossy.
  8. 8Slice the pork against the grain into 1/2-inch slices and serve with the pan sauce spooned over the top.
How to Use a Meat Thermometer

Tips & variations

  • Pork loin and pork tenderloin are not the same cut: loin is wider, thicker, and needs roughly twice the cooking time of a tenderloin. Don't substitute one for the other without adjusting the timing.
  • For extra insurance against dryness, dissolve 1/4 cup kosher salt in 4 cups cold water and brine the roast for 1-2 hours before cooking, then pat dry before seasoning.
  • A dry rub works if fresh herbs aren't on hand: swap in 1 tablespoon each dried rosemary and thyme and skip the mustard, using olive oil alone to help the rub stick.
  • Vegetables like halved baby potatoes, carrots, and onion wedges can go into the skillet around the roast for the last 35-40 minutes of roasting; they'll pick up the pan drippings.
  • Leftover slices are good cold on sandwiches with the reserved pan sauce warmed and spread on the bread.

Storage & reheating

Refrigerate leftover pork in an airtight container for up to 4 days. Reheat slices gently in a covered skillet with a splash of broth or the reserved pan sauce over low heat to keep them from drying out; a hot oven or microwave will toughen the lean meat quickly. Freeze cooled, sliced pork in a freezer bag for up to 3 months, and thaw overnight in the fridge before reheating.

Tips from the Tulo kitchen

  • A shallow pan of ice water for a few minutes helps take the initial chill off a roast straight from the fridge faster if time is tight, though 30 minutes of counter rest works just as well.
  • If the crust browns too fast in a very hot oven, loosely tent the roast with foil for the last 10 minutes while it finishes coming up to temperature.

FAQ

What temperature should pork loin be cooked to?

Pull it from the oven at 140°F (60°C) and let it rest; carryover heat will bring it up to the USDA-recommended 145°F (63°C) while it sits, which keeps the meat pink-blushed and juicy rather than gray and dry.

Why did my pork loin come out dry?

Pork loin has very little internal fat, so it's almost always overcooking, not the cut itself, that causes dryness. Use a thermometer instead of a timer, and don't skip the rest, which lets the juices redistribute through the meat instead of spilling out when sliced.

Can I use a bone-in pork loin roast instead?

Yes, though it will need roughly 10-15 minutes longer in the oven since the bone slows heat penetration. Check the thickest part of the meat with a thermometer rather than relying on the timing given for a boneless roast.

What's the difference between pork loin and pork tenderloin?

Pork loin is a wide, thick roast that typically weighs 2-4 pounds and takes close to an hour to cook; pork tenderloin is a long, narrow, much smaller cut that cooks in 20-25 minutes. They are not interchangeable in a recipe without adjusting time and temperature.

Can I cook the roast from frozen?

It's not recommended. A frozen roast cooks unevenly, often overcooking the exterior long before the center reaches a safe temperature. Thaw fully in the refrigerator, which takes about 24 hours for every 5 pounds, before searing and roasting.

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