Herb Butter Boneless Pork Loin Roast

9 servings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Boneless Pork Loin Roast is an easy dinner of flavorful herb crusted pork loin seasoned with garlic, rosemary, thyme and butter. Made in about an hour!

If you have tried my Ultimate Garlic Pork Loin Roast, you know that delicious recipes can come together quickly with just a few common ingredients. Most of our Pork Recipes are easily made with herbs and spices you probably have on hand.

Herb Butter Boneless Pork Loin Roast Slice

Herb Butter Boneless Pork Loin Roast

When I’m looking for a simple, yet elegant dinner recipe, pork loin is hands down one of my favorite things to prepare. It takes on flavor easily and no marinades are required to get a tender, juicy slice of meat.

Traditional New Years Day Recipe: Pork!

With New Years coming up this pork loin is the perfect recipe for a traditional New Years Day.

Eating pork on New Years Day is considered good luck by many because the pig symbolize moving forward as a they push forward with their snouts while foraging. In the south people celebrate New Years Day eating Black Eyed Peas, Collard Greens and Cornbread to symbolize “peas for pennies, greens for dollars and cornbread for gold.”

It’s a quick Roast:

You will be blown away how flavorful this herb crusted pork loin gets in such a small amount of time. The total time of making it is just over an hour, and even quicker if you use a smaller cut of meat.

Now, when I say smaller cut I mean smaller pork loin roast, not a tenderloin. You should never substitute pork tenderloin in pork loin recipes, since they have different cooking times. Plus roasted pork tenderloins usually require a marinade to keep them from drying out.

That’s why I love making this Boneless Pork Loin Roast on a busy weeknight, it comes together in minutes with fresh herbs and a good amount of butter. The natural fat from this cut of pork adds so much juicy, melt in your mouth flavor in every bite.

Whole Boneless Pork Loin Roast with Herb Butter Topping

This is also a great recipe for dinner parties during the holidays or when we have guests over. This pork loin looks so gorgeous with it’s golden brown, caramelized fat cap covered with fresh herbs. The simple, rustic flavors go perfectly with sides like Mashed Potatoes and Green Beans

If you need a fast weeknight dinner, prepare a pan of Roast Root Vegetables to cook at the same time as your Boneless Pork Loin. You can serve this juicy pork roast the old-fashioned way with some apple sauce, or take the pan juices to make a delicious herbed pork gravy.

For more easy to make delicious main dishes, check out our other Dinner Recipes.

To make Pork Gravy:

Use 1 ½ cups of pan drippings, 2 tablespoons butter, and 2 tablespoons cornstarch or flour. Melt the butter in a pan and whisk in the cornstarch to make a roux, brown for about a minute. Slowly add the pan drippings, whisking to a smooth consistency. Cook for about 3-4 minutes. Season with salt and black pepper as needed.



  • Score the top of the pork in large x shapes (This will give the herb butter a nice place to stay put).
  • Make a compound butter with herbs, spices, garlic or citrus.
  • Smear on the butter mixture.
  • Roast for 20 minutes per pound.
  • Let sit for a few minutes before carving.

Carved Boneless Pork Loin Roast in Serving Tray


  • Ranch: Try using a packet of dry ranch dressing or 2 tablespoons of my Homemade Ranch Mix instead of the herbs in this recipe.
  • Olive Oil: Instead of butter, try using a cold pressed extra virgin Olive Oil. Be sure to use a robust Greek or Italian version for the most flavor to come through.
  • Slow Cooker: Prepare your pork loin as usual and cook in the slow cooker on low for 4-5 hours. If your pork roast doesn’t have a fat cap, wrap in bacon.
  • Brown Sugar: It’s no secret that roast pork and brown sugar taste absolutely amazing. Rub a little brown sugar into your pork loin before adding the butter and herbs.

Fresh Herbs vs. Dried Herbs

In this recipe I used fresh herbs, but you can always substitute dried herbs if that is what you have on hand. Dried herbs are more potent in their flavor so you want to use a 1 to 3 ratio when it comes to swapping. For example, in this recipe, use 1 teaspoon dried rosemary instead of 1 tablespoon of fresh rosemary.

Slice of Boneless Pork Loin Roast with Herb Butter


  • How long do you cook pork loin roast per pound? According to the USDA, cook pork loin roast for 20 minutes per pound. It should reach an internal temperature of 145 degrees and be allowed to rest at least 3 minutes. Always use a meat thermometer to get the internal temperature.
  • Is it okay that my pork is pink in the middle? Gone are the days of dry pork roasts. The USDA changed their safe cooking temps and it is okay to cook your pork medium rare (145 degrees) which is slightly pink in the middle. Medium-rare to to well-done internal temperature range is 145-160 degrees.
  • What is the difference between pork loin and pork tenderloin? A pork loin is a fattier, larger cut of pork that will stay juicer thanks to the thin fat layer covering it. While tenderloin is going to be leaner and more tender, it is smaller and can overcook easily.
  • Do you cook a pork loin roast fat side up or down? Roast pork with the fat cap side up. As it cooks, the fat will drip down the pork loin giving it extra flavor and juiciness.



  • Serve: Boneless Pork Loin Roast is safe at room temperature for up to 2 hours.
  • Store: Allow the roast to cool completely before storing in an airtight container for up to 3 days in the fridge.
  • Freeze: This roast can be kept in the freezer for up to 3 months, in a sealed container. Thaw in the refrigerator overnight before reheating.

Boneless Pork Loin Roast

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Boneless Pork Loin Roast

Boneless Pork Loin Roast is an easy dinner of flavorful herb crusted pork loin seasoned with garlic, rosemary, thyme and butter. Made in about an hour!
Yield 9 servings
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 3 pounds boneless pork loin
  • 4 tablespoons unsalted butter
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1 tablespoon fresh rosemary , chopped
  • 1 tablespoon fresh thyme , chopped
  • 1 tablespoon fresh parsley , chopped
  • 2 cloves garlic , minced


  • Preheat oven to 375 degrees.
  • Place the pork loin in a baking dish.
  • Mix the butter with the Kosher salt, black pepper, rosemary, thyme, parsley, and garlic in a small bowl.
  • Smear the butter-herb mixture over the top of the pork loin.
  • Roast uncovered in the oven for 60 minutes, until it has reached an internal temperature of 145-160 degrees.
  • Remove from the oven and allow to rest 3 minutes before serving.


Calories: 247kcal | Carbohydrates: 1g | Protein: 34g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 109mg | Sodium: 334mg | Potassium: 570mg | Fiber: 1g | Sugar: 1g | Vitamin A: 236IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg

Herb Crusted Pork Loin Roast collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This recipe is so good! I used extra herbs from my garden. Also added a little vegetable stock to the make a little more gravy. This will be part of my must save recipes. Thank you so much!

  2. I thought the crock pot bacon wrapped pork loin was the best ever-till now!! This is great and so easy!! Thanks again for another great week night dinner.

  3. So here’s an update. I have it up to 160° internal temperature so it might be a tad too much. But it just came out of the oven and I put the temperature probe on immediately. It smells lovely it’s got a nicer browned affect to the edges. And I’m now letting it sit for the three minutes. Haven’t tried to taste it yet. But it certainly improved when I added the extra time and that oven.

  4. Hi.
    Making this roast and mine is just slightly over 2 lbs. The 3 lb roast you are giving directions for was to be baked in the preheated 375° oven for 60 minutes, uncovered.
    In your instructions I think I VB also read that a smaller roast would use less time. I set mine for 45 minutes and checked it. Internal temp barely hit ° nowhere close to the 145° Internal temp and up that you have in the recipe instructions. My oven is correct in temp. It has been checked recently for accuracy.
    I have put it back in and I’ve added another 45 minutes at 375° and I’m just sort of checking it. However, aside from that the aroma wafting through my kitchen and on into the house is just amazing.
    I did change it a tad due to the herbs I had to use. I was lacking Thyme so I using rosemary, sage, summer savory (in place of the Thyme) and parsley. All herbs are fresh from a hydroponic grow in our local community to which I subscribe. I am not really very good at deciding when those kinds of herbs should be used, so it was really nice to find your recipe that uses them so I could make use of them. Properly. Once this roast is finished and I’ve tried it I will add another comment to update this one. Thank you so much and I realize that sometimes temperatures can vary but I thought this was a bit too much variation. Considering my roast is almost a pound lighter than what you have in this recipe.
    Very much looking forward to trying this finished product.

  5. Made this tonight. It was delicious. Made the gravy also. It is definitely a keeper. My picky husband loved it.

  6. This is hands down the best boneless pork loin roast I have ever served! Took your recipe advice and used fresh rosemary and thyme which gave both meat and gravy an extra good taste. Very tender and juicy and definitely a keeper recipe. Husband gave it two thumbs up and exclaimed, “Print this recipe and make it again soon!”

  7. This was the most amazingly, moist, good tasting pork loin that not only did I make but that I’ve ever eaten. Using the juices to dip each slice was amazing. I ate my dinner standing up at the stove because after sampling it I couldn’t put down the fork!

  8. Will this recipe yield a tender pork loin roast? The loin i have is close to 4 lbs. what changes in time and temperature should i make. Dinner will be in 10 days. Slso, is garlic overpowering here? One of my guests is not a fan of too much garlic.

    1. I’d reduce the heat to 350 degrees and it will probably take an additional 20 minutes for a total cook time of 1 hour and 20 minutes for a 4lb roast. Two cloves isn’t enough to really overpower the roast but if you’re concerned, you can always cut back. Enjoy!

  9. Decidedy to try this for dinner tonight – usually I don’t have much luck with pork loin, its always dry no matter what I do to it. This is the first time it came out so tender we could cut it with our fork! I left out the rosemary from the butter because to me….yuck…and it was delicious! Served it with baked potatos and squash….perfect meal that even the hubs complimented me on!

  10. A great idea for New Year’s Day! Quick & easy. A baked potato & a salad, & there’s a quick & tasty meal, when you don’t feel much like cooking, after an evening of partying.