Herb Crusted Pork Loin is tender and juicy. It makes a beautiful and delicious holiday dinner or Sunday night meal.
Just like our Herb Crusted Pork Rib Roast, this pork loin recipe is easy to prepare with a simple herb rub and roasted to tender, juicy perfection. It’s the perfect elegant Dinner Recipe for a special occasion.
Sabrina’s Herb Crusted Pork Loin Recipe
Herb Crusted Pork Loin is a great comfort food dish that looks and tastes amazing. If you need a meal that’s going to steal the show, then it’s the perfect time to bust out this recipe. The beautiful dish is sure to impress special dinner guests at your next dinner party or holiday meal. Not only does it look good, but the recipe is also perfectly flavored with the herb coating and roasted to tender, juicy perfection.
Recipe Card
Ingredients
- 1 boneless pork loin roast , 3 to 4 pounds
- 3 tablespoons olive oil
- 5 garlic cloves , minced
- 1 teaspoon kosher salt
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary , minced
- 1/2 teaspoon coarse ground black pepper
Instructions
- Season the pork loin with olive oil, garlic, salt, pepper, basil, oregano, and rosemary.
- Place pork into a 9×13 baking dish and let pork rest for 30 minutes before cooking.
- Preheat oven to 475 degrees.
- Cook the pork for 20 minutes then reduce the heat to 425 degrees and cook for 30-35 minutes (temperature should be 145 degrees).
- Let meat rest, tented with foil for 10 minutes before slicing.
Video
Nutrition
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Table of contents
About this Recipe
Crusted Pork Roast recipe may look like you spent all day on it, but it’s actually fairly easy to make and uses simple ingredients. In fact, a lot of the time in the recipe card is just a matter of leaving the pork to rest. It’s easy enough that you could even make it for a weeknight dinner.
Whether you’re bringing out this recipe for a weeknight meal, or holiday gathering, you’ll want some equally delicious sides to serve along with the pork slices. Try serving the roast over vegetables like roasted broccoli, or Skillet Glazed Carrots. It’d also taste amazing with classic holiday sides like Green Bean Casserole, mashed potatoes, and dinner rolls.
How to Store
- Serve: Don’t leave the Pork Roast at room temperature for more than 2 hours.
- Store: Let any leftovers cool before you seal them in an airtight container to store in the fridge for 3-4 days.
- Freeze: If you want to use this recipe for meal prep, you can freeze it for up to 6 months. Reheat it in your oven at a low temperature until heated through.
Frequently Asked Questions
You can also coat the pork tenderloin in a delicious bread crumb mixture. To make the bread crumb mixture, combine ¼ cup oil, 1 cup breadcrumbs, and your choice of Italian seasoning. Stir the mixture until crumbs are coated in oil, then press it into the pork loin.
Similar to the breadcrumb coating, you can also add parmesan to the herb mixture. Simply, mix grated parmesan into the crust recipe, and press it into the pork before cooking.
You can try using fresh basil, rosemary, and oregano instead of dried. Fresh herbs aren’t as strong as dried herbs, so you’ll need to increase how much you use in the recipe. Use 1 tablespoon fresh herbs for every teaspoon dried.
More Pork Recipes
More Tender, Flavorful Pork Loin Dishes
These photos were used in other versions of this post:
Hello, Sabrina, It looks as though the pork loin has been tied up with string (obvious, I know; makes a lot of sense)
My mother was a whizz in the kitchen when tying up meat to stop them from ‘exploding’ all their delicioushness inside. I would watch how she always did it but I could never remember how. There is an art to it, I’m sure. She used only one piece of string, I think. Do you have a way to tie it? I was always in awe of this technique and wish I could do it!
Don’t get hung up on the ‘only one piece of string’, Angela.
Just tie it off about 2 inches apart, with a simple ‘butcher’s knot’ with100% cotton twine & you’ll be fine!
To do this you need a long piece of butchers twine, like LONG about 3 feet ish prob. Any ways you want to run that string all the way under your roast so you have a short end on one side and most on the other. At that point you take the long sting end and pull it up in the middle of that end of your roast and start to loop it about a an inch back down under/around your roast. When you come back from the other side you want to create a 90 degree bend around the string where your first loop went down and go another inch or two up the roast and make another. You do that over and over till you reach the end where you can tighten/tie it off. You might have to go watch a video or practice it a couple times. But once down you do this with one string and make the old time buitch chain look =)