Herb Crusted Pork Loin

10 Servings
Prep Time 5 minutes
Cook Time 50 minutes
Rest 10 minutes
Total Time 1 hour 5 minutes

Herb Crusted Pork Loin makes an amazing holiday dinner with tender, juicy pork and a simple basil, rosemary, and oregano crust.

Just like our Herb Crusted Pork Rib Roast, this pork loin recipe is prepped easily with a simple herb rub and roasted to tender juicy perfection. It’s the perfect elegant Dinner Recipe for a special occasion or holiday.

Herb Crusted Pork Loin sliced on plate with parsley garnish and green beans


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. Along with how good it looks, the recipe is also perfectly flavored with the herb coating and roasted to tender, juicy perfection.

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 you could even make it for a weeknight dinner.

Herb Crusted Pork Loin in baking dish before baking

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.



  • Prep time: Start by prepping the pork with the herb mixture. Combine the minced cloves garlic, salt, pepper, basil, oregano, and rosemary in a small bowl to make the herb mixture. Then stir in the olive oil, and press the mix of basil and seasonings onto the pork. Place the herb-crusted pork on a rimmed baking sheet and give it 30 minutes resting time before cooking. This helps bring the whole pork loin to room temperature so that it can cook more evenly.
  • Roasting time: Pre-heat the oven to 475 degrees. After 20 minutes of cooking time, reduce the heat to 425 degrees and continue roasting for 30-35 minutes. To make sure the pork is a safe temperature to eat, use a meat thermometer to check the internal temperature. A safe temperature for pork is 145 degrees.
  • Resting time: Before serving, cover pork in aluminum foil and let it rest on the baking sheet for another 10 minutes. This allows it to reabsorb the juices and makes the meat fork-tender.
Herb Crusted Pork Loin in baking dish after baking


Can I use a bread crumb coating?

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 bread crumbs, and your choice of Italian seasoning. Stir the mixture until crumbs are coated in oil, then press it into the pork loin.

Can I use cheese in the crust?

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.

Can I use fresh herbs?

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.

Herb Crusted Pork Loin on platter with parsley garnish



  • 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.
Herb Crusted Pork Loin sliced on platter with parsley garnish

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Herb Crusted Pork Loin

Herb Crusted Pork Loin makes an amazing holiday dinner with tender, juicy pork and a simple basil, rosemary, and oregano crust.
Yield 10 Servings
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.



Calories: 330kcal | Carbohydrates: 1g | Protein: 49g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 138mg | Sodium: 341mg | Potassium: 834mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
Herb Crusted Pork Loin 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.

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  1. 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!

    1. 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!

    2. 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 =)