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
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.
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.
MORE PORK RECIPES
COOKING TIPS FOR HERB CRUSTED PORK LOIN
- 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.
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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 bread crumbs, 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.
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.
- 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.