Pork Loin Recipe
A simple, oven-roasted garlic herb pork loin that turns out juicy, tender, and seasoned just right—perfect for a cozy weeknight main dish or a festive holiday table.
When I first tried this pork loin recipe, I was looking for something easy yet elegant—a baked roast that would feed a crowd without keeping me in the kitchen all day. This dish brings together a garlic herb rub, a hint of lemon zest, and a drizzle of olive oil for a flavorful crust on a lean pork tenderloin. It’s unique because the marinade doubles as a pan sauce, cutting down on dishes and adding extra moisture. I love serving it during cooler months—there’s something so comforting about slices of roasted pork loin alongside creamy mashed potatoes and roasted root vegetables. Plus, with about 30 grams of protein and under 300 calories per serving, it feels like a balanced option for family dinners or when guests are around.
Why You’ll Love This Recipe
• Ultra-easy garlic herb seasoning – no special gadgets required.
• Oven-roasted perfection – hands-off once it’s in the oven.
• Versatile main dish – pairs with salads, grains, or mashed potatoes.
• Ready in about an hour from start to table.
• Lean pork loin keeps it tender, not dry.
• Pan sauce magic – uses drippings for extra flavor.
• Crowd-pleaser for weeknight dinners or holiday feasts.
• Nutritious option with a good balance of protein and healthy fats.
Ingredients
• 3-pound boneless pork loin (also called pork tenderloin; choose a piece with a bit of fat cap)
• 2 tablespoons olive oil (extra-virgin for fruitier flavor)
• 4 cloves garlic, minced (or 1 teaspoon jarred garlic if you’re in a hurry)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon fresh rosemary, chopped (sub fresh thyme or 1 teaspoon dried herbs)
• 1 tablespoon fresh parsley, chopped
• Zest of 1 lemon (adds brightness—don’t skip it!)
• ½ cup low-sodium chicken broth or white wine (for deglazing)
• 1 teaspoon Dijon mustard (optional, for a tangy pan sauce kick)
Tips: pat the pork loin dry before rubbing on the seasoning for a better crust. If you can, let it sit at room temperature for 20 minutes—this helps it cook more evenly.
Directions
1. Preheat your oven to 400°F (205°C) and position a rack in the center.
2. In a small bowl, whisk together olive oil, garlic, salt, pepper, rosemary, parsley, and lemon zest.
3. Pat the pork loin completely dry with paper towels. Rub the garlic herb mixture all over, pressing gently to adhere.
4. Place the pork on a rimmed baking sheet or in a shallow roasting pan. Transfer to the oven and roast for about 45–55 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). (Here’s the thing: ovens vary, so start checking at 40 minutes.)
5. Remove the pork loin and transfer to a cutting board; cover loosely with foil and rest for 10–15 minutes. Resting locks in juices and keeps the meat tender.
6. While the pork rests, pour pan drippings into a small saucepan, add broth (or wine) and Dijon mustard. Simmer over medium heat for 3–5 minutes, scraping up brown bits—this becomes your savory pan sauce.
7. Slice the pork into ¾-inch-thick pieces. Drizzle with pan sauce and serve immediately with your favorite sides.
Servings & Timing
Makes: 6–8 servings
Prep Time: 15 minutes (plus 20 minutes at room temperature for best results)
Cook Time: 45–55 minutes
Rest Time: 10–15 minutes
Total Time: About 1 hour 20 minutes from start to finish
Variations
• Swap rosemary for 1 tablespoon Italian seasoning for a classic herb blend.
• Add 1 teaspoon smoked paprika for a subtle smoky depth.
• Use apple cider in place of broth for a slightly sweet pan sauce.
• Coat the loin with a honey–mustard glaze in the last 10 minutes for a shiny crust.
• For a gluten-free option, ensure your mustard and broth are labeled gluten-free.
• Toss sliced roast with sautéed onions and peppers for a quick pork tacos filling.
Storage & Reheating
Refrigerator: Store leftover slices in an airtight container for up to 4 days.
Freezer: Wrap in foil and tuck into a freezer bag; it keeps well for up to 3 months.
Reheat: Warm gently in a 325°F oven for 10–12 minutes or microwave on medium power in 30-second bursts to avoid drying out.
Make-ahead tip: You can season the pork and let it sit in the fridge, covered, up to 8 hours ahead—just bring it back to room temperature before roasting.
Notes
• I learned that even lean pork loin can stay juicy if you let it rest—patience is key.
• For extra crunch, try broiling for 2 minutes at the end, watching closely so it doesn’t burn.
• If you skip the Dijon in the pan sauce, add a splash of cream or butter for richness.
• A digital instant-read thermometer is your best friend—aim for 145°F, then pull it out.
• If you love garlic, pop a few smashed cloves into the pan under the pork for mellow, roasted garlic nuggets.
FAQs
Q: Can I use pork tenderloin instead of pork loin?
A: Yes—pork tenderloin is leaner and cooks a bit faster; check temperature at 20–25 minutes.
Q: How do I know when the pork is fully cooked?
A: Use an instant-read thermometer—145°F in the center is safe and juicy.
Q: What if I don’t have fresh herbs?
A: Substitute 1 teaspoon dried rosemary and 1 teaspoon dried parsley; just add them to the rub.
Q: Can I prepare this in a slow cooker?
A: You could, but you’ll miss out on the crispy crust; slow-cooked pork loin yields tender meat but no golden brown exterior.
Q: Is this recipe dairy-free?
A: Absolutely—there’s no dairy in the rub or pan sauce unless you add cream as a variation.
Q: What sides pair best with this pork loin?
A: Think garlic mashed potatoes, roasted Brussels sprouts, a simple arugula salad, or honey-glazed carrots.
Q: How do I prevent the pork from drying out?
A: Don’t skip the rest period and use that pan sauce—both keep the meat moist.
Q: Can I make this ahead for a dinner party?
A: Roast it an hour before guests arrive, let it rest, then reheat slices for 5–7 minutes; serve warm with sauce.
Conclusion
This garlic herb oven-roasted pork loin recipe turns a simple cut of meat into a tender, flavorful main dish that’s both easy and impressive. With minimal prep, a delicious pan sauce, and versatile variations, it’s destined to become a weeknight staple or holiday favorite. Give it a try, let me know how it goes, and explore more of my easy roast recipes for your next gathering!
Pork Loin Recipe
Ingredients
- 3 lb boneless pork loin choose a piece with a bit of fat cap
- 2 tbsp olive oil extra-virgin for fruitier flavor
- 4 cloves garlic minced (or 1 tsp jarred garlic if in a hurry)
- 2 tsp kosher salt
- 1 tsp black pepper freshly ground
- 1 tbsp rosemary chopped (sub fresh thyme or 1 tsp dried herbs)
- 1 tbsp parsley chopped
- 1 lemon zest zest of 1 lemon
- 1/2 cup chicken broth or white wine for deglazing
- 1 tsp Dijon mustard optional, for a tangy pan sauce kick
Instructions
- Preheat your oven to 400°F (205°C) and position a rack in the center.
- In a small bowl, whisk together olive oil, garlic, salt, pepper, rosemary, parsley, and lemon zest.
- Pat the pork loin completely dry with paper towels. Rub the garlic herb mixture all over, pressing gently to adhere. Roast in the oven for about 45–55 minutes until internal temperature reaches 145°F (63°C).
- Remove pork loin from the oven, cover loosely with foil, and let it rest for 10–15 minutes. Meanwhile, pour pan drippings into a saucepan, add broth (or wine) and Dijon mustard. Simmer over medium heat for a flavorful pan sauce.
- Slice the pork loin, drizzle with pan sauce, and serve immediately with your favorite sides.
