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.
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.
Notes
Pat the pork loin dry before applying the seasoning for a better crust. Let it rest at room temperature for 20 minutes before cooking for even doneness. Store leftovers in an airtight container in the fridge for up to 4 days. Freeze wrapped in foil for up to 3 months. Reheat gently in the oven or microwave to avoid drying out.
Nutrition
Calories: 300kcal
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