Garlic and Herb Crusted Pork Loin Roast

Garlic and Herb Crusted Pork Loin
The Spruce
Ratings (77)
  • Total: 2 hrs 15 mins
  • Prep: 15 mins
  • Cook: 2 hrs
  • Yield: Serves 8 to 10
Nutritional Guidelines (per serving)
331 Calories
19g Fat
5g Carbs
34g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ingredients

  • 1 pork loin rib roast (bone-in, about 4 to 5 pounds)
  • Kosher salt
  • Freshly ground black pepper
  • 1 to 2 tablespoons finely chopped fresh herbs (such as a combination of thyme, sage, and rosemary)
  • 4 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil

Steps to Make It

  1. Line a large baking pan or roasting pan with foil and place a rack in the pan. Place the roast on the rack and sprinkle lightly with salt and pepper.

    Pork loin roast seasoned with salt and pepper
    The Spruce 
  2. Combine the herbs, garlic, and olive oil and mix well. Rub over the pork roast.

    Pork loin covered with herbs and garlic
    The Spruce 
  3. Cover and refrigerate for 2 to 4 hours.

    Foil covered pork loin roast
    The Spruce 
  4. Heat the oven to 450 F.

  5. Roast at 450 F for 30 minutes. Reduce heat to 325 F and continue roasting for about 20 minutes per pound, or until the temperature reaches at least 145 F.* 

  6. Tent the roast with foil and let it rest for 10 minutes before slicing.

    Sliced garlic and parmesan crusted pork loin
    The Spruce 
  7. Serve and enjoy!

Serving Suggestions

Expert Tips

  • Replace the fresh herbs with about 1 1/2 teaspoons of dried herbs. 
  • A rack is used to keep the roast out of its drippings as it cooks. If you don't have a wire rack, scatter fresh carrots and celery sticks in the bottom of the foil-lined pan. You can also crumple a few sheets of foil and use them to make a rack. Place the roast on the vegetables or crumpled foil.

Pork Roasting Timetable

  • Pork sirloin roast, bone-in, 4 to 5 pounds: 25 to 40 minutes per pound
  • Pork sirloin roast, boneless, 2 pounds: 26 to 28 minutes per pound
  • Pork sirloin roast, boneless, 3 to 4 pounds: 20 to 25 minutes per pound
  • Top loin (NY), bone-in, 2 pounds: 26 to 28 minutes per pound
  • Top loin (NY), boneless, 3 to 4 pounds: 20 to 25 minutes per pound
  • Rack of pork, 4 to 5 pounds: 25 to 40 minutes per pound

*The minimum safe temperature for pork (USDA guidelines) is 145 F (62.8 C). The Canadian government recommends a minimum temperature of 160 F (71 C) for pork.