Herb Roasted Pork Loin Recipe

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Ratings (38)
  • Total: 75 mins
  • Prep: 10 mins
  • Cook: 65 mins
  • Yield: 1 Pork Loin (6 to 8 Servings)
Nutritional Guidelines (per serving)
463 Calories
26g Fat
7g Carbs
47g Protein
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Nutrition Facts
Servings: 1 Pork Loin (6 to 8 Servings)
Amount per serving
Calories 463
% Daily Value*
Total Fat 26g 34%
Saturated Fat 9g 43%
Cholesterol 148mg 49%
Sodium 105mg 5%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Protein 47g
Calcium 89mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There are few cuts of meat as user-friendly as pork loin. This delicious and easy pork loin recipe takes only minutes to prep for the oven, and the results are a moist, lean, and aromatic roast.
 

Ingredients

  • 1/2 bunch rosemary, washed, left on the stems
  • 1 bunch fresh thyme, washed, left on the stems
  • 1 bunch tarragon, washed, left on the stems
  • 2 tbsp. olive oil
  • 3 lb. boneless pork loin roast
  • salt and fresh ground black pepper to taste
  • 1 tsp. paprika
  • 6 cloves garlic, unpeeled, but prick the skin with the tip of a knife

Steps to Make It

  1. Add the fresh herbs, stems and all, into a 9 x 12 baking dish or pan, along with the olive oil.

  2. Toss to coat, and lay the pork loin over the bed of herbs.

  3. Season the pork loin generously with salt, fresh ground black pepper, and paprika. Scatter the garlic cloves around the meat.

  4. Roast for 35 minutes, then remove and turn the pork loin over. Using a pair of tongs, cover the top of the pork with the wilted herbs.

  5. Place back in the oven, and roast for 30 minutes more, or until it reaches an internal temperature of 155 F.

  6. Allow to rest loosely covered with foil for 15 minutes before slicing and serving.

  7. Garnish with the roasted garlic cloves and any of the natural meat juices from the pan.