If you’ve ever been nervous about cooking pork loin because you’re afraid it’ll turn out dry, this recipe will change everything. This herb-crusted version is beautifully simple, yet it delivers the kind of flavor and tenderness that makes people stop mid-bite and say, “Wow… what did you put in this?”
A golden, savory crust wraps around a juicy, tender center, and the aroma alone is enough to make the whole house feel cozy. Whether you’re hosting a special dinner or just elevating an ordinary weeknight, this pork loin is a showstopper, and wonderfully foolproof.
How to Make It (Simple, Step-by-Step)
1. Start with flavor.
Mix together olive oil, garlic, and your dried herbs to create a thick, fragrant paste. This will be the powerhouse of flavor that coats the pork from edge to edge.
2. Prepare the pork.
Pat the pork loin dry. This helps the crust stick, then rub the herb mixture all over. Let it sit at room temperature for about 30 minutes so the flavors can settle in.
3. Build that crust.
Set your oven to a high heat and roast the pork for the first 20 minutes. This quick blast of heat helps create that gorgeous, caramelized exterior.
4. Finish roasting.
Lower the oven temperature and let the pork continue to cook gently until it reaches its perfect internal temperature. A thermometer is your best friend here, pull it at 145°F for a juicy, tender roast.
5. Let it rest.
Once out of the oven, tent the pork loosely with foil and rest it for at least 10 minutes. This keeps all the delicious juices inside where they belong.
6. Slice & serve.
Cut into thick slices and enjoy the beautiful contrast between the crusty exterior and the perfectly cooked center.
Tips for Success
- Don’t skip the rest time. This is what ensures every slice stays moist and tender.
- Fresh herbs? Go for it! You can swap dried herbs for fresh, just use about three times the amount.
- Switch up the flavors: Thyme, sage, or even a hint of smoked paprika can add a fun spin.
- Use a thermometer. Pork loin cooks quickly, and the difference between juicy and dry is often just a few degrees.
FAQ
1. Can I make this ahead of time?
Yes! You can season the pork a day ahead and keep it in the refrigerator. Bring it to room temperature before roasting.
2. What if I don’t have dried rosemary or basil?
Use what you have. Thyme, sage, Italian seasoning, or even a bit of fennel seed all work well.
3. How do I know when the pork is done?
Use an instant-read thermometer. Pull at 145°F for perfectly juicy slices.
4. Can I use pork tenderloin instead of pork loin?
Tenderloin cooks much faster and will require a different time and temperature. For this method, stick to a larger pork loin roast.
5. What should I serve it with?
Roasted potatoes, sautéed green beans, mashed cauliflower, or even simple applesauce all pair beautifully.
