Herb Crusted Pork Loin Roast

Simple and elegant, this Herb Crusted Pork Loin is easy enough for a supper at home while also perfect for a special occasion dinner.

Today we’re talking about pork loin recipes.

Specifically, this simple and delicious herb crusted pork roast!

Herb Crusted Pork Loin

Before we get started, let’s  talk about the difference between a pork loin or pork roast and its equally delicious, but thinner cousin, the pork tenderloin. 

Both pork cuts have their places in my heart (and at my dinner table) but today, we’re roasting a pork loin roast. 

The pork loin is a larger, thicker cut and takes a little longer to cook than a pork tenderloin.

Why you’ll love this Herb Crusted Pork Loin

This recipe is so simple to prepare but tastes so sophisticated you’ll blush when your dinner guests give you rave reviews.

You can honestly say, “Awww, it was nothing” and be telling the truth.

Seriously, making this roast pork loin is easy peasy!

Ingredients in Herb Rubbed Pork Loin

• kosher salt and ground black pepper
  
• Dried spices –  sage, rosemary, and thyme. You could use fresh herbs like minced fresh thyme and other herbs, but let’s be honest. Do you have those hanging out in your kitchen? I don’t!
  
  My point is, if you cook the pork the right way, it will be so juicy and tender, you’ll be cutting it with a fork. The flavor of the pork will shine through accented by the spice. 
  
• boneless pork loin – which may be labeled as a pork roast at the store. Be sure to get a boneless cut of pork so you can slice it.

How to cook herb crusted pork loin

Preheat your oven to 400 degrees, then gather your spices for the spice rub.

Step 1: Make the spice rub: We’ll need sage, rosemary and thyme which are all seasonings that work well with pork. Also, we’ll add some salt and pepper.

Combine the seasonings and give them a mix.

Place your pork loin in a large oven-proof pan.

You don’t need a fancy roasting pan, just use something sturdy that you love.

Step 2: Rub the herb mixture on the pork loin. Rub your pork roast rub allllll over the pork loin. Go ahead, don’t be shy!

Step 3: Cook it in your oven – Bake the herb rubbed pork in the oven for about 25 minutes.

Reduce the temperature down to 350 degrees. Continue cooking until the internal temperature reaches 145 degrees when measured with a digital meat thermometer.

It will take about 35 minutes.

Now, here’s where some of you may argue with me, but trust me, I’ve done my research!

The pork may have a tiny hint of pink. Back in the day, that was a no-no, but times, they are a changing!

The pork will be delightfully tender and juicy if you cook it to 145 degrees and let it stand for ten minutes before slicing.

If you’re still on the the fence, be a rebel and cook it to 150 degrees.

Once the meat has rested, slice into 1/2 inch slices to serve.

Tips for cooking pork roast

Use a meat thermometer to check for temperature. The safe internal pork cooking temperature is 145° F followed by a 3-minute rest, according to the folks at the National Pork Board. They know their stuff!

You can make this same recipe into a herb crusted pork tenderloin, but the cooking time would be significantly less.

What are some good side dishes to serve with a pork loin roast?

You might want to serve this dish alongside my Cranberry Rice Pilaf and some Instant Pot Mashed Sweet Potatoes. 

Or, how about Butternut Squash Casserole or Roasted Brussels Sprouts with Bacon?

Whatever you do, be sure to cook up some Homemade Hawaiian Rolls, too!

This pork loin is an awesome dish for a special Sunday supper, and a great alternative for a Thanksgiving or Christmas dinner with a Kale Salad with Cranberries, too!

For New Year’s, give my pork roast and sauerkraut recipe. It’s made in the slow cooker and is oh so easy!

More pork recipes you’ll love:

• One Skillet Pork Tenderloin with Apples
• Pork Tenderloin Sheet Pan Dinner
• Chili Lime Pork Medallions
• Pulled Pork Chili

When you make this herbed pork loin roast, leave a comment or review below. I’d love to hear from you!

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This post was originally posted November 2019 and updated with photos and enhanced information October 2021.

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