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Square garlic and herb pork loin roast recipe on a serving platter.
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Garlic and Herb Pork Loin Roast

An easy pork roast recipe that starts with a simple-yet-flavorful garlic and herb marinade.
Course Dinner
Cuisine American
Keyword pork loin recipe, pork loin roast recipe, pork roast recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Marinating Time 3 hours
Total Time 4 hours 25 minutes
Servings 8 people
Calories 306kcal
Author Blair Lonergan

Ingredients

  • 1 boneless pork loin roast (about 3 to 4 lbs.)
  • ½ cup olive oil, divided
  • 2 tablespoons minced garlic (about 6 cloves)
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard
  • 1 ½ teaspoons dried basil
  • 1 ½ teaspoons dried thyme leaves
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon ground black pepper, plus more to taste
  • 1 fresh rosemary sprig, plus extra for garnish

Instructions

  • Pat the pork dry with paper towels and place it on a rimmed baking sheet or in a large Ziploc bag. In a small bowl, whisk together 6 tablespoons of the olive oil, garlic, honey, mustard, basil, thyme, salt and pepper. Spread the mixture all over the pork, turning to coat. Cover and refrigerate for at least 3 hours and up to 3 days.
    Process shot showing how to marinate a pork loin roast.
  • Remove the pork from the fridge and allow it to come to room temperature while the oven heats. Preheat the oven to 325°F. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. When the oil is hot, brown the roast on all sides.
    Browning a pork loin in a skillet.
  • Transfer the roast to a shallow roasting pan, fat side up. Place the rosemary sprig on top of the pork.
    Pork loin roast before it goes into the oven.
  • Roast for 1 – 1½ hours, or until a thermometer inserted in the center of the pork registers 140-145°F. Remove the roast to a serving platter, discard the rosemary sprig, and tent with foil. Let rest for at least 10-15 minutes before slicing. Garnish with extra fresh rosemary, if desired.
    Square overhead shot of a pork roast recipe in a cast iron roasting pan with fresh rosemary on top.

Notes

The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 145˚F. I've found that a 4-lb. roast that's not very thick is done within about 65 minutes, so check it early to prevent the meat from drying out.

Nutrition

Serving: 1/8 of a 3.5 lb. roast | Calories: 306kcal | Carbohydrates: 3g | Protein: 45g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 125mg | Sodium: 700mg | Potassium: 763mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg