Pork Loin Recipe: Easy Oven-Roasted Garlic Herb Main Dish
This easy Pork Loin Recipe is a foolproof, oven-roasted garlic herb main dish that delivers juicy, tender slices every time.
Ingredients
- boneless pork loin roast (2½–3 lb)
- garlic, minced (or garlic powder)
- fresh rosemary, chopped (or dried)
- fresh thyme leaves (or Italian seasoning)
- smoked paprika
- kosher salt
- freshly ground black pepper
- olive oil (or avocado oil)
- lemon zest (or lemon juice)
- low-sodium chicken broth or dry white wine for basting
Instructions
- Preheat oven to 375°F. Pat the pork loin dry—this helps the seasoned crust stick.
- In a bowl, whisk together garlic, rosemary, thyme, paprika, salt, pepper, olive oil, and lemon zest until it forms a paste.
- Rub the herb mixture all over the pork, pressing it gently so it adheres. You’re building flavor from the outside in.
- Warm a cast-iron skillet over medium-high heat with a splash of oil. Sear the loin 2 minutes per side until golden—this step locks in juices.
- Move the skillet (or transfer to a roasting pan) into the oven. Roast until the internal temperature reaches 145°F—about 50–60 minutes for a 3 lb roast.
- Every 20 minutes, spoon some broth or wine over the top to keep the surface glossy and flavorful.
- Remove from oven, tent loosely with foil, and rest 10–15 minutes. Resting lets juices redistribute, ensuring tenderness.
- Slice against the grain into ½″ pieces. Arrange on a platter, drizzle pan juices over top, and serve warm.
Notes
I’ve found searing really does change everything—don’t skip it if you can swing the extra few minutes. A quick brine (1 tbsp salt per cup water, 30 minutes) boosts moisture by about 10%, but if you’re short on time, the herb rub alone is magic. Always use a meat thermometer to avoid overcooking, and slice only after resting. Lemon juice drizzled right before serving brightens each bite.
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