Herb Crusted Pork Loin

Juicy Herb Crusted Pork Loin loaded with herbs!


Pork loin is so easy to put together quickly and if made correctly can be really satisfying. The main complaint people have with pork loin is that it is dried out and not juicy. This is probably because you are over cooking it. Yes, it is pork but that does not mean you have to cook it until there is no juice left!

I still have my thyme and rosemary from my garden so this recipe is loaded with fresh herbs and some dried ones. You could use either however dried herbs I feel can be more potent so I tend to use both.

With Thanksgiving around the corner this could be an excellent option as an additional meat to serve if you have some guests that do not like turkey or you want to give your guests options. It is tasty and goes perfectly with all the flavors of Thanksgiving. (Mashed Potatoes and Cranberry Sauce)

Here’s what you need:

  • about 1.3 pound pork loin
  • 3 cloves of garlic
  • 1 tsp dried basil
  • 3 tablespoonsΒ rosemary or 1 tsp of dried rosemary
  • fresh thyme or 1 tsp dried thyme
  • 10 cranks of fresh cracked black pepper
  • Β 1/2 tsp of salt
  • 3 tablespoons olive oil

What to do:

  1. Preheat oven to 425 degrees. Use a food processor to combine the garlic, basil, rosemary, thyme, black pepper, salt and olive oil into a rub to go on the pork.
  2. Place pork on a baking sheet lined with foil and rub the herb mixture all over the pork like a crust and make sure to get underneath.
  3. Roast for about 35-45 minutes. This pork loin only took 35 minutes and then was tented for 10 minutes before serving and slicing.Enjoy!

2 thoughts on “Herb Crusted Pork Loin

  1. memarose3 says:

    Sometimes I put a pork loin on a V-Rack with a little water/liquid smoke to “steam” roast, or seasoned broth. These can be added toward the end of the roast, during the last 10 minutes or so, then tented to continue to infuse both flavor & moisture. Works every time.

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