How to Cook a Pork Loin (Garlic & Herb)
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A simple roasted pork loin recipe with fresh garlic, rosemary, and thyme. Easy to prep, easy to cook and absolutely delicious.
Step by step instructions, including temperatures included!
Growing up, Sunday dinners were a big deal. My Mum would cook for whoever lived at our house, and whoever happened to be around that day.
If you were a friend of the family, you made sure you “happened to be around” on a Sunday. A spot at our table guaranteed a big roast dinner, mashed potatoes, vegetables and of course, a full-flavored gravy. YESSSSSS.
This post is really about how to cook a pork loin. You don’t have to get fancy and use fresh herbs, or garlic. Simple salt and pepper will get the job done just fine.
Check out my How to cook a Boneless Leg of Lamb recipe for another great Sunday dinner!
Why you’ll love this
- This is super simple. Just mix up some seasonings, and throw the pork in the oven and you are good to to.
- Adaptable. Change up the herbs, use a spice rub you created yourself (or try my Tuscan Seasoning, or Cajun Seasoning).
- Delicious. This goes without saying, right?
What to serve with Pork
I am pretty traditional, and love to serve potatoes alongside Roasted Pork. Try Honey Mustard Roasted Baby Potatoes, Mashed Potatoes, Twice Baked Potatoes or Scalloped Potatoes. More Side Dish Recipes.
What temperature to cook Pork?
Pork chops should be cooked to 145°F when tested with a digital thermometer (affiliate link) in the thickest part
Frequently Asked Questions
About 4oz per person. At 26 grams of protein per 4oz serving, it packs a filling punch! Flavorful and satisfying!
A good rule of thumb is about 20 minutes per pound. So, 1 hour and 20 minutes for a 4lb roast.
Pork chops should be cooked to 145 degrees F when tested with a digital thermometer in the thickest part.
Simply put, resting after roasting results in juicier meat. Resting allows the juices to settle throughout. If you slice right out of the oven, all the juices run out – and you get dry pork.
The good news is you can make gravy while the pork rests.
Use leftover pork in enchiladas. Or, shred it and add BBQ sauce and make sandwiches.
Another fun idea is to make carnitas! Shred the pork and mix with cilantro, lime, black beans, and taco seasoning, and wrap in a corn tortilla)
Key Recipe Ingredients
Remember: this is just an overview and the why of the ingredients I choose here. The full list of ingredients and amounts is found in the printable recipe card below.
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How to cook a Pork Loin Roast
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Preheat the oven to 375°F. Remove from the wrapper and pat dry with paper towels. Mince the garlic, rosemary and thyme.
Season the pork. Make a mixture of olive oil, garlic, fresh rosemary and fresh thyme. Place pork loin in a roasting dish, and season with salt and pepper. Spread herb & garlic mixture over the pork loin.
Roast. Roast in the oven for 15-20 minutes per pound, or until the center reads 145 degrees F in the middle.
Rest. Rest for at least 10 minutes before slicing.
More recipes to love
Want some more Pork recipes? Here are a few of our favorites!
- Blue Cheese Crusted Pork Chops. Easy prep with tasty results. This one will delight your taste buds, and bring a bit of “fancy” to a weeknight!
- Pork Schnitzel Recipe. A fresh take on an old favorite, this Pork Schnitzel uses a secret ingredient guaranteed to make your family drool!
- Pan Roasted Pork Tenderloin. A 30-minute dinner, all cooked in the same pan, this recipe packs flavor, color AND convenience into your dinner-time routine!
- Italian Style Pork Chops. Fresh mozzarella, peppery arugula, tomatoes and balsamic vinegar come together to amp up your weeknight pork chop dinner.
- Crockpot Pork Loin. Comfort food that cooks all day, ready to eat when you get home!
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How to Cook a Pork Loin
Equipment
Ingredients
For the Pork
For the Gravy
- 2 tablespoons pan drippings or vegetable oil or butter
- ½ onion sliced
- 2 teaspoons fresh thyme or 1 tsp dried
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- salt and pepper
Instructions
For the Pork
- Preheat the oven to 375°F.
- Remove 4 pound Boneless Fresh Pork Loin from the wrapper and pat dry with paper towels.
- Place pork loin in a roasting dish, and season with salt and pepper.
- Combine 1 tablespoon olive oil, and the minced 4 cloves garlic, 2 tablespoons fresh rosemary, and 2 tablespoons fresh thyme in small bowl.
- Spread herb & garlic mixture over the pork loin.
- Roast in the oven for 1 hour, to 1 hour 20 minutes (15-20 minutes per pound), or until the center reads 145°F in the middle.
- Rest for at least 15 minutes before slicing.
- Devour. Rest for at least 15 minutes before slicing.
For the Gravy
- In a large skillet, saute ½ onion in the vegetable oil (or butter or 2 tablespoons pan drippings).
- Season with salt and pepper and add fresh 2 teaspoons fresh thyme.
- Add 2 tablespoons all-purpose flour and mix well, and allow to cook for a minute.
- Whisk in the 2 cups chicken stock.
- Simmer, whisking constantly until thickened.
- Test for seasoning and add more if needed.
- Serve with sliced roasted pork loin.
Notes
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
Excellent! I cut this recipe in half for 6. Made as outlined without the gravy and 4 adults and 2 small children ate the entire meal! Next time I will roast in a 9/9 pan to make the drippings easier to harvest for the gravy. I would also increase the herbs to get more crust on the loin. Resting time is critical for a perfectly cooked roast. Easy enough for a week night dinner and I know the pork would make perfect sandwiches for lunch to clean up any leftovers
Thank you kyleecooks.com