Herb Pork Loin

For an impressive dinner, try this Herb Pork Loin, roasted until juicy and crusted with a fragrant mix of rosemary, thyme, pepper, and garlic. It’s incredibly tender and packed with flavor, making it a standout dish for any night of the week.

If you’re looking for a recipe that feels fancy but is actually super easy, this herb pork loin is it! There’s something about a well-cooked pork loin that brings an extra touch of elegance to any meal, but don’t let that fool you—this dish is incredibly simple to pull off. It’s perfect for a cozy family dinner, a holiday spread, or even an impressive meal for guests.

This recipe combines juicy pork with a beautiful blend of fresh herbs, giving you that perfect balance of flavor and tenderness. The herbs create a delicious crust, and the brining ensures that each bite is melt-in-your-mouth juicy. Plus, with just a few steps and pantry ingredients, you’ll have this show-stopping dish ready to go with minimal fuss.

Serve it up with some roasted veggies, creamy mashed potatoes, or even a crisp side salad, and you’ll have a meal that’s guaranteed to get everyone asking for seconds. Get ready to wow everyone at the table with this simple but elegant herb pork loin!

Why You’ll Love This Recipe

• Packed with Flavor: A blend of herbs and spices gives every bite a burst of flavor that’s hard to resist.
• Juicy and Tender: Thanks to the cooking method, your pork loin stays moist and delicious.
• Easy Prep: Simple steps make this recipe beginner-friendly.
• Versatile Side Options: From mashed potatoes to fresh salad, this pork pairs with almost any side.
• Show-Stopping Presentation: The herb crust gives it a gorgeous finish that’ll make it the star of any table.
• Everyday Ingredients: You probably already have everything you need in your pantry, so it’s budget-friendly, too.

Ingredients

• Boneless pork loin: The star of the show, it soaks up all the herb flavors while cooking.
• Cool water: Used in the brine to keep the pork juicy and tender.
• Salt and Sugar: Essential for the brine, balancing savory and sweet flavors.
• Unsalted butter: Adds richness to the herb crust.
• Fresh rosemary and thyme: Bring an earthy, fragrant flavor that pairs perfectly with pork.
• Garlic: For that classic savory kick.
• Black pepper: Adds a touch of heat and depth.

How to Make Herb Pork Loin

Follow along to learn how to make herb pork loin.

• Step One: To prepare the brine, add the water, ⅓ cups salt, and sugar to a large container. Stir until the salt and sugar are dissolved. Set aside.
• Step Two: Using a sharp knife, cut a crosshatch pattern in the top fat layer of the pork loin. Cut the lines diagonally 1 inch apart across the fat cap. Then, turn the loin 45° and cut lines 1 inch apart, creating a diamond pattern in the fat. Be careful to cut only the fat and not into the meat.
• Step Three: Place the pork loin in the brine mixture, cover, and refrigerate for 30 minutes or up to 3 hours.
• Step Four: Remove the loin from the fridge 30 minutes before baking, but leave it in the brine. Preheat the oven to 325℉.

• Step Five: In a small bowl, add the butter, rosemary, thyme, garlic, ½ tsp salt and black pepper. Stir until combined.
• Step Six: Place an oven rack over a rimmed baking sheet lined with aluminum foil for easy cleanup. Lay 3 to 4 (12-inch) pieces of butcher’s twine on the prepared rack, 1 ½ to 2 inches apart.
• Step Seven: Remove the pork loin from the brine solution and pat dry with paper towels. Smear the butter herb mixture over the loin’s surface and place it on top of the cut pieces of twin, fat side up. Tie the twine into secure knots, cutting the excess ends to keep the loin uniform while baking.
• Step Eight: Bake for 1 ½ hours or until the internal temperature reaches 145℉. Remove from the oven and rest for 25 minutes before carving into slices.
• Step Nine: Move the loin to a cutting board. Using scissors or a knife, cut and remove the twine. Slice the loin into ½- 1 inch pieces and serve.

What to Serve with It

• Pesto Smashed Potatoes
• Copycat Red Lobster Biscuits
• Caramelized Onion Mashed Potatoes
• Pineapple Stuffing

Variations and Substitutions

• Mix Up the Herbs: No rosemary or thyme? Try sage or oregano!
• Add Some Heat: For a spicy twist, sprinkle in a bit of chili powder or paprika.
• Butter Substitutes: Olive oil or coconut oil works well if you want a dairy-free option.
• Add Veggies: Toss in chopped carrots, potatoes, or onions around the pork. They’ll soak up the delicious juices!
• Swap for Pork Tenderloin: This is a leaner cut; just keep an eye on the cooking time since it’s usually smaller.
• Flavor Boosters: For extra depth, try brushing a bit of soy sauce or balsamic vinegar on the pork during the last few minutes.

Storage Tips

• Refrigerate: Wrap leftovers in foil or plastic wrap and store in an airtight container in the fridge for 3-4 days.
• Freeze: For longer storage, wrap in heavy-duty foil or freezer paper, label with the date, and freeze for up to 3 months.
• Thaw and Reheat: Thaw in the fridge overnight, then reheat in the oven at 325°F until it’s warmed through.

Recipe Tips and Tricks

• Brine It: Brining keeps the pork juicy and flavorful, so don’t skip it! Let it soak for at least an hour.
• Check with a Thermometer: Cook until the pork reaches 145°F for that perfect, juicy texture.
• Let It Rest: Give it 5-10 minutes to rest before slicing so the juices stay inside.
• Cut Small Slits for Flavor: Piercing the meat helps the marinade seep in for extra flavor.

Pork Loin vs. Pork Tenderloin

• Shape and Size: Pork loin is wide and thick; pork tenderloin is narrow and cooks quickly.
• Fat Content: Pork loin is juicier due to its fat layer, while pork tenderloin is leaner.
• Flavor and Texture: Pork loin has a more robust taste; tenderloin is delicate and mild.
• Cooking Methods: Pork loin is great for roasting, grilling, or braising; pork tenderloin is best for quick cooking.

How to Know When It’s Done

• Thermometer Test: Insert a thermometer into the thickest part—it’s done when it reads 145°F.
• Color and Juices: The pork should be opaque with a slight pink center, and the juices should run clear.
• Texture Check: Give it a poke with a fork—it should feel firm but not too soft.
• Let It Rest: Let the meat rest for a few minutes before slicing to lock in all those juices!

More Pork Recipes

• Slow Cooker Boneless Pork Ribs
• Cream of Mushroom Pork Chops
• Honey Ginger Pork Bites