Juicy, fork-tender Herb Crusted Pork Loin is roasted with savory veggies for a super easy, stress-free, succulent meal you’ll adore!
Our hearty, rustic recipe for beautiful, boneless Herb Crusted Pork Loin is simply mouthwatering! Tender pork loin roast rubbed with seven seasonings and surrounded by soft potatoes, crisp carrots, and sweet onion makes a stunning roast dinner that’s ideally suited for a weeknight supper or Sunday lunch!
A Spectacular Roast Recipe Made Simple
Here’s why you will LOVE this seasoned pork:
- Pork loin roast is every bit as juicy, tender, and tasty as a great steak, but it’s much more economical.
- The seven seasonings give this pork loin a herby crust that’s so flavorful and delicious!
- Super easy clean up with no slow cooker or crock pot needed – this recipe rests in the fridge for an hour before oven roasting on one pan with the veggies.
- You can easily adjust this recipe for a small dinner or a large feast, depending on the size of the roast and the number of veggies. Add soft dinner rolls and a homemade dessert to feed a crowd!
Other Recipes to Serve with Roast Pork Loin
- Classic Apple Crisp is a classic, comforting dessert that will warm you from the inside out!
- Sweet Potato Dinner Rolls – warm, fluffy, melt-in-your-mouth buttery rolls, perfect for every sit-down dinner!
Ingredients
Meat: The foundation for this fantastic dinner is a big, meaty boneless pork loin roast. This isn’t the same thing as a pork tenderloin, which is smaller and tube-shaped.
Veggies: Roast vegetables are SO yummy as the side! We’re using the classics here: fingerling potatoes, fresh, crispy carrots, and onions – sweet Vidalia or yellow onions are perfect.
Oil: Extra virgin olive oil coats the meat & veggies, so the spices will stay put!
Seasoning: The seven seasonings bring super flavor to this “meat & potatoes” meal – salt and ground black pepper, and dried basil, thyme, rosemary, Italian seasoning, and garlic powder. SO GOOD!
How to Make an Herb-Crusted Pork Roast
STEP ONE: Mix the olive oil and all the seasonings in a small bowl to make a paste. Rub this spice blend all over the roast, set it on a piece of parchment paper, and place it in the fridge to chill for 1 hour.
STEP TWO: Preheat the oven to 475 degrees F. Remove the roast from the refrigerator and place it in the middle of a large baking sheet. When the oven has reached full temperature, place the pork loin into the oven to roast for 20 minutes.
STEP THREE: While the pork cooks, prep the vegetables and place them in a large mixing bowl. Drizzle them with olive oil and add the salt & pepper. Toss until they’re seasoned all over.
STEP FOUR: After 20 minutes in the oven, remove the roast and lower the oven to 425 degrees F. Carefully arrange the vegetables around the pork and return to the oven for about 30 minutes or until the meat reaches an internal temperature of 145 degrees F.
STEP FIVE: Remove the pan from the oven and allow the meat to rest for 10 minutes before slicing and serving to some very happy people! Divide the roasted vegetables between the dinner plates and enjoy!
Tips for Success
- You can use any pan drippings to make a luscious gravy for the vegetables.
- Garnish with sprigs of rosemary for added flavor and an impressive presentation!
- This recipe works great with a pork tenderloin as well, adjust the cooking time down for the smaller size.
- Always let large pieces of meat rest for about 15 minutes before serving to allow the juices to reabsorb.
What’s the Difference Between Pork Tenderloin and Pork Loin Roast?
Though the flavor is almost identical, pork tenderloin and pork loin roast are similar. The main difference is their size. A pork tenderloin is more petite in size – usually about the size of a roll of slice-and-bake cookie dough. You can often find them pre-seasoned with barbecue or lemon pepper flavoring. They’re affordable, cook quickly, and are pretty tasty.
The pork loin roast that we’re using in this scrumptious recipe is larger. It’s big and meaty and honestly, easier to manage. It’s roundish shape cooks more evenly, resulting in juicy, tender steak-size slices from one end to the other.
How Can I Keep a Large Roast from Drying Out in the Oven?
When cooking a large pork roast, the most important step to keeping it tender and juicy is this: Follow the recipe’s cooking instructions, but watch the meat closely. Remove it from the oven as soon as it reaches an internal temperature of 145°F, then allow it to rest for 15-20 minutes before slicing. This allows the juices to be reabsorbed throughout the roast so every bite will be moist and succulent.
Other Remarkable Recipes for Roast Pork
- Crock Pot Pork Roast
- Slow Cooker Crispy Carnitas
- Cuban Sandwich Recipe
- Grilled BBQ Pork Roast
- Perfectly Moist Pork Loin
- Brined Pork Roast
Ingredients
Pork Roast
- 3 tablespoons olive oil
- 1 tablespoon salt
- ½ tablespoon dried basil
- ½ tablespoon dried thyme
- ½ tablespoon dried rosemary
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 3.5 pounds boneless pork loin roast
Vegetables
- 1 pound fingerling potatoes halved lengthwise
- 6 medium carrots peeled and roughly chopped
- 3 medium yellow onions peeled and quartered
- 2 tabelspoons olive oil
- ½ tablespoon salt
- ½ teaspoon black pepper
Instructions
- In a small bowl, combine the oil, salt, basil, thyme, rosemary, Italian seasoning, black pepper, and garlic powder to create a paste.
- Rub the roast all over with the herb paste. Place the roast on a piece of parchment paper (or on a plate) and allow it to chill in the fridge for at least 1 hour.
- Preheat the oven to 475 degrees F. Remove the pork loin from the fridge and place it in the center of a large baking sheet.
- Roast for 20 minutes. While the pork cooks, add the potatoes, carrots, and onions to a large mixing bowl. Drizzle with olive oil and season with salt and pepper. Toss until well coated.
- After the initial cooking time, remove the baking sheet from the oven. Carefully surround the roast with the veggies.
- Lower the oven heat to 425 degrees F. Cook for another 30 minutes or until internal temperature reaches 145 degrees F. (see note).
- Remove from the oven and transfer the pork loin to a cutting board to rest for 10 minutes before slicing. Transfer the vegetables to a serving bowl and the pork to a platter, or serve on individual dinner plates.
Notes
- Nutritional information includes 9 ounces of pork loin and 1/6 of the roasted vegetables per serving.
- The second cooking time may vary depending on the size of your roast. If needed, you can remove the vegetables to a bowl to keep warm while the pork finishes roasting.
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