Teresa's Recipes
Herb-Crusted Roast Pork Loin
Indulge in the rich flavors of this Herb-Crusted Roast Pork Loin, a culinary masterpiece that will elevate any dining experience. Enveloped in a fragrant blend of fresh rosemary, thyme, and garlic, this succulent pork loin boasts a crispy exterior and a melt-in-your-mouth tender interior. The enticing aroma wafting from your kitchen will have everyone gathering around the table, eagerly anticipating the feast. Traditionally enjoyed during festive occasions and family gatherings, this dish pays homage to centuries-old roasting techniques that have been beloved by home cooks and chefs alike. Pair it with roasted seasonal vegetables or creamy mashed potatoes for a truly unforgettable meal that brings warmth and comfort to your home.
Ingredients
- 3 tablespoons Olive oil
- 1 teaspoon, freshly ground Black pepper
- 2 teaspoons Salt
- 2 tablespoons, chopped Fresh thyme
- 2 tablespoons, chopped Fresh rosemary
- 4 cloves, minced Garlic
- 3-4 pounds Pork loin
- 1 cup Chicken or vegetable broth
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Calories: 350
- Fat: 20g
- Carbs: 2g
- Protein: 38g
- Sodium: 500mg
- Sugar: 0g
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, salt, black pepper, and olive oil to create a fragrant herb paste.
- Generously rub the herb paste all over the pork loin, ensuring it is evenly coated for maximum flavor penetration.
- Place the seasoned pork loin on a roasting pan, fat side up. Pour the chicken or vegetable broth into the pan, which will help keep the meat moist during roasting.
- Roast in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Use a meat thermometer for accuracy.
- Baste the pork with the broth every 30 minutes to ensure it remains juicy and flavorful.
- Once cooked, carefully remove the pork loin from the oven and let it rest for 10-15 minutes before slicing. This resting period allows the juices to redistribute, ensuring each slice is tender and juicy.
- Slice the pork loin into thick pieces and serve hot, drizzled with the delicious pan juices.
Tips
- For an extra layer of flavor, consider adding a tablespoon of Dijon mustard to the herb paste.
- Feel free to add vegetables such as carrots, potatoes, or onions to the roasting pan for a complete one-pan meal.