Garlic Herb Roasted Pork Loin
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When it comes to a tender, flavorful pork roast, this Garlic Herb Roasted Pork Loin is hard to beat. With its perfectly seasoned crust, juicy center, and irresistible aroma, it’s the kind of dish that steals the spotlight at any dinner table. Whether you’re hosting a holiday gathering, serving Sunday supper, or preparing a weeknight meal with leftovers in mind, this recipe delivers restaurant-quality results with minimal effort.
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If you’ve ever been disappointed by dry, bland pork, this recipe will change that forever. The secret lies in three essentials: proper seasoning, the right roasting temperature, and resting time. A blend of garlic, fresh herbs, olive oil, and butter creates a golden crust while locking in moisture, ensuring every slice is tender and full of flavor.
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The herb rub combines rosemary, thyme, oregano, and parsley—classic flavors that highlight the natural sweetness of pork. Minced garlic, salt, black pepper, and a touch of smoked paprika add depth and a subtle smokiness. To finish, a butter baste during roasting keeps the meat moist and gives it a crisp, golden-brown exterior.
This Garlic Herb Roasted Pork Loin is simple, foolproof, and versatile. Perfect for holidays, family dinners, or meal prep, it’s a recipe you’ll want to make again and again.
Ingredients
For the Pork Loin & Vegetables
| Ingredient | Amount |
|---|---|
| Brown sugar | 3 tbsp |
| Ground ginger | 1 tsp |
| Ground cumin | 1 tsp |
| Garlic powder | ½ tsp |
| Onion powder | ½ tsp |
| Ground mustard | ½ tsp |
| Thyme leaves | ½ tsp |
| Marjoram | ½ tsp |
| Cayenne pepper | ¼ tsp |
| Crushed red pepper | ¼ tsp |
| Olive oil | 1½ tbsp |
| Boneless pork loin roast | 3½–4 lbs |
| Potatoes, halved | 4 medium |
| Carrots, peeled & chunked | 4 large |
| Onions, halved | 2 medium |
For the Honey Mustard Garlic Glaze
| Ingredient | Amount |
|---|---|
| Butter | 1 tbsp |
| Garlic, minced | 2 cloves |
| Pineapple or orange juice | ¼ cup |
| Honey | 3 tbsp |
| Spicy brown mustard | 1½ tbsp |
| Low-sodium soy sauce | 3 tbsp |
| Ketchup | 2 tbsp |
| Cider vinegar | 1 tbsp |
| Freshly grated ginger (or 1 tsp dried) | 1 tbsp |
| Kosher salt & black pepper | To taste |
Instructions
- Prep the Pork
Trim any fat thicker than ¼ inch from the pork loin. Pat dry with paper towels. - Season
In a small bowl, mix the brown sugar, ginger, cumin, garlic powder, onion powder, mustard, thyme, marjoram, cayenne, and crushed red pepper. Rub thoroughly over the pork loin. Cover and refrigerate for 1–2 hours. - Sear
Heat olive oil in a large skillet or Dutch oven until hot enough for a drop of water to sizzle. Sear the pork on all sides until golden brown. - Roast
Transfer the pork to a roasting pan. Surround with potatoes, carrots, and onions. Roast at 375°F for 1–1¼ hours, or until the internal temperature reaches 145°F. - Make the Glaze
While the pork roasts, melt butter in a saucepan over low heat. Add garlic and cook for 1 minute. Stir in juice, honey, mustard, soy sauce, ketchup, vinegar, and ginger. Season with salt and pepper. Simmer for 2–3 minutes. - Baste & Rest
Baste the pork with glaze every 15–20 minutes. Once cooked, cover loosely with foil and let rest for 15 minutes before slicing.
✨ The result: a juicy, herb-crusted pork loin with a sweet-savory glaze that’s perfect for any occasion.
