Herb Crusted Pork Loin Roast. A simple but very flavourful preparation for an easy, succulent, perfectly roasted loin of pork. Makes an ideal comfort food, Sunday dinner.
Today I’m featuring a full menu of 5 recipes that includes this delicious Herb Crusted Pork Loin Roast; just in time to plan a great weekend supper. I cooked this menu for 9 hungry souls earlier this week with no complaints and only empty plates.
I have not specified an exact cooking time here because roasting time will depend on the size of the roast you are cooking, particularly how thick it is in diameter.
In general, 20 minutes per pound is a good guideline, however, ALWAYS use a meat thermometer to check that pork is properly cooked.
NOTE: This roast was cooked to 160 degrees which is about right for well done. In Canada that is the recommended fully cooked temperature for pork loin.
The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a few years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.
The close-up photo above shows it perfectly cooked and still juicy at an internal cooked temperature of 160 degrees F. Generally, I will cook it to an internal temperature of about 155 degrees and let it rest for 15-20 minutes before slicing.
Rest it under a loose tent of aluminum foil. This allows the meat to relax and retain its juices plus it allow the carry-over heat to continue cooking the roast to the perfect 160 degrees F mark.
UPDATE: For another sure fire method for juicy and succulent pork loin roast, try the brining it like in this Maple Applesauce Pork Loin.
March, 2018. As I am updating this recipe today, over 10 years after first posting it, I thought there sure are some of our family’s classic recipes here on this blog. We’ve been making that Partridgeberry Apple Chutney for so long, it ended up in my Christmas Cookbook. Here’s the updated photo I took for it.
Partridgeberry Apple Chutney Cranberries are easily substituted for Partridgeberries.
Here are all the rest of the side dishes I served to my guests with this delicious roast pork.
Originally Published November 1, 2007 in the first few weeks of this website’s existence. Updated March 2018 with additional notes on preparation and new photos.
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You might also like our incredibly popular recipe for Dijon Brown Sugar Pork Loin.
- 3 pound boneless pork loin roast or larger
- 4 tbsp coarse grain Dijon mustard
- 3 cloves garlic minced
- 2 tbsp thyme
- 2 tbsp dry oregano
- 1 tbsp coarsely ground black pepper
- 1 tbsp chopped rosemary
- 1 tbsp Worcestershire sauce
- 1 tsp kosher salt
Mix together all of the ingredients for the Herb and Mustard Crust into a paste.
Rub paste over the entire surface of the pork loin roast.
Roast uncovered on a rack in a large roasting pan at 350 degrees F for about 20 minutes per pound or until internal temperature of the roast reaches 160 degrees F on a meat thermometer.
Allow roast to rest for 15 minutes after it comes out of the oven before carving and serving.
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