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Herb Crusted Pork Loin Roast

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.

Herb Crusted Pork Loin Roast

Herb Crusted Pork Loin Roast

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. 
Herb Crusted Pork Loin ingredients

Herb Crusted Pork Loin ingredients.

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.

Herb Crusted Pork Loin ready for the oven

Herb Crusted Pork Loin ready for the oven

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.

Herb Crusted Pork Loin on serving platter

Herb Crusted Pork Loin ready to be sliced.

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.

Herb Crusted Pork Loin Roast UPDATE.

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

Partridgeberry Apple Chutney

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.

My complete Herb Crusted Roast Pork Loin dinner.

My complete Herb Crusted Roast Pork Loin dinner (Original Nov 1, 2007 image.)

Raisin Almond Cornbread Stuffing

Lemon Oregano Roasted Potatoes

Sautéed Cinnamon Apples

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.

Herb Crusted Pork Loin fully cooked

Herb Crusted Pork Loin fully cooked.

Need more side dish inspiration?

We have everything from baked beans & corn bread to deliciously different potato and pasta salads. Be sure to check out our collection of 35 Best BBQ Side Dishes.

26 Best Barbecue Side Dishes photo collage for Pinterest

Like this Herb Crusted Pork Loin Roast recipe?

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Herb Crusted Pork Loin image with title text.

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Herb Crusted Pork Loin, sliced
Yield: 8 Servings or more

Herb Crusted Roast Loin of Pork

Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Resting time: 15 minutes
Total Time: 1 hour 55 minutes

Herb Crusted Roast Loin of Pork - A simple but very flavourful preparation for an easy, succulent roast loin of pork.

Ingredients

  • 3 pound boneless pork loin roast or larger

For the Herb and Mustard Crust

  • 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

Instructions

  1. Mix together all of the ingredients for the Herb and Mustard Crust into a paste.
  2. Rub paste over the entire surface of the pork loin roast.
  3. 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.
  4. Allow roast to rest for 15 minutes after it comes out of the oven before carving and serving.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

Nutrition Information

Yield

8

Serving Size

8 Servings or more

Amount Per Serving Calories 240Saturated Fat 2gCholesterol 107mgSodium 480mgCarbohydrates 2gFiber 1gProtein 38g

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Judy Howie

Monday 17th of September 2018

Very Good

Shirley

Sunday 13th of May 2018

Made this pork loin roast for dinner tonight. It was perfect! A new "go to" recipe.

Gail

Sunday 15th of April 2018

Made this last night for company. I had to use cranberries instead of partridge berries but an excellent dish all round. A few slices of pork left for a sandwich today for lunch while deciding which recipe to do for tonight's Sunday dinner. I only cooked the pork to 150 and it was excellent after letting it rest. There were some potatoes left also, although I cooked extra, and I always use Barry's recipe for his "shake and bake" chicken coating so I may do his oven fried chicken and potato salad for tonight's dinner. Thanks again for a wonderful recipe. Five stars.

Barry C. Parsons

Sunday 15th of April 2018

So glad it was such a success. I had smoked pork loin myself last night. It too was exceptional.

Danielle

Sunday 3rd of January 2016

At what temp to you cook this roast at? It's not included with the recipe. Thanks!

Barry C. Parsons

Sunday 14th of February 2016

350. recipe is now updated.

Le Chef Secret

Thursday 8th of November 2007

Glad you liked the recipe. Where do you live and how did you find partridgeberries?

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