This Herb-Crusted Roast Pork Loin is a showstopper at any meal with its aromatic herb crust and juicy, tender meat. Perfect for family dinners or special occasions, this dish brings warmth and flavor to your table with minimal fuss.
Pork loin is a lean cut that benefits from the herb crust, which keeps it moist and flavorful. Olive oil helps the herbs adhere and adds a subtle richness. The blend of salt, black pepper, garlic powder, and onion powder creates a robust base flavor. Dried rosemary, thyme, and sage are classic herbs that complement pork beautifully, adding earthy notes. Chicken broth and white wine create a flavorful steam bath that keeps the pork juicy while adding depth. Finally, a touch of Dijon mustard at the end adds a tangy finish that brightens the dish.
This roast pairs wonderfully with creamy mashed potatoes or roasted vegetables like carrots and Brussels sprouts. A fresh green salad with a tangy vinaigrette can also balance the richness of the pork. For a comforting touch, serve with warm, crusty bread to soak up the delicious juices.
Start by preheating your oven to 375°F (190°C). This ensures that your pork loin will cook evenly. While the oven heats up, take your 3 lbs pork loin and pat it dry with paper towels. This step is crucial as it helps the olive oil and herbs stick to the meat better.
Next, rub the pork loin all over with 2 tablespoons of olive oil. You want an even coating, so don't be shy about getting your hands a little messy. In a small bowl, mix together 1 tablespoon of salt, 1 teaspoon of black pepper, 1 tablespoon each of garlic powder and onion powder, along with 1 tablespoon each of dried rosemary, thyme, and sage. This is your herb mixture, which will form the flavorful crust.
Now, apply the herb mixture generously over the entire pork loin. Make sure every nook and cranny is covered — this is where the magic happens. Place the seasoned pork loin in a roasting pan. Pour 1/2 cup of chicken broth and 1/4 cup of white wine into the bottom of the pan. This liquid will help keep the meat moist while it roasts.
Roast the pork loin in your preheated oven for about 60-70 minutes. You'll know it's done when the internal temperature reaches 145°F (63°C). It's always a good idea to use a meat thermometer to avoid guesswork. Once cooked, remove the pork from the oven and cover it with foil. Let it rest for 10 minutes; this step is crucial for keeping the juices locked in.
After resting, slice the pork loin and serve it with a drizzle of Dijon mustard for an extra kick of flavor. Enjoy the fruits of your labor!