When it comes to a juicy, flavorful pork roast, this Garlic Herb Roasted Pork Loin is tough to beat. With a golden, aromatic crust and tender, succulent interior, it’s the kind of dish that shines on any dinner table. Whether it’s a holiday feast, Sunday supper, or a weeknight meal with leftovers in mind, this recipe delivers restaurant-quality results with minimal effort.
If you’ve ever been frustrated by dry, bland pork, this method will change everything. The key is threefold: proper seasoning, the right roasting temperature, and letting the meat rest. A combination of garlic, fresh herbs, olive oil, and butter creates a crisp, flavorful exterior while keeping the pork moist inside.
The herb rub blends rosemary, thyme, oregano, and parsley—classic flavors that enhance the pork’s natural sweetness. Minced garlic, salt, black pepper, and a touch of smoked paprika add depth and subtle smokiness. A butter-based glaze during roasting ensures the meat stays juicy and develops a beautiful golden crust.
This Garlic Herb Roasted Pork Loin is straightforward, reliable, and versatile—perfect for holidays, family dinners, or meal prep. It’s a recipe you’ll return to time and again.
For the Honey Mustard Garlic Glaze
1.Prep the Pork
Trim excess fat thicker than ¼ inch from the pork loin. Pat dry with paper towels.
2.Season
In a small bowl, mix brown sugar, ginger, cumin, garlic powder, onion powder, mustard, thyme, marjoram, cayenne, and crushed red pepper. Rub thoroughly over the pork. Cover and refrigerate 1–2 hours.
3.Sear
Heat olive oil in a large skillet or Dutch oven until hot. Sear the pork on all sides until golden brown.
4.Roast
Transfer pork to a roasting pan and surround with potatoes, carrots, and onions. Roast at 375°F for 1–1¼ hours, or until the internal temperature reaches 145°F.
5.Make the Glaze
While the pork roasts, melt butter in a saucepan over low heat. Add garlic and cook 1 minute. Stir in juice, honey, mustard, soy sauce, ketchup, vinegar, and ginger. Season with salt and pepper. Simmer 2–3 minutes.
6.Baste & Rest
Baste the pork with glaze every 15–20 minutes. Once cooked, loosely cover with foil and rest 15 minutes before slicing.
The result: a juicy, herb-crusted pork loin with a sweet-and-savory glaze perfect for any occasion.
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