roastedherb-crustedweeknightpan sauceclassic

Herb-Crusted Roast Pork Loin

Name: Herb-Crusted Roast Pork Loin
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3 lbs Boneless pork loin roast; 2 tbsp Fresh rosemary, minced; 1 tbsp Fresh thyme, minced; 6 Garlic cloves, minced; 2 tbsp Dijon mustard; 3 tbsp Olive oil; 1 tbsp Kosher salt; 1 tsp Black pepper; 1 cup Chicken broth; 1/2 cup Dry white wine; 2 tbsp Butter, cold, cubed

1 hr 5 min 6 servings Easy

Cut used: Pork Loin pork →

Prep

15 min

Cook

50 min

Total

1 hr 5 min

Pork loin is lean and can dry out easily, so this recipe relies on a quick sear, moderate oven temperature, and a reliable meat thermometer to keep it juicy from edge to center. The herb crust of garlic, rosemary, and thyme forms a fragrant exterior that contrasts beautifully with the mild, tender meat inside. This is an easy centerpiece roast for a weeknight dinner or a small holiday gathering.

What Ingredients Do You Need?

3 lbs Boneless pork loin roast
2 tbsp Fresh rosemary, minced
1 tbsp Fresh thyme, minced
6 Garlic cloves, minced
2 tbsp Dijon mustard
3 tbsp Olive oil
1 tbsp Kosher salt
1 tsp Black pepper
1 cup Chicken broth
1/2 cup Dry white wine
2 tbsp Butter, cold, cubed

How Do You Make Herb-Crusted Roast Pork Loin?

1
Make the herb paste
Combine rosemary, thyme, garlic, Dijon mustard, and 2 tablespoons of olive oil into a thick paste.
2
Season the loin
Pat the pork loin dry, season all over with salt and pepper, then rub the herb paste evenly over the surface.
3
Sear
Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear the loin on all sides until golden, about 6-8 minutes total.
4
Roast
Transfer the skillet to a 375°F oven and roast for 35-40 minutes, until internal temperature reaches 145°F.
5
Rest
Remove from the oven, tent loosely with foil, and rest for 10 minutes; temperature will climb slightly as it rests.
6
Make the pan sauce
Set the skillet over medium heat, deglaze with white wine, scraping up browned bits, then add chicken broth and simmer to reduce by half.
7
Finish the sauce
Remove from heat and whisk in cold butter cubes one at a time until glossy.
8
Slice and serve
Slice the loin against the grain into medallions and spoon the pan sauce over the top.

What Are the Pro Tips for This Recipe?

💡 Pull the loin at 145°F — pork loin is lean and overcooks quickly past this point.
💡 Resting is essential; slicing too early lets all the juices run out onto the cutting board.
💡 Tie the roast if it's uneven in shape to help it cook more uniformly.
💡 Leftover slices are excellent cold on sandwiches the next day.