This juicy and succulent pork loin roast is infused with flavorful garlic and herbs, and comes complete with a medley of vegetables to serve alongside—it’s an elegant meal fit for all occasions!
Pork Loin Roast, Deliciously Rustic, Juicy and Flavorful
During the cooler times of the year, when my oven is simply begging to be used in order to turn out scrumptious meals, one of my favorite recipes to prepare is a juicy and delicious pork loin roast.
It’s wonderfully rustic and tasty, especially when stuffed with little pieces of aromatic garlic cloves and rubbed generously with an herby, mustard-y paste before roasting to create a flavorful outer crust. This is my personal favorite way to prepare a pork loin roast recipe, and there’s little that is quite as comforting and mouthwatering!
When sliced thickly and served on a bed of savory root vegetables that were roasted alongside of the pork loin, this recipe becomes a complete meal that comforts and warms, and fills the kitchen with a delicious aroma.
This is rustic home cooking at its best!
How to Make Pork Loin Roast
Pork loin is a cut of meat that is scrumptiously tender and juicy when well-seasoned and roasted to medium doneness.
It doesn’t require a lot of muss and fuss, just a few savory ingredients added to it to boost the natural flavor. A higher oven temp helps create a golden-brown, caramelized outer crust, which only adds to the savory taste!
Garlic and pork are a naturally good pairing, as are dried herbs, a touch of Dijon mustard, and a sprinkle of paprika.
Placing some hearty root vegetables underneath the pork loin while it roasts offers up a healthy, ready-made side, one that cooks simultaneously for ease.
Here’s a quick glance at my pork loin roast recipe:
- I preheat my oven to 400°, and line a sheet pan with parchment paper or foil.
- Next, I create little slits in my pork loin, and stuff those slits with pieces of garlic; then, I rub the outside of the pork loin with a mixture of herbs, mustard, garlic, paprika, salt, pepper and olive oil.
- Then, I toss my veggies with a little olive oil, salt, pepper and dried herbs, and turn those out onto the sheet pan to create a bed for the pork loin, and then lay the loin on top of the vegetables.
- I insert a thermometer into thickest part of the pork loin, and roast for roughly on an hour, or until the thermometer registers 145-150° (medium rare to medium).
- After roasting, I allow the pork loin roast to rest for about 10-15 minutes before slicing and serving alongside the roasted vegetables.
(The full recipe is below…)
Tips & Tidbits for Pork Loin Roast:
- A little fat is good: A pork loin is quite a lean cut of meat, so that little bit of fat on the outside is good to keep. If there is too much, you can trim some of the fat off, but leave a little on for flavor.
- Use a thermometer for ease: When roasting any kind of meat, it is best to use a thermometer to ensure proper doneness, rather than rely on time. For medium-rare look for the thermometer to register 145°, and for medium, 160°—any temperature range in between those is safe to eat!
- Give things a rest: Once the pork loin comes out of the oven, allow it to rest for about 10-15 minutes before slicing. This will ensure that the juices stay in the meat, making for more tender and flavorful slices.
- Choose your favorite root veggies: I like to use a combination of red potatoes, carrots, parsnips, rutabaga and turnips, but feel free to use any combination of those, or your favorites.
- Prepare ahead for an easy pork loin roast: You can stuff your pork loin with the garlic cloves and rub the herb Dijon mixture over it as well. Allow it to “marinate” overnight for extra flavor, or to prepare ahead. You can also prep the veggies and then simply toss them in the seasoning before roasting together.
Feast your eyes on these, or just jump to the recipe:
Pork Loin Roast
by Ingrid Beer
Yield: Serves 6
Nutrition Info: 1278 calories (including vegetables)
Prep Time: 25 minutes
Cook time: 1 hour
Total time: 1 hour, 25 minutes
• 5 garlic cloves, divided use
• 3 to 3 1/2 pound pork loin
• 1 tablespoon, plus 2 teaspoons, Italian seasoning, divided use
• Freshly cracked black pepper
• 1 teaspoon Dijon mustard
• 1/2 teaspoon paprika
• Olive oil
• 6 baby red potatoes, halved
• 3 carrots, peeled and thickly sliced
• 2 parsnips, peeled and thickly sliced
• 1 rutabaga, peeled and cut into large dice
• 1 turnip, peeled and cut into large dice
• 2 tablespoons apple cider vinegar
• 1 tablespoon chopped, flat-leaf parsley
• 1 teaspoon fresh thyme
-Preheat the oven to 400°, and line a large baking sheet with parchment paper or foil drizzled with a little olive oil.
-To prepare the pork: take 3 of the garlic cloves, and cut them in half, length-wise, to make 6 smaller pieces; place the pork loin in front of you with the fat-side up, and poke 6 slits throughout the loin, about 1” deep, and stuff 1 piece of the garlic clove into each slit.
-For the rub/paste: take the remaining 2 garlic cloves, and press them through a garlic press and add them into a small bowl; to the garlic add the 1 tablespoon of Italian seasoning, 1 teaspoon of the salt and black pepper, the Dijon mustard, the paprika and 2 tablespoons of the olive oil, and mix together to form a paste.
-Rub that paste all over the pork loin liberally, and set the loin aside for a moment.
-For the veggies: in a large bowl, toss the potatoes together with the remainder of the ingredients through the apple cider vinegar, plus the 2 remaining teaspoons of Italian seasoning, a couple of pinches of salt and black pepper, and a good drizzle of olive oil; turn the vegetables out onto the prepared parchment/foil-lined baking sheet, in a single layer.
-Place the pork loin, with its fat-side up, on top of the vegetables, and insert a thermometer into the center of the loin; place the baking sheet into the oven, and roast for roughly an hour (depending on weight of roast), or until the thermometer registers 145-160°.
-Allow the loin to rest on a platter or cutting board for about 10-15 minutes, and cover the vegetables to keep them warm; then, slice the pork loin into thick slices, and toss the veggies with the chopped parsley and fresh thyme, drizzle everything with a touch of olive oil, and serve together on a platter.
Cook’s Note: This recipe was originally published in 2013, and has been updated with even more love!