Herb-Crusted Pork Loin Roast with Garlic and Rosemary

Pork loin roast is a lean and tender cut of meat that’s perfect for a flavorful, elegant dinner. This recipe uses a simple herb crust made with garlic, rosemary, and thyme to create a delicious, aromatic roast that’s juicy on the inside with a perfectly browned exterior.

Ingredients

For the Pork Loin Roast:

• 1 boneless pork loin roast (about 3-4 lbs)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika

Optional Sides:

• Roasted root vegetables (carrots, parsnips, and potatoes)
• Green beans almondine
• Apple chutney

Instructions

1. Preheat the Grill or Oven

If using an oven, preheat to 375°F. If grilling, fire up your Arteflame grill to get it ready for indirect cooking. For grilling, maintain a temperature of around 350°F to 375°F.

2. Prepare the Pork Loin

In a small bowl, mix together the minced garlic, chopped rosemary, thyme, Dijon mustard, olive oil, salt, pepper, and smoked paprika to create a paste. Rub this herb mixture all over the pork loin roast, ensuring it’s evenly coated.

Let the seasoned pork loin sit at room temperature for about 20-30 minutes to allow the flavors to meld.

3. Cook the Pork Loin Roast

For Grilling: Place the pork loin on the grill away from direct heat, cover the grill, and cook for about 1 to 1.5 hours, or until the internal temperature reaches 145°F. Turn the pork occasionally for even cooking.

For Oven Roasting: Place the pork loin on a rack in a roasting pan. Roast in the preheated oven for 60-75 minutes, or until the internal temperature reaches 145°F. Turn the pork once halfway through cooking to ensure even browning.

4. Prepare the Sides

While the pork is cooking, prepare your desired sides. Roast root vegetables in the oven alongside the pork or on the flat cooktop of the Arteflame grill. Prepare green beans almondine or a simple apple chutney for a sweet, tangy contrast.

5. Rest the Pork Loin

Once the pork reaches the desired internal temperature, remove it from the grill or oven and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a juicy roast.

6. Slice and Serve

After resting, slice the pork loin roast into thick slices. Serve with the roasted vegetables, green beans almondine, and apple chutney. The herb crust will provide a burst of flavor in every bite.

Tips for the Best Results

• Temperature Monitoring: Use a meat thermometer to ensure the pork reaches the perfect internal temperature of 145°F. Overcooking can dry out the meat.
• Resting Time: Don’t skip the resting step—this is key to keeping the pork juicy and tender.
• Herb Variations: Customize the herb crust by adding sage, parsley, or even a touch of lemon zest for extra flavor.

Conclusion

This herb-crusted pork loin roast is a showstopper that’s both flavorful and easy to prepare. The combination of garlic, rosemary, and thyme creates an aromatic and delicious crust, while the tender pork inside will have everyone coming back for seconds.

Variations

1. Maple Glazed Pork Loin: Add a maple syrup glaze during the last 20 minutes of cooking for a sweet, caramelized finish.
2. Stuffed Pork Loin: Butterfly the pork loin and stuff it with a mixture of spinach, feta, and sun-dried tomatoes before roasting.
3. Spicy Herb-Crusted Pork Loin: Add red pepper flakes to the herb mixture for a spicy kick.
4. Balsamic and Honey Glazed Pork Loin: Create a glaze with balsamic vinegar and honey to brush over the pork during the last 15 minutes of roasting.
5. Apple and Sage Pork Loin: Replace the rosemary with sage and serve the pork with sautéed apples for a fall-inspired dish.

Best Pairings

• Wine: A crisp white wine like Sauvignon Blanc or a medium-bodied red like Pinot Noir complements the flavors of the pork and herbs.
• Side Dish: Creamy mashed potatoes or a light couscous salad with herbs.
• Dessert: A pear tart or apple crumble to finish the meal on a sweet note.