Herb-Crusted Pork Loin

Herb-Crusted Pork Loin is a great a an simple preparation. Try serving it with my recipe for braised rhubarb (see recipe).

Herb-Crusted Pork Loin 

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Alternatively, this is also excellent served at room temperature, al fresco!


  • 1 (4‑pound) boneless pork loin (with fat left on)
  • 1 tablespoon salt
  • 3 tablespoon olive oil
  • 6 clove garlic cloves, peeled and minced
  • 2 teaspoon fresh thyme leaves
  • 2 teaspoon fresh basil leaves
  • 2 teaspoon fresh rosemary leaves, minced


Preheat oven to 450 degrees F.

Place the pork loin on a rack in a roasting pan.

Combine the remaining ingredients in a mortar and pestle and process until a chunky paste is achieved. Massage the mixture onto the pork loin, covering all of the meat and fat.

Roast the pork for 20 minutes.

Reduce the heat to 400 degrees F and roast for an about 40 more minutes. Test for doneness using an instant-read thermometer. When the internal temperature reaches 145 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes. The temperature should rise to 1 about 55 degrees F.

Carve the roast and serve with braised vegetables on the side.