This Garlic Herb Roasted Pork Loin is incredibly juicy and loaded with flavor! From the fresh garlic, herbs and oil this pork loin is a simple yet delicious recipe to whip up for any holiday get together!
Preheat the oven to 400 degrees.
Mince the garlic and chop the herbs. Add to a small bowl with 2 tsp of olive oil, salt and pepper.
Place a few paper towels on top of your cutting board. Put the pork loin on top of the paper towels and dry it off.
From there, rub the top of it (not the fat side) with the garlic herb oil mixture as well as the smaller sides of it.
Heat 2 tbsp of olive oil in a large skillet. I used my large cast iron skillet.
Add the side with the garlic herb mixture (not the fat side) down into the skillet, and sear on each side for 1-2 minutes. Once the fat side is up-right in the skillet, add the garlic herb oil mixture on top of that as well.
Once it’s seared fully, add it to your roasting pan. If there is any leftover garlic oil mixture, add it to the pork and then put it in the oven at 400. Roast for 15 minutes and then, if the garlic on top is getting browned, gently lay some foil on top of it and then roast for another 15 minutes.
After the full 30 minutes is up, remove and flip the pork loin to the other side. Roast for an additional 35-45 minutes, checking the garlic every 20 minute minute mark and using the foil if needed.
Remove when meat thermometer inserted in the middle reads an internal tempt of 135-140 (it will continue to cook once resting).
Strain the drippings from the bottom of the roasting pan into a small pot (this will help get out any burnt bits but still retain a delicious flavor). Keep the pot on low to keep them warm as you let the pork loin sit.
After about 10-15 minutes, begin slicing, fat side up. I sliced them about 1 inch thick. Generously drizzle the drippings from the roasting pan on top of the sliced pork for extra flavor.
Enjoy! See recommendations above for what you should serve it with.
According to the National Pork Board, pork loin should be cooked with an internal temp of 145 so I highly recommend you have a meat thermometer and use it! I always inserted mine into the center and I ended up taking it out when it was at about 135-140 degrees internal. It will continue to cook in the pan even when it’s out of the oven while it’s resting.