Herb-Infused Roast Pork Loin
Elevate your dinner table with this Herb-Infused Roast Pork Loin, a succulent centerpiece bursting with aromatic flavors. Perfectly seasoned with fresh rosemary, thyme, garlic, and a hint of lemon zest, this recipe combines classic herbs for an irresistible savory profile. The pork loin is basted in a rich blend of chicken broth and dry white wine, ensuring every slice is juicy and tender. Simple yet sophisticated, this dish is perfect for special occasions or an impressive weeknight meal. With an easy prep time of just 20 minutes and a roasting technique that locks in moisture, serving up this flavor-packed dish is effortless. Pair it with roasted vegetables or creamy mashed potatoes, and drizzle the pan juices for the ultimate finishing touch. Keywords: herb-infused pork loin, roast pork recipe, tender pork loin, easy pork roast, flavorful pork dinner.
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Recipe Information
Ingredients
- 3 pounds Pork loin
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 2 tablespoons Fresh rosemary
- 1 tablespoon Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Lemon zest
- 1 cup Chicken broth
- 0.5 cup Dry white wine
Instructions
Preheat your oven to 375°F (190°C).
Rinse the pork loin under cold water and pat it dry with paper towels.
Mince the garlic cloves and chop the fresh rosemary and thyme.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, black pepper, and lemon zest to form a paste.
Rub the herb paste evenly over the entire surface of the pork loin, ensuring it is well coated.
Place the pork loin on a roasting rack set in a roasting pan.
Pour the chicken broth and white wine into the bottom of the roasting pan to create a flavorful basting liquid.
Insert a meat thermometer into the thickest part of the pork loin, avoiding any bones or the grilling rack.
Roast the pork loin in the preheated oven for approximately 75 minutes, or until the internal temperature reaches 145°F (63°C).
Baste the pork loin with the pan juices every 20 minutes to keep it moist and flavorful.
Once cooked, remove the pork loin from the oven and let it rest for 10-15 minutes before slicing.
Carve the pork loin into thick slices and serve with the remaining pan juices drizzled over the top.
Nutrition Facts
Calories |
3832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 232.6 g | 298% | |
| Saturated Fat | 74.6 g | 373% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1075 mg | 358% | |
| Sodium | 6130 mg | 267% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 1.7 g | ||
| Protein | 372.7 g | 745% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 350 mg | 27% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 6188 mg | 132% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
