Herb Roasted Pork Loin
Elevate your dinner table with this Herb Roasted Pork Loin, a savory centerpiece bursting with flavor and perfect for any occasion. This mouthwatering recipe combines a tender, juicy pork loin with a fragrant herb paste made from fresh rosemary, thyme, and sage, complemented by the earthy warmth of paprika and the zestiness of freshly squeezed lemon juice. Roasted to perfection with a splash of chicken broth to lock in moisture, this dish is basted occasionally for maximum succulence and served with its rich pan juices for an extra layer of flavor. Ready in just 90 minutes, including prep, this impressive yet simple recipe is ideal for cozy family gatherings or elegant holiday feasts. Whether you're searching for a main dish for Sunday dinner or a festive centerpiece, this roasted pork loin is guaranteed to impress.
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Recipe Information
Ingredients
- 3 pounds pork loin
- 3 tablespoons olive oil
- 4 pieces garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon fresh sage, chopped
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon paprika
- 2 tablespoons lemon juice, freshly squeezed
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry using paper towels and set it aside.
In a small bowl, whisk together olive oil, minced garlic, chopped rosemary, thyme, sage, kosher salt, black pepper, and paprika to form an herb paste.
Rub the herb paste evenly over the entire surface of the pork loin, ensuring it is well-coated.
Place the pork loin in a roasting pan or baking dish. Drizzle the lemon juice over the top.
Pour the chicken broth into the roasting pan, ensuring it surrounds the pork loin (not over it). This will help keep the meat moist during roasting.
Place the roasting pan in the oven and roast for approximately 1 hour and 10 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Every 20-25 minutes, baste the pork loin with the pan juices to enhance flavor and prevent dryness.
Once the pork loin is cooked, remove it from the oven and let it rest for 10-15 minutes, loosely covered with foil. This allows the juices to redistribute for a juicier roast.
Slice the pork loin into 1/2-inch-thick pieces and serve with the pan juices drizzled over the top or on the side.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.7 g | 50% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 2.3 g | 1% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.3 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1045 mg | 22% | |
*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.
