Roast Pork Loin with Garlic Rosemary Thyme
Elevate your dinner table with this exquisite Roast Pork Loin with Garlic, Rosemary, and Thyme—a dish that combines robust flavors with classic elegance. This succulent pork loin is generously coated in a fragrant herb and garlic paste, featuring fresh rosemary, thyme, zesty lemon, and a touch of extra-virgin olive oil for a perfectly seasoned crust. Roasted to tender perfection and basted with a savory blend of white wine and chicken broth, every bite is infused with moisture and flavor. The pan drippings are transformed into a rich, velvety sauce, making this centerpiece dish as luxurious as it is effortless. Ready in under two hours, this recipe is ideal for family gatherings, holiday celebrations, or an impressive weeknight meal. Pair it with roasted vegetables or creamy mashed potatoes for a complete and unforgettable dining experience.
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Recipe Information
Ingredients
- 3 pounds pork loin
- 6 whole garlic cloves
- 2 tablespoons fresh rosemary
- 2 tablespoons fresh thyme
- 3 tablespoons extra-virgin olive oil
- 1.5 teaspoons salt
- 1 teaspoons ground black pepper
- 1 teaspoon lemon zest
- 1 cup unsalted chicken broth
- 1 cup white wine
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork loin dry with paper towels and place it on a large cutting board.
Combine the minced garlic, rosemary, thyme, olive oil, lemon zest, salt, and pepper in a small mixing bowl to create a paste-like mixture.
Rub the garlic-herb paste all over the pork loin, ensuring you coat all sides evenly.
Place the pork loin on a roasting rack set inside a large roasting pan. Pour the chicken broth and white wine into the bottom of the roasting pan to keep the roast moist during cooking.
Insert a meat thermometer into the thickest part of the pork loin (avoiding the bone, if applicable).
Roast the pork loin in the preheated oven for about 60-75 minutes, or until the internal temperature reaches 145°F (63°C). Baste the pork with the pan juices every 20 minutes for extra flavor.
Once cooked, remove the pork loin from the oven and transfer it to a cutting board. Tent it loosely with foil and let it rest for 10-15 minutes to allow the juices to redistribute.
While the pork is resting, skim off any excess fat from the pan juices and transfer the remaining liquid to a small saucepan. Simmer the liquid over medium heat until slightly reduced to create a delicious sauce.
Slice the rested pork loin into 1/2-inch thick slices and serve with the reduced pan sauce drizzled on top.
Nutrition Facts
Calories |
649 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 635 mg | 28% | |
| Total Carbohydrate | 2.9 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.3 g | ||
| Protein | 61.9 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 39 mg | 3% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1022 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.
