Boneless Pork Loin Roast with Garlic and Fresh Herbs is great recipe the whole family will love. This is a recipe that is perfect for busy weeknights, lazy weekends and entertaining.
Whether it be for a homey Sunday dinner or a busy weeknight, this Boneless Pork Loin Roast never disappoints.
With five-ten minutes prep time the end result is a tender, succulent roast every time.
It’s a lean cut of meat that makes delicious pan drippings when cooked.
A simple recipe that’s a great choice for weeknights or entertaining.
Leftover pork loin is fantastic the next day too!
Why Make Pork Loin Roast
Center cut boneless roast is the best pork roast. It’s a favorite of the cuts of pork for multiple reasons.
It’s a dense cut of meat that when cooked properly is:
- with a great ‘mouth feel’ (or texture) when eating it
Besides the flavor and texture it’s SO easy to make.
It does not require being marinated because of its natural flavor.
Adding a simple rub is all that’s needed for perfect flavor.
It’s the best cut of pork for so many reasons.
Recipe Ingredients + Notes
This pork recipe calls for just a handful of wholesome ingredients that are easy to find!
Rosemary Leaves. One tablespoon of fresh, chopped rosemary leaves. To remove the leaves easily start at the top of the sprig and pull the opposite direction down toward the stem.
Thyme. Fresh thyme leaves will be used. The same trick used for the rosemary makes it fast to remove the leaves from the thyme stem.
Garlic Cloves. Four large cloves, diced.
Kosher Salt. We recommend this type of salt which is a less salty tasting salt.
Black Pepper. Freshly ground black pepper has the best flavor!
Boneless Pork Loin Roast. You’ll need a 2 1/2 pound roast.
Difference between Pork Tenderloin and Boneless Pork Loin Roast
There is a difference between a pork tenderloin and a pork loin even though the names sound similar.
They come from different locations on the animal and are different cuts of meat.
The pork tenderloin is a long, more slender cut of pork.
A pork tenderloin recipe is also fantastic for quick recipes and is a great choice for marinating.
It has a light natural flavor perfect for absorbing flavors from marinating before cooking.
The pork tenderloin has very little fat so should not be over cooked or it can dry out.
Boneless Pork Loin Roast
A center cut boneless pork loin is a larger cut of meat and has some fat around the outside.
By comparison a slice of pork tenderloin is about 2-3 inches in diameter versus the center boneless pork loin roast which would be more like 5-6 inches.
Usually this type of roast will have been trimmed before you buy it. The external fat cap adds to the flavor and juiciness without it tasting fatty.
The fat can be trimmed further for the moisture and flavor we recommend not trimming before cooking. Diners can trim the fat when served.
This cut of pork can be used for pork chops too (the butcher will cut them for you) and they too are delicious.
How to Make this Pork Roast recipe
STEP 1. Preparation
Preheat the oven to 400 degrees F. Line a roasting pan with aluminum foil; dull side facing up.
STEP 2. Make the rub
Combine the rosemary, thyme, garlic, salt and pepper in a small bowl; mix fully.
Rub the mixture into the pork roast on all sides.
STEP 3. Cook it
Place the roast in the prepared baking dish (place the fat side down; if there is a side with fat).
Cook in the hot oven for 30 minutes and flip over.
Roast 20 additional minutes and check the internal temperature with an instant-read thermometer or meat thermometer.
Remove the roast when the internal temperature reaches 145 degrees F.
The doneness temperature for pork roasts has been changed to 145 degrees F (from 160 degrees) by the USDA in May 2020.
STEP 4. Rest the roast
Allow the roast to rest for 5 minutes before cutting into 1/2 inch slices (across the roast). Serve with any pan juices.
Side Dishes to serve
This easy recipe has light flavor and goes with many side dishes. Here are just a few favorites:
- Roasted root vegetables
- Fresh Green Beans with Bacon and Sliced Almonds
- Instant Pot Mashed Potatoes with Sour Cream and Garlic
- Smashed red potatoes
Use an Instant Read thermometer. When cooking lean meat, it’s key to be able to measure the temperature quickly and remove the meat at the right time to not overcook it. It can easily overcook and become dry.
Rest the pork. After cooking the meat should rest at room temperature. This allows the juices to gather and redistribute for the moistest results when carving.
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave taking care not to over heat which can dry the pork out.
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Boneless Pork Loin Roast with Garlic and Herbs
- 1 tablespoon chopped fresh Rosemary Leaves*
- 2 teaspoons chopped fresh Thyme*
- 4 large Garlic Cloves , diced
- 1 1/2 teaspoons Kosher Salt
- 3/4 teaspoon freshly ground Black Pepper
- 1 2-1/2 pound Boneless Pork Loin Roast
- Preheat the oven to 400 degrees F. Line a roasting pan with foil; dull side facing up.
- Combine the rosemary, thyme, garlic, salt and pepper in a small bowl; mix fully. Rub the mixture into the pork roast on all sides.
- Place the roast in the prepared pan (if one side has more prominent fat, place that side facing down in the pan). Cook for 30 minutes and flip over.
- Roast 20 additional minutes and check the internal temperature. Remove the roast when the internal temperature reaches 145 degrees F.
- Allow the roast to rest for 5 minutes before cutting into 1/2 inch slices (across the roast). Serve with any pan juices.
Originally posted March 2017