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    Home » Recipes » Main Dishes » Boneless Pork Loin Roast recipe with Garlic and Fresh Herbs

    PUBLISHED: September 19, 2021 • By Toni Dash 60 Comments

    Boneless Pork Loin Roast recipe with Garlic and Fresh Herbs

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    boneless pork loin roast title

    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.

    boneless pork loin roast title

    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!

    Jump to:
    • Why Make Pork Loin Roast
    • Recipe Ingredients + Notes
    • Difference between Pork Tenderloin and Boneless Pork Loin Roast
    • How to Make this Pork Roast recipe
    • Side Dishes to serve
    • Pro Tips
    • Storing leftovers
    • More recipes you’ll love!
    • Recipe

    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:

    • succulent
    • tender
    • flavorful
    • 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.

    Boneless Pork Loin Roast with Garlic and Herbs

    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.

    Boneless Pork Loin Roast with Garlic and Herbs in pan

    Pork Tenderloin

    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.

    Boneless Pork Loin Roast with Garlic and Herbs cooked

    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
    Boneless Pork Loin Roast with Garlic and Herbs from side

    Pro Tips

    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.

    Storing leftovers

    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.

    Boneless Pork Loin Roast with Garlic and Herbs sliced

    More recipes you’ll love!

    • Apple Cider Pork Tenderloin with Potatoes and Apples
    • Pan-fried Brined Pork Loin Chops with Cherry Sauce
    • {Lemon-Pepper Brined} Boneless Pork Loin Roast with Peach-Moscato sauce
    • Spicy Baked Pork Chops with Brussels Sprouts & Sweet Potatoes
    • Brined Boneless Pork Loin Roast with Rhubarb-Cherry Port Sauce
    Did you make it? Please RATE THE RECIPE below!
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    Recipe

    pork loin roast square

    Boneless Pork Loin Roast with Garlic and Herbs

    This easy to prepare roast is full of natural flavor which is celebrated by the addition of the garlic-herb rub. It makes any meal more sophisticated (with little effort required)!
    4.97 from 28 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Prep Time: 5 minutes
    Cook Time: 55 minutes
    Total Time: 1 hour 10 minutes
    Servings: 8
    Calories: 153kcal
    Author: Toni Dash
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    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    *A tip for quickly removing fresh rosemary and thyme from their stem: hold the tip of the stem in one hand, and place the forefinger and thumb of the other hand below the tip. Pull downward toward the stem and the leaves will easily come off.
    Storing leftover
    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.
    Adapted from Epicurious

    Nutrition

    Calories: 153kcal | Carbohydrates: 0g | Protein: 25g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 491mg | Potassium: 430mg | Fiber: 0g | Sugar: 0g | Vitamin A: 30IU | Vitamin C: 1.2mg | Calcium: 10mg | Iron: 0.7mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally posted March 2017

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Debra M Anfuso says

      September 24, 2021 at 3:00 pm

      Hi there, This looks so good!. Could I cook this in an electric roaster? Would the time be the same? And would I cook it on the rack? Thanks!

      Reply
      • Toni Dash says

        September 24, 2021 at 8:55 pm

        Hi Debra. Unfortunately I’ve only made the recipe as written and have never used an electric roaster so would not be able to advise. Sorry!

        Reply
      • Anne says

        January 26, 2022 at 9:41 am

        Roast come out great in electric roaster, you just don’t quite get the same rich color of an oven roast..

        Reply
    2. Natalie says

      September 20, 2021 at 10:56 am

      5 stars
      Yum!! I love making this for Sunday dinners. The roast is nice & tender & the herbs & seasonings give it a lot of flavor.

      Reply
    3. Joanne says

      September 20, 2021 at 10:33 am

      5 stars
      I agree, this is my favorite cut of pork too. We love this particular recipe due its simplicity. The flavors are perfect and it comes out perfect every time (we’ve been making it the last couple years).

      Reply
    4. wilhelmina says

      September 20, 2021 at 9:56 am

      5 stars
      Yum! This pork is fabulous! We enjoyed it as a simple dinner with some fresh veggies. It worked great for lunch the next day too!

      Reply
    5. Grace says

      January 20, 2021 at 8:07 am

      Reviewers: Giving 5 stars to a recipe that you haven’t tried just so you can say it looks delicious is pretty annoying to people like myself that actually read EVERY review before attempting a recipe.!

      Reply
    6. Julie LaMantia says

      January 20, 2019 at 7:15 pm

      5 stars
      Recipe was delicious!!!

      Reply
    7. Stephanie Manley says

      September 22, 2018 at 8:00 am

      5 stars
      I love this flavor combination!

      Reply
    8. Dorothy at Shockingly Delicious says

      September 20, 2018 at 1:21 pm

      Oh my WORD that looks good! I felt the first nip in the air this morning in So Cal, so I am ready to roast!

      Reply
    « Older Comments

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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