Boneless Pork Loin Roast with Garlic and Fresh Herbs is perfect for a busy weeknight or serving when entertaining! Easy and delicious.
Whether it be for a homey Sunday dinner or a busy weeknight, this Boneless Pork Loin Roast with Garlic and Fresh Herbs never disappoints.
With five-ten minutes prep time, a flip of the roast mid-way through cooking, and the end result is a reliably tender, succulent roast every time.
It’s simple and delicious making it a great choice for weeknights or entertaining.
Why Make Pork Loin Roast
One of my very favorite cuts of meat is the center cut boneless pork loin roast.
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, as in this recipe, becomes a finishing touch without much effort.
This is a recipe that is perfect for busy weeknights, lazy weekends and entertaining.
Difference between Pork Tenderloin and Boneless Pork Loin Roast
To avoid confusion I want to clarify the difference between these two popular cuts of pork; a pork tenderloin and a pork loin.
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.
It’s 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.
Generally, a boneless pork loin roast will have been trimmed before you buy it but the external fat adds to the flavor and juiciness without it tasting fatty.
The present fat can be trimmed further but I prefer to leave it intact.
This cut of pork (the boneless center cut loin) can be used for pork chops too (the butcher will but them for you) and they too are delicious.
How to Make this Boneless Pork Loin Roast recipe
This boneless pork loin roast is massaged with kosher salt, freshly ground black pepper, chopped fresh garlic, fresh rosemary and fresh thyme and placed in a roasting pan.
It’s roasted and flipped midway to emerge with a lovely crust and juicy meat. That’s it!
Serve it with some Fresh Green Beans with Bacon and Sliced Almonds, a nice green salad or some Instant Pot Mashed Potatoes with Sour Cream and Garlic!
Your kitchen will be so fragrant when making dinner!
A Kitchen Tool You Need
One of my key kitchen tools is an Instant Read thermometer. When cooking meat that is leaner like the boneless pork loin roast, it’s key to be able to measure the temperature quickly and remove the meat at the right time to not overcook it.
Step-by-Step Instructions for Making Boneless Pork Loin Roast with Garlic and Fresh Herbs:
Whether it be for a homey Sunday dinner or a busy weeknight, this Boneless Pork Loin Roast with Garlic and Fresh Herbs never disappoints. With five-ten minutes prep time, a flip of the roast mid-way through cooking, and the end result is a reliably tender, succulent roast every time.
Other easy pork recipes you’ll love:
- Peanut-Encrusted Asian Pork Tenderloin is a recipe I developed for a quick meal cookbook online. It’s full of flavor and great to make weeknight dinners special when you have no time.
- Spicy Cumin-Lime Pork Tenderloin adds some spicy flair to the dinner table in record cooking time.
- Sheet Pan Spicy Pork Chops with Brussels Sprouts and Sweet Potatoes is a great way to make an entire dinner on one pan in a flash.
If you’ve tried this Boneless Pork Loin Roast recipe please RATE THE RECIPE below!
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 155 degrees F. Allow the roast to rest for 10 minutes before cutting into 1/2 inch slices (across the roast). Serve with any pan juices.
Originally posted March 2017