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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)!
Course Main Course
Cuisine American
Keyword boneless pork loin roast, pork roast with garlic and herbs
Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 153kcal
Author Toni Dash


  • 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 14555 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.


*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


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