Juicy, herb-crusted, and perfectly roasted, learning how to cook a pork loin is a game-changer for effortless dinners and special gatherings alike.
This roast is flavored with garlic, rosemary, and thyme, then oven-roasted to golden perfection. Paired with homemade gravy, it’s rustic comfort food with an elegant twist.
Key Ingredients That Make This Pork Loin Shine
- Boneless pork loin – The star of the show. Meaty, lean, and perfect for roasting, this cut holds flavor beautifully when properly seasoned and cooked.
- Garlic – Minced fresh garlic infuses the pork with bold, aromatic depth, balancing the richness of the meat.
- Fresh rosemary – Earthy and piney, rosemary adds a fragrant touch that complements the pork’s natural flavor.
- Fresh thyme – Lighter and slightly citrusy, thyme enhances the savory profile of both the roast and the gravy.
- Chicken stock – The base of the gravy, providing richness and savory depth that ties the whole dish together.
- Onion – Adds sweetness and body to the gravy, rounding out the flavors in a comforting way.
Let’s Roast! How to Cook a Pork Loin, Step-by-Step
Start by drying the pork loin and seasoning it generously with salt and pepper. Combine olive oil with minced garlic, rosemary, and thyme, then rub the mixture all over the meat. Roast at 375°F until the internal temperature hits 145°F — about 15–20 minutes per pound.
While the pork rests, sauté sliced onions in pan drippings, butter, or oil. Stir in thyme and flour, then whisk in chicken stock to make a velvety, herb-infused gravy. Simmer until thickened, adjust seasoning, and serve over thick slices of pork loin.
Tips & Tricks for Pork Loin Perfection
For an evenly cooked roast, bring the pork to room temperature before placing it in the oven. Always use a meat thermometer to avoid overcooking — 145°F is the sweet spot for juicy, safe-to-eat pork. Don’t skip the resting time; it allows the juices to redistribute for optimal tenderness.
For a flavor boost, marinate the pork in the garlic-herb mixture for several hours or overnight before roasting. To switch things up, consider adding Dijon mustard to the herb rub or tossing in sage and oregano for a different herbal profile.
Keeping It Fresh: How to Store and Reheat Leftovers
Leftover pork loin stays tender and flavorful for days with proper storage. Wrap slices tightly in foil or store in an airtight container in the fridge for up to four days. Reheat gently in a covered skillet with a splash of stock or water to retain moisture.
Freezing is also an option — just wrap the pork tightly in freezer-safe packaging. When ready to enjoy again, thaw in the fridge overnight and warm it slowly to keep the texture intact. The gravy can be frozen separately in a sealed container and reheated on the stove.
Garlic Herb Roasted Pork Loin
Ingredients
For the Pork
- 2 tablespoons fresh thyme finely chopped
- Salt and ground black pepper to taste
- 4 cloves garlic finely minced
- 4- pound boneless pork loin
- 1 tablespoon olive oil
- 2 tablespoons fresh rosemary minced
For the Gravy
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 teaspoons fresh thyme or 1 teaspoon dried
- 2 tablespoons pan drippings vegetable oil, or butter
- 2 cups chicken stock
- ½ onion thinly sliced
Instructions
Pork Preparation
- Set the oven to preheat at 375°F.
- Remove the pork loin from its packaging and blot any moisture using paper towels.
- Transfer the loin to a roasting pan, seasoning generously with salt and pepper.
- In a separate bowl, combine olive oil with the minced garlic, rosemary, and thyme to create an herb paste.
- Thoroughly coat the surface of the pork with the herb mixture.
- Roast uncovered in the oven for approximately 60 to 80 minutes, depending on size (calculate 15–20 minutes per pound), or until a thermometer inserted into the center registers 145°F.
- Let the pork rest for no less than 15 minutes before slicing to allow juices to redistribute.
Gravy Preparation
- In a large skillet, heat pan drippings (or an alternative fat such as oil or butter) and sauté the sliced onion until tender.
- Season with salt, pepper, and thyme.
- Stir in the flour and cook briefly to eliminate the raw taste.
- Gradually whisk in the chicken stock until smooth.
- Bring to a gentle simmer while continuously whisking until the sauce thickens to the desired consistency.
- Adjust seasoning to taste and serve warm alongside the pork slices.
Notes
Ensure the pork reaches an internal temperature of 145°F at the thickest point for optimal doneness. Leftover Suggestions
Transform leftovers into pulled pork sandwiches with barbecue sauce, use in enchiladas, or make carnitas by mixing with lime, cilantro, black beans, and taco seasoning, then serve in corn tortillas.
