Garlic Herb Roasted Pork Loin
A classic preparation of roasted pork loin, infused with the aromatics of garlic, rosemary, and thyme, yielding a tender and flavorful centerpiece. Straightforward to assemble and consistently satisfying.
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
Internal Temperature Guide
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.
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.