Pork Roast Loin

Pork Roast Loin


  • (3 to 4 pound) boneless center-cut pork loin
  • 4 to 5 garlic cloves (minced)
  • 1 tbsp. Kosher salt
  • 1 tbsp. fresh sage (minced)
  • 1 tbsp. fresh rosemary leaves (chopped)
  • 1 tbsp. fresh thyme leaves (chopped)
  • 1 tsp. black pepper
  • 2 tbsp. olive oil


About 30 minutes before you plan to start roasting, take the pork loin out of the fridge and let it sit at room temperature.
Preheat oven to 450 F.
In a small bowl, combine the oil, garlic, salt, pepper and herbs, and mix until paste forms.
Dry the pork loin with paper towels and rub it all over with the seasoning paste. Then set it on a rack in a shallow roasting pan. Insert a meat thermometer on a slight angle into the very center of the roast. If you’re using the digital kind with a temperature alert function, set it to 135 F and transfer it to the oven.
Roast for 15 minutes, then turn the oven temperature down to 300 F. Let the loin continue roasting for another 30 to 40 minutes or until the internal temperature reaches 135 F.
Take the roast out of the oven and cover it with foil. Let it rest 10 to 15 minutes, during which time the roast’s internal temperature will cruise up to around 140 F at which point it is ready to slice and serve.

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