recipe for pork loin

The Best recipe for pork loin

Herb-Roasted Pork Loin with Garlic Butter Sauce

4.8 from 1042 votes

A flavorful and tender roasted pork loin seasoned with fresh herbs and finished with a rich garlic butter sauce. Perfect for a weeknight dinner with minimal effort.

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Prep Time20 mins

Cook Time45 mins

Resting Time0 mins

Total Time65 mins

Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Pork Loin

• 2 lbs (900g) pork loin
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp smoked paprika

For the Garlic Butter Sauce

• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• ¼ cup chicken broth
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice
• Salt and pepper to taste

👨‍🍳Directions

1. 1
   Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. 2
   Pat the pork loin dry with paper towels. In a small bowl, mix Dijon mustard, olive oil, minced garlic, rosemary, thyme, salt, pepper, and smoked paprika.
3. 3
   Generously coat the pork loin with the herb mixture, pressing it into the meat. Place the pork loin on the prepared baking sheet.
4. 4
   Bake for 20 minutes. Remove the pork loin from the oven and reduce the oven temperature to 375°F (190°C).
5. 5
   In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Pour in chicken broth, lemon juice, and chopped parsley. Simmer for 3-4 minutes until slightly thickened. Season with salt and pepper.
6. 6
   Return the pork loin to the oven and bake for another 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
7. 7
   Remove the pork loin from the oven and let it rest for 10 minutes before slicing. Pour the garlic butter sauce over the sliced pork loin and serve.

🔧Equipment

• Mixing bowl
• Cutting board
• Knife
• Oven-safe baking dish
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 12❤️Cholesterol: 100🧂Sodium: 750🌾Total Carbs: 8🥦Dietary Fiber: 1🍬Sugars: 3🥩Protein: 35

📝Notes

Tips

• For extra tenderness, consider brining the pork loin in a mixture of 1 cup water, 1 tbsp salt, and 1 tbsp sugar for 1 hour before roasting.
• You can adjust the seasoning to your preference, but avoid over-seasoning as the pork will release juices during cooking.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Substitutions

• {“ingredient”:”Dijon mustard”,”substitute”:”Wholegrain mustard or yellow mustard”}
• {“ingredient”:”Fresh herbs”,”substitute”:”Dried herbs (use half the amount and adjust seasoning accordingly)”}

❓ Frequently Asked Questions About Herb-Roasted Pork Loin with Garlic Butter Sauce

1. What is the best way to season pork loin for a tender and flavorful result?

The best way to season pork loin involves a balance of salt, pepper, and aromatic spices. Start by rubbing the outside with coarse kosher salt and freshly ground black pepper. For extra flavor, use a dry rub with garlic powder, onion powder, smoked paprika, thyme, rosemary, and a pinch of black pepper. Alternatively, you can marinate the pork in a mixture of olive oil, soy sauce, garlic, ginger, and a splash of vinegar (like apple cider or balsamic) for about 4–12 hours before cooking for deeper tenderness and taste.

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2. How long should I cook pork loin at 400°F (200°C) for a medium-rare or medium doneness?

For medium-rare (145°F/63°C internal temp), cook pork loin for about 15–20 minutes per inch of thickness at 400°F (200°C). If you prefer medium (150–155°F/65–68°C), add 5–10 extra minutes. Always use a meat thermometer to check doneness—pork is done when it reaches 145°F (63°C) for medium-rare or 160°F (71°C) for well-done. Rest the pork for 5–10 minutes before slicing to retain juices.

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3. Can I use a slow cooker or Instant Pot to cook pork loin, and if so, how?

Yes! Both methods work well, but results differ slightly. For a slow cooker, sear the pork first (optional) and then cook on LOW for 4–6 hours or HIGH for 2–3 hours until it reaches 145°F (63°C). For an Instant Pot, use the High Pressure setting for 45–60 minutes (depending on thickness) with a little broth or oil. Drain excess liquid before serving. Both methods yield tender, flavorful pork, but the Instant Pot is faster, while the slow cooker adds a richer, braised taste.

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4. What are some great side dishes to serve with pork loin?

Pork loin pairs beautifully with classic sides like:
– Roasted vegetables (carrots, Brussels sprouts, asparagus) with olive oil and herbs.
– Honey-glazed potatoes (baked or mashed) for a sweet-savory contrast.
– Fresh salad (arugula, cherry tomatoes, and a light vinaigrette) to cut through the richness.
– Homemade mashed potatoes with butter and garlic.
– Corn on the cob (grilled or boiled) with butter and chili flakes.
– Simple green beans sautéed with garlic and lemon zest.

For a full meal, consider adding a crusty bread roll or crispy roasted potatoes to soak up any pan juices.

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5. How do I prevent pork loin from drying out during cooking?

To keep pork loin juicy, follow these key steps:
– Don’t overcook it—remove it from the oven when it reaches your target internal temp (145°F/63°C for medium-rare) and let it rest for 5–10 minutes before slicing. Overcooking = dry meat.
– Use a meat thermometer—visual cues (pink center) aren’t always reliable.
– Brining (optional but helpful)—soak the pork in a mixture of water, salt, and sugar (or use a store-bought brine) for 1–2 hours before cooking for extra moisture.
– Keep it covered—if roasting, tent the pan loosely with foil to retain steam if the pork isn’t fully done yet.
– Rest properly—after cooking, transfer to a warm plate (not the counter) to retain heat and juices.
– Avoid touching it—handle the pork minimally to prevent moisture loss.