Garlic and Herb Roasted Pork Loin

by Julia Robarts on May 6, 2014

in Main Meals, Pork

Pork loin smothered in a savory, herb-filled rub? Garlic and rosemary and thyme and sage filling your home with an intoxicating aroma? It’s all here waiting for you. But first, a word from my sponsor. Oh, wait, I don’t have a sponsor…

Plenty of food bloggers partner with big food clients. It’s part of the business, and is one of the main ways food bloggers support themselves. They get ingredients, products, and/or money in exchange for promoting the brand.

Ain’t nobody who loves pork more than me. Where’s my swag?

In the past 3 years, I’ve shared oodles of recipes featuring pork and bacon, and in nearly every food category — appetizers, soup, salads, bread, entrees, even dessert! You name it, I’ve put a pork in it :)

I’ll gladly accept tokens with no monetary value. I’m a simple girl.

Farmers could name their prize pigs after me. I’d also very much enjoy a fleshy flash mob of squirming piglets dancing to “Fat-Bottomed Girls” on my birthday. And, it would be a real kick to be crowned the Sultress of Sizzle on International Bacon Day.

Until that happens, I’ll just keep doing what I do. Buying pork. Cooking pork. Eating pork. Telling you about it. Oh, and I wrote y’all a poem:

Why Bacon Tastes So Good
by Juggling Julia

Oink-a-boink-a-doo.
Two pigs had a shoe.
They sniffed it, and licked it, and gave it a chew.
“This shoe tastes like leather!” the skinny one said.
The fat one, agreeing, ate his lean pal instead.

Garlic and Herb Roasted Pork Loin
Serves 8

Prep time: 5 minutes Cook time: 45-55 minutes Rest time: 10 minutes

One 2.5 pound pork loin
1 and 1/2 tablespoons olive oil
2 teaspoons chopped garlic
1 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
salt and pepper
Chopped fresh chives, optional

Preheat oven to 450 degrees Fahrenheit.

Combine the olive oil, garlic, and herbs in a small bowl. Add a sprinkle of salt and pepper. Rub the pork loin on all sides with the herb/oil mixture. Transfer to a baking dish (lined with foil or parchment if desired), and place in the center of the preheated oven. Cook for 15 minutes, then reduce the heat to 325 degrees and continue roasting for an additional 30-40 minutes. Use a meat thermometer to test the internal temperature, removing from the oven when the pork reaches 140 degrees. Allow the meat to sit for 10 minutes before slicing. Garnish with chopped fresh chives if desired.

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{ 2 comments… read them below or add one }

Caroline Taylor May 7, 2014 at 3:29 pm

I would love to try this for a Sunday lunch idea.

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Julia Robarts May 11, 2014 at 6:32 pm

I’m sure it’d be perfect for Sunday lunch, and even leftover in sandwiches for Monday. Thanks for stopping by :)

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