Okay, if you haven’t quite honed your kitchen skills yet but you still need a recipe to impress, this is the recipe for you! This recipe is super easy and pretty much fool proof. Just mix up some herbs and oil, smear it on the pork, and throw it in the oven. The end. You probably want to get a meat thermometer to make sure it’s cooked through, but other than that, you’re home free.
Meat thermometers (like this one) can be found in the kitchen utensil aisle, near spatulas, potato mashers, whisks, and items like that. They’re usually only around $5 and they’ll save your butt. Pork needs to be cooked to an internal temperature of at least 145 degrees Fahrenheit. For more info about thermometers, internal cooking temperatures, and food safety, click here.
Anyway, back to this recipe… This is a basic herb rub that can be applied any number of meats. If you’re not into pork, try chicken breasts or even a beef roast. It’s simple yet oh so flavorful!
Also, pay attention to the wording on the pork loin when you’re shopping. Pork tenderloin is a smaller muscle than regular pork loin. It’s leaner, more tender, but also about twice as expensive. So, keep an eye out.
Herb Roasted Pork Loin
- 1.33 lbs. pork loin $5.47
- 2 cloves garlic $0.16
- 1 tsp dried basil $0.05
- 1 tsp dried thyme $0.05
- 1 tsp dried rosemary $0.05
- 10-15 cranks fresh cracked pepper $0.05
- ½ tsp salt $0.02
- 2 Tbsp olive oil $0.24
- Preheat the oven to 425 degrees. Combine the garlic, basil, thyme, rosemary, fresh cracked pepper, and salt in a small food processor, blender, or clean spice grinder. Pulse until the garlic is minced. In lieu of an appliance, the garlic can be minced by hand and the rosemary roughly chopped with a knife and then combined with the rest of the herbs and spices.
- Add 2 Tbsp of olive oil to the herb mixture. Place the pork loin on a baking sheet covered with foil. Rub the oil and herb mix over the entire surface of the pork (including underneath).
- Roast in the oven for 35-45 minutes or until the internal temperature reaches 145 degrees. Allow the pork loin to rest for ten minutes before slicing.
I garnished with a little fresh parsley because I had it on hand and it makes the pictures so pretty… but it’s definitely not necessary for flavor.
Step By Step Photos
This is the pork loin that I purchased. It was just enough for about four servings. This recipe would easily double if needed. In addition to checking whether or not you’re buying a pork tenderloin or regular loin, make sure it’s not preseasoned. Most pork loins sold in grocery stores today come already packed with herbs, spices, and some flavored marinade. You don’t want that.
So, I have this little mini-chopper that is perfect for small jobs like this, but you can also just do this by hand. The only things that really need to be chopped up are the garlic and the rosemary. The rest should already be in small pieces. Into the mini-chopper I added the garlic, basil, thyme, rosemary, salt, and pepper.
After a few pulses, everything is broken up into small pieces and very well mixed.
Then just add a couple tablespoons of olive oil.
Coat the pork loin in the wonderfully flavorful herb and oil mix. Get a little underneath as well. Place this in a preheated 425 degree oven and let it cook until the internal temperature reaches 145 degrees. This should take anywhere between 35-45 minutes depending on your oven and how cold the pork loin was when it went in the oven.
And when it’s done, it’s all pretty and delicious smelling…
Use your little meat thermometer to check the internal temp. Mine was a just a degree or two below 145, but it continued to creep up after I snapped the photo. Let the meat rest for 10 minutes after taking it out of the oven before you slice it.
Sit back and enjoy the incredibly delicious meal that you made with minimal effort!