Herb Roasted Pork Loin

$6.09 recipe / $1.52 serving

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

Herb Rubbed Pork Loin

4.8 from 11 reviews
herb roasted pork loin
Prep time
Cook time
Total time
Total Cost: $6.09
Cost Per Serving: $1.52
Serves: 4
  • 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
  1. 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.
  2. 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).
  3. 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.


Herb Rubbed Pork LoinI 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

raw pork loinThis 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.

mini chopperSo, 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.

choppedAfter a few pulses, everything is broken up into small pieces and very well mixed.

olive oilThen just add a couple tablespoons of olive oil.

coat porkCoat 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.

roasted pork loinAnd when it’s done, it’s all pretty and delicious smelling…

thermometerUse 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.

herb rubbed pork loinSit back and enjoy the incredibly delicious meal that you made with minimal effort!


  1. Jamie says:

    Hi! Does the meat thermometer go into the oven too (inserted in meat)? Or, do you do insert it after the meat comes out of the oven? :}

    • Great question! You definitely want to take the meat out of the oven before inserting the thermometer, or else the hot air will affect the reading.

  2. Always a favorite here! Impresses company, too. Delicious with green beans sautéed with garlic and bacon fat and a fresh green salad on the side.

  3. Susan says:

    Could you drizzle red potatoes w olive oil and cook them with the pork in the same pan?

  4. Josh says:

    Cooked this last night. Surprisingly easy and super delicious. I used my magic Bullet to blend the spices together (protip: use the criss cross blades, not the single). I have tried two of your recipes, and I am 2 for 2. Looking at what to cook tonight…

  5. is brine pork lion or white chicken the best way to keep it juicy? if you were to brine 70.lb of pork at one time would the ingredients in brine still be for every 2 quart of water 1/4 cup salt and 1/4 cup sugar?

  6. Jeanean says:

    I love this recipe and it is definitely one of my go-to’s. This is what I make when I want to make something tasty without actually doing much “cooking”. If there are leftovers, they don’t last long. I usually half or quarter some red potatoes and put them in at the same time. If I’m feeling fancy I’ll add some onion and a spicy mustard ( or Dijon) and honey mixture to the potatoes. The meat and potato combo seems to usually be a hit with the men folk.

  7. Alice says:

    Thank you so much for this recipe! I am not a phenomenal cook, and I somehow forgot to season the pork with salt… but nonetheless, it was very tasty. Please, keep helping us novice cooks!

  8. This was phenomenal for our New Year’s Day pork! Seriously easy, too. A definite keeper!

  9. April says:

    Is it best to wrap the pork in the foil or just sit it on the foil?

  10. Alicia says:

    Really great recipe, I will definitely make this again! I used pork tenderloin instead, and it was delish served with some roasted asparagus, yum!!!

  11. Jessica says:

    I made this a few days ago and it was great! The only dry herb I had was dry basil but my rosemary and thyme were fresh. I served this with some wild rice and roasted vegetables, delish!

  12. Tony says:

    I’m really looking forward to make this for my girlfriend’s birthday next weekend, but I’m really afraid that the pork is going to turn out dry. Any tips on how to keep it moist?

    • The oil and herb coating really helps keep it moist, but I think most of all you don’t want to over cook it. So, if you can, get a little $5 meat thermometer and make sure to check it for doneness and don’t go overboard. (it’s a pretty fail safe recipe, hard to mess up. :) )

  13. Paul Brown says:

    Am cooking this one as I speak…maybe it’s just me, but, every time I cook meat to the correct temp, especially pork, it always is under done…I always have to add cooking time…is it me?

    • It could be. Ovens temperature vary much more than we’d like to think. Some people buy separate thermometers to place in their oven so they can properly gauge the temperature because the actual temperature can sometimes be very different from the set temperature. The size and shape of your meat will also affect cooking time.

  14. Kelcy says:

    I made this for dinner tonight with some roasted asparagus. It was amazing and so incredibly easy! I can’t wait to have the leftovers for lunch tomorrow :)

  15. Melissa says:

    Though the rub was delicious, I thought it turned out too dry with the pork loin. I used tenderloin the next time and it was sooo good! Worth the extra money!

  16. Amanda says:

    Beth- you are my culinary hero. This was absolutely delicious, and could not have been easier. Your recipes make me look good! :D

  17. Mary Pifer says:

    awesome recipe, thanks so much for the details and I really like the pictures along the way of the recipe and how it should look!

  18. I added a 1/4 teaspoon of smoked Paprika and 4-6 drops of liquid smoke sauce to the paste mixture. I decreased the oven temp to 400 degrees. It came out incredible!

  19. Gorgeous photos! I am going to try this recipe only with fresh herbs and allowing it to marinade over night. I hope it turns out as beautifully as yours!

  20. scott says:

    beth – this was great! another superb recipet

  21. Jaclyn says:

    I made this with top round beef and did a London Broil type dish and it was WONDERFUL! So full of flavor.

  22. Made this for my boyfriend and mom’s birthdays and they LOVED it. Such a simple, foolproof recipe that turned out excellently! I served it with fettuccine alfredo and it was possibly the best meal I’ve ever made :)

  23. Seth says:

    This is great. I added a little Dijon, honey and chile flakes to the rub, and while the roast was resting I deglazed the roasting pan with some white wine to make a sauce. I also added the leftover rub and a little more dijon to the sauce.

    One of the simplest most tasty recipes out there.

  24. Anonymous says:

    I made this last night and it was great. My pork loin was like 4 lbs so it had to bake a bit longer but once cooked it was great!

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