This post may contain affiliate links. Please read my disclosure policy.
Herb-crusted Roast Pork Loin is an easy, flavor-packed recipe that turns an affordable cut of pork into something truly special. Served with a luscious restaurant-style sauce, this cozy, family-friendly main course delivers delicious results every time.
Oven Roasted Pork Loin
A fragrant blend of fresh herbs and seasoning creates a savory crust that locks in moisture while the pork roasts to tender, juicy perfection.
The real magic happens in the pan sauce. The base for this creamy, flavor-packed sauce starts with the browned bits created when searing the roast. The silky consistency and rich depth of flavor feels restaurant-worthy but is completely doable at home.
Whether you’re serving a cozy weeknight supper or hosting friends, this recipe strikes a perfect balance between comforting and impressive.
Key Ingredients
For the roast:
- Boneless pork loin roast (not pork tenderloin)
- Fresh thyme and rosemary – we recommend using fresh herbs for a robust flavor however, you can use dried herbs in a pinch.
- Kosher salt and fresh ground black pepper
- Optional red pepper flakes add a slight zing without being spicy or hot
- Vegetable oil for searing the roast
For the pan sauce:
- Unsalted butter for sautéing the vegetables and to add flavor
- Shallot and garlic build the flavor base of the sauce
- We add a little bit of all-purpose flour to slightly thicken the sauce. This is a pan sauce not a gravy so you won’t need much.
- Dry white wine for deglazing the pan. I often use chardonnay for this recipe.
- Low sodium chicken broth adds depth, moisture and a rich, savory flavor
- Crème fraîche or heavy cream to add richness and a silky consistency
- Fresh thyme and rosemary sprigs to flavor the sauce
- Cracked black pepper added at the end
How to Make Herb Crusted Roast Pork Loin Recipe
1. Preparing and seasoning the pork
- Combine the thyme, rosemary, salt, pepper and red pepper flakes in a small bowl. Pat the roast dry with paper towels then sprinkle the thyme mixture over the entire roast. Cover in plastic wrap and refrigerate for a least 1 hour or up to 24 hours before roasting.
2. Searing and roasting the pork
- Preheat the oven while warming the vegetable oil in a large overproof skillet. Unwrap the pork roast and place in the hot skillet. Cook until browned on all sides.
- With the fat cap side up, transfer to the oven and roast until the pork registers 130 degrees F, about 35 to 45 minutes. Transfer to a clean cutting board and tent with a piece of foil. Allow the roast to rest while preparing the sauce.
3. Building flavor for the pan sauce
- Pour the drippings through a fine mesh strainer to remove some of the large charred herbs. Return the drippings to the skillet and warm over medium-high heat. Add the butter and shallot and cook until just softened. Add the garlic and sauté until fragrant.
- Sprinkle in the flour and cook, stirring constantly, for 1 minute. Pour in the wine and deglaze the pan by scraping up any browned bits. Continue cooking until most of the wine has evaporated. Add the chicken broth, crème fraîche and herb sprigs.
- Cook until the sauce has reduced slightly and is thick enough to coat the back of a spoon. Discard the rosemary and thyme sprigs. Check the seasoning and salt if needed. Season with fresh cracked black pepper to taste (I like a lot of pepper). Pour in any accumulated juices from the roast. Remove from the heat and keep warm.
- Slice the pork and serve with sauce and a fresh sprig of rosemary for garnish.
Why This Recipe Works
Our herb crusted Roast Pork Loin is all about building layers of flavor while keeping the process simple and reliable. A generous coating of fresh herbs and seasoning forms a fragrant crust that not only tastes incredible but also helps seal in moisture as the pork roasts.
A quick sear creates those golden browned bits on the bottom of the pan that are the foundation for a deeply flavored sauce.
Once browned the pork is oven roasted at a lower, steady temperature ensuring it cooks evenly from edge to center. This produces tender pork that is juicy instead of dry and overdone.
The creamy pan sauce balances richness with savory depth, bringing everything together into one cohesive dish that feels really special. There’s no need for complicated techniques. This is a dependable, crowd-pleasing recipe designed to give you beautiful results every time.
Tips for Perfectly Juicy Pork
- Make sure the skillet is hot before searing the roast. You’re not trying to cook it through. Quickly sear and brown the exterior to seal in the juices and create a flavor base for the sauce.
- Use an instant-read or meat thermometer to check the roast. This should be done at least 5 minutes before the designated roasting time is reached.
- The ideal internal temperature is 130 degrees F. The roast will continue to cook and may increase up to five degrees once moved to the cutting board.
- Resting the roast while preparing the sauce gives the juices time to settle so they won’t pour out when sliced.
Frequently Asked Questions
1. Can I use pork tenderloin instead?
Pork tenderloin is much smaller and significantly leaner, so it cooks fast and can dry out quickly under the same roasting method. Tenderloin is wonderful for grilling and quick-cooking recipes, but for this herb-crusted roast with a creamy sauce, a pork loin roast delivers the best flavor, texture and reliable results.
2. Can this roast be made ahead?
This pork is best served immediately after it’s been roasted and rested for 15 – 20 minutes. Cooking ahead is great for some recipes, but it’s the rewarming process that will dry this roast out.
3. Can the sauce be made without crème fraîche or heavy cream?
Yes, the sauce is still delicious without added cream. Simply deglaze the pan with white wine then let it simmer until reduced and flavorful. For a touch of richness swirl in a little butter and a spoonful of Dijon mustard for body and depth. The result is a lighter pan sauce that still pairs beautifully with the herb-crusted pork.
4. Do you have to use wine to deglaze the pan?
No, you can deglaze the pan with additional chicken broth if desired. The wine adds a lot of flavor even though all the alcohol evaporates so it’s my preferred add-in. If you don’t want to open a big bottle of wine for such a small amount, buy the mini-bottles like I do for cooking. (See ingredients photo above)
Roast Pork Loin
Ingredients
For the roast:
- 2 teaspoons fresh thyme minced or 1 teaspoon dried
- 1 tablespoon finely minced rosemary leaves or 2 teaspoons dried
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground black peppercorns
- ¼ teaspoon red pepper flakes
- 3 pound boneless pork loin roast (not tenderloin)
- 2 tablespoons vegetable oil
For the sauce:
- 2 tablespoons unsalted butter
- 1 small shallot minced
- 1 clove garlic minced
- 1 teaspoon all-purpose flour
- ½ cup white wine (4oz)
- 1 ¼ cups low sodium chicken broth (10oz)
- ⅓ cup creme fraiche or heavy cream
- 2 sprigs fresh thyme
- 1 sprig rosemary
- fresh cracked black pepper
Instructions
Prepare the roast:
- Combine the thyme, rosemary, salt, black pepper and red pepper flakes in a small bowl. Set aside.
- Pat the roast dry with paper towels. Sprinkle the pork with the thyme mixture and wrap in plastic wrap. Refrigerate at least 1 hour or up to 24 hours.
Roast the pork:
- Preheat oven to 300℉. Heat vegetable oil a large ovenproof skillet over medium-high heat just until smoking. Unwrap the pork roast and place in the skillet. Cook until browned on all sides, about 7 to 8 minutes.
- Turn the roast fat side up in the skillet and transfer to the oven. Roast until the pork registers 130℉, about 35 to 45 minutes. Transfer the pork to a cutting board and tent with aluminum foil. Allow the roast to rest while preparing the sauce.
To prepare the sauce:
- Pour the drippings through a fine mesh strainer to remove most of the charred herbs. Return the drippings to the skillet and warm over medium-high heat. Add the butter and shallots. Cook, stirring frequently until the shallot is softened, about 3 minutes. Add the garlic and sauté another minute or until fragrant. Add the flour and cook, stirring constantly for 1 minute. Add the wine and deglaze the pan by scraping up any browned bits. Continue cooking until most of the wine has evaporated. Add the chicken broth, crème fraîche, thyme and rosemary sprigs.
- Cook until the sauce has reduced a little and is thick enough to coat the back of a spoon, about 10 minutes. Discard the rosemary and thyme sprigs. Check the seasoning and add salt (if needed) and fresh cracked black pepper. Pour any accumulated juices from the roast into the sauce. Stir to combine. Remove from the heat and keep warm.
- Slice the pork and serve with sauce.
Recipe Notes
- Refrigerate leftovers in an airtight container for up to 4 days.
- Rewarm individual servings gently in the microwave until heated through.
- Fresh herbs yield the best results.
Nutrition
What to serve with Pork Loin Roast
We love to serve this roast with steamed broccoli, roasted carrots, oven roasted green beans, Wild Rice Mushroom Pilaf, Mashed Potatoes and/or Baked Potatoes.
More great pork recipes to try…
Pork Medallions with Mushroom Gravy
Juicy, tender pork medallions nestled in a rich and flavorful mushroom gravy.
View this Recipe
Leave a Comment