Savory Garlic & Herb Pork Loin

When you want a pork roast that’s juicy, deeply flavorful, and beautifully golden, this Garlic Herb Roasted Pork Loin delivers every time. With its aromatic crust and tender, succulent center, it’s a dish that feels special enough for holidays yet simple enough for weeknight dinners—with leftovers you’ll actually look forward to.

If dry, bland pork has ever disappointed you, this method will be a game changer. Success comes down to three essentials: generous seasoning, proper roasting temperature, and allowing the meat to rest. A blend of garlic, herbs, olive oil, and butter builds a flavorful crust while sealing in moisture.

The herb rub combines rosemary, thyme, oregano, and parsley—classic pairings that complement pork’s natural sweetness. Garlic, salt, black pepper, and a hint of smoked paprika add depth and gentle warmth. During roasting, a butter-based glaze keeps the meat juicy and encourages a rich, golden finish.

Reliable, versatile, and easy to prepare, this Garlic Herb Roasted Pork Loin is ideal for family dinners, holiday meals, or meal prep. It’s the kind of recipe you’ll come back to again and again.

🥩 Garlic Herb Roasted Pork Loin

Ingredients

For the Pork Loin & Vegetables

Ingredient | Amount
Brown sugar | 3 tbsp
Ground ginger | 1 tsp
Ground cumin | 1 tsp
Garlic powder | ½ tsp
Onion powder | ½ tsp
Ground mustard | ½ tsp
Thyme leaves | ½ tsp
Marjoram | ½ tsp
Cayenne pepper | ¼ tsp
Crushed red pepper | ¼ tsp
Olive oil | 1½ tbsp
Boneless pork loin roast | 3½–4 lbs
Potatoes, halved | 4 medium
Carrots, peeled and chunked | 4 large
Onions, halved | 2 medium

For the Honey Mustard Garlic Glaze

Ingredient | Amount
Butter | 1 tbsp
Garlic, minced | 2 cloves
Pineapple or orange juice | ¼ cup
Honey | 3 tbsp
Spicy brown mustard | 1½ tbsp
Low-sodium soy sauce | 3 tbsp
Ketchup | 2 tbsp
Cider vinegar | 1 tbsp
Fresh grated ginger (or 1 tsp dried) | 1 tbsp
Kosher salt & black pepper | To taste

🧑‍🍳 Instructions

1. Prepare the Pork
   Trim any excess fat thicker than ¼ inch from the pork loin. Pat dry with paper towels.
2. Season
   In a small bowl, combine brown sugar, ginger, cumin, garlic powder, onion powder, ground mustard, thyme, marjoram, cayenne, and crushed red pepper. Rub the mixture evenly over the pork. Cover and refrigerate for 1–2 hours.
3. Sear
   Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork on all sides until well browned.
4. Roast
   Transfer the pork to a roasting pan and arrange the potatoes, carrots, and onions around it. Roast at 375°F for 1 to 1¼ hours, or until the internal temperature reaches 145°F.
5. Make the Glaze
   While the pork roasts, melt the butter in a small saucepan over low heat. Add garlic and cook for 1 minute. Stir in juice, honey, mustard, soy sauce, ketchup, vinegar, and ginger. Season with salt and pepper and simmer for 2–3 minutes.
6. Baste and Rest
   Baste the pork with the glaze every 15–20 minutes during roasting. Once done, loosely tent with foil and let rest for 15 minutes before slicing.