Porkloin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.
Ingredients
4 servings
Step 1
Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
Step 2
把切碎的鼠尾草,迷迭香在一个小碗里。Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
Step 3
Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
Step 4
Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
Step 5
Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
Chef's notes:
Step 6
If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
Step 7
If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.
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Reviews (16)
Back to TopRidiculously easy and delicious!
Anonymous
12/19/2021
I had plenty of fresh herbs and this caught my eye as a good place to star using my sage and rosemary. Yum. I doubled the herbs and added 1c pinot noir when I put the roast in the oven. Served with buttered, parsley creamer potatoes and Brussel sprouts with bacon and shallots. It will become a staple in our house.
mjgalley3523
Reno, NV
10/5/2020
Delicious! All in the family really liked it. Nothing too complicated, just a simple, fast weeknight dinner that satisfies.
mahu6
Maine/Thailand
4/15/2020
Simple and delicious dish to make and eat! The timing was perfect for my piece of pork. Let it rest for the best results. This was one of our quarantine dinners
michellegarner
Vancouver, Canada
4/9/2020
Great recipe! Making this for our special Christmas lunch.
determinedtocook
12/22/2019
Simple but excellent recipe. We had a slightly more than two pound roast and followed the recipe almost exactly. It took a bit more than the stated time to reach 135 F, probably because we basted frequently. This was not a problem, however. There was very little liquid when we reached first baste (not a baseball pun) so we added a splash of Sauvignon Blanc. After that, no problem! The pan sauce was delicious on the meat and a cauliflower purée. By the way, don’t throw out the mashed garlic. It was über tasty. We will probably add a couple more next time... and there will be a next time.
Anonymous
Etobicoke, ON
2/16/2019
Nice simple recipe. My kids loved it
murasakij
Chesapeake, VA
7/22/2018
It made a lovely birthday dinner for my mom. I included about two diced large figs to the herbs. I also cooked a five pound loin which I cut almost through and added the herbs and figs down the middle then tied twine around the roast in six places. Added wine at the end of the browning the meat and basted the meat as I turned it over. Came out very moist. Ahead of time: I stuffed and tied the meat wrapped in plastic the night before.
pam_gates1
Manassas, VA
2/19/2018
loved it! And the tip using red wine - made a great complementary gravy.
stephkwok
Brooklyn, NY
10/5/2016
Very good! Absolutely must baste though or else the meat will dry out. I added dried figs to the sage/rosemary blend. Also added red wine towards the end of searing the meat, before oven. Delicious.
lora_lu
Denver, CO
11/17/2015
I actually use a recipe slightly similar to this for chicken, so I decided I would try a few cues from that recipe as well. I kept almost everything the same except I added a bit of extra garlic and a few tablespoons of white wine to the oil mixture. The smell that filled the kitchen as it cooked was heavenly and the taste was even better!
acetken
11/7/2014
This was a very easy and delicious way to cook pork! Big hit with the family. I didn't use the pan juices as it was mostly grease, but the meat was so tender it didn't need a sauce.
Anonymous
Prescott, AZ
11/4/2012
This is stone-cold simple, and sooooo very good. It's easy for pork loins to be dry and boring - this is the opposite. I bet this would be great on the bbq grill too... I'll make this lots, I'm sure.
valincal
4/20/2012
Very good dish and very easy. I made it with a huge piece of meat and just split it in half and tied it with string to roast. I also added some breadcrumbs to the herb mixture to give it a little more heft. Making it again for this Easter.
Anonymous
New York
4/7/2012
I made as set in the recipe, although I doubled it to serve eight. Everyone at the dinner table had been to an expensive steak house the evening before, and all agreed this dinner outshone the other tenfold.
lindaheins
Billings Montana
3/18/2012
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