Roasted Pork Loin with a crispy, herb-infused crust is a showstopper dish perfect for family gatherings and special occasions. The succulent meat, encased in a flavorful crust, promises a delightful dining experience. This recipe blends simplicity with elegance, ensuring a delicious meal with minimal fuss.
This Roasted Pork Loin with a Crusted exterior is a culinary masterpiece that combines ease with gourmet flair!
Skill Level: Intermediate
This recipe is suitable for intermediate cooks. It requires basic roasting skills and an understanding of how to achieve a perfectly crusted exterior without overcooking the meat. With clear instructions, even a confident beginner could tackle this dish successfully.
Health Benefits
Pork loin is a lean cut of meat, providing a good source of protein while being relatively low in fat. The use of herbs and spices in the crust adds flavor without the need for excessive salt or unhealthy additives. When paired with nutritious side dishes, this meal can be part of a balanced diet.
Prep and Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 1 hour and 30 minutes (plus resting time)
- Total Time: Approximately 2 hours
- Servings: 6
Roasted Pork Loin & Veggies – Recipe
Ingredients (Including Vegetables)
- 3 pounds (1.36 kg) pork loin
- 2 tablespoons (28g) olive oil
- 1 tablespoon (9g) kosher salt
- 1 teaspoon (2g) black pepper
- 2 tablespoons (14g) fresh rosemary, chopped
- 2 tablespoons (14g) fresh thyme, chopped
- 4 cloves garlic, minced
- 1 teaspoon (2g) smoked paprika
- 1 teaspoon (2g) ground mustard
- 4 medium carrots, cut into 1-inch pieces
- 3 large potatoes, cut into 1-inch chunks
- 2 red onions, quartered
- 1 tablespoon (15ml) olive oil for vegetables
- Salt and pepper to taste
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Pork Loin:
- In a small bowl, mix together the olive oil, kosher salt, black pepper, rosemary, thyme, garlic, smoked paprika, and ground mustard to form a paste.
- Rub the herb paste all over the pork loin, ensuring it is evenly coated.
- Prepare the Vegetables:
- In a large mixing bowl, toss the carrots, potatoes, and red onions with the additional olive oil, salt, and pepper.
- Arrange the vegetables in a large roasting pan, creating a space in the center for the pork loin.
- Roast the Pork and Vegetables:
- Place the seasoned pork loin in the center of the roasting pan, surrounded by the vegetables.
- Roast in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
- Rest the Meat:
- Once the pork loin is cooked, remove it from the oven and let it rest for 15 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender roast.
Recipe Shortcuts
- Pre-chopped Vegetables: Use pre-chopped vegetables to save time on prep.
- Herb Paste: Make the herb paste ahead of time and store it in the refrigerator for up to a day.
Tips for Perfection
- Uniform Slicing: Slice the vegetables uniformly to ensure even roasting.
- Thermometer Check: Use a meat thermometer to check the internal temperature of the pork loin for perfect doneness.
- Resting Time: Don’t skip the resting time; it’s crucial for juicy pork.
Roasted Pork Loin – Serving Suggestions
Pair this dish with a fresh green salad and a crusty baguette. A light gravy or apple sauce also complements the flavors wonderfully.
Nutritional Information (Per Serving)
- Calories: 450
- Protein: 38g
- Carbohydrates: 30g
- Fat: 18g
- Fiber: 5g
Saving Leftovers
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 300°F (150°C) until warmed through, or in the microwave, covered, on medium power.
Origin and Folklore
Roasting pork has deep roots in many culinary traditions around the world. In medieval Europe, roasting was a preferred method to prepare large cuts of meat, celebrated during feasts and special occasions.
The use of herbs and spices to crust the meat adds both flavor and a touch of historical cooking practices.
What is the difference between pork loin and pork tenderloin?
The main differences between pork loin and pork tenderloin are in their cuts, sizes, and cooking methods:
Pork Loin
- Cut: Pork loin comes from the back of the pig and is a larger, wider, and thicker cut.
- Size: It is typically sold in larger portions, often weighing between 2 to 5 pounds.
- Appearance: Pork loin has a fat cap on one side and can be sold bone-in or boneless.
- Texture: It is slightly less tender than pork tenderloin but still quite tender when cooked properly.
- Cooking Methods: Pork loin is versatile and can be roasted, grilled, or braised. Due to its size, it is often slow-cooked to ensure it remains juicy.
Pork Tenderloin
- Cut: Pork tenderloin is a smaller, narrower, and more cylindrical cut that comes from the muscle running alongside the backbone.
- Size: It is usually sold in smaller portions, weighing around 1 to 1.5 pounds.
- Appearance: Pork tenderloin is leaner with very little fat and is always sold boneless.
- Texture: It is the most tender cut of pork because it comes from a muscle that is not heavily used.
- Cooking Methods: Pork tenderloin cooks quickly and is best suited for high-heat methods like grilling, roasting, or pan-searing. It should be cooked to an internal temperature of 145°F (63°C) and allowed to rest before slicing.
In other words…
- Pork Loin: Larger, thicker, has a fat cap, and can be slow-cooked.
- Pork Tenderloin: Smaller, leaner, more tender, and cooks quickly at high heat.
Each cut offers unique qualities and is suited to different recipes and cooking techniques.
Roasted Pork Loin & Veggies
This Roasted Pork Loin with a herbaceous crust and roasted vegetables is a delightful centerpiece for any meal. With its flavorful crust and tender, juicy interior, it’s sure to impress your guests and become a favorite in your recipe collection.
Enjoy the delicious harmony of flavors and the ease of cooking everything in one pan!
(We have more one-pot recipes here.)