Garlic-Herb Roast Pork

Garlic-Herb Roast Pork

National Pork Board 0

"This recipe was developed by Chef Bruce Aidells, author of The Complete Meat Cookbook."

Ingredients 50 m {{adjustedServings}} servings 246 cals

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 0.9g
  • < 1%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 693 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat oven to 450 degrees F. Pat pork dry with paper towels, place in shallow roasting pan. In small bowl, stir together garlic, salt, sage, rosemary, pepper and olive oil to make a paste. Rub garlic paste over all surfaces of pork loin; place in oven, roast for 15 minutes.
  2. Turn oven temperature down to 300 degrees F., roast for 15-20 minutes, take internal temperature using an instant-read thermometer. When the internal temperature of the roast is 145 degrees F (63 degrees C)., remove from oven, tent loosely with foil and let rest 10 minutes before slicing to serve.
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  • *This recipe was developed by Chef Bruce Aidells, author of The Complete Meat Cookbook.
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Reviews 106

  1. 136 Ratings

Lyndal Khaw Nichols

Fabulous pork dish! It was super easy and took little prep time. I made some modifications. First, I too didn't use fresh herbs as suggested by other folks. Instead of rosemary and sage specifically, I used dried oregano and Italian seasoning. I also added 1/2 lemon juice into the paste - it made the paste slightly watery but I think it added to the flavor and kept the pork loin moist. I also quartered about 6-7 red potatoes, salt-and-peppered them and drizzled with olive oil, and placed the potatoes around the pork loin to roast along. About 30 mins into roasting, I topped the pork and potatoes with slices of red onion and let the onion cook to a crisp. The whole ensemble was amazing! Try it - it is really easy. I served the roast pork with a tomato mozzarella salad with homemade vinegrette. We had plenty for leftovers too, so the next day we had it with a side of chicken and mushroom rice. Delicious!


Different cuts of meat are so hard to judge in any recipe, I did use a pork loin roast but not one of those thin rolled pork tenderloin roasts. They do cook fast but my roast wasn’t anywhere near done and still red in the thickest part after the exact timing on this recipe. It was called a “premium pork loin roast” I think. I had fresh garlic, but did use dried spices and had to use vegatable oil because I was out of olive oil but after I got it cooked through, (and believe me I am not shy to eat pork that’s a little pink, but rare isn’t good) it was delicious. It was super easy. I made the paste and let it sit to marinate in the fridge for the afternoon. Just some philosophy; Seems to me that people don’t eat pork roast a whole lot. But they aren’t that relatively expensive per serving. They have some kind of reputation for being fussy and time consuming (and they’re not) and are a great treat to wow company like you slaved all day in the kitchen over a fancy, pricey piece of meat. In the end mine came out juicy, tender, and spiced just right to give it a real gourmet flavor infused in the meat. I had used another recipe in the past that I marinated overnight, but this one tops it and I will make this again. I think there’s something to that hot oven for a few minutes in the beginning and then turning it down to a lower temperature to finish cooking that really brings out the flavors in the paste rub.


This was the best Pork loin I've ever made...I only put in a pinch of salt and I thout it was perfect...I had to cook it for 60mins though on the 300' after the intial 15mins on 450' but everyone loved it..