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Italian Herb-Crusted Pork Loin Recipe
Italian Herb-Crusted Pork Loin Recipe photo by Taste of Home
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Italian Herb-Crusted Pork Loin Recipe

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4.5 9 9
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I like to change things up during the holidays by roasting pork loin with my favorite herbs and veggies. This showpiece dish really dazzles my family. —Kim Palmer, Kingston, Georgia
TOTAL TIME: Prep: 15 min. + chilling Bake: 50 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 50 min. + standing
MAKES: 8 servings

Ingredients

  • 3 tablespoons olive oil
  • 5 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon each dried basil, thyme and rosemary, crushed
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1 boneless pork loin roast (3 to 4 pounds)
  • 8 medium carrots, halved lengthwise
  • 2 medium onions, quartered

Nutritional Facts

1 serving: 295 calories, 13g fat (4g saturated fat), 85mg cholesterol, 388mg sodium, 9g carbohydrate (4g sugars, 2g fiber), 34g protein. Diabetic Exchanges: 5 lean meat, 1 vegetable, 1 fat.

Directions

  1. In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour.
  2. Preheat oven to 475°. Roast the pork for 20 minutes.
  3. Reduce oven setting to 425°. Roast 30-40 minutes longer or until a thermometer reads 145° and vegetables are tender. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing. Yield: 8 servings.
Originally published as Italian Herb-Crusted Pork Loin in Taste of Home December 2015, p52

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.


Reviews for Italian Herb-Crusted Pork Loin

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
HomeChefColleen User ID: 7305751 258175
Reviewed Dec. 15, 2016

"Very nice recipe. It took a bit longer than the instructions stated but well worth the wait."

MY REVIEW
pajamaangel User ID: 1603339 248095
Reviewed May. 11, 2016

"Great flavor! Even good the next day as leftovers."

MY REVIEW
Dzrn94 User ID: 7660680 246681
Reviewed Apr. 6, 2016

"We added a cranberry pesto to top this off and it was amazing!"

MY REVIEW
emattice User ID: 1451678 242009
Reviewed Jan. 18, 2016

"The roast was delicious and very moist!"

MY REVIEW
annrms User ID: 2649709 241989
Reviewed Jan. 18, 2016

"This is an excellent roast. It comes out moist, tender, and flavorful. I made different veggies and cooked them separately...red cabbage & apples and mashed potatoes. Thanks for posting."

MY REVIEW
ahmom User ID: 3426126 241937
Reviewed Jan. 17, 2016

"heavenly!"

MY REVIEW
MommaLoves2Cool User ID: 8643227 238500
Reviewed Nov. 30, 2015

"This is in the oven right now. If I had to rate it based on smell alone, it would definitely get five stars! Can't wait to taste it, will rate after dinner.

So after having dinner I have to change my review a bit. The pork itself was delicious and perfectly done. The carrots weren't quite done to my liking, and I think the veggies themselves should have been seasoned with at least salt and pepper. Overall, I would definitely make this again, but with a couple alterations."

MY REVIEW
ninarae99 User ID: 5524360 238396
Reviewed Nov. 29, 2015

"Paired great with the cranberry basil pesto on the same page in the magazine. I don't remember the exact name of the recipe."

MY REVIEW
c_petersen2006 User ID: 7461689 237125
Reviewed Nov. 10, 2015

"Very juicy and tender, Great flavor. huge hit with the family. Will definitely make again!"

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