Italian Herb-Crusted Pork Loin Recipe

4.5 9 9
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

Read Reviews
4.5 9 9
Publisher Photo
I like to change things up during the holidays by roasting pork loin with my favorite herbs and veggies. This dish is a showpiece that really dazzles my family. —Kim Palmer, Kingston, GA
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 50 min. + standing
VERIFIED BY Taste of Home Test Kitchen
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 50 min. + standing

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

Directions

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.
Preheat oven to 475°. Roast 20 minutes.
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

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.

  • 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
  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 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

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Reviews forItalian Herb-Crusted Pork Loin

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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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