I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. —Kim Palmer, Kingston, Georgia
Italian Herb-Crusted Pork Loin Recipe photo by Taste of Home
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 the pork for 20 minutes.
Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.
Thank You! Your rating has been submitted. Please allow 24 hours for your
review to appear.
Add a rating or review to submit
Average Rating:
Danielle
Jul 28, 2020
I have made this twice and did not have the roast covered while it was cooking.
murph0407
Jul 4, 2020
This 3rd post that has asked - do you cover the roast, please, yes or no?
Tom
Jun 4, 2020
Do you cover the roast while cooking yes or no
Teresa
Mar 27, 2020
I just made this and I must say that it was a hit. I especially loved that carrots!
blizzard6
Mar 22, 2020
Is the roast supposed to be covered while cooking?
Kyle
Jun 10, 2019
This was a great recipe, my family loved it. I used carrots, onion, parsnips, and Brussels sprouts. I am not a fan of cooked carrots. My roast was 4.07 pounds and it came out a little more done than I like, however was still moist. I also made mashed potatoes and gravy on the side. Well worth the time to try the recipe. Will make again several times. Thanks for the hit with the fam.
Robin
May 23, 2018
I seared the meat with salt and pepper first. Then used the pre-made pesto and put the fresh herbs in that.and put enough on top to create the crust. Cooked to temp reached 153, since I like pork cooked more well done but not dry. I took out of the oven and tented it for about 5-8 mins so it absorbs the juice back into the meat. Everyone loved it. Will make again.
HomeChefColleen
Dec 15, 2016
Very nice recipe. It took a bit longer than the instructions stated but well worth the wait.
pajamaangel
May 11, 2016
Great flavor! Even good the next day as leftovers.
Dzrn94
Apr 6, 2016
We added a cranberry pesto to top this off and it was amazing!
Reviews
I have made this twice and did not have the roast covered while it was cooking.
This 3rd post that has asked - do you cover the roast, please, yes or no?
Do you cover the roast while cooking yes or no
I just made this and I must say that it was a hit. I especially loved that carrots!
Is the roast supposed to be covered while cooking?
This was a great recipe, my family loved it. I used carrots, onion, parsnips, and Brussels sprouts. I am not a fan of cooked carrots. My roast was 4.07 pounds and it came out a little more done than I like, however was still moist. I also made mashed potatoes and gravy on the side. Well worth the time to try the recipe. Will make again several times. Thanks for the hit with the fam.
I seared the meat with salt and pepper first. Then used the pre-made pesto and put the fresh herbs in that.and put enough on top to create the crust. Cooked to temp reached 153, since I like pork cooked more well done but not dry. I took out of the oven and tented it for about 5-8 mins so it absorbs the juice back into the meat. Everyone loved it. Will make again.
Very nice recipe. It took a bit longer than the instructions stated but well worth the wait.
Great flavor! Even good the next day as leftovers.
We added a cranberry pesto to top this off and it was amazing!