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Italian Herb-Crusted Pork Loin

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
  • Total Time
    Prep: 15 min. + chilling Bake: 50 min. + standing
  • Makes
    8 servings


  • 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


  • 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.
Nutrition 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.
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  • 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!