Italian Herb-Crusted Pork Loin

Name: Italian Herb-Crusted Pork Loin
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings.
Cuisine: Indian Recipes, Italian Dinners, Italian Recipes
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

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

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 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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Originally published as Italian Herb Crusted Pork Loin in Taste of Home December 2015

Reviews

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Average Rating:

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!
emattice

Jan 18, 2016

The roast was delicious and very moist!
annrms

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.
ahmom

Jan 17, 2016

heavenly!
MommaLoves2Cool

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.
ninarae99

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.