Herb-Roasted Pork Loin

Seasoning and chilling the meat uncovered will help form a crust, encouraging a beautiful deep, golden brown color while cooking.

Herb-Roasted Pork Loin
Photo: Hector Sanchez
Hands On Time:
25 mins
Total Time:
9 hrs 45 mins
6 to 8 servings


  • 2 tablespoons chopped fresh thyme

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons kosher salt

  • 1 tablespoon loosely packed lemon zest

  • 1 tablespoon light brown sugar

  • 3 garlic cloves, pressed

  • 2 teaspoons freshly ground black pepper

  • 1 teaspoon finely crushed coriander seeds

  • 1 teaspoon dry mustard

  • 1/4 teaspoon dried crushed red pepper

  • 1 (2 1/2- to 3-lb.) boneless pork loin

  • 3 tablespoons olive oil

  • Vegetable cooking spray


  1. Combine first 10 ingredients in a small bowl. Rub over pork. Chill, uncovered, 8 to 12 hours.

  2. Let pork stand at room temperature 30 minutes. (Bringing it to room temperature will help it cook faster and more evenly.)

  3. Preheat oven to 400°. Cook pork in hot oil in a large skillet over medium-high heat 2 minutes on each side or until browned. Lightly grease a wire rack with cooking spray. Place pork on rack in a roasting pan.

  4. Bake at 400° for 35 to 45 minutes or until a meat thermometer inserted into thickest portion registers 135°. Remove from oven, and let stand 15 minutes before serving.

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