Herb-Infused Roast Pork Loin
Elevate your dinner table with this Herb-Infused Roast Pork Loin, a showstopping centerpiece bursting with flavor. This recipe starts with a tender 3-pound pork loin, generously coated in a fragrant blend of olive oil, minced garlic, fresh rosemary, thyme, lemon zest, and a touch of seasoning. Roasted to perfection over a flavorful base of chicken broth and dry white wine, the meat stays juicy and aromatic while creating a rich pan sauce for drizzling. With just 20 minutes of prep time and the perfect balance of savory herbs and citrusy brightness, this dish is ideal for special occasions or a gourmet weeknight meal. Serve it with roasted vegetables or creamy mashed potatoes for an unforgettable feast. Perfectly roasted pork has never been so simple or delicious!
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Ingredients
- 3 pounds Pork loin
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 2 tablespoons Fresh rosemary
- 1 tablespoon Fresh thyme
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Lemon zest
- 1 cup Chicken broth
- 0.5 cup Dry white wine
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Rinse the pork loin under cold water and pat it dry with paper towels.
Step 3
Mince the garlic cloves and chop the fresh rosemary and thyme.
Step 4
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, black pepper, and lemon zest to form a paste.
Step 5
Rub the herb paste evenly over the entire surface of the pork loin, ensuring it is well coated.
Step 6
Place the pork loin on a roasting rack set in a roasting pan.
Step 7
Pour the chicken broth and white wine into the bottom of the roasting pan to create a flavorful basting liquid.
Step 8
Insert a meat thermometer into the thickest part of the pork loin, avoiding any bones or the grilling rack.
Step 9
Roast the pork loin in the preheated oven for approximately 75 minutes, or until the internal temperature reaches 145°F (63°C).
Step 10
Baste the pork loin with the pan juices every 20 minutes to keep it moist and flavorful.
Step 11
Once cooked, remove the pork loin from the oven and let it rest for 10-15 minutes before slicing.
Step 12
Carve the pork loin into thick slices and serve with the remaining pan juices drizzled over the top.
Nutrition Facts
| Serving size | (1805.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3831.6 |
| Total Fat 232.6g | 0% |
| Saturated Fat 74.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1075.0mg | 0% |
| Sodium 6130.5mg | 0% |
| Total Carbohydrate 15.0g | 0% |
| Dietary Fiber 2.2g | 0% |
| Total Sugars 1.7g | |
| Protein 372.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 350.2mg | 0% |
| Iron 14.9mg | 0% |
| Potassium 6188.1mg | 0% |
Source of Calories