Kitchen notes · a little help before you start
Boneless Pork Loin Roast
A pork loin with garlic and fresh herbs makes an inviting centerpiece for dinner. The butter coating carries those flavors over the top, giving you plenty to look forward to in the first slice. Let the roast rest briefly, then bring it to the table warm.
- Prep
- 5 min
- Cook
- 60 min
- Total
- 65 min
- Original yield
- Serves 9
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Cooking method
- Roasting · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Mix the coating in a bowl
Combine butter, salt, pepper, herbs and garlic before spreading them over the pork in its baking dish.
2. Roast uncovered
Leave the baking dish uncovered during roasting, following the stated internal temperature guidance for the pork.
3. Leave time to rest
Give the pork its specified three-minute rest after leaving the oven and before serving it.
Get to know the ingredients
Boneless pork loin
Choose the boneless pork loin specified and place it in the baking dish before preparing its butter coating.
Chopped fresh herbs
Chop the fresh rosemary, thyme and parsley before mixing them through the butter with the seasonings.
Minced garlic
Mince the garlic before stirring it into the herb butter so it's distributed throughout the coating.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 9. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Boneless Pork Loin Roast
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest before serving
Remove the roasted loin from the oven and let it stand for its short rest before taking it to the table.
A little more help as you go
Cover the top with butter
Smear the mixed herb butter across the top of the loin once it's settled in the baking dish.
Use the listed seasoning forms
Kosher salt and coarse ground black pepper are mixed into the butter before it goes onto the roast.
A few questions you might have
Does the garlic go into the bottom of the dish?
Mix the minced garlic into the butter with the herbs and seasonings, then smear that mixture over the pork.
Do I need a lid for roasting?
The roast cooks uncovered in its baking dish; no covered oven stage is included in the directions.
Should I melt the butter in a pan first?
The directions have you mix butter with herbs in a small bowl, then smear it over the loin.
What internal temperature does the recipe give?
The roasting step gives an internal range of 145 to 160 degrees before the pork comes out to rest.
Are dried herbs listed for this roast?
Use fresh rosemary, thyme and parsley, each chopped for mixing into the butter coating.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
