Name: Italian Herb Pork Loin Roast Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 5 garlic cloves, minced; 1 teaspoon salt; 1 teaspoon dried basil, crushed; 1 teaspoon dried thyme, crushed; 1 teaspoon dried 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

Jump to Recipe· 4.5 from 7 reviews

If you’re searching for a show-stopping dinner that’s both flavorful and easy enough for any weeknight, this Italian Herb Pork Loin Roast Recipe is going to be your new best friend. I stumbled upon this gem years ago when I wanted something comforting but a bit fancy without spending hours in the kitchen. The blend of herbs, garlic, and olive oil transforms a humble pork loin into a tender, aromatic roast that’ll fill your house with amazing scents and your plate with pure satisfaction. Stick around—I promise you’ll want to try this ASAP.

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Why This Recipe Works

Simple but Powerful Herb Blend: The mix of basil, thyme, rosemary, and Italian seasoning infuses the pork with classic Mediterranean flavors that never feel overwhelming.
Roasting with Vegetables: Cooking the roast right on top of carrots and onions lets the flavors mingle and keeps the pork juicy while giving you a built-in side dish.
Two-Temperature Roast Method: Starting high heat locks in juices, then lowering it ensures tender, perfectly cooked pork without drying out.
Make-Ahead Flavor Boost: Marinating the roast in the herb mixture for an hour (or overnight if you can plan ahead!) deepens the taste and enriches the texture.

Italian Herb Pork Loin Pork Loin Roast with Herbs Easy Pork Roast Italian Seasoned Pork Loin - A thick, round piece of cooked meat covered with a dry herb crust sits in the center of a white plate. Around the meat are roasted vegetables, including orange carrots with a shiny, soft texture and slightly browned white onion slices curled at the edges. The plate rests on a white marbled surface, and a brown cloth with a silver fork is placed in the background. The overall look is warm and rustic with earthy tones. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe is straightforward: a handful of pantry staples come together to build layers of flavor. The beauty here is in the quality of the ingredients and how they complement each other, so it’s worth picking fresh garlic and good olive oil if you can.

Italian Herb Pork Loin Pork Loin Roast with Herbs Easy Pork Roast Italian Seasoned Pork Loin - Flat lay of a boneless pork loin roast with a thin layer of fat, eight fresh medium carrots halved lengthwise, two medium quartered yellow onions, five peeled whole garlic cloves, a small white ceramic bowl of golden olive oil, a small white bowl containing mixed dried herbs including crushed basil, thyme, rosemary, and Italian seasoning, a small white bowl of coarse salt crystals, and a small white bowl of freshly ground black pepper, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Acts as the base for the herb rub, helping flavors stick and promoting a golden crust.
Garlic cloves: Fresh, minced garlic gives that unmistakable aromatic punch essential for Italian dishes.
Salt: Brings out natural flavors and assists in creating a tasty crust on the pork.
Dried basil, thyme, and rosemary: These classic dried herbs provide herbal depth and earthy notes reminiscent of a true Italian roast.
Italian seasoning: A blend that ties all the herbs together and enhances complexity without extra hassle.
Black pepper: Adds a touch of heat and balance to the seasoning mix.
Pork loin roast: The star of the show, ideally a 3 to 4-pound boneless cut for even cooking and tenderness.
Carrots: Roasting alongside gives sweetness and texture, soaking up pork juices beautifully.
Onions: Add savory base notes and caramelize during roasting, complementing the pork perfectly.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how adaptable this Italian Herb Pork Loin Roast Recipe is—once you master the base, feel free to tweak it to suit your taste or dietary needs. I’ve experimented with different herbs or even swapped some veggies depending on the season, and it always turns out great.

Variation: I sometimes add a splash of white wine or lemon juice to the herb rub for an added brightness that cuts through the richness of the pork.
Dietary tweak: For a low-sodium version, reduce the salt and boost herbs and garlic for flavor.
Seasonal swap: Roasting with parsnips or sweet potatoes instead of carrots feels like fall comfort food.

Step-by-Step: How I Make Italian Herb Pork Loin Roast Recipe

Step 1: Whip Up the Herb Garlic Rub

Start by combining the olive oil, minced garlic, salt, and those fragrant dried herbs in a small bowl. Give it a good mix—you’ll want every bit of flavor evenly distributed. I’ve learned that crushing the dried herbs a little more with your fingertips really wakes them up and makes the seasoning more aromatic.

Step 2: Rub and Rest the Pork

Pat your pork loin dry and then rub the herb mixture all over it, pressing gently to make sure it adheres. Place the pork on top of halved carrots and quartered onions in your baking dish. Cover and let it chill in the fridge for at least an hour—this rest time helps the pork soak up all those wonderful flavors.

Step 3: High Heat to Start Roasting

Preheat your oven to 475°F. Roasting the pork at high heat for about 20 minutes seals in the juices for a moist and flavorful center. Keep an eye on the oven to avoid burning the garlic—sometimes I tent loosely with foil if it’s browning too quickly.

Step 4: Lower the Heat and Finish Cooking

After the initial sear, dial the oven down to 425°F. Roast for another 30-40 minutes, or until a meat thermometer hits 145°F at the thickest part. Meanwhile, your carrots and onions will be perfectly tender, soaking in the pork’s juices. I like to check the veggies around 25 minutes and give them a gentle stir if needed.

Step 5: Rest Before You Slice

Once out of the oven, tent your roast loosely with foil and let it rest for 20 minutes. Trust me, this is the magic step that keeps the pork juicy and makes slicing much easier. Rushing here is a rookie mistake I’ve made more than once!

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Tips from My Kitchen

Use a Meat Thermometer: This will take all the guesswork out and ensure you don’t overcook your pork—145°F is the sweet spot.
Prep the Veggies Uniformly: Cutting carrots and onions into similar sizes helps them cook evenly alongside the pork.
Don’t Skip the Rest: Waiting 20 minutes after roasting locks juices inside; otherwise, they’ll run out and dry the meat.
Cover Loosely, Not Tight: Tenting with foil prevents moisture loss without steaming the crust you worked hard to create.

How to Serve Italian Herb Pork Loin Roast Recipe

Italian Herb Pork Loin Pork Loin Roast with Herbs Easy Pork Roast Italian Seasoned Pork Loin - A white plate on a white marbled surface holds a simple arrangement of food with three layers: the first layer is a row of orange roasted carrots on the left and right sides, showing some charring and slight wrinkles, the second layer is a few pieces of roasted light brown onion in the bottom right corner, and the third layer in the middle is several slices of thick, pale pink roasted meat covered with herbs on the outer edges, arranged in a slightly overlapping line from left to right. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh chopped parsley or basil right before serving to add a pop of color and fresh herbal brightness that complements the roasted flavors beautifully. Sometimes a drizzle of good-quality balsamic glaze can add a lovely tangy-sweet contrast if you’re feeling fancy.

Side Dishes

This roast pairs wonderfully with garlic mashed potatoes or a creamy polenta to soak up those savory juices. A crisp green salad or sautéed greens like spinach or kale balances out the richness and brightens the plate. The roasted carrots and onions from the pan double nicely as a built-in side!

Creative Ways to Present

For special dinners, I’ve seen this pork loin sliced thin and layered on a platter with colorful roasted bell peppers and a sprinkle of toasted pine nuts for crunch. You can also place the slices over creamy risotto or even stuff into crusty Italian rolls with a smear of pesto for an indulgent sandwich.

Make Ahead and Storage

Storing Leftovers

Once cooled, I wrap leftover pork tightly in foil or place in an airtight container—it stays great in the fridge for up to 4 days. Keeping the veggies alongside is a bonus since they maintain good flavor and texture when reheated gently.

Freezing

This Italian Herb Pork Loin Roast Recipe actually freezes well. I slice the pork before freezing so I can just thaw portions as needed—makes weekday dinners a breeze. Wrap slices in parchment and then foil or vacuum seal to prevent freezer burn.

Reheating

To keep the pork juicy when reheating, I gently warm slices in a covered skillet over low heat with a splash of broth or water, then finish with a quick sear for texture. Microwaving works in a pinch, but I recommend adding moisture and covering to avoid drying out.

FAQs

Can I use fresh herbs instead of dried in this Italian Herb Pork Loin Roast Recipe?

Absolutely! If you have fresh basil, thyme, and rosemary on hand, use about three times the amount of dried called for (since fresh herbs are less concentrated). Just chop them fine and mix them into the olive oil and garlic. Fresh herbs will brighten the flavor even more but can be delicate during cooking, so you might want to add some of them towards the end or as a garnish.
How do I know when the pork loin is done?

The best way is to use a meat thermometer. Insert it into the thickest center of the roast—the pork is perfectly cooked at 145°F. After you remove it from the oven, it will continue to cook slightly while resting. This ensures juicy and safe-to-eat pork.
Can I prepare this Italian Herb Pork Loin Roast Recipe ahead of time?

Yes! You can rub the pork loin with the herb mixture and refrigerate it covered for up to 24 hours before roasting. This gives the flavors a deeper infusion. Just bring the meat closer to room temperature before roasting so it cooks evenly.
What sides go well with this Italian Herb Pork Loin Roast?

Roasted or mashed potatoes, creamy polenta, sautéed greens like spinach or kale, and simple green salads all complement this pork loin recipe beautifully. Don’t forget to make use of the roasted carrots and onions that cook alongside the pork—they’re packed with flavor and an easy veggie side!

Final Thoughts

This Italian Herb Pork Loin Roast Recipe is close to my heart because it turns everyday ingredients into a comforting, elegant meal. Whether you’re cooking for family or hosting friends, it delivers that perfect balance of rustic charm and refined flavor with surprisingly little effort. I hope you’ll savor this recipe as much as I do and find yourself coming back to it when you want to impress without the stress. Happy roasting!