180 minutes
A deliciously savory roast pork loin infused with garlic and herbs, served with a creamy garlic sauce.
Minced Fresh Thyme, divided
teaspoons
Minced Fresh Rosemary
tablespoons
tablespoons
teaspoons
teaspoons
teaspoons
Boneless Pork Loin Roast, trimmed
0 lb
tablespoons
Garlic Clove, peeled
each
cups
cups
cups
1. Prepare the Spice Blend
Combine 2 teaspoons of minced fresh thyme, minced fresh rosemary, kosher salt, ground fennel, ground black pepper, and red pepper flakes in a small bowl. Sprinkle this mixture evenly over the pork loin.
2. Marinate the Pork Loin
Wrap the seasoned pork loin tightly in plastic wrap and place it in the refrigerator for at least 1 hour or up to 24 hours.
3. Preheat the Oven and Sear the Pork
Preheat your oven to 300 degrees Fahrenheit. Heat the vegetable oil in a 12-inch ovensafe nonstick skillet over medium-high heat until it is just smoking. Unwrap the pork loin and sear it in the hot oil for about 7 minutes, turning to brown it evenly on all sides.
4. Roast the Pork with Garlic
Scatter the peeled garlic cloves around the pork in the skillet and then transfer the skillet to the preheated oven. Roast the pork for 40 to 50 minutes, until the internal temperature reaches 145 degrees Fahrenheit.
5. Rest the Pork
Transfer the pork to a carving board, tent it loosely with aluminum foil, and let it rest for 20 minutes.
6. Prepare the Creamy Garlic Sauce
Place the skillet with the garlic over medium-high heat and cook the garlic cloves, stirring occasionally, for about 3 minutes until they turn a light golden brown. Add the chicken broth, dry white wine, heavy cream, and the remaining 2 teaspoons of minced fresh thyme to the skillet. Bring the mixture to a boil and cook for about 10 minutes, or until the sauce has reduced and thickened enough to coat the back of a spoon.
7. Serve
Slice the rested pork loin and serve it with the creamy garlic sauce drizzled over the top. Enjoy!
Replace pork with chicken and use a rosemary, lemon, and garlic marinade.
Use a beef roast with an herb and garlic rub, adjusting the cooking time for beef.
Create a glaze with balsamic vinegar, honey, and Dijon mustard, or use fruit preserves like apricot or fig for sweetness.
Use turkey breast with a balsamic vinegar, garlic, and herb marinade.
Use a leg of lamb with a rub of cumin, coriander, paprika, garlic, and cinnamon.
Cook to 145°F for medium-rare and 160°F for medium, and consider carryover cooking by removing the pork slightly below target temperature.
Let the pork loin rest for at least 15 minutes before slicing to redistribute juices and ensure moistness.
Choose a high-quality, well-marbled pork loin with a fat cap for added moisture and flavor during roasting.
Start roasting at a high heat for a nice sear, then reduce temperature to finish cooking for a tender inside with a crusty exterior.
Make deep slits in the pork and insert garlic slivers, or use a garlic, herb, and olive oil paste for intense flavor.
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