Herb-Roasted Pork Loin

How to Make Herb-Roasted Pork Loin

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1. Take the pork out of the fridge and heat the oven to 180°C / 355°F (160°C / 320°F fan).

   Mark done

2. Mix the oil, garlic, rosemary, thyme, sage, mustard, lemon juice and pepper into a paste and rub it all over the pork.

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3. Set it in a roasting tin and roast for 55 minutes, checking from 45 minutes, until a thermometer in the centre reads 65°C.

   Mark done Start 55 min timer

4. Cover loosely with foil and rest for 10 minutes. Slice thinly and spoon over the skimmed pan juices.

   Mark done Start 10 min timer

Small Things That Help

• Tie the loin with string every 4 cm if it is uneven so that it roasts at one pace.
• Check early; roasts vary with their shape and the accuracy of the oven.
• Slice against the grain for the most tender pieces.

Ingredient Swaps

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Herb-Roasted Pork Loin

• Steamed white rice
• Steamed carrots
• Steamed green beans

Keeping and Reheating

Keeps in the fridge for up to 3 days, sliced and covered. Good cold in sandwiches.

Questions About Herb-Roasted Pork Loin

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.