Pork roast with herbs is a flavorful and hearty dish that’s perfect for family dinners, special occasions, or any time you want to impress your guests with a delicious, home-cooked meal. The pork roast is tender and juicy, infused with the aromatic flavors of fresh herbs, garlic, and a touch of seasoning. It’s a simple yet elegant dish that brings out the natural flavors of the meat while adding a delicious herbaceous aroma.
The best cut for a pork roast is usually a loin or shoulder, which provides a good balance of tenderness and flavor. To prepare the roast, the pork is first seasoned generously with salt, pepper, and a mixture of fresh herbs such as rosemary, thyme, and sage. Garlic, olive oil, and a squeeze of lemon juice are often added to the seasoning mix to enhance the flavor profile. For extra depth, you can also add a little Dijon mustard or balsamic vinegar to the rub.
Once seasoned, the pork is slow-roasted in the oven until it’s golden brown on the outside and perfectly cooked on the inside. The slow roasting ensures the pork remains juicy, while the herbs create a fragrant, crispy crust that adds texture and flavor. The result is a succulent roast with a tender, melt-in-your-mouth interior.
Pork roast with herbs pairs beautifully with a variety of sides. Roasted vegetables like carrots, potatoes, and parsnips are classic choices, while a side of mashed potatoes, rice pilaf, or even a simple salad can also complement the richness of the roast. A light gravy or pan sauce made from the drippings can be served alongside to add extra moisture and flavor.
For a complete meal, consider pairing the pork roast with a medium-bodied red wine like Pinot Noir or Merlot, which complements the herbs and savory richness of the pork.
Whether you’re cooking for a special occasion or just looking for a comforting meal, pork roast with herbs delivers bold flavors, tender meat, and a touch of elegance to any table.
Ingredients
- 2 pounds pork loin roast boneless
- 2 tablespoons olive oil extra virgin
- 1 tablespoon rosemary fresh, chopped
- 1 tablespoon thyme fresh, chopped
- 4 cloves garlic minced
- 1 teaspoon salt to taste
- 1 teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 375°F (190°C).
- Rub the pork loin roast with olive oil.
- In a small bowl, mix together rosemary, thyme, garlic, salt, and black pepper.
- Evenly coat the pork roast with the herb mixture.
- Place the pork roast in a roasting pan and roast in the preheated oven for about 1 hour, or until the internal temperature reaches 145°F (63°C).
- Remove the roast from the oven and let it rest for 10 minutes before slicing.
This recipe is fantastic! I tried it last night and my family loved it. The herbs gave it such a great flavor!
I’m so glad you enjoyed it! The herbs really make a difference, don’t they? What sides did you serve with it?
Made this last night—my kitchen smelled amazing. The herbs + garlic really pop. I pulled it at 145°F and it was juicy, not dry.
Tried this recipe but the meat came out a bit dry. Might be my oven’s fault tho.
I don’t even like thyme, but this was good! I just left it out. Will make again.
OMG the best roast I’ve ever made! Thanks for sharing. 👍
2 lbs of pork? That’s too much for me and my little oven! Can I cut it in half? Will it ruin the recipe?
This turned out super juicy. The rosemary/thyme/garlic combo is exactly what I was hoping for—really fragrant without being overpowering.
This recipe is a scam!!! The pork was still raw inside! 👎
This pork roast turned out amazing! The herbs made it so flavorful. Definitely a repeat dish in my house!
I’m so glad to hear that! The herbs really do make a difference. What sides did you serve it with?
I followed this and it was bomb. Resting 10 minutes actually matters—slices stayed juicy.
Totally agree—resting time is the difference between juicy and dry. Thanks for confirming it!
Is it really 1 hour? I left it in for almost 2 hrs and still looked pink! 😳
1 hour seems too short for a roast! I usually go for 2 hrs just to be safe. Maybe try that next time?
It could be that your oven temperature is off. Try using a meat thermometer next time! 😄
Eh, I’ve had better. Plus, I don’t think rosemary and pork go together. Just saying.
I don’t know, it seemed dry to me. I think maybe I cooked it too long. What temp was it again?
Yeah, 375°F is the temp. Maybe let it rest longer next time? That usually helps with dryness.
I didn’t have fresh herbs, only dried ones. Can I still use it? How much?
I’m not a fan of how much garlic flavor it has—next time I’ll use 2-3 cloves instead of 4. Otherwise seasoning was on point.
Lol, who knew roasting pork was so easy? I’m impressd with myself!
Best pork roast I’ve ever made! Can’t wait to try it again!
I’m glad you liked it! This recipe is a winner for sure! Can’t get enough of that herb flavor!
Best? Really? I mean, it looks good but I’ve had better, maybe it’s just the herbs? Just my opinion.
My rosemary is always too strong when I use it fresh. Maybe cut the amounts? Not sure but I’m cautious.
This was so easy I actually cooked it, lol. I didn’t have fresh herbs so I used what was in my spice rack and it was still good. 5 stars!
Love hearing this! Fresh herbs make it pop, but your spice-rack swap sounds like it worked perfectly. 😄 The 10-min rest is clutch too—keeps it juicy.
I disagree with the resting time—10 minutes is too short for pork loin. I usually rest 20-30 minutes or the juices run out. But flavor-wise, it was decent.
Herbs? Never heard of putting those on pork before. But I tried it and wow! Good!
That’s awesome to hear! Herbs really elevate the flavor of dishes, especially pork. Glad you enjoyed it!
The rosemary + thyme combo is nice, but I found 1 tsp salt might be too little for my taste. I’d add a pinch more—also I added extra pepper because why not.
Yumm! Made this for Easter and everyone ate so much I thought we’d have leftovers but we didn’t!
I think it need more flavor… maybe add some lemon? Just my opinion.
Perfect! I’ve made this multiple times and it’s always a hit at dinner parties. Thanks for sharing!
Super easy recipe! I whipped it up on a Sunday and it was a hit!
The instructions are clear, but 145°F feels too low for pork loin to me. I usually go higher—could that be why mine wasn’t as juicy? Either way, good seasoning.
This recipe was amazing! The pork was so tender and flavorful. My whole family loved it!
Really? I tried making it and it turned out super dry! Maybe I cooked it too long. Not everyone gets it, I guess.
I’m so glad to hear that! This roast is a family favorite in my house too. It’s so easy and delicious!
Herb mixture tasted good, but I got a lot of it stuck to the pan instead of the meat. Maybe my olive oil layer wasn’t even. Any tips for browning?
Why would you cook pork to 145°F? It needs to be well done. This is risky!
Cooking it to 145°F is actually safe! It’s juicy and tender that way. Trust the recipe!
The herb mix is simple but solid. I might add a little extra garlic though because… why not.
Fantastic! I added some honey glaze on top at the end. Yummy!
Sounds delicious! Honey glaze is a great idea! Can’t wait to try it myself.
My roast turned out tough. Did I do something wrong? Not sure I’d try again.
Pork roast yummm 🤤
Totally agree! This recipe sounds amazing! 😍
This pork roast came out so juicy! The herbs really made a difference. Definitely a keeper!
145°F? That’s like medium. I’m used to pork being more cooked, but I guess it depends. Still gonna try it.
Solid basic roast. I didn’t have fresh thyme/rosemary, so I used dried (way less) and it still tasted good. Next time I’ll probably add a tiny splash of lemon juice for brightness.
This recipe is amazing! The herbs gave the pork so much flavor. Family loved it!
I tried this recipe, but ended up overcooking the pork. Not sure what went wrong.
Idk, sounds like u just cooked it too long. I never have a problem cookin pork. Maybe ur oven is off?
It happens! Pork can be tricky sometimes. Maybe try checking the temperature a bit earlier next time?
I’m not a fan of pork, but my family loved it. Guess it was a win for them!
Not gonna lie, 145°F seems too low to me. I get nervous serving pork that pink. Texture was okay though—just hesitant.
The herb rub smelled amazing, but I found it a bit salty. Next time I’ll start with 3/4 tsp salt and adjust.
I used dried rosemary and thyme because I didn’t have fresh. Tastes fine, just less bright. Still a keeper for sure.
meh. I thought it was okay, but my husband didn’t like it at all.
I understand! Not every recipe hits the right notes for everyone. Maybe try adding some more spices next time?
Pork roast + herbs = culinary bliss. Worth every bit! 🥳
I totally agree! This combination of flavors is just heavenly. I love a good pork roast! 😍
Really? I don’t know if it’s that amazing. Pork can be kinda dry if not done right. 🤷♂️
Y’all, I didn’t have rosemary so I used basil instead. Still tasted great!
Basil sounds like a great substitute! I’m glad it worked out for you.
I tried it but my thermometer said 145 and it was still pink. Wife said it’s fine but I was like… sure? 😅
Sounds too simple to be good. I’ll stick to my old recipe.
Meh. 145°F seems low? I kept waiting for it to brown more. It tasted fine, just not as flavorful as I hoped, and mine looked kinda pale.
I tried it but my garlic burned a bit and the crust wasn’t as nice as I expected. Maybe minced garlic is too aggressive at that temp? I’ll try lowering oven or mixing garlic with less time.
I cooked something like this once and it turned out dry. Any tips to avoid that? Also do you cover it in the pan?
Made this last night—super flavorful and the herb-garlic mix smells amazing. I pulled it right at 145°F and the pork stayed juicy after resting. Will do again!
The instructions are clear, but I wish it said whether to flip the roast halfway through. I’m lazy so I need shortcuts 😅
Yeah, it doesn’t mention flipping. Honestly for a pork loin at 375°F, you usually don’t need to flip—just roast as directed and let it rest. If you want extra browning, you can flip once halfway, but it’s not required.
This is so easy it’s almost suspicious lol. Only complaint is I kept checking the thermometer like a maniac.
Right?? I felt the same. Like how is this not gonna be dry. 😂 But it came out juicy—resting time matters a lot.
Honestly… 1 teaspoon salt for 2 pounds seems too low? I think it needs more seasoning, but maybe I’m just heavy-handed.
Made this last night—so simple and the herb-garlic flavor is legit. I pulled it at 145°F and rested it the full 10 minutes, and it stayed juicy. 10/10.
Love hearing that! 145°F + the full 10-minute rest is exactly the sweet spot for juicy pork. Thanks for the confirmation—making this soon.
Pretty solid recipe. I didn’t have fresh rosemary/thyme so I used dried and maybe doubled it, but it still tasted great. Next time I’ll get fresh herbs for sure.
Good flavor, but mine cooked a little longer than an hour to hit temp. Probably my roast was thicker. Rest time helped a lot.
I tried this but might have cooked it too long. The pork was kinda dry. Might need to lower the time?
375°F for 1 hour felt a little too short for my roast. I’m not saying the recipe is wrong, but my pork took closer to 1 hr 20 min to hit 145°F. Still tasty though.
I followed everything but mine was a little dry. I think my roast was thicker than expected so “about 1 hour” wasn’t enough. Still tasty though—will try again with a longer cook time.
Made this last night and it turned out juicy and flavorful. The rosemary/thyme combo smells amazing while it roasts. I let mine rest the full 10 minutes and the slices were perfect.
Can’t believe it only takes an hour! Gotta make this again soon.
This really is a game changer! Can’t wait to try it myself.
I’m impressed how simple this is. 375°F is a great temp for pork loin—easy weeknight roast vibes.
Meh. Mine turned out kinda dry, and I think I overcooked it. Also forgot to rest it 10 mins 😅
375°F seems right, but I always worry about pork loin drying out. Mine was still tender though, so maybe my fears were exaggerated.
145°F?? That seems low to me. My grandma would not approve lol. But I guess resting helps—will try once more.
Honestly, it’s just pork with herbs… kinda basic. But yeah, basic can be good. I’d add onions or potatoes next time so I have a whole meal in the pan.
Honestly I get what you mean, but “basic” is kinda the point with pork loin—herbs + garlic let the meat shine. Onions/potatoes would be an awesome add.
I’d be careful with adding potatoes right in the pan—if they’re cut big they might not cook through by the time the pork hits 145°F. Maybe roast them separately or use smaller cubes?
Followed the recipe mostly, but I added a splash of lemon juice to the herb mix. Still delicious—would totally make again.
Hmm, lemon juice could make it a bit more acidic—glad it still came out delicious for you. Did you add it to the bowl with the herbs or drizzle it on afterward?
Love that idea—lemon with rosemary/thyme is always a winner. I might add a little zest next time too. 😊
Really solid basic recipe. I did 35 min per side like I usually do and ended up a bit over, but the flavor was great. Next time I’ll trust the internal temp instead.
375°F for about an hour for 2 pounds seems about right. The 145°F internal temp is the best part—no guessing.
Super simple and hard to mess up. I used dried rosemary/thyme since that’s what I had and it still tasted great. Would do again.
Kinda bland… like it needed something, idk. I used “to taste” salt but still felt flat. Maybe add lemon zest or a splash of balsamic next time?
Love the simplicity. Olive oil + rosemary + thyme is always a win. I added a splash of lemon juice to the herb mix and it made it pop.
The 145°F temp confused me at first, but it came out nice and still slightly pink. If you like it more done, I’d bump it a little. Otherwise great seasoning!
That makes sense! I was nervous about 145°F too—then I tried it and it was juicy. Agree that if someone wants it more done, go a bit higher (and extend time).
This sounds super straightforward and flavorful. I love rosemary + thyme on pork—definitely trying it this week.
Ummm mine was a little bland until I salted more at the end. Also my garlic burned slightly even though I minced it fine—maybe my oven top is cranky. Still tasted yummy though.
Looks good. Also 190°C is easy to remember. Going to make it tonight if I don’t forget lol.
Pretty solid recipe. I swapped dried herbs (since I didn’t have fresh) and it still worked—just used a bit less salt. Next time I’ll mince the garlic finer because I could taste bigger bits.
375°F for an hour sounds a little off to me. My roasts usually need way longer—did you weigh yours? Also 145°F seems low… but I guess it works.
Thanks for sharing! I’ve made this once and the garlic bits were definitely my issue too—mincing finer (or even grating) makes it smoother.
Honestly? It turned out kinda bland for me. I think my salt measurement was off. Add a squeeze of lemon or more pepper maybe?
The timing was a little off for my oven. Took closer to 70 minutes, but the internal temp rule helped. Resting 10 min made a big difference.
I followed it pretty exact, and it was still kinda dry… maybe my roast was smaller? Also my oven temp runs hot so that might’ve messed it up.
I followed it exactly but mine came out a bit dry. Not awful, just not as tender as I expected. Maybe my oven runs hot or I overcooked by like 5-10 minutes.
Tried this tonight and it came out super juicy. The herb-garlic rub smells amazing while it roasts—10/10 with roasted veggies.