Best 12 Pork Loin With Herb Crust Recipes

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Are you looking for a flavorful and juicy pork loin dish that will impress your family and friends? Look no further than pork loin with herb crust! This delectable dish features a tender and succulent pork loin coated in a flavorful crust made from fresh herbs and spices. The combination of the juicy pork and the aromatic crust creates a symphony of flavors that will leave you craving for more. Whether you're a seasoned chef or a novice cook, this article will guide you through the process of creating this mouthwatering dish, providing you with tips and tricks to ensure perfect results every time.

Here are our top 12 tried and tested recipes!

ITALIAN HERB-CRUSTED PORK LOIN



Italian Herb-Crusted Pork Loin image

I like to change things up during the holidays with pork loin recipes that incorporate my favorite herbs and veggies. This showpiece dish really dazzles my family. -Kim Palmer, Kingston, Georgia

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 9

3 tablespoons olive oil
5 garlic cloves, minced
1 teaspoon salt
1 teaspoon each dried basil, thyme and 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

Steps:

  • In a small bowl, mix oil, garlic and seasonings; rub over roast. Arrange carrots and onions on the bottom of a 13x9-in. baking pan. Place roast over vegetables, fat side up. Refrigerate, covered, 1 hour., Preheat oven to 475°. Roast the pork for 20 minutes., Reduce oven setting to 425°. Roast until a thermometer reads 145° and vegetables are tender, 30-40 minutes longer. Remove roast from oven; tent with foil. Let stand 20 minutes before slicing.

Nutrition Facts : Calories 295 calories, Fat 13g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 388mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein. Diabetic Exchanges

HERB CRUSTED PORK TENDERLOIN



Herb Crusted Pork Tenderloin image

Pork tenderloin rubbed in herbs and baked until juicy & tender!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pork

Time 38m

Number Of Ingredients 9

1 pound pork tenderloin
1 tablespoon dijon mustard
2 tablespoons olive oil (divided)
1 teaspoon soy sauce
2 teaspoons fresh rosemary (finely chopped)
2 teaspoons fresh parsley (finely chopped)
1 teaspoon fresh thyme leaves
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 400° F. Line a baking sheet with foil.
  • Combine Dijon mustard, 1 tablespoon olive oil, and soy sauce in a small bowl. Brush over the pork.
  • Combine fresh herbs, salt, and pepper in a small bowl. Sprinkle over the pork (or roll the pork in the mixture).
  • Heat 1 tablespoon olive oil in a skillet over medium heat and brown pork, about 2 minutes per side.
  • Place pork on a baking sheet and roast 18-20 minutes or until a thermometer reads an internal temperature of 145° F.
  • Allow to rest for at least 5 minutes before slicing.

Nutrition Facts : Calories 135 kcal, Carbohydrate 1 g, Protein 16 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 49 mg, Sodium 318 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

HERB-CRUSTED PORK LOIN



Herb-Crusted Pork Loin image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

1 teaspoon ground cinnamon
2 teaspoons ground cumin
1/4 teaspoon cayenne, or more, to taste
Kosher salt
1 1/2 pounds pork loin roast
4 tablespoons vegetable oil
1 sweet onion, roughly chopped
2 cloves garlic, smashed
2 tablespoons freshly grated ginger
1 bunch fresh cilantro leaves
1 lime, zested
2 tablespoons olive oil
1/4 cup plain bread crumbs
Kosher salt
1 1/2 tablespoons Dijon mustard

Steps:

  • Preheat the oven to 375 degrees F.
  • In a small bowl, mix together the cinnamon, cumin, cayenne, and salt, to taste. Rub the mixture all over the outside of the pork. In a large saute pan, heat the oil over medium-high heat and brown the pork roast on all sides, just until golden. Remove the pork to a sheet tray, fat side up.
  • Meanwhile, make the herb crust: In a food processor, combine the onions, garlic, ginger, cilantro, and lime zest. In the same saute pan in which the pork was browned, add the olive oil and the onion mixture and cook until softened. Stir in the bread crumbs and cook another 1 to 2 minutes. Season with salt, to taste. Spread the mustard on top of the fatty layer of pork and then press the herb crust into it. Bake until the internal temperature reaches 160 degrees F on an instant-read thermometer, about 30 minutes. Remove to a cutting board and allow to rest, covered for 5 to 10 minutes. Slice the roast, arrange on a serving platter and serve.

HERB-ROASTED PORK LOIN



Herb-Roasted Pork Loin image

Provided by Maggie Ruggiero

Categories     Herb     Roast     Easter     Quick & Easy     Dinner     Healthy     Shallot     Simmer     Vermouth     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 16

For pork:
1 (4-to 4 1/2-pound) boneless pork loin roast, trimmed
2 tablespoons plus 1 teaspoon olive oil, divided
6 rosemary sprigs, divided
8 large thyme sprigs, divided
8 sage sprigs, divided
8 savory sprigs (optional), divided
1/2 cup finely chopped shallots (4 to 5)
2 tablespoons finely chopped garlic
3 tablespoons Dijon mustard
For sauce:
1/3 cup dry vermouth
2 teaspoons Dijon mustard
1 3/4 cups reduced-sodium chicken broth
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour

Steps:

  • Roast pork:
  • Preheat oven to 350°F with rack in middle.
  • Pat pork dry and season with 1 3/4 teaspoons salt and 1 1/2 teaspoons pepper. Straddle a flameproof roasting pan over 2 burners, then heat 1 tablespoon oil over medium-high heat until it shimmers. Brown pork on all sides, then transfer to a large plate.
  • Put a metal rack in pan and arrange half of herbs down middle of rack. Stir together shallots, garlic, mustard, and 1 tablespoon oil and smear over top and sides of roast, then put roast, fat side up, on top of herbs. Roast 1 hour. Toss remaining herbs with remaining teaspoon oil and arrange on top of roast.
  • Continue roasting until an instant-read thermometer registers 140 to 145°F, 5 to 15 minutes more (temperature will rise 5 to 10 degrees as it rests). Transfer pork to a cutting board and let rest 15 to 25 minutes.
  • Make sauce while pork rests:
  • Remove rack from pan and discard herbs from rack. Straddle pan across 2 burners on medium heat. Add vermouth and mustard and deglaze by boiling, stirring and scraping up brown bits, until reduced by half. Add broth and simmer 3 minutes. Strain through a fine-mesh sieve into a 2-cup measure. If you have more than 1 1/2 cups, boil to reduce; if less, add water.
  • Melt butter in a heavy medium saucepan over medium heat. Whisk in flour and cook, whisking, until pale golden, about 3 minutes. Whisk in vermouth mixture and simmer until slightly thickened, about 3 minutes.
  • Serve pork with sauce.
  • What to drink:
  • Marimar Estate Don Miguel Vineyard '06

ROAST PORK LOIN WITH CRUMB CRUST



Roast Pork Loin with Crumb Crust image

Christmas dinner is the perfect time to pull out a roast recipe such as this one - tender pork loin crusted with herbed Progresso™ bread crumbs.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 8

1 boneless pork loin roast (4 1/2 lb)
2 teaspoons salt
1 teaspoon pepper
1 cup Progresso™ plain bread crumbs
1/4 cup olive oil
2 tablespoons finely chopped fresh parsley
2 tablespoons finely chopped garlic
2 tablespoons coarse-grained mustard

Steps:

  • Heat oven to 425°F. Line broiler pan with foil. Sprinkle pork with salt and pepper. Place pork, fat side up, in pan.
  • In small bowl, stir together bread crumbs, oil, parsley, garlic and mustard; press mixture onto top of pork.
  • Roast uncovered 15 minutes; cover loosely with foil. Roast 1 hour longer or until meat thermometer inserted into center of pork reads 145°F. Let stand 3 minutes before slicing.

Nutrition Facts : Calories 530, Carbohydrate 15 g, Fat 2, Fiber 1 g, Protein 74 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1220 mg

HERB-CRUSTED PORK TENDERLOIN



Herb-Crusted Pork Tenderloin image

This is ideal for a dinner party, as tenderloins are quick to roast and easy to serve.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 9

2 pork tenderloins (about 3/4 lb each)
1 cup soft bread crumbs (about 1 1/2 slices bread)
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 tablespoon olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon fennel seed
1/4 teaspoon coarsely ground pepper
2 cloves garlic, finely chopped

Steps:

  • Heat oven to 450°F. Spray shallow roasting pan and rack with cooking spray. Place pork tenderloins on rack in pan.
  • In small bowl, mix remaining ingredients. Spoon herb mixture evenly over pork. Insert ovenproof meat thermometer so tip is in the thickest part of pork. Cover pork loosely with foil.
  • Bake 20 minutes; remove foil. Bake uncovered 10 to 15 minutes longer or until thermometer reads 155°F. Cover pork loosely with foil and let stand 10 to 15 minutes or until thermometer reads 160°F. (Temperature will continue to rise about 5°F, and pork will be easier to carve.)

Nutrition Facts : Calories 230, Carbohydrate 13 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 1 g, TransFat 0 g

HERB-CRUSTED PORK ROAST



Herb-Crusted Pork Roast image

There is nothing like a well-seasoned pork roast, pan-seared and baked to perfection. The moist meat gets a flavor boost from a cheesy herbal crust and simple reduction sauce.

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 14 servings.

Number Of Ingredients 14

1 teaspoon ground mustard
1 teaspoon lemon-herb seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in pork loin roast (4 pounds)
2 tablespoons plus 1/4 cup olive oil, divided
1 tablespoon Dijon mustard
1-1/2 cups soft bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 teaspoons minced fresh thyme
2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1 cup white wine or chicken broth

Steps:

  • In a small bowl, combine the ground mustard, herb seasoning, salt and pepper; rub over roast. In a large skillet, brown roast in 2 tablespoons oil. Place roast fat side up on a rack in a shallow roasting pan. Brush top with Dijon mustard. Combine the bread crumbs, cheese, basil, thyme, rosemary, garlic and remaining oil; press onto roast. , Bake, uncovered, at 350° for 1-1/2 to 1-3/4 hours or until a thermometer reads 145°. Place on a warm serving platter. Let meat stand for 15 minutes before slicing. , Stir wine into roasting pan, scraping to loosen browned bits. Pour into a small saucepan. Bring to a boil over medium-high heat; cook until reduced by half. Serve with roast.

Nutrition Facts : Calories 263 calories, Fat 15g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 407mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein.

PORK LOIN WITH HERB CRUST



Pork Loin With Herb Crust image

From the Penzey's catalogue. I used a boneless pork loin roast and it worked fine. I also had to cook a little longer. I did make this GF/CF and it turned out great.

Provided by WI Cheesehead

Categories     Pork

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 15

4 -5 lbs loin pork rib racks, bone-in
1 tablespoon olive oil
3 large garlic cloves, minced or 3/4 teaspoon garlic powder
1 1/2 teaspoons kosher salt
1 1/2 teaspoons basil
1 1/2 teaspoons thyme
1 1/2 teaspoons parsley
1 1/2 teaspoons rosemary
1 tablespoon coarse black pepper
3/4 cup butter, cut up (or margarine)
1/2 cup all-purpose flour
4 cups chicken stock
2 teaspoons tomato paste
1 teaspoon rubbed sage
1/4 teaspoon fresh ground black pepper

Steps:

  • Preheat oven to 350 degrees. Combine the olive oil with the garlic, salt, basil, thyme, parsley, rosemary and black pepper.
  • Rub the pork all over with olive oil and herb mixture.
  • Place the pork on a rack and roast at 350 degrees for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest portion registers 150 degrees. The temperature will rise about 10 degrees while resting. If you prefer a higher than 160 degree final temp., cook longer as desired.
  • Transfer to a serving tray, cover and let rest while making the sauce.
  • For the sauce, pour the pan drippings into a skillet. Add the butter; cook over medium heat until melted. Whisk in the flour until smooth and bubbly.
  • Gradually whisk in the stock, tomato paste, sage and pepper; cook over medium heat, whisking constantly, 2 to 3 minutes or until the mixture is thickened.
  • Slice the roast between the bones and serve the sauce over the pork, under the pork or on the side.

HERB ROASTED PORK



Herb Roasted Pork image

Herb-rubbed roasted pork loin with a sweet, tangy glaze.

Provided by WENDEE_H

Categories     Meat and Poultry Recipes     Pork

Time 3h20m

Yield 8

Number Of Ingredients 10

1 teaspoon rubbed sage
½ teaspoon salt
¼ teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
½ cup sugar
1 tablespoon cornstarch
¼ cup vinegar
¼ cup water
2 tablespoons soy sauce

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
  • Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness.
  • Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Nutrition Facts : Calories 472.1 calories, Carbohydrate 13.9 g, Cholesterol 137.8 mg, Fat 24.6 g, Fiber 0.1 g, Protein 45.8 g, SaturatedFat 9 g, Sodium 470.4 mg, Sugar 12.6 g

PORK TENDERLOIN WITH HERBED BREADCRUMB CRUST



Pork Tenderloin with Herbed Breadcrumb Crust image

Categories     Herb     Pork     Roast     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 8

6 cups fresh breadcrumbs made from French bread
2/3 cup chopped fresh parsley
2 tablespoons chopped fresh rosemary
1 3/4 teaspoons crumbled bay leaves
3 pounds pork tenderloins, trimmed
2 large eggs, beaten to blend
4 tablespoons (1/2 stick) butter
2 tablespoons olive oil

Steps:

  • Preheat oven to 375°F. Mix first 4 ingredients in large bowl to blend. Season to taste with salt and pepper.
  • Sprinkle pork with salt and pepper. Dip into eggs, then into breadcrumb mixture, coating completely.
  • Melt 2 tablespoons butter and 1 tablespoon oil in heavy large skillet over medium-high heat. Add half of pork; cook until golden on all sides, about 5 minutes. Place on rack set in large roasting pan. Wipe out skillet. Repeat with remaining 2 tablespoons butter, 1 tablespoon oil and pork.
  • Roast pork until crust is golden and thermometer inserted into center registers 155°F, about 20 minutes. Transfer pork to cutting board. Let stand 5 minutes. Slice pork and serve.

ROAST PORK LOIN WITH DIJON HERB CRUST



Roast Pork Loin With Dijon Herb Crust image

This is a tasty roast that my husband has made for us. His original recipe is from a yellowed newspaper clipping - probably the Boston Globe.

Provided by mermaidmagic

Categories     Pork

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

1 center-cut pork loin, with 8 rib chops (bones cracked by the butcher for easy carving later)
1 clove garlic, very thinly sliced (we use more)
2 sprigs fresh rosemary
3 sprigs fresh sage
2 tablespoons Dijon mustard
1/4 cup olive oil
salt
fresh ground black pepper, to taste
2 tablespoons flour
extra chopped rosemary, for garnish
extra chopped sage, for garnish

Steps:

  • Set the oven at 450 degrees.
  • Use a small, sharp knife to make tiny slits all over the meat.
  • Insert pieces of garlic in the slits.
  • Pull the rosemary and sage from their stems.
  • Finely chop the herbs and transfer them to a bowl.
  • With a fork, mash the mustard in to the leaves.
  • Add olive oil, a few drops at a time.
  • Blend in salt, pepper, and flour.
  • Place the pork, fat side up, in a roasting pan fitted with a rack.
  • With the back of a spoon, spread the herb mixture all over the meat.
  • Transfer the pork to the hot oven and roast it for 30 minutes.
  • Turn the oven temperature down to 350 degrees.
  • Continue cooking the pork for 50 to 60 minutes or until a meat thermometer inserted into the thickest part of the pork registers 155 degrees.
  • Pork is done at 160 degrees; the temperature will rise 5 degrees as the meat rests in a warm place.

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE



Perfect Herb-Roasted Pork Loin with Tangy Glaze image

Topped with an herby, glazed crust, this pork is tender, juicy, and bursting with flavor. It's as impressive as a more expensive cut of beef, but easier on the wallet. Try this the next time you're planning a fancy dinner at home. Serve with mashed potatoes and green beans.

Provided by NicoleMcmom

Categories     Pork Loin

Time 1h35m

Yield 12

Number Of Ingredients 12

cooking spray
5 cloves garlic, minced
1 tablespoon dried sage
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 (5 pound) pork loin
¼ cup apple cider vinegar
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Dijon mustard
1 tablespoon cornstarch

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
  • Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
  • Roast in the preheated oven until browned on top, 20 to 25 minutes.
  • While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
  • When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
  • Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
  • Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
  • Slice pork and serve with pan drippings and juices.

Nutrition Facts : Calories 392 calories, Carbohydrate 4 g, Cholesterol 119.1 mg, Fat 23.8 g, Fiber 0.2 g, Protein 37.6 g, SaturatedFat 8.3 g, Sodium 757.4 mg

Tips:

  • Use a good quality pork loin. Look for a loin that is evenly marbled and has a good amount of fat. This will help the pork stay moist and flavorful during cooking.
  • Make sure the pork loin is cooked to the proper temperature. The internal temperature should reach 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
  • Let the pork loin rest before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the pork loin with your favorite sides. Some good options include roasted potatoes, steamed vegetables, or a fresh salad.
  • Enjoy the pork loin! This is a delicious and versatile dish that can be enjoyed by people of all ages.

Conclusion:

Pork loin with herb crust is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork loin is roasted in the oven until it is cooked through, and then it is topped with a flavorful herb crust. The result is a juicy, tender, and flavorful pork loin that will be sure to please everyone at the table.

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