Paula Deen Herb Crusted Pork Loin

Paula Deen herb crusted pork loin turns a 4 pound boneless pork loin, garlic and fresh thyme, basil and rosemary into a juicy, golden roast in 1 hour 50 minutes. Try this easy Sunday dinner roast for the holiday table or a church supper, since it's a hands-off Southern comfort food that feeds 10.

Massage the herb and garlic paste over every inch of the meat and fat, because that coating becomes the crust. Skip it on one side and you get a bland, naked stretch of pork.

Paula leaves the fat cap on the loin and roasts it on a rack, so the fat bastes the meat while the heat crisps the herbs. Pulling it at 155°F and letting it rest for 20 minutes also keeps the slices juicy instead of dry.

Paula Deen Herb Crusted Pork Loin

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

1

hour 

30

minutes

Calories

280

kcal

A thick herb and garlic crust turns deep golden while the pork stays tender and juicy inside. A hot start and a lower finish give you that crisp edge without drying out the center.

Ingredients

• 1 (4 lb) with fat left on boneless pork loin
  

• 1 tablespoon salt
  

• 2 tablespoons Olive oil
  

• 4 cloves minced garlic
  

• 1 teaspoon or 2 teaspoons minced fresh thyme leaves dried thyme
  

• 1 teaspoon or 2 teaspoons fresh basil leaves dried basil
  

• 1 teaspoon or 2 teaspoons minced fresh rosemary dried rosemary
  

Directions

• Preheat the oven: Preheat the oven to 475°F. That gives the roast a blast of high heat right at the start.
• Mix the herb rub: Combine the salt, olive oil, minced garlic, thyme, basil and rosemary in a small bowl. Stir it into a thick, fragrant paste.
• Coat the pork: Place the 4 pound boneless pork loin on a rack in a roasting pan. Then massage the herb mixture onto the meat with your fingers, covering all of the meat and fat.
• Roast the pork: Roast the pork for 30 minutes at 475°F. Then reduce the heat to 425°F and roast for an additional hour.
• Check the temperature: Test for doneness with an instant-read thermometer. Once the internal temperature reaches 155°F, take the roast out of the oven.
• Rest and carve: Let the roast sit for about 20 minutes before carving. It keeps cooking while it rests, so the slices stay juicy.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use dried herbs instead of fresh?

Yes, the recipe works with either, and it lists 1 or 2 teaspoons of each herb. Dried herbs are stronger than fresh, so stay closer to 1 teaspoon each if you use dried.

How do I store leftover herb crusted pork loin?

Let the pork cool, then wrap it tightly or put it in an airtight container in the fridge. Leftovers keep for about 3 days, and they make great cold sandwiches.

Can I rub the pork ahead of time?

You can mix the herb paste and coat the pork a few hours before roasting, then keep it covered in the fridge. Let it sit out for a little while before it goes in the oven so it roasts evenly.

What if I don't have a roasting rack?

A roasting rack lets the heat circulate around the whole loin and keeps it out of the drippings. If you don't have one, set the pork on a bed of thick onion slices or crumpled foil rolls in the pan.

What's the biggest mistake with this pork loin?

Roasting it past 155°F is the most common problem, since the lean meat dries out quickly. Pull it as soon as the thermometer hits that number, because it keeps cooking while it rests.