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Herb crusted pork loin roast on na cutting board partially sliced with roasted potatoes in background.
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Herb Crusted Pork Loin {Juicy, Tender, and Foolproof}

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This herb crusted pork loin is juicy and tender inside with a flavor-packed golden crust on the outside. A Dijon butter coating locks pantry spices into a real crust, and a two-temp roast keeps the inside perfectly tender.
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Prep Time 10 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 Pork Loin Roast 3-4 pounds
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 ½ tsp onion powder
  • 1 ½ tsp garlic powder
  • 2 ½ tsp Italian seasoning
  • 1 ½ tsp thyme dried
  • ½ tsp rosemary dried
  • 1 tsp parsley flakes dried
  • 1 tbsp Dijon mustard
  • 2 tbsp butter melted

Method
 

  1. Preheat oven to 425°F. Line a sheet pan or baking dish with aluminum foil and lightly spray with nonstick spray.
  2. In a small bowl, combine kosher salt, black pepper, onion powder, garlic powder, Italian seasoning, thyme, rosemary, and parsley flakes.
  3. Trim any excess fat from the pork loin if needed, but leave the fat cap on top. Pat the roast dry with paper towels.
    Pork loin roast trimmed and ready to be seasoned.
  4. Microwave the butter in a small dish for about 1 minute, or until melted. Whisk in the Dijon mustard.
  5. Rub the Dijon butter all over the pork loin, covering the top, sides, and ends.
  6. Sprinkle the seasoning mixture over the entire roast, pressing gently to help it adhere. Get the sides and ends too.
    Seasoned pork loin ready to go into the oven.
  7. Place the pork fat side up on the prepared pan. Roast at 425°F for 15 minutes, uncovered.
  8. Reduce heat to 375°F and continue roasting uncovered for 45-60 minutes, or until the internal temperature reaches 140°F in the thickest part of the roast.
  9. Remove from the oven and tent loosely with foil. Let rest, undisturbed, for 10 minutes. The internal temperature will rise to 145°F.
  10. Slice across the grain into ½-inch slices and serve.
    Herb crusted pork loin roast on na cutting board partially sliced with roasted potatoes in background.

Notes

  • Pull at 140°F, not 145°F. The roast carries over to 145°F during the rest, which is the USDA-recommended safe temp for pork.
  • An instant-read thermometer is the only reliable doneness signal. Cook time varies by roast size, oven calibration, and starting temperature.
  • Patting the roast dry and using the Dijon butter base is what makes the crust stick. Don't skip either step.
  • Press the seasoning firmly into the Dijon butter coating so it forms a real crust instead of falling off in the pan.
  • Roast uncovered the entire time. Covering steams the roast and softens the crust.
  • For fresh herbs, swap in about 1 tablespoon each of finely chopped fresh rosemary and thyme in place of the dried versions.
  • This recipe is built for a 3-4 pound boneless pork loin roast. Pork tenderloin is a different cut and cooks much faster.
  • Rest a full 10 minutes before slicing. Cutting in early lets the juices run out onto the board instead of staying in the meat.

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