The Best and Easiest Garlic and Herb Crusted Pork Loin
I literally have made it my business to help busy moms get dinner on the table in 15-20 minutes. But sometimes you want that slow roasted Sunday dinner. This Garlic and Herb Crusted Pork Loin falls in the middle. It takes around 40 minutes from start to finish but is almost completely hands off.
Is Pork Loin the same as Pork Tenderloin?
No. Pork loin is the cut from which boneless pork chops originate. It’s mostly lean but has a thin fat cap on top. They are typically 1 1/2-2 pounds total. Whereas pork tenderloin is the long thin muscle and is super tender because it simply supports the pig but isn’t used for movement. They range from 3/4-1 pound typically.
Pork loin needs a little extra love (aka brine) and lower, slower heat to be super tender. Pork tenderloin can be cooked fast without brining and still be tender.
What else is needed for Herb Crusted Pork Loin?
For the brine:
Apple juice
Garlic
Bay Leaves
Sea Salt
For the Garlic and Herb crust:
Fresh or dried herbs - dried are what I used to make this easy, but fresh rosemary, thyme and sage will definitely taste a little brighter. You have to use 3 times more fresh herbs to sub for dried, so use 2 tablespoons fresh herbs.
Garlic
Avocado or olive oil
Sea salt and Pepper
How to Make Pork Tenderloin Variation
If you want to use pork tenderloin instead:
Omit the brining step if you want to. (It won’t hurt it, but it will be great without this step.)
Make the crust and rub the pork tenderloin as in recipe
Follow roasting directions, but start checking temp after only about 10 minutes
145 degrees is what you are looking for in any whole muscle pork recipe (not ground pork)
What to Serve with Herb Crusted Pork Loin
I love to serve some sort of potato and salad with pork. Pork can be a little heavy, so I tend to go with a lighter dressing on salads. You can go with the basics or roasted potatoes and a salad with a basic vinaigrette or ere are a few ideas of compatible sides if you want something different: