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Herb Roasted Pork Loin with Parsley Shallot Sauce

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  • Level: Easy
  • Total: 1 hr 50 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 1 hr 15 min
  • Yield: 8 servings (serving size is 4oz of meat and 1T of sauce)
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2 garlic cloves, minced (1 tablespoon)

1/2 teaspoon salt

2 teaspoons olive oil

1 tablespoon finely chopped fresh sage leaves or 1 teaspoon dried sage

1 tablespoon finely chopped fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled

1 tablespoon finely chopped fresh thyme leaves or 1 teaspoon dried thyme

1/2 teaspoon freshly ground black pepper

One 2 1/2-pound center cut boneless pork loin, trimmed of all visible fat

1/2 cup Parsley Shallot Sauce, recipe follows

Parsley Shallot Sauce:

1 1/2 cups lightly packed flat-leaf parsley leaves

2 tablespoons coarsely chopped shallot

3 tablespoons Dijon mustard

2 tablespoons extra-virgin olive oil 

2 tablespoons water

2 teaspoons fresh lemon juice 

1/4 teaspoon salt

Freshly ground black pepper


  1. Preheat the oven to 350 degrees F. 
  2. Mash the garlic and salt together with a fork until it forms a coarse paste. Transfer to a small bowl and stir in the oil, fresh herbs and freshly ground pepper. Rub the garlic-herb paste all over the pork. Transfer the pork to a roasting pan and roast for 1 1/4 hours or until the internal temperature reaches 155 degrees F on an instant-read thermometer. Transfer the roast to a carving board and let rest for 15 minutes. Carve the pork into slices and serve with the sauce.

Parsley Shallot Sauce:

  1. Combine all ingredients in a blender and puree. 

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