Easy Oven-Roasted Garlic Herb Pork Loin
This easy oven-roasted pork loin is marinated in lemon juice, olive oil, and aromatic dried herbs, then studded with whole garlic cloves for incredible flavor. The result is a tender, juicy pork loin that's perfect for a stress-free weeknight dinner or a special occasion. While it takes time to marinate and roast, it requires minimal hands-on effort. Made with locally sourced pork, this high-protein recipe is sure to become a kitchen staple!
The taste of Summer feast @ Montreal
6/16/2026
Servings: 4 Portions
INGREDIENTS
1 pork loin (approx. 660g)
35g garlic cloves, peeled
2 tbsp olive oil
1 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper
1 tsp salt-free Italian seasoning (or dried Italian herbs)
INSTRUCTIONS
Stud the Pork with Garlic:
Using a sharp paring knife, make deep slits all over the pork loin (cutting about halfway into the meat). Gently widen each slit with your finger and press a whole garlic clove firmly inside. If the cloves are too large, cut them in half lengthwise. Distribute them evenly across the meat for a beautiful cross-section when sliced.
Marinate:
In a small bowl, mix the olive oil, lemon juice, salt, black pepper, and Italian seasoning until well combined. Rub this marinade evenly all over the pork loin, ensuring it gets into the slits. Cover and marinate in the refrigerator for at least 4 hours, or overnight for the best flavor.
High-Heat Sear (Oven):
Preheat your oven to 200°C (400°F). Roast the pork loin for 20 minutes to brown the surface beautifully and lock in the juices.
Low and Slow Roast:
Lower the oven temperature to 160°C (320°F) and continue roasting for another 20 to 25 minutes. To ensure perfect doneness, check the internal temperature with a meat thermometer; it should register between 68°C and 70°C (155°F - 160°F) at the thickest part.
Rest and Serve:
Remove the pork from the oven, tent it loosely with aluminum foil, and let it rest for 10 to 15 minutes. This crucial step allows the juices to redistribute throughout the meat. Slice and serve!
Tip: Make sure to use a salt-free Italian seasoning blend. Since we are adding a full teaspoon of salt separately to the marinade, using a spice blend that already contains salt will make the pork loin too salty. Look for blends containing purely dried herbs like oregano, basil, rosemary, and thyme.
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