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Herb-Crusted Pork Loin with Orange Rosemary Glaze

A succulent, perfectly roasted pork loin coated in a savory garlic and herb rub, sliced and served with a rich, sweet-and-savory orange rosemary pan sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pork Roast
  • 1 roast boneless pork loin (3-4 lbs) fat cap left on
  • 3 tbsp olive oil
  • 4 cloves garlic minced
  • 2 tbsp fresh rosemary finely chopped
  • 1 tbsp fresh thyme finely chopped
  • 1 tbsp kosher salt
  • 1 tsp black pepper freshly cracked
Orange Rosemary Glaze
  • 1 cup fresh orange juice
  • 0.5 cup chicken broth low-sodium
  • 2 tbsp light brown sugar
  • 1 tbsp Dijon mustard
  • 1 sprig fresh rosemary
  • 2 tbsp unsalted butter cold and cubed

Equipment

  • Roasting pan or Cast iron skillet
  • Meat thermometer
  • Cutting board
  • Whisk

Method
 

  1. Let pork loin sit at room temperature for 45 minutes. Preheat oven to 400°F (200°C).
  2. Pat pork completely dry. Score the fat cap in a diamond pattern.
  3. Mix olive oil, minced garlic, chopped rosemary, thyme, salt, and pepper into a paste.
  4. Rub the herb paste all over the pork loin, pressing into the scored fat.
  5. Place pork in a roasting pan fat side up. Roast for 45-55 minutes until internal temp reaches 140°F (60°C).
  6. Remove pork to a cutting board, tent with foil, and rest for 15 minutes.
  7. Place the roasting pan with drippings on the stove over medium heat. Add orange juice and chicken broth, scraping up browned bits.
  8. Whisk in brown sugar, Dijon mustard, and the whole rosemary sprig. Simmer for 5-7 minutes until reduced by half.
  9. Remove from heat, discard rosemary sprig, and whisk in cold butter until glossy.
  10. Slice rested pork, arrange on a platter, and pour the warm glaze over the top to serve.

Notes

Always use a meat thermometer for accurate cooking; do not overcook the pork or it will become dry. Leftovers store well in the fridge for up to 3 days and make excellent sandwiches.