This delicious, tender roast loin of pork is not difficult to make. A succulent, roast joint of meat with fresh herbs.
This recipe contains the following allergens. Click on the allergen to search for alternative recipes.
Made by Véronique
Published at 2021-12-05, this recipe is for 4 persons and takes 1 hours 10 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-10-01
Remove the pork loin from the refrigerator in advance so that it can come up to room temperature. Sprinkle the pork loin generously with salt and pepper.
Preheat the oven to 160 degrees celsius.
Heat a large knob of butter in a medium-sized frying pan. Sear the pork loin to get it nicely brown on all sides, then transfer it to a small oven dish.
Lay the sprigs of rosemary and thyme on top of the pork loin and pour the butter from the frying pan over the meat.
Roast the pork loin in the oven for around an hour, until nice and pink. Remove the strings from the pork loin, and cut it into slices.
Serve with a chasseur sauce, brussels sprouts and mashed potatoes. Enjoy your dinner!
What temperature should I cook the pork loin?
Loin of pork benefits from being cooked at a lower temperature; 160 degrees Celsius is ideal.
How can I tell if the pork loin is cooked?
Cooked meat feels firmer than raw; raw meat is soft and springy. It is best to use a meat thermometer, the core temperature should be at least 65 degrees Celsius.
Per 1 serving / piece:
| Amount | Ingredient | Allergens | Kcal | Carbs | Carbs of which sugars | Fat | Fat of which saturated | Protein | Fibers | Sodium | Iron | Calcium | Magnesium | Potassium | Phosphorus | Copper | Zinc | Iodine | Selenium | Vitamin C | Vitamin D | Vitamin A | Vitamin B1 | Vitamin B2 | Vitamin B6 | Vitamin B12 | Vitamin B11 | Vitamin E | Vitamin K | Vitamin K1 | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 0.25 | gram | pork loin | 0.58 | - | - | 0.04 g | 0.02 g | 0.05 g | - | 0.17 mg | - | 0.03 mg | 0.05 mg | 0.85 mg | 0.48 mg | - | 0.01 mg | - | 0.04 µg | - | - | 0.01 mg | - | - | - | - | 0.01 µg | - | - | - | |
| 0.5 | sprig of | fresh rosemary | 3.80 | 0.45 g | - | 0.16 g | - | 0.05 g | 0.20 g | 0.50 mg | 0.30 mg | 13.00 mg | - | 10.00 mg | - | - | - | - | - | 0.60 mg | - | - | 0.01 mg | - | - | - | - | - | - | - | |
| 0.5 | sprig of | fresh thyme | 2.45 | 0.37 g | - | 0.03 g | 0.01 g | 0.08 g | 0.21 g | 0.14 mg | 0.26 mg | 6.00 mg | 2.40 mg | 9.15 mg | 1.58 mg | 0.01 mg | 0.03 mg | - | - | 2.40 mg | - | 3.45 mg | - | - | 0.01 mg | - | - | - | - | - | |
| salt and pepper | 4.39 | 1.13 g | 0.01 g | 0.06 g | 0.02 g | 0.18 g | 0.44 g | 339.13 mg | 0.09 mg | 4.00 mg | 1.33 mg | 11.09 mg | 1.51 mg | 0.01 mg | 0.01 mg | 0.52 µg | 0.02 µg | 1.34 mg | - | - | - | - | 0.01 mg | - | 0.18 µg | 0.08 mg | 2.86 µg | - | |||
| 0.25 | large knob | of butter | milk | 27.56 | 0.03 g | 0.03 g | 3.09 g | 2.03 g | 0.03 g | - | 0.19 mg | - | 0.49 mg | 0.08 mg | 0.56 mg | 0.75 mg | - | - | - | - | - | 0.05 mg | 0.04 mg | - | - | - | - | - | - | - | - |
| 38.78 | 1.98 g | 0.04 g | 3.38 g | 2.07 g | 0.39 g | 0.85 g | 340.13 mg | 0.66 mg | 23.51 mg | 3.86 mg | 31.65 mg | 4.31 mg | 0.02 mg | 0.05 mg | 0.52 µg | 0.06 µg | 4.34 mg | 0.05 mg | 3.50 mg | 0.01 mg | - | 0.01 mg | - | 0.19 µg | 0.08 mg | 2.86 µg | - | ||||
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.
There aren't any comments left behind yet you can be the very first to comment!