Roast loin of pork

This delicious, tender roast loin of pork is not difficult to make. A succulent, roast joint of meat with fresh herbs.

1 hours 10 minutes 4 people Main course 384 calories p.p.
Roast loin of pork


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  • 1 pork loin (about 500 grams)
  • a few sprigs of fresh rosemary
  • a few sprigs of fresh thyme
  • salt and pepper to taste
  • large knob of butter
Roast loin of pork ingredients
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Kitchen equipment

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  • medium frying pan
  • kitchen tongs
  • oven
  • small baking dish
  • optional: meat thermometer


1 hours 10 minutes 4 people Main course 384 calories p.p.

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Preparation – 10 minutes

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.

Roast loin of pork
Roast loin of pork

Finishing the roast loin of pork – 1 hour

Lay the sprigs of rosemary and thyme on top of the pork loin and pour the butter from the frying pan over the meat.

Pork loin in an oven dish
Pork loin in an oven dish

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!

Roast loin of pork: frequently asked questions

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.

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