Herb Encrusted Pork Loin (aka the recipe that gave me street cred)

We visit a warehouse store 4 times a year to stock up on bulk items. Often we pick up several large pork loins and cut them into 3 pieces each, cover them with freezer paper and save them in the freezer for later.

When I was learning to cook about 5 years ago I was that person who people delegated to bring paper products, drinks, ice, or the one thing that I could make which was homemade pizza.  I wanted to make something that was tasty, easy, and looked like a masterpiece. This was the recipe. It was seriously so easy, and gave me instant credibility with my family and friends.

Now it is a great go-to on a busy night. I can put it in the oven on my way out the door to pick up a kid and it’s done by the time I get home. Also, like the other night, when my previous idea was a complete and epic fail, it was something easy to pull together just in nick of time for dinner.

Herb Encrusted Pork Loin (aka the recipe that gave me street cred)

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 6-8


  • 1 pork loin (1.5 - 2 lbs)
  • 2 tsp of each: garlic powder, oregano, rosemary, paprika
  • 1/2 tsp of each: salt, pepper, red pepper
  • 2 Tbsp olive oil
  • Cooking Spray


  1. Preheat the oven to 425
  2. In a small bowl mix all herbs.
  3. Spray pan or casserole dish with cooking spray.
  4. Place loin on pan and slather with olive oil.
  5. Rub herbs on oiled loin.
  6. Cook for 35-45 minutes or internal temperature is 145 degrees F.
  7. Allow the loin to rest for 10 minutes before cutting.




9 thoughts on “Herb Encrusted Pork Loin (aka the recipe that gave me street cred)

  1. Stacie Holly says:

    Not going to lie. I’m still not a confidant person in the kitchen. However, I married “watch a lot of cooking shows” guy. He hasn’t said pleasant things about my cooking or baking so he does more than I do. However, I’m thinking this recipe could be one we could knock out together. It sounds so scrumptious!
    Funny story from before he kids…He tried to make me lemon pepper chicken. First time…awesome! Second time…I thought my throat would close up from so much lemon. He gets a bit zealous with flavors when he gets “creative”. I’m his reminder of make it tasteful not overbearing.

    • Rachel says:


      When you knew me back in college, B did all the cooking unless it came from a box. Some people just don’t want to cook and that’s ok. B’s grandmother had a come to Jesus meeting with me about 6 years ago and told me because of all the farm work that he did in addition to his full time job and everything that it was MY responsibility to provide at least dinner each night. You don’t argue with Grandma Polly! LOL

  2. Rachel says:


    I don’t put the herbs on the bottom, but you can. I just make sure to slather to top, sides, and ends. Thanks for asking of clarification. Herbs on the bottom could burn and give off a slight bitter taste.

  3. Lori Jolley says:

    I don’t usually cook pork with herbs but it sounds delicious! I’m definitely going to try this soon.

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