Method:

Preheat oven to 375°F (190°C).

Prepare the pork loin: Pat the pork dry with paper towels. Rub it all over with olive oil, minced garlic, rosemary, thyme, salt, and pepper.

Sear the pork (optional but recommended): Heat a little oil in a skillet over medium-high heat. Sear the pork on all sides until browned (about 5 minutes total). This step locks in flavors.

Roast the pork: Transfer the pork to a roasting pan and place it in the preheated oven. Roast for about 1 hour to 1 hour 30 minutes, or until the internal temperature reaches 145°F (63°C) on a meat thermometer.

Rest the meat: Once done, let the pork rest for at least 10 minutes before slicing. This allows the juices to redistribute, making the meat tender and juicy.

Serve: Slice the pork loin against the grain and serve with roasted vegetables, mashed potatoes, or a side of your choice.

Variations:

Bacon-wrapped pork loin: Add a layer of crispy bacon around the pork before roasting for extra flavor and moisture.

Herb-infused: Feel free to experiment with different herbs like sage or oregano for a personalized twist.

Glaze option: For a sweet contrast, brush the pork with a glaze of honey and balsamic vinegar during the last 20 minutes of roasting.

Tips:

Ensure the internal temperature reaches 145°F for optimal tenderness and safety.

If you don’t have a roasting pan, a baking dish will work just fine.

Rest the pork before cutting to preserve juiciness.