This Herbs de Provence Encrusted Pork Loin is a must try for Sunday dinner or holiday gatherings. The fragrant flavors of this dried spice go perfectly on chicken and fish as well.
What is Herbs de Provence?
Herbs de Provence is a mixture of dried herbs containing savory, marjoram, rosemary, thyme, oregano and lavender. If you’ve been a CEK reader for a while, you also know that I generally don’t use many dried herbs in my cooking.
However, when I saw this package of herbs while out shopping recently, I had always wanted to try it. After all, they did contain many of the same flavors I love to cook with. This Herbs de Provence Encrusted Pork Loin was exquisite.
How do you make Herbs de Provence encrusted Pork Loin?
For this recipe you’ll need a center cut boneless pork loin, dried Herbs de Provence, garlic, EVOO, Kosher salt, and black pepper. Preheat the oven to 350 degrees F.
Allow meat to come to room temperature for 15 minutes prior to cooking; then trim any visible fat from your roast and place in a roasting pan; leaving any fat facing up. Combine the Herbs de Provence, garlic, oil, salt and pepper in a small bowl; then brush it on top of the meat.
Not only did this Herbs de Provence Pork Loin look gorgeous, it was deliciously moist and aromatic. I decided to use Chardonnay wine as the base for my gravy, which added another delectable nuance to this dish, but if you prefer to not cook with wine you can substitute all chicken broth.
Whichever you decide to use, do not baste the meat during the cooking process so you leave the herbs in tact. This pork loin is so easy to make, it makes a wonderful dish for a crowd for either Sunday supper or for any special occasion. ~Enjoy!
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For the Chardonnay Pan Gravy (optional)
- 1 c. Chardonnay Wine
- 1 c. Fat Free Low Sodium Chicken Broth
- 1 tbsp. Cornstarch
- 1 tbsp. Cold Water
For the Herbs de Provence Encrusted Pork Loin
- Preheat oven to 350 degrees.
- Allow meat to come to room temperature for 15 minutes prior to cooking; then trim any visible fat from your roast and place in a roasting pan; leaving any fat facing up.
- Combine the Herbs de Provence, garlic, oil, salt and pepper in a small bowl; then brush it on top of the meat.
- Add the wine and chicken broth to the bottom of the pan and bake until the minimum internal temperature of 145 degrees (approximately 1 1/2 hours for an internal temperature of 160 degrees; which is how we prefer ours.)
- Remove the roast from the oven and allow to sit for 15 minutes before slicing.
For the Chardonnay Pan Gravy
- Remove the pan drippings from the bottom of the roasting pan and place in a small saucepan. Bring to a slight boil over high heat; then reduce heat to a simmer.
- Combine the cornstarch and cold water and whisk the mixture into the pan drippings. Stir constantly until the gravy has thickened; approximately 2-3 minutes.