Italian Pork Loin

Let’s Talk About My Favorite Italian Pork Loin

Okay, if you’ve ever wanted to impress someone with “authentic Italian flavor” but without, you know, sweating over like six different pans (been there, regret the laundry), boy do I have a recipe for you. This Italian Pork Loin is something I’ve made for everything from Sunday dinners to—uh—awkward family gatherings where you need the food to be the conversation so folks don’t stray into politics. Seriously, my dad once waxed poetic about this pork for ten minutes just to avoid talking football. Oh, and if you’re wondering if a home cook like me has made mistakes with pork—oh buddy, just wait.

Why You’ll Love This (At Least, My Family Does!)

I make this when I want dinner to feel fancy but not be fussy. My family goes kind of bonkers for this because it’s juicy, garlicky, and, not to brag, but my nephew once called it “meat magic.” (He’s five and says that about like everything, but still—I’ll take it.) Also, if I forget to sear it, no one really notices (except me, and even then, only for like the first bite). This is the kind of meal I can prep before I finish my second cup of coffee—or after a glass of wine if we’re being honest.

What You’ll Need (And Some Cheeky Substitutes)

• 1 whole pork loin (about 2–2.5 lbs or “whatever fits in your roasting pan”)
• 3 garlic cloves, minced (confession: sometimes I “accidentally” double this—no regrets)
• 2 tbsp olive oil (grandma swore by Bertolli, but I’ve used store brand and survived)
• 1 tsp dried rosemary (fresh is lovely if it hasn’t died in your fridge—I’ll never tell)
• 1 tsp dried thyme (or just a big pinch of Italian seasoning in a pinch)
• 1 lemon, zested and juiced (bottled lemon is fine, but somehow a bit…less jaunty?)
• 1 cup white wine (sometimes I use chicken broth if the wine mysteriously disappears…)
• Salt and black pepper to taste
• Optional: Red pepper flakes for a teensy kick (my cousin loves this, my kid does not)
• Bonus: If you want to tuck a few sprigs of sage in there, go for it. That’s what Italians would probably do—at least according to the very convincing food blog I read last time. (Check out Giallo Zafferano for some fun Italian food inspo.)

How to Cook Italian Pork Loin (With All My Real-World Tricks)

1. Preheat your oven to 400°F (200°C). If you forget, join the club—I preheat halfway through prepping probably half the time.
2. Mix together olive oil, minced garlic, rosemary, thyme, lemon zest and juice. Toss in salt, pepper, and, hey, a pinch of red pepper flakes if you’re feeling bold. Sometimes I do, sometimes I don’t; depends on what’s on TV that night.
3. Pat dry the pork loin. Don’t stress if it’s a bit damp; just do what you can with a paper towel. Rub the marinade all over the pork. No shame in using your (clean!) hands—just, you know, maybe remove your rings.
4. Here’s where I usually sneak a little taste of the marinade, then tell myself not to, because you know, raw pork, but…it smells amazing at this stage. Anyway—set the pork into a roasting pan. Scatter a few extra lemon slices or herbs around if you want to make it look fancy.
5. Pour the wine (or chicken broth) around—but not on—the pork. If you do, no worries, it’ll work itself out.
6. Roast uncovered for about 25–30 minutes. Then, I like to loosely tent with foil so it stays moist and cook for another 20–30 mins. Or until a meat thermometer reads 145°F (or, honestly, “still kinda juicy,” as my aunt says).
7. Pull it out! Let it rest for at least 10 minutes before slicing—crucial, because I’ve ruined more loins than I care to admit by cutting too soon. Is that an embarrassing thing to write? Yes. Is it true? Also yes.

Some Notes You’ll Only Get From Testing This a Dozen Times

• Actually, I find it works a little better if you start with a sizzling hot pan, but I’ve also tossed it in a cold one. Not sure it matters much—maybe just a slight difference in crustiness?
• If you use pork tenderloin instead of loin (I do when it’s on sale), just cook it for less time. Tenderloin dries out faster than you can say “mamma mia.”
• Don’t be shy about the garlic. The first time I made this, I only used one clove (so mild it nearly put me to sleep; never again).
• The marinade can hang out on the pork overnight, but honestly, anything more than three hours and I probably forgot about it anyway.

I’ve Experimented With These Variations

• I once used orange zest instead of lemon. Results: good, but a bit…dessert-y. Family said, “interesting,” which, you know, is code for “let’s not repeat that.”
• If you want a bolder flavor, try adding a spoon of Dijon mustard to the marinade. That one got actual requests for a repeat!
• Pork loin in the slow cooker: Sure, you can. But, it gets mushy fast unless you reduce the liquid and don’t overcook. I learned that the hard way; the leftovers made excellent sandwiches, though.

What If I Don’t Have a Roasting Pan?

No roasting pan? No sweat. I’ve used a big oven-safe skillet or even an old glass baking dish. (Just beware, glass tends to brown things a bit differently—sometimes more, sometimes less. Oven mysteries.)

How Long’s It Good For (If You Have Leftovers, That Is)

Technically, you can store leftover pork loin in an airtight container for 3–4 days in the fridge. But honestly, in my house it never lasts more than a day! Slices are perfect for sandwiches or, dare I say, cold straight from the fridge. (Guilty. You can judge me.) You can freeze it, too, but—maybe wrap it extra tight so it doesn’t taste weird later. I learned that the hard way after finding a pork “mystery bag” from 2021.

Serving This Up (Personal Faves Below)

We usually serve slices with roasted potatoes—my daughter will pick out the crispiest ones and claim them before the table is even set. Also great with a simple arugula salad, or ladled with pan juices over rice. Some Sundays, we go full Italian and put it with homemade risotto; takes a little longer, but wow—worth it. Sometimes I just slap a slice on a hunk of crusty bread and call it dinner.

A Few Pro Tips (Trust Me, I’ve Messed This Up)

• Don’t skip resting the pork. I once tried to serve it immediately and, well, hello Sahara. Makes all the difference (though if you’re starving, I get it; just, you know, chew thoughtfully).
• If your pork looks a bit pink inside, that’s actually okay! USDA says 145°F is safe—it keeps it tender instead of shoe leather.
• I once used way too much wine (not a euphemism), and the pork sort of drowned, so probably stick to the measurement here—or eye it and go with a glug or two. You don’t want “pork soup.”

Questions Folks Keep Asking Me (Or Just Texting at 9pm)

Q: Can I make this ahead of time?

Yep, you can roast it, cool it, and slice it later. Actually, I think this tastes better the next day—like the flavors have a moment to chat and become friends.

Q: What cut of pork works best?

Loin is my fave, but tenderloin’s okay (just remember to cook less), and frankly, I’ve made it with pork shoulder once when everything else was sold out—needed more time, but not bad.

Q: Do I really need a meat thermometer?

Honestly? I do, because I get nervous otherwise, but if you don’t have one, just cut into the thickest part and check for juicy (not dry, not raw). Old school but reliable.

Q: Can kids help?

Absolutely! My son loves making the marinade (and making a giant mess, but hey, memories).

Q: What if it’s dry?

Pan juices are your friend! And, if you’re desperate, a quick drizzle of olive oil fixes almost anything. Or make a little gravy—sometimes I cheat and use this super easy recipe.

That’s my best, slightly rambling guide to Italian Pork Loin. If you’ve made it, or you just want to chat about garlic regrets, drop me a line. Or, you know, just share with someone hungry.

★★★★★ 4.80 from 120 ratings

Italian Pork Loin

yield: 6 servings

prep: 20 mins

cook: 20 mins

total: 50 mins

A succulent Italian-style pork loin, marinated with aromatic herbs and roasted to perfection. Perfect for a flavorful family dinner.

🖨️ Print Pin Recipe

Ingredients

• 1 (3 lb) boneless pork loin
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh sage, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup dry white wine

Instructions

1. 1
   Preheat your oven to 375°F (190°C).
2. 2
   In a small bowl, mix olive oil, garlic, rosemary, thyme, sage, salt, and black pepper to form a seasoning paste.
3. 3
   Pat the pork loin dry and rub the herb mixture evenly over the entire surface.
4. 4
   Place the pork loin in a roasting pan and pour the white wine into the pan around the meat.
5. 5
   Roast for 1 hour 10 minutes or until the internal temperature reaches 145°F (63°C), basting occasionally with pan juices.
6. 6
   Remove from oven, rest the pork for 10 minutes, then slice and serve with the pan juices.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 290cal

Protein: 38 gg

Fat: 13 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 1 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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