Pork
$1.29per plate
Prep
10 min
Pork · Pork Loin
Herb-Roasted Pork Loin
Buy one modest pork loin and you are really buying several dinners. A whole loin often costs less per pound than chops, and roasted with a simple herb-and-garlic rub it slices into tender, juicy rounds that carry a Sunday dinner and then a couple of sandwiches or a stir-fry after. The only thing that matters is not overcooking it, so a thermometer earns its keep here. Six servings come to about a dollar fifteen each, which is remarkable for a roast you can put in the center of the table.
$1.15per plate
Estimated recipe total
$6.89 · serves 6
Cook
1 hr 5 min
Total
1 hr 15 min
Serves
6
1 How to make it
1
Season and sear
Pat the loin dry, rub it all over with the oil, garlic, herbs, salt, and pepper, and sear it in a hot oven-safe pan until browned on all sides. The sear builds a savory crust and locks in the juices.
2
Roast to temperature
Move the pan to a 375 F oven and roast until the center reaches 145 F, about 45 to 55 minutes depending on thickness. Pork loin is lean, so the thermometer is the whole game; a few degrees over and it dries out.
3
Rest before slicing
Let the roast rest at least 10 minutes, tented loosely with foil. Resting lets the juices redistribute so they stay in the meat instead of running out on the board.
4
Slice and serve
Slice into rounds against the grain and serve. Spoon any resting juices over the top for extra flavor.
2 Cheaper ingredient swaps
- Pork tenderloin, cooked less. A smaller tenderloin works but cooks much faster, in about 25 minutes; do not confuse it with the larger loin.
- Any dried herbs. No fresh rosemary or thyme, use a spoon of dried Italian herbs or a poultry blend from the cupboard.
- Add root vegetables. Scatter potatoes and carrots around the roast to cook in the drippings and make it a one-pan meal.
- A quick pan sauce. Deglaze the pan with a splash of broth after roasting for an easy gravy over the slices.
3 Budget tips
- A whole pork loin usually costs less per pound than pre-cut chops, and one roast stretches across several meals.
- Plan the leftovers on purpose: cold slices make sandwiches, and diced roast goes into fried rice or a stir-fry.
- Roasting root vegetables in the same pan means a full dinner from one dish and no extra cost for a side.
- Watch for loin on sale near holidays and freeze one; it keeps for months and thaws well.
4 Storage, freezing & reheating
Fridge
Sliced pork keeps, covered, in the fridge for 4 days; press the slices together or add a spoon of juices to keep them from drying.
Freezer
Freeze sliced or whole for up to 3 months. Slices thaw fast and are ready for sandwiches or a quick reheat.
Reheating
Reheat gently, covered, with a splash of broth so the lean meat stays moist; a hard, hot reheat is what dries it out. Cold slices are also excellent as they are.
5 Nutrition (per serving)
Calories
250
Protein
34g
Fat
11g
Carbs
1g
Per-serving figures are estimated from standard ingredient data and are not medical or dietary advice.
6 Frequently asked questions
What temperature should pork loin be cooked to?
Pull it at 145 F in the center and let it rest. It is a lean cut, so even ten degrees past that turns it dry. A thermometer is the single best tool for a juicy roast.
What is the difference between pork loin and tenderloin?
The loin is a large, wide roast that feeds several people and takes about an hour; the tenderloin is a small, slim cut that cooks in about 25 minutes. They are not interchangeable in timing.
Why rest the roast before slicing?
Resting lets the juices settle back into the meat. Slice it straight from the oven and the juice runs onto the board, leaving the pork drier. Ten minutes tented with foil makes a real difference.
How is the per-plate price found?
The estimated $6.89 total divided across 6 servings works out to about $1.15 each. A sale on the roast is the biggest thing that will change it.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- Rimmed baking sheet. A rimmed half sheet pan is the workhorse for sheet-pan dinners and roasting vegetables, with a lip that keeps juices from spilling. Best for sheet-pan sausage and potatoes, baked chicken pieces, and roasted vegetables.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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