Keep It Cool

• The lemon-tinged, earthy flavor of coriander complements classic pork loin roasts, as does the smokier cumin. You can hardly go wrong with garlic, which gives pork loin of all styles a cool, sweet flavor and complements everything from lemon to olive oil. For a more intense flavor, try rosemary. This herb features a strong, piney taste that makes grilled pork loin pop. Sage serves the same purpose with a little less intensity, and both herbs come in handy for Italian loin roasts. Oregano fits in this category, with a flavor that has just a hint of lemon. Thyme also packs an earthy, pine-like flavor, and works as an all-purpose herb for a wide variety of pork loin recipes.

Spice Things Up

• If you prefer a little heat with your pork loin, turn to fresh or dried chilies or ground chili powder. Use these herbs with cumin for a smoky touch. Cayenne pepper seasons pork loin with a flavor that is a little sweet and a touch smokier than chili pepper. For a subdued spiciness, a touch of sweetness and a pleasing red color, use paprika or -- for that smoky touch that works so well with pork -- smoked paprika.

Add a Little Warmth

• Spicy pork loin is one thing, but warm herbs -- which pack the type of pumpkin-pie or mulled wine flavor often associated with autumn -- are a whole different story, and they pair famously well with pork roasts. At the top of the heap, cloves impart a distinct, sweetly pungent flavor to pork. Warmly spicy ginger and cinnamon, which both work well alongside this autumnal herb, especially for holiday roasts or pork loin prepared with a hint of maple. Try using herbs like these when preparing pork alongside fruit, such as roasted pork loin and baked apples or loin chops and chutney.

Explore Your Options

• The oft-neglected dill weed adds a pleasing tanginess and zip to your loin, especially for barbecued pork. It also pairs well with mustard flavors. Marjoram, which features a refreshing floral tone, serves a similar purpose. Although off-the-shelf ground herbs are more convenient, using fresh sprigs, cloves or flat leaves lends your pork loin a more complex flavor and an eye-catching appearance, especially when preparing herb-crusted loin.