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Preheat your oven to 375°F (190°C). Line a roasting pan with foil or lightly grease it for easy cleanup.
In a small bowl, combine olive oil, minced garlic, rosemary, thyme, onion powder, salt, pepper, paprika, and crushed red pepper flakes. Mix until it forms a fragrant paste.
Pat the pork loin dry with paper towels. Rub the garlic herb mixture evenly over the entire surface of the pork, pressing it in to help it adhere.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and sear the pork loin on all sides until golden brown, about 1–2 minutes per side. Transfer to the prepared roasting pan.
Pour 1 cup of chicken broth or water into the bottom of the pan to keep the roast moist. Roast uncovered in the preheated oven for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 145°F (63°C) in the thickest part.
Remove the pork loin from the oven and tent it loosely with foil. Let it rest for 10–15 minutes before slicing to allow the juices to redistribute.
Place the roasting pan on the stovetop over medium heat. Add 1 tablespoon of butter and stir in any browned bits and drippings. Let simmer for 2–3 minutes, then spoon over sliced pork.