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How To Make A Juicy Oven-Roasted Pork Loin

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This delicious roasted pork loin comes out of the oven juicy and tasty! Easy to prep covered in flavorful herbs like garlic and rosemary, this pork roast is perfect for a Sunday family meal or even a holiday.

Sliced roasted pork loin on a platter with rosemary


 

Pork loin always makes me think of Sunday dinner at my Great Aunt’s house, she had a great recipe. When I visited as a kid, which was always on a Sunday or holiday, she would make big Italian Sunday feasts for the family.

I won’t forget her big platters of pasta and Italian sausages or sometimes the sausages sat on a platter of saurkraut. One of her amazing specialties was Pork Loin with fresh garden green beans (or try my fresh green bean casserole with bacon!), creamy garlic mashed potatoes, and fresh bread. Sometimes she would make roasted potatoes, homemade sausage stuffing or mashed sweet potatoes, a fresh green salad (try this apple cranberry salad!) or even homemade applesauce as the side dishes.

Are you smacking your lips yet? Cause I am… Often she made a recipe similar to my Amazing Pork Loin In The Crock Pot. Cooking pork loin low and slow makes it melt in your mouth tender (you should try it Hawaiian style with this Pork Loin and Pineapple In The Slow Cooker!) She would also make the most amazing Honey Orange Ham Glaze on holiday hams, yum.

But last time I tried this, I made an oven variety that the family loved. It’s a little different variation of spices than my crockpot version, and it’s absolutely delicious.

What is a Pork Loin?

Pork loin is a wide cut of meat, and is often sliced into a large slice that is more similar to the size of a steak. Pork loin is sold with bones and also boneless.

Pork loins are usually 3-5 pounds each. This cut of meat becomes tender when cooked low and slow.

Is there a difference between pork loin and pork tenderloin?

Yes, pork tenderloin is a different cut of meat than pork loin and they are often mistaken for each other and are slightly different.

Spice rub in a bowl before mixed below a pork loin on a cutting board.

What Is A Pork Tenderloin?

Pork tenderloin is a smaller cut of meat that is thinner, and when sliced it makes more of a medallion.

Pork tenderloins are usually 1-2 pounds each, but are sometimes sold in packs of 2. This cut of meat can be cooked quicker at a higher temperature.

When it’s easy to confuse pork loin and pork tenderloin…

It gets tricky when you buy a boneless pork loin which is around 3 pounds because it seems like a smaller cut of meat and is often even kept very close to the pork tenderloin in the store!

But if you try to cook a pork loin with a pork tenderloin recipe, it likely won’t be tender enough. So read the label carefully!

This pretty roasted stuffed pork tenderloin with balsamic glaze looks beautiful for any celebratory dinner! Or if you have a pork tenderloin and an instant pot you HAVE to try this Instant Pot Balsamic Pork Tenderloin.

How To Cook Roasted Pork Loin

I think sometimes with a big piece of meat, we want to make double sure everything is just right. The meat is in the oven for a long time, and we cant’ slice into it to check if it’s done because we will lose some of the flavors. Here are some tips and tricks for how to cook pork loin so your first try is delicious.

Do you cook Pork Loin Fat Side Up Or Down?

With a pork loin you want to place the meet with the fat side facing up. This allows the fat to slowly drip over the meat as it roasts making it more delicious and tender. If you put the fat facing down, most of the flavor falls into the roasting pan.

Do You Need To Brown Pork Loin Before Roasting It?

I think browning the pork loin before roasting it is a matter of preference. Browning the pork loin can add a lot more flavor on the outside, creating a sear crust. This will help to seal in the meat’s natural juices, and make your end result more flavorful

How Long Do I Cook Boneless Pork Loin?

Pork loin should read 145 degrees when you insert a meat thermometer. This is the best way to know the meat is properly cooked.

In general, boneless pork loin needs to cook for 20-25 minutes per pound of meat.

Pork loin covered in spices in a baking pan

Pork Loin Cooking Times

Here are some estimates of how long to expect your pork loin will be in the oven depending on how big your pork loin is and the temperature of your oven. You should set your oven to 375 degrees for this recipe.

  • 3-pound pork loin- 60-75 minutes
  • 3 1/2 pound pork loin- 70- 85 minutes
  • 4-pound pork loin– 80-100 minutes

If your pork loin is smaller then 3 pounds it is very likely it is pork tenderloin and not pork loin, see above for more info on the difference.

Make sure to rest your meat for at least 15 minutes after cooking. The roast will continue to cook a little, but if you cut it too fast you will loose some of the juiciness in this recipe.

Note On The Pink Color Of Cooked Pork Loin

Pork loin should have a slight blush of pink on the inside. This is not the same as raw pork. When the meat reaches 145 degrees, the slight pink color means your pork is juicy. If you cook the pork until there is no pink left, the meat will end up dry.

How do I make this Pork Loin recipe with gravy?

Sometimes I just drizzle the pan juices over this pork loin and call dinner done.

But if it’s a holiday or we are in the mood for gravy we use my super simple pork gravy recipe. It uses the drippings from the pan, can be whipped up while the meat is resting, and is super delicious!

Can I Cook Vegetables In The Same Pan?

You can cook vegetables like potatoes, carrots, apples, and onions underneath the pork loin. But be aware that your dish may need to cook a little longer if you add veggies to the pan. Using the meat thermometer and measuring that the inside of the pork loin is 145 degrees is the best way to know if your pork loin is done.

You can also throw these crispy-skinned baked potatoes in the oven at the same time. While the pork loin cooks at a temperature that is 25 degrees less than I usually recommend for potatoes since you are likely already cooking the pork loin for over an hour the potatoes can cook a little longer at a slightly lower temperature too. Or the recipe also includes air fryer instructions.

Can I turn this into pulled pork?

Yes, you can turn this into pulled pork, but I recommend using any leftovers for pulled pork. A full pork loin will make a LOT of shredded pork!

To make pulled pork, portion off the pork you want to make into pulled pork. Use two forks turned backward to shred the pork by pulling the meat apart.

  • Spray a baking pan with oil and add the shredded pork.
  • For every cup of shredded meat add 1/2 cup of broth or pan drippings to the pork.
  • For every pound of shredded meat add about 1/2 cup of BBQ sauce.
  • Stir well, then slide back into the oven for about 20-25 minutes or until the entire dish is bubbling. Enjoy!
Side view close up of sliced roasted pork loin at the table

How Do I Store Leftover Pork?

Leftovers can be kept in the fridge for up about 3 days. You can also freeze leftover pork into portions and it keeps for about 3 months well. Beyond 3 months you start to risk your meat developing freezer burn.

Reheat with a little broth to ensure the meat doesn’t dry out. Or make into pulled pork and freeze already pulled to help keep it juicy.

Close up of sliced pork loin on a serving platter with rosemary.
Recipe

Oven Roasted Pork Loin


Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 25 minutes
Servings 8 Servings
This delicious roast pork loin comes out of the oven juicy and tasty! Easy to prep with flavorful herbs, this pork roast is perfect for a Sunday family meal, or even to grace your holiday table.

Equipment

  • Paper towel
  • Large roasting pan or casserole dish
  • Measuring cups and spoons
  • Large cutting board
  • Medium sized bowl
  • Spoon
  • Aluminum foil

Ingredients  

  • 3 pound pork loin roast
  • 2 tablespoons Olive Oil
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • ½ tsp paprika
  • 2 tsp garlic powder
  • 1 teaspoon rosemary
  • 1 teaspoon ground mustard

Instructions

  • Preheat oven to 375 F degrees
  • Add pork loin to a roasting dish with the fat side up. Pat the meat dry with a paper towel.
  • Pour 2 tablespoons of oil over the pork loin evenly and spread it evenly over the top of the meat.
  • Mix the salt, pepper, paprika, garlic powder, rosemary and ground mustard together in a small bowl. Sprinkle the spice mix all over the pork, then give it a generous rub with a clean hand to ensure the spices are evenly distributed.
  • Cook the pork loin for about 60-75 minutes for a 3lb. Use a meat thermometer to make sure the inside of the pork loin reaches an internal temperature of 145.
  • Remove the pan from the oven. Transfer the pork to a clean cutting board and allow the meat to rest for 15 minutes. You can add a clean piece of foil over the meat to help keep the outside warm while the inside of the meat rests. Don't cut into the meat before letting it rest, it can make the meat dry! Pork loin will have a slight blush of pink color inside.
  • Slice the pork loin into ¾ to 1 inch thick slicees. Serve with a drizzle of the pan juices over all the slices or make my pork gravy with the drippings and serve.

Video

Notes

If your pork loin is bigger it make take longer to cook. In general, a pork loin will take 20-25 minutes of cooking per pound of meat.

Nutrition

Calories: 260kcal | Carbohydrates: 1g | Protein: 38g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 107mg | Sodium: 665mg | Potassium: 650mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 11IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg
Keyword pork, roast

Did You Make This?

I would love to see it! Share your thoughts with me in the comments below!

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Pork loin on a serving platter with text title overlay

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Recipe Rating




109 Comments

  1. 5 stars
    Excellent recipe! It was so tender and had great flavor!

  2. 5 stars
    Made this last night – absolutely delicious. Thank you so much – your recipe is a keeper. Tons of leftovers – lunch today was shredded pork bbq sliders.

    This will be terrific for RV freezer – lots of different types of meals with just a single pork loin (in case the fish aren’t biting!)

    Thank you again – absolute heaven in the mouth!! ๐ŸŒป

  3. elizabeth martin says:

    I. Am about to make this but need to know-do I cover the roast while cooking?

    1. You only need to cover it with some aluminum foil if it starts to get a little too brown. Ovens can vary and sometimes the outside cooks a little faster, so just keep an eye on it. Otherwise you leave the meat uncovered. Hope it’s delicious!

  4. Fran Walters Manning says:

    5 stars
    This is the only way I cook my pork loins. I have been cooking them this way for about 3 years. They come out perfect and delicious every time!โค๏ธ

    1. 5 stars
      First time Iโ€™ve ever cooked a pork loin that I liked! It was perfect and delicious! I have a granddaughter who, 3 days earlier, let me know she hadnโ€™t really found a way she likes porkโ€”not even bacon. When she tasted this, she loved it and took a ton of leftovers to work with her the next day. Thank you!

  5. I make this a day ahead..store in fridge..when cold..put it through the meat slicer and shave thin..make some thin gravy with the pan drippings..cover and keep warn for hot pork sandwiches..over garlic toast.

  6. 5 stars
    Usually my pork loin turns out like shoe leather, but with this recipe it was moist and delicious! I par cooked sliced carrots in the microwave for 5 minutes and added them to the pan with the 1.7 lb roast with olive oil, salt & pepper on both roast and carrots, the roast was pre-seasoned with a little juice, and they too turned out amazing! I cooked the roast with the carrots for 15 min per pound until it reached 145 then let it rest, it was slightly pink inside and carrots were fork tender. Having a good thermometer helps. This is my go-to recipe from now on! Thank you

  7. Diane Cohen says:

    5 stars
    This was so delicious! I used sweet potatoes instead of squash, otherwise followed the recipe.

  8. Suzy Kavanaugh says:

    5 stars
    EASY! Very tasty, too!! Granddaughter & I loved this recipe…. Hubby liked it okay, but wanted Worcestershire on it…. I didn’t have rosemary, so I substituted poultry seasoning……..

  9. Janice Harris says:

    5 stars
    Super easy recipe, and very delicious followed recipe and came out awesome! Will definitely make again

  10. This sounds good. I am having a large group on Sunday and want to make 4 roasts to feed the group. Do I count the time for each roast? I will have four roasts of four to 5 pounds each. I would like to cook them all in one oven. How much time should I allow?

    1. Hi Ilona, four roasts is a lot to cook in the same oven. Two usually can work, but four you typically won’t have enough room for the air to circulate enough around the meat evenly in a standard size oven. If the meat is piled together (which won’t roast them as evenly as having air circulate around them) you have to combine the weight for the time. So if you place two 4 pound roasts in the same pan and they are butted up next to each other, it’s more like cooking an 7-8 pound roast and will take longer. If you do have room for air to circulate around the roasts typically you start with the time for the smallest piece of meat, and then work your way up from there. If I was cooking four large roasts I would probably borrow some crock pots and put at least two in crock pots, and roast two in the oven. Trying to place four roasts all in the oven together at the same time may not get the results you want and may take longer then you expect. Hope that helps.

  11. Jane M McDougall says:

    5 stars
    Because we’re beyond the grilling season, at least comfortably, I needed to find a way to impart flavor into a loin roast. This seasoning combination was so good, my husband pronounced it worthy to serve the 40 some members of the clan at the annual Christmas feast! We rotate among his three siblings and it is again our year! Waited until I saw the full loin on sale and picked up 2! This is absolutely a 5 star recipe! Thank you!!

  12. Mary Hotman says:

    Made it in my dutch oven uncovered. I also added 1 cup of water. Put potatoes and onions with roast. Cooked 1 hour it was not done. I continued to cook in 15 minute increments until it reached 145 internal temperature. I followed directions according to recipe. It was fabulous! Used a cornstarch slurry in pan drippings. I strained the drippings. Only complaint no leftover gravy! Husband loved it. We will make hot pork sandwiches later with roast will have to use jar gravy unfortunately. And make sandwiches for lunches. It was a 3lb roast.

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