Pork Loin Roast
A hint of Italian herbs blend with a simple garlic pepper mixture to perfectly accent the mild flavor of a pork loin. We have all of the tips to make the most tender and juicy pork roast that people love!
This post is sponsored by Utah Pork, but all opinions are my own!
Our Easiest Pork Loin Recipe
This pork loin roast recipe makes a classic Sunday dinner or a great way to mix up the mealtime routine and add more lean protein to our diets any day of the week.
A variety of simple seasonings all taste great with a pork loin. We love this garlic pepper mix the best, but fresh herbs or a traditional grilling rub with paprika all work well. Use a ratio of roughly 1 1/2 tablespoons of seasoning per pound of pork loin.
I’ve spent most of my adult life perfecting this cooking technique by attending cooking classes with chefs, courses with meat science professors at top universities and lots of practice. In my social circles I’m known for making properly cooked pork loin and sharing the easiest way to do so!
In my first professional job I spent over a decade sharing how to cook pork, from our Smothered Pork Chops to Pork and Sauerkraut and make it taste great. Pork loin is one of the most economical and easiest cuts to prepare, BUT it is also misunderstood.
Follow these tips and use a digital meat thermometer to make a perfectly cooked pork loin that people love!
Reasons To Try This Recipe:
- Roasting pork loin in the oven is easier than grilling or smoking because there is no wind, allowing for the cooking device to remain a consistent temperature.
- Pork loin is just as versatile as a chicken breast. It’s great served as the centerpiece of the meal, cubed and tossed in a salad, sliced and added to a wrap or reheated and dipped in bbq sauce.
- Boneless pork loin is a great value! No trimming is necessary, so there’s no waste.
Safe Internal Temperature
The USDA conducted research and announced that pork is safe to eat when cooked to an internal temperature of 145°F.
The secret is that cooking a large piece of pork to 140°F, removing it from the heat and resting for 5 to 10 minutes will allow the meat to continue to cook to 145°F.
Through talking to hundreds of people I have learned that the general public over cooks pork because they are worried about trichinosis (which is virtually nonexistent and killed at 137°F). When pork is overcooked it becomes tough and leather like.
Properly cooked pork is very enjoyable and the type of meal that you want to make over and over again! We have all of the tips to make a stress free, successful pork roast in the oven!
An Oven Temperature of 350°F is Easiest
Setting the oven to 350°F gives you more cushion or insurance to learn to cook and remove the stress. 375°F can be used, but there is less buffer time to hit the perfect finished temperature.
Our popular Baked Pork Chops are also baked at a moderate oven temperature of 350°F.
Ingredients Needed
- Pork Loin – we prefer boneless for ease of use, but this seasoning mix works for bone-in too. Know that bones increase cooking time.
- Granulated Garlic – dry, minced garlic seems to mix with other dry herbs. These are the most economical option with wide appeal.
- Italian Seasoning – the dried mixture saves time and is so easy to use.
- Coarse Salt – sea salt, kosher salt or himalayan salt all work well.
- Black Pepper – using freshly ground black pepper yields best results.
Choosing A Pork Roast
One of the secrets is to know that fat equals flavor. So don’t be afraid of it and don’t trim it before cooking. Darker red meat also has more intramuscular fat, or more flavor.
Therefore I always look for pork loin with that strap of reddish meat along the edge. The bigger that strap, the juicier the entire loin will stay while baking and the better it will taste.
See the top right edge of the fresh boneless loins pictured below. The more of that darker colored meat the better!
How To Roast A Pork Loin
Unwrap the pork loin and set out of the refrigerator in the roasting dish, on the counter for about 30 minutes. Allowing the meat to start warming up while keeping food safety in mind decreases the total swing in temperature necessary to reach the fully cooked point. This tip will help keep the meat more tender.
Preheat the oven to 350°F.
Mix together seasonings.
Do not trim the fat. A thin layer of fat on top keeps the meat tender while baking.
Start with the fat side down and sprinkle slightly less than half of the seasonings on the bottom of the loin.
Use your fingers to rub the seasonings in. This will help spread them out more evenly and help more of the herbs and spices stick to the meat.
Flip the roast over and repeat on the top, sides and ends with the remaining seasoning.
Bake uncovered with the layer of fat on top in an oven preheated to 350°F for 15 minutes per pound.
After 15 minutes per pound check the roast for visual doneness. Sometimes I cover the roast with foil at this point to keep the outside from over cooking. Sometimes I continue cooking and allowing the outer layer to crisp up. This is based on personal preference.
Also insert the meat thermometer in the center of the roast to take a reading. Keep cooking until you get a reading of 140°F.
Remove from the heat and let rest at least 5 to 10 minutes until the thermometer reaches an end point cooking temperature of 145°F.
Slice, reserving juices for serving or to use when reheating.
What Type Of Pan?
Pork loin alone can be made on a baking sheet, in a roasting pan or in a glass 9 x 13 pan and the results are very similar.
The type of pan becomes an important variable when potatoes, onions or other veggies are added. Pictured below, we tested filling a 9 x 13″ pan with a pork loin, potatoes and onions. The pork was done far before the spuds which had to cook another 20 minutes.
Spreading the potatoes out on a larger baking sheet and giving them room to roast and become tender is key.
We find that adding potatoes is more easily done by cooking them separately as Baby Red Potatoes in a Crock Pot or Mashed Potatoes.
No additional liquid is needed and the loin roast should be baked uncovered for at least 15 to 20 minutes per pound.
Practice this recipe a few times to build confidence and learn how delicious and easy it is to make a pork loin roast at home!
More Easy Pork Recipes
Side Dish Ideas To Serve with A Pork Roast
- Arkansas Green Beans and Bacon
- German Potato Salad
- French Onion Rice
- Broccoli Casserole with Ritz Crackers
Pork Loin Roast
Ingredients
- 4 pound boneless pork loin roast
- 3 tablespoons Italian seasoning
- 1 1/2 tablespoons granulated garlic
- 1 tablespoon coarse salt sea salt or kosher salt
- 2 teaspoons black pepper freshly ground
Instructions
- Set pork roast out of the refrigerator on the counter for 30 minutes.4 pound boneless pork loin roast
- Preheat oven to 350℉.
- Mix together seasonings and rub into all sides of the pork roast.3 tablespoons Italian seasoning, 1 1/2 tablespoons granulated garlic, 2 teaspoons black pepper, 1 tablespoon coarse salt
- Place pork loin with the fat side up in a baking dish with shallow sides.
- Bake uncovered for 15 to 20 minutes per pound. After 15 minutes per pound test the temperature in the center of the roast with a digital meat thermometer.
- Continue roasting until the pork reaches an internal temperature of 140℉. Then remove from the oven and let rest (do not cut) until it reaches a finished internal temperature of 145℉. This takes about 5 to 10 minutes.
- Slice and serve warm!
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