Perfectly cooked Oven Roasted Pork Loin is tender and juicy and full of flavor. This easy-to-make pork loin is made with just a few simple ingredients.
Perfect for Sunday suppers or family dinners!
Juicy pork roast
Pork is sometimes known for being overcooked and dry. I've overcooked pork several times myself. But now I have several tricks for ensuring it's nice and juicy.
There are several types of pork roasts available at most markets. This recipe is for a pork loin roast, not a tenderloin. They usually range from 2-3 pounds and are boneless.
When selecting a loin roast, try to find one with the fat cap still intact. This is a layer of fat across the top of the roast. Unfortunately, I often find the butcher has removed most of the fat. I guess people just don't want the fat when they are buying meat.
I try to find the one with the most fat still attached to the top of the loin roast. The fat offers a lot of flavor, but more importantly, it helps prevent the roast from drying out while it's roasting. Think of it as the fat is basting the roast while it cooks.
You don't have to eat the fat, but if you've ever tried pork cracklings, you'll want to nibble on at least a little bit. The fat is rendered while it cooks and becomes this delicious, crispy coating.
Pork loin vs. pork tenderloin
Pork loin and pork tenderloin are different cuts of meat from different areas of the pig. They sound similar, but they are cooked in different fashions.
Pork loin is usually wider and thicker and has a fat cap. It may also be called a center loin roast. A pork loin may sometimes have a bone-in. Pork tenderloin is long and skinny and is always boneless.
A tenderloin will become very dry if it's cooked in the same method as a pork loin.
Use a boneless pork loin for this recipe.
Key ingredients
- Pork Loin Roast - Use a boneless pork loin roast. Find one with the fat cap intact and not trimmed off. This is not the same as a tenderloin!
- Olive Oil - Adds another layer of moisture and helps crisp up the outer layer
- Seasoning - Salt, pepper, garlic powder, paprika, dried rosemary, dried thyme and dried rubbed sage.
Step by step directions
- Preheat oven to 375°F
- Combine all seasoning together in a bowl
- Rub the entire surface of the pork with olive oil
- Sprinkle seasonings all over the pork. Rub in with your hands. Make certain the seasonings cover all areas.
- Place pork in an ungreased baking dish with fat side up
- Bake for 60-75 minutes until pork is cooked through or reaches an internal temperature of 145-160°F
- Remove roast from oven and cover loosely with foil and let rest 10 minutes before slicing and serving
🌡️ Recommended temperature for pork
The USDA now recommends pork roasts may be cooked to 145°F with at least a 3-minute rest before cutting and consuming. This has changed from their previous recommendation of 160°F.
I have given a range of 145 - 160° F for those who prefer their pork a bit more cooked through. Use an Instant Read Thermometer to get an accurate temperature reading.
Recipe tips
- Be certain to cook with the fat side up
- Bake uncovered in a fully preheated 375°F oven
- If you want to add potatoes or vegetables to the pan, plan extra baking time. Use a pan large enough to hold everything so it's not overcrowded.
- Allow pork to rest after removing it from the oven. This helps make certain the juices are redistributed throughout the roast and don't run out when slicing. You get a juicier roast when you let it rest.
- The cooking time will vary depending on the size of your roast. Plan on 20-25 minutes per pound of meat.
- Always check your meat with an instant-read thermometer for an accurate temperature
Frequently asked questions
Add a light coating of oil before baking. Bake fat side up. Use a meat thermometer to determine when the roast has reached an internal temperature between 145°F - 160°F. Allow roast to rest for at least 5-10 minutes before slicing.
When covered and refrigerated, cooked pork should be consumed within three-four days.
Serving suggestions
Over-roasted pork loin can be served with your favorite side dishes. Some suggestions include:
- Mashed potatoes
- Green beans
- Green beans with bacon
- Roasted brussels sprouts
- Roasted sweet potato salad
- Wild rice salad
- Cranberry sauce
- Pesto garlic bread
- Homemade dinner rolls
- Green tomato relish - this is a delicious savory condiment we make that's perfect with the roast!
More pork recipes
If you love pork, you'll also want to check out these delicious recipes!
- Pork marsala
- BBQ pulled pork made in the crockpot
- Tequila lime pork chops
- Apple pork breakfast sausage
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be certain to check out all my delicious main dish recipes!
Oven Roasted Pork Loin
Ingredients
- 2-3 pounds pork loin roast (not tenderloin)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon rubbed sage
- ½ teaspoon paprika
Instructions
- Preheat oven to 375°F
- Combine all seasoning together in a bowl1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon dried thyme, ½ teaspoon dried rosemary, ½ teaspoon rubbed sage, ½ teaspoon paprika
- Rub entire surface of pork with olive oil ( or vegetable oil)2-3 pounds pork loin roast, 2 tablespoons olive oil
- Sprinkle seasonings all over pork. Rub in with your hands. Make certain the seasonings cover all areas.
- Place pork in a ungreased baking dish with fat side up
- Bake for 60-75 minutes until pork is cooked through or reaches an internal temperature of 145-160°F
- Remove roast from oven and cover loosely with foil and let rest 10 minutes before slicing and serving
Notes
- Be certain to cook with the fat side up
- Bake uncovered in a fully preheated 375°F oven
- If you want to add potatoes or vegetables to the pan, plan extra baking time. Use a pan large enough to hold everything so it's not overcrowded.
- Allow pork to rest after removing it from the oven. This helps make certain the juices are redistributed throughout the roast and don't run out when slicing. You get a juicier roast when you let it rest.
- The cooking time will vary depending on the size of your roast. Plan on 20-25 minutes per pound of meat.
- Always check your meat with an instant-read thermometer for an accurate temperature
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from On My Kids Plate.
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