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This Oven-Roasted Pork Loin delivers juicy, tender meat with a crisp, flavorful crust every time. It’s coated in a simple seasoning blend, then roasted to perfection for a show-stopping and down-right delicious dinner loved by the whole family.
If you’ve ever wondered how to cook pork loin, this is an easy, one-pan recipe perfect for beginners and pros alike!
This pork loin recipe is as easy as it gets. Seriously. The ingredients are simple, and the cooking method is straightforward. It is the perfect recipe for anyone looking to cook an impressive meal with minimal effort. Before you get too excited, there is one crucial takeaway from this post…
Pork Loin And Pork Tenderloin Are NOT The Same Thing
For most of my life, I simply assumed that “pork loin” and “pork tenderloin” were the same cut of pork. I mean, the names sound the same, so surely they are the same thing. Right? Wrong!
The reality is that pork loin (sometimes called pork loin roast) and pork tenderloin are completely different cuts of pork each with unique characteristics.
Pork loin (which we’re using to make today’s recipe) is larger, wider, and quite a bit heavier. It has a mild flavor and a bit more fat, often with a fat cap that helps keep it juicy during slower cooking methods like roasting, grilling, or slow-cooking. It’s a versatile cut that’s great for feeding a crowd or slicing into pork chops. In contrast, pork tenderloin is much smaller and leaner — usually around 1 to 1.5 pounds. It is long, narrow, and looks a little like an oversized sausage. It’s ideal for quick-cooking methods like searing, grilling or roasting at high heat because it’s lean and easily dries out if overcooked.
How to Cook a Pork Loin Roast Like a Pro
After purchasing a pork LOIN (ideally one with a little fat on top for extra flavor), head home and preheat your oven to 325°F. As the oven heats, unwrap the pork and pat it completely dry with paper towels. This helps the seasoning stick and ensures you’ll get a good sear. Next, combine your seasoning rub. This recipe suggests a mixture of dried thyme, garlic powder, onion powder, paprika, salt, and pepper, but feel free to use your own. Rub the seasoning mix ALL OVER the entire surface of your pork loin. Yes, you’ll need to use your hands.
Now, before popping your hunk of pork in the oven, you’ll want to give it a good sear. Searing adds a deep, savory crust and helps lock in flavor. We want this, trust me. Heat the olive oil in a large cast iron skillet (or oven-safe pan) set over medium-high heat. Once the oil is hot, add your seasoned pork loin to the skillet and sear for about 3-5 minutes per side. I like to use kitchen tongs to carefully rotate the meat.
Once seared, reposition the pork so the fatty layer faces up, then transfer the skillet with the pork loin roast directly to your preheated oven. How long will it take to roast your pork loin in the oven? Well, that depends on the size of your roast, but generally it takes about 20-25 minutes per pound of roast at an oven temp. of 325°F. Keep a handy dandy digital meat thermometer nearby and start monitoring the internal temperature after the first hour or so. Pork loin is cooked when it hits 145°F.
Remove the skillet from the oven and transfer your lovely cooked pork loin roast to a large cutting board, loosely tented with foil. Let your pork loin rest for 10 minutes before slicing. This is an important step as it allows the juices to redistribute throughout the roast (rather than immediately seeping out). Once rested, slice your pork loin roast as thick or as thin as you’d like and serve it with delicious sides like mashed potatoes, green beans, glazed carrots, Brussels sprouts, and applesauce.
Frequently Asked Questions
No, roast it uncovered to allow the outside to develop a flavorful, golden-brown crust. If it starts to brown too quickly, you can tent it loosely with foil toward the end of cooking.
Yes! You can season and sear the pork up to a day in advance. Store it covered in the fridge, then bring it to room temperature before roasting.
Yes! For best results, add hearty vegetables like carrots, Brussels sprouts, potatoes, or onions to the pan during the last 45–60 minutes of roasting so they cook through and soak up the drippings.
Oven-Roasted Pork Loin Recipe
Ingredients
- 5 pound boneless pork loin roast
- 2 teaspoon dried thyme
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2-3 tablespoon olive oil
Instructions
- Preheat your oven to 325°F (163°C).
- Combine the seasoning rub. In a small bowl combine the garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper. Mix thoroughly.
- Prepare the pork loin. Place the boneless pork loin (roast) on a cutting board. Use paper towels to pat it completely dry—this helps the seasoning stick and allows for a better sear.
- Season. Generously sprinkle the seasoning rub all over the pork loin, using your hands to rub it in evenly on all sides.
- Sear the pork loin for a golden crust. Heat 2 tablespoons of olive oil in a large cast-iron skillet or oven-safe pan over medium-high heat. Carefully add the seasoned pork loin once the oil is hot and shimmering.
- Sear the roast for 4 to 5 minutes per side, turning until all sides are completely browned. This step locks in flavor and creates a crispy crust.
- Roast the pork loin in the oven. Transfer the skillet with the pork loin (fat-side up) directly to your preheated oven. Roast for 90 minutes to 2 hours, depending on the size of your roast. Use a meat thermometer to check for doneness—the internal temperature should reach 145°F (63°C) at the thickest part of the roast.
- Rest before slicing. Remove the pork loin from the oven and transfer it to a clean cutting board. Tent it loosely with foil and let it rest for 10 minutes. Resting allows the juices to redistribute and keeps the meat moist when sliced.
- Slice and serve. After resting, slice the pork loin into ½-inch thick pieces using a sharp carving knife. Serve warm with classic sides like mashed potatoes and green beans.
Notes
Storage and Freezing Tips
Leftovers: Let the pork loin cool completely before storing. Slice or keep it whole, then place in an airtight container or wrap tightly in aluminum foil or plastic wrap. Store in the refrigerator for up to 4 days. Freezing: Cool completely before freezing, then slice the pork before freezing (more convenient) or freeze the roast whole. Wrap tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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