Oven-Roasted Pork Loin Recipe

A detailed close-up of two thick slices of pork loin, showing the juicy interior and seasoned crust. The slices rest beside smooth mashed potatoes and vibrant green beans, all on a white plate.

5 from 1 vote

Oven-Roasted Pork Loin Recipe

This oven-roasted pork loin is seasoned with a simple dry rub, seared for extra flavor, and roasted until perfectly juicy and tender. It’s an easy, one-pan meal that’s great for weeknights or special occasions.

Prep Time10

Cook Time1 45

Rest Time10

Total Time2 5

Course: Dinner, Pork

Cuisine: American

Diet: Gluten Free, Low Lactose

Keyword: Baked Pork Loin, Boneless Pork Loin Roast, Easy Pork Loin Recipe, Oven Roasted Pork Loin, Pork Loin, Pork Loin Recipe

Servings: servings

Author: Jessica Randhawa

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

US Customary - Metric

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

Yield and Servings: A 5-pound roast is enough to feed between 8-12 people. The nutritional information provided is for 8 servings from a 5-pound pork loin roast.

How long does it take to cook pork loin roast? At 325 degrees F, it takes approximately 20-25 minutes per pound. So, for a 5 pound roast it will take an hour and 40 minutes to just over 3 hours to make. Roast until the internal temperature reaches 145°F (63°C) in the thickest part of the pork loin. Always use a meat thermometer for accuracy, as oven temps and roast shapes can vary.

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