This oven-roasted pork loin yields tender, juicy meat with a crisp, flavorful crust every time. Coated in a simple dry rub, seared, and roasted, it makes an impressive yet easy one-pan dinner the whole family will enjoy.
If you’ve wondered how to cook pork loin, this recipe is straightforward and suitable for beginners and experienced cooks alike.
This pork loin recipe is incredibly simple. The ingredient list is short and the method is reliable. It’s ideal when you want a meal that looks special without a lot of fuss. One important note before you start:
Pork Loin And Pork Tenderloin Are NOT The Same Thing
Although the names are similar, pork loin (often sold as pork loin roast) and pork tenderloin are different cuts with distinct cooking needs.
Pork loin is larger, wider, and usually has a fat cap that helps keep it moist during slower cooking methods such as roasting or grilling. It’s a versatile cut that feeds a crowd and can be sliced for pork chops. In contrast, pork tenderloin is much smaller and leaner—typically 1 to 1.5 pounds—so it cooks quickly and can dry out if overcooked. Use pork loin for this roast recipe.
How to Cook a Pork Loin Roast Like a Pro
Start by choosing a pork loin with a bit of fat on top for flavor. Preheat your oven to 325°F (163°C). Unwrap the roast and pat it completely dry with paper towels so the seasoning adheres and you get a good sear. Make the dry rub by combining dried thyme, garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the mixture evenly over the entire surface of the pork loin.
To develop a savory crust, sear the roast before roasting. Heat 2–3 tablespoons of olive oil in a large cast-iron skillet or oven-safe pan over medium-high heat. When the oil is hot and shimmering, add the seasoned pork loin and sear 3–5 minutes per side until well browned. Use tongs to rotate the roast so all sides develop color.
After searing, place the pork in the skillet with the fatty side up and transfer it to the preheated oven. Roast at 325°F—plan for roughly 20–25 minutes per pound as a general guideline. Cooking time varies with roast size and oven differences, so check doneness with a reliable meat thermometer. The roast is safe and juicy at an internal temperature of 145°F (63°C) measured at the thickest part.
Remove the roast from the oven and transfer it to a cutting board. Tent loosely with foil and let it rest for 10 minutes to allow the juices to redistribute. Then slice to your preferred thickness and serve with sides such as mashed potatoes, green beans, honey-glazed carrots, roasted Brussels sprouts, or applesauce.
Frequently Asked Questions
No — roast it uncovered so the exterior browns and forms a flavorful crust. If the roast browns too quickly, loosely tent it with foil near the end of cooking.
Yes. You can season and sear the pork up to a day in advance. Keep it covered in the refrigerator, then bring it to room temperature before roasting for even cooking.
Yes — add sturdy vegetables like carrots, potatoes, Brussels sprouts, or onions during the last 45–60 minutes of roasting so they cook through and absorb pan drippings.
More Amazing Pork Recipes
Try other flavorful pork dishes for variety: quick air-fryer bone-in or boneless pork chops, a slow-braised pork shoulder for rich, falling-apart meat, a Dutch-oven pork roast for an easy one-pot meal, or a smoky baked pork tenderloin for a faster weeknight option. Each brings different textures and techniques that highlight pork’s versatility.
Oven-Roasted Pork Loin Recipe
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
Instructions
- Preheat: Preheat your oven to 325°F (163°C).
- Make the rub: Combine garlic powder, onion powder, dried thyme, smoked paprika, salt, and black pepper in a small bowl.
- Prepare the pork: Pat the pork loin completely dry with paper towels to help the seasoning adhere and to ensure a better sear.
- Season: Generously rub the seasoning mixture all over the pork loin.
- Sear: Heat 2 tablespoons of olive oil in a large cast-iron skillet or oven-safe pan over medium-high heat. When the oil is hot and shimmering, add the pork loin and sear 4–5 minutes per side until browned on all sides.
- Roast: Place the seared roast fat-side up in the skillet and transfer to the preheated oven. Roast until the internal temperature reaches 145°F (63°C), approximately 20–25 minutes per pound. Use a meat thermometer for accuracy.
- Rest: Remove the roast from the oven, transfer to a cutting board, and tent loosely with foil. Let rest 10 minutes to allow juices to redistribute.
- Slice and serve: Slice the pork loin into ½-inch pieces or to your preferred thickness. Serve warm with sides like mashed potatoes and green beans.
Notes
Yield and Servings: A 5-pound roast serves about 8–12 people. Nutrition info below is based on 8 servings.
Cooking time: At 325°F, expect roughly 20–25 minutes per pound. Always confirm doneness with a meat thermometer—145°F (63°C) in the thickest part is the target.
Storage and Freezing Tips
Leftovers: Cool completely before storing. Keep sliced or whole in an airtight container in the refrigerator for up to 4 days.
Freezing: Cool completely, then slice or wrap the roast whole. Wrap tightly and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Carbohydrates: 2 g |
Protein: 76 g |
Fat: 17 g |
Saturated Fat: 5 g |
Cholesterol: 214 mg |
Sodium: 1040 mg
Nutrition information is an approximation and should be used as a guide.