roasted pork loin

This pork loin roast is made from boneless pork loin with a thick layer of fat, oil, salt, and pepper. It's also incredibly easy to make.

Pork Loin Roast

pork

olive oil

black pepper

Preheat the oven to 475°F (250°C). Line a rimmed baking sheet or shallow roasting pan with foil.

Pat the pork with paper towels until completely dry. If your pork loin has skin attached, using a sharp knife, score the skin by making deep, long, parallel cuts, 1/8 to 1/4 inch apart, in the fat, being careful not to cut through to the underlying pork. 

Rub the pork all over with the oil and then sprinkle the top with a generous amount of salt and pepper.

Place the pork on a wire rack, skin or fat side up, and place the whole shebang on the baking sheet or in the roasting pan. Roast for 25 minutes. (The initial high temperature promotes crisp crackling, which is the skin.)

A basic guide when cooking a pork roast is to allow 22 minutes per pound for medium done. If you like your pork more well-done, cook it for 27 minutes per pound. 

Reduce the oven temperature to 350°F (180°C) and roast until cooked through, 40 to 45 minutes longer, rotating the pan once halfway through to ensure even cooking. The meat should be slightly pink in the middle. If you have a meat thermometer, it should read 145°F (63°C). You may need to adjust the cooking time, depending on the weight of the pork roast. Rest assured, the pork will continue to cook slightly after it&#8217;s removed from the oven.

If you&#8217;re the sort who prefers extra-crisp cracklings, while the pork roast is cooling, remove the entire portion of skin from the pork loin, cover the pork loin with foil, and place the skin on the baking sheet or the roasting pan and either crank the oven to 425°F (220°C) and give the cracklings a quick blast under your broiler while the pork rests.

Place the pork roast on a warm platter and let it rest in a warm place for 10 to 20 minutes before carving. Don’t cover the roast as any steam coming from the resting pork will soften the skin, which will have crisped into &#8220;cracklings.&#8221; And you don&#8217;t want to lose that!

To carve the pork roast, remove the skin, if you haven’t already done so, and cut the crisp pork skin into strips. Carve the pork roast across the grain into slices, arrange them on a platter, and there you go. Originally published September 23, 2013.

You only need 4 ingredients and about 5 minutes of prep for this easy, tender, and juicy Pork Loin Roast!

4-Ingredient Pork Loin Roast

pork loin

apple cider

garlic

rosemary (plus additional for garnish)

Salt and pepper (to taste)

For serving: barbecue sauce

Marinate pork loin in apple cider, garlic, and rosemary for at least 12 hours (or up to 3 days).

Remove pork loin from marinade and pat dry with paper towels. Season liberally with salt and pepper.

Discard marinade.

Preheat oven to 400 degrees F.

Heat about 2 tablespoons of olive oil in a 10- to 12-inch cast iron skillet or stainless steel skillet over medium-high heat until the oil is shimmering. Sear the pork on four sides (about 4-6 minutes per side), just until a nice golden-brown color develops and the meat releases easily from the pan. You don’t need to cook the meat all of the way through, since it will finish in the oven.

Transfer the pork to the oven and roast for 45-60 minutes, or until an instant-read thermometer inserted into the thickest part of the pork reads 145°F. Exact cooking time will vary depending on the size of your pork.

Cover loosely with foil and allow the meat to rest for about 15-20 minutes.

While the pork rests, warm your favorite barbecue sauce in a small saucepan over low heat.

Slice the pork loin thinly, drizzle with sauce, and garnish with a sprig of fresh rosemary.

This recipe for pork loin is one of those recipes that you will make for years to come. Oven-roasted pork loin is easy to make and when it’s cooked right, it will be a favorite of your family for years to come. It’s quick to prepare and tastes like you slaved over it for hours.

Pork Loin Roast | How to Cook Pork Loin

Pork loin

tsp Garlic Powder

tsp Onion Powder

½ tsp Black Pepper

Tbsp Montreal Seasoning

Paprika

Salt

Tbsp Butter

Olive Oil

Tbsp

Take the meat out of the refrigerator about 30 minutes before hand to let it warm up a bit. That will ensure a more even temperature for cooking it.

Put those spices on your pork loin roast. I like to use a baking tray or a large cutting board to place the meat on while we season it. We use Salt, Pepper, Onion Powder, Garlic Powder, Paprika, and Montreal Seasoning.

Cover the meat with the seasonings, especially on the top but also on the sides and bottom if you can. You can even press them on better with your hands so that they will adhere better.

Transfer the pork loin roast into the baking pan that you will be using to bake it in.

The last preparation step is to make the sauce and pour it over the top of the pork loin.

In a saucepan melt the butter and add the olive oil. Blend them together well.

Add dried parsley and stir until blended.

Pour it over the pork loin, while attempting to cover as much of the meat as possible.

Place your pork loin in the oven and set the timer for the amount of necessary time. If you make a 3 pound roast, at 20 minutes per pound, would be 1 hour.

When the pork loin reaches 145 degrees it is time to take out the roast.

Let it rest on the counter for 5-10 minutes.

I have used this recipe for pork loin several times.  It’s my all time favorite recipe!
Perfect as is! My family LOVES IT!

A deliciously seared pork loin is topped with homemade gravy in this Roasted Pork Loin recipe.

Roasted Pork Loin

pork loin roast, (trimmed of fat)

olive oil, (divided)

garlic powder

onion powder

salt

chicken stock

chicken broth

flour

Preheat oven.

Pat pork dry.

Combine seasonings, rub onto pork.

In a small bowl combine 1 tablespoon olive oil, garlic powder, onion powder, salt, and pepper.  Rub mixture on all sides of the pork loin.

Heat oil. Sear pork loin.

In a large skillet, over medium heat, add remaining 1 tablespoon of olive oil.  Once heated, sear pork loin on all sides until browned (about 4 minutes per side).

Add broth and bake.

Add chicken broth to skillet, cover with foil and transfer the pan to the oven for 15 minutes.

Remove foil and bake uncovered.

Remove the foil and baste the pork loin in the pan juices.  Bake uncovered for another 20-25 minutes (or until the pork reaches an internal temperature of 145°F).

Remove skillet, transfer pork loin to plate.

Remove the skillet from the oven and transfer the pork loin to a plate while you make the gravy.

Whisk broth and flour.

In a medium bowl, whisk together broth and flour until no lumps appear.

Pour into skillet.

Pour into the skillet with the pan drippings.

Whisk mixture over heat.

Set the skillet to medium heat and whisk to combine.  The mixture will thicken.  Once the desired thickness is reached, remove from heat.

Slice pork, top with gravy, serve.

Slice the pork loin and drizzle gravy over the top.  Serve immediately.

Gravy

A simple roasted pork loin with fresh garlic, rosemary, and thyme.  Easy to prep, easy to cook and absolutely delicious.

How to Cook a Pork Loin

lb Boneless Fresh Pork Loin

Salt and pepper

garlic (minced)

Tbs fresh rosemary (minced)

Tbs fresh thyme (minced)

Tbs pan drippings (or vegetable oil

onion (sliced)

thyme (or 1 tsp dried)

Tbs all purpose flour

Preheat the oven to 375 degrees F.

Remove pork loin from the wrapper and pat dry with paper towels.

Place pork loin in a roasting dish, and season with salt and pepper.

Combine the olive oil, garlic, fresh rosemary and fresh thyme in small bowl.

Spread herb &amp; garlic mixture over the pork loin.

Roast in the oven for 1 hour, to 1 hour 20 minutes (15-20 minutes per pound), or until the center reads 145 degrees F in the middle.

Rest for at least 15 minutes before slicing.

Devour.

For the Pork

In a large skillet, saute half a medium onion in the vegetable oil (or butter or pan drippings).

Season with salt, pepper and add fresh or dried thyme.

Add the flour and mix well, and allow to cook for a minute.

Whiskin the hot stock.

Simmer, whisking constantly until thickened.

Test for seasoning and add more if needed.

Serve with sliced roasted pork loin.

For the Gravy

Excellent!  I cut this recipe in half for 6. Made as outlined without the gravy and 4 adults and 2 small children ate the entire meal!  Next time I will roast in a 9/9 pan to make the drippings easier to harvest for the gravy. I would also increase the herbs to get more crust on the loin. Resting time is critical for a perfectly cooked roast. Easy enough for a week night dinner and I know the pork would make perfect sandwiches for lunch to clean up any leftovers
Thank you kyleecooks.com

I love roasting a whole pork loin versus individual chops because they stay so juicy!  And you never know who is hungry enough to eat more than one chop!

What an absolutely perfect meal! I love pork loin! That onion gravy is to die for!

Everything about this meal sounds so good! I love the idea of onion gravy!

The pork is cooked to perfection! Love all the herbs and that gravy is a must!

Im always looking for new gravy recipes for roasts... this onion gravy is now on my list to make!

You’re right! Delicious and great family meal! Highly recommend the gravy too.  Next time, I need to plan better and make sure I stop by Sunday evening :)

How exciting to have your parents for a visit. I always loved cooking for my folks. Got my creative juices flowing. The herb roasted pork loin looks so good and juicy. That gravy is just the right way to finish off the pork. I'm really hungry now after looking at all the photos.

That looks so good. I love how beautiful the whole set up looks Kylee. The recipe sounds so flavorful, rich and the gravy looks so creamy. Saving this for later.

What a gorgeous roast. I can't wait to make this, subbing a little tapioca starch for the flour but I think it should work GF.  The flavors are too go not to try!

Beautifully cooked pork and that gravy stole my heart.  Love this combination. My favorite way to flavor meat is with fresh herbs. So good

I like the presentation of this dish. My husband would go crazy for this. Very beautiful. Look nice and tender too.

My son loves pork and this sounds so delicious! Can’t wait to make this for him!

Your tips are my favorite part of your posts! Such great information! This dish looks delish!

A good comfort dish for the season as the weather begins to get colder!  It's so easy to make and looks so tasty. I already have some ideas for the leftovers!

That herby crust and that gravy! Oh you knocked it out of the park! I can't wait to try this recipe!

I can really see how tender and juicy this roast is .  We love a good tenderloin and this one looks super delicious.

This roast pork loin recipe is perfect for weeknight dinners and special occasions, partnering beautifully with all your favorite sides.

The Tastiest Roast Pork Loin Recipe (Easy + So Tender!)

pork loin (not tenderloin)

garlic powder (prevents burning compared to minced garlic)

½ tsp smoked paprika

tsp kosher salt

tsp black pepper

olive oil oil

rosemary (chopped (or 1 tsp dried))

tbsp fresh thyme (chopped (or 1 tsp dried))

unsalted butter

onion

tbsp flour

tbsp white wine (or more broth)

tbsp grainy mustard (or Dijon)

heavy cream

soy sauce

Preheat oven to 375°F. Pat the pork until very dry. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the pork.

Heat a cast iron skillet over medium-high heat for 4 minutes. Add oil and let it heat until shimmering about 30-60 seconds.

Sear the pork, smooth side down, for about 4 minutes until deeply browned. Flip and sear the other side.

Sear the Pork

Combine olive oil with rosemary and thyme, then rub it on top of the seared pork.

Pour 1 cup of chicken broth into the pan around the pork (not over it).

Transfer the skillet, meat fat side up, to the oven and roast until the internal temperature reaches 140°F, about 25-35 minutes.  Remove pork from the pan, tent with foil, and let it rest for 15 minutes (the temperature will rise to 145°F).

Pour the pan drippings into a small bowl and skim off excess fat.

Roast the Pork

In a medium saucepan, melt butter over medium heat. Add onion and salt, cooking until softened, about 5 minutes. Whisk in flour and cook, whisking constantly, for 1-2 minutes until golden brown.

Slowly whisk in chicken broth and wine, stirring to prevent lumps. Stir in mustard, heavy cream, black pepper, soy sauce, and reserved pan drippings.

Simmer for 3-4 minutes until slightly thickened. Adjust seasoning with more salt and pepper if needed.

If the sauce gets too thick, add a splash more broth.

Make the Pan Sauce

Slice the pork and spoon the creamy mustard pan sauce over the top.

Serve

Great flavor!!!!  Didn’t have the mustard but still came out great!

This pork loin roast recipe is phenomenal! I've been cooking them for years and NEVER have I had one c ome out this juicy, tender snd delicious. Followed recipe except for using a bit more spices, as I had a roast just over 4lbs.  And, that gravy...omg...it's simply Devine.  I used a bit more wine, but that's just my preference💛
If you want to wow your family, friends 
or anyone, this recipe is a must for your next pork loin. A great Sunday dinner!

Fantastic! When I told my husband that I had made pork loin for dinner, he stated that he'd rather have pizza,  but then he relented and decided to have some. To my surprise he even ate the pan sauce!! I was afraid there wouldn't be enough left for on my leftover pork!!  A huge success.

My pork loin was only 2.5 lbs- I checked it at the 18 minute mark and it was more than done, but it still wasn’t dry or tough. 
This was FANTASTIC!!!  Well worth the effort! Thank you for the recipe!

https://content.jwplatform.com/videos/fKXh99EN.mp4

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