Roasted Pork Loin
Impressing your family and friends with my tender and juicy Roasted Pork Loin recipe is easier than you think. I make it with simple ingredients and a foolproof method, so it always turns out perfect. The combination of slow roasting, garlic, and a touch of brown sugar brings out rich flavors, making it a dish that’s sure to make any dinner special.
When I say this is a foolproof recipe that will impress your family, I mean it. But don’t just take my word for it, try it yourself! I’ve made this recipe so many times, and it never fails to impress. It’s simple enough for a weeknight dinner but special enough to serve when guests come over. I first made it for my husband’s birthday, and everyone was amazed at how juicy and tender it turned out. If you love easy and flavorful pork dishes, you should also try my slow cooker pineapple pork loin for a delicious twist with a hint of sweetness.
Table of contents
This roasted pork loin recipe is the perfect comfort food, and whether you’re cooking for the whole family or just yourself, the leftovers freeze well for an easy meal later. It reminds me a lot of my crock pot pork tenderloin, another favorite recipe that always turns out tender and full of flavor.
Why you will love this recipe
- Seasoned just right for incredible flavor: I love how the mix of garlic, smoked paprika, brown sugar, and black pepper creates the perfect balance.
- So tender and juicy, you’ll want seconds: Cooking at the right temperature and giving it time to rest keeps the meat moist and easy to slice. No dry pork here, just perfectly tender bites every time.
- Simple ingredients that work like a charm: You don’t need anything fancy to make this recipe. Just a few pantry staples come together to create a meal that is amazingly tasty.
- Perfect for any meal, any time: Whether it’s a family dinner or a meal with friends, this roasted pork loin is always a great choice. It pairs well with so many sides, so you can mix and match to keep things interesting.
What you will need
- Pork Loin – Use boneless pork loin, not pork tenderloin, for the best results.
- Olive Oil – Needed for both seasoning the meat and greasing the pan.
- Garlic – I use a mix of whole garlic cloves, minced garlic, and garlic powder. If you prefer a milder garlic flavor, you can skip the garlic powder.
- Seasonings – I prefer smoked paprika for a rich depth of flavor (regular paprika works too), along with Kosher salt and fresh ground black pepper.
- Brown Sugar – Light or dark brown sugar both work well to add a touch of sweetness.
How to make
Preheat the oven. First, I preheat the oven to 375 degrees F. Then, I lightly grease a roasting pan with some olive oil, and set it aside.
Prepare the meat: I start by patting the pork loin dry with paper towels so the seasoning sticks better. If I see any silver skin, I carefully trim it off with a sharp knife. Then, I make small cuts in the meat and tuck in whole garlic cloves to add extra flavor as it cooks.
Make the rub: In a small bowl, mix the olive oil with all the seasonings to create a flavorful rub. Coat the pork loin evenly on both sides, making sure it’s well covered. Sometimes, I skip the bowl and add everything directly to the meat (just like in my video), rubbing it in thoroughly for the same great flavor.
Roast: I place the seasoned pork loin in the roasting pan with the fat side up, which helps keep it juicy as it cooks. I cook the pork loin for 50-55 minutes for a medium to medium-well doneness, making sure the internal temperature reaches 150-155°F.
Serve: I let the pork rest for a few minutes so the juices stay inside and keep it tender. Then, I sprinkle it with freshly chopped parsley and serve it with my favorite side dish.
Expert tip
Why resting the pork is key
One of the most important steps in this recipe is letting the pork rest before slicing. If you cut into it too soon, all those flavorful juices will escape, leaving the meat drier than it should be. I always wait at least ten minutes before slicing, it makes a big difference in keeping the pork tender and juicy.
More tips to consider:
- For this recipe, I use a 2.5 to 3-pound pork loin, but if yours is larger, you will need to adjust the cooking time. A meat thermometer is the best way to make sure it is cooked just right.
- When roasting pork loin, I always place the fat cap facing up.
- Browning the pork before roasting is not required, but I love how it locks in the flavors. I heat a cast-iron skillet with olive oil and brown it on all sides for the best crust.
- Another way to get a beautiful golden crust is to start roasting at a high temperature.
- If the pork starts getting too dark, I loosely cover it with aluminum foil. This keeps it from over-browning while it finishes cooking.
- A meat thermometer is my go-to tool for making sure the pork loin is cooked perfectly. It takes the guesswork out and ensures the right internal temperature every time.
Cooking temperature for pork
The US Department of Agriculture recommends cooking pork to 145 degrees F and letting it rest for five minutes before serving. This results in medium-rare pork with a slight pink center, which is perfectly safe and incredibly juicy. Resting is key for tender meat, so I always cover it with foil and give it time to settle. As it rests, the internal temperature naturally rises a bit, locking in moisture and enhancing the flavor.
Here are the internal temperature guidelines for the desired doneness:
- Medium-rare: 145°F with a slight pink center
- Medium: 150-155°F for a firmer texture while staying juicy
- Medium-well: 155-160°F with just a hint of pink
- Well-done: 160-165°F for fully cooked pork with no pink
Recipe variations
- Different cuts: I love that this recipe works with different cuts of pork. Roasted pork tenderloin, a center-cut rib roast, or a center-cut pork roast all turn out great, but I always adjust the cooking time based on the size of the cut.
- Seasonings: I sometimes swap out my usual blend for one tablespoon of Italian seasoning or powdered ranch dressing.
- Fresh herbs: I like to tuck a few sprigs of rosemary into the top of the meat when adding the garlic cloves for an extra fragrant roast.
- BBQ pork loin: If I’m in the mood for BBQ pork, I brush about half a cup of BBQ sauce on top before roasting. It creates a rich, caramelized glaze with a smoky, tangy kick.
- Try a glaze: A honey Dijon glaze is another great option. I mix two tablespoons of honey with one tablespoon of Dijon mustard and brush it on during the last few minutes of roasting for a sweet and tangy finish.
Serving suggestions
Serving this roasted pork loin with a side of my creamy mashed potatoes and cheesy baked green beans takes the meal to another level of deliciousness. I made this exact menu for my husband’s birthday, and it was a hit. The combination of tender pork, rich buttery potatoes, and cheesy greens makes every bite feel like the ultimate comfort food. For dessert, I served lemon blueberry zucchini poke cake, and it was the perfect sweet ending. Absolutely a win!
Another great way to enjoy this dish is with crispy garlic roasted potatoes. If you want to add even more flavor, a drizzle of balsamic glaze over the pork gives it a delicious, tangy finish.
How to store leftovers
- Fridge: I keep any leftover pork loin in an airtight container in the fridge. For extra juiciness, I baste it, wrap it in plastic wrap, and then store it for up to four days.
- Freeze: If I want to save it longer, I use a freezer-safe container and freeze it for up to three months.
- Thaw: When I’m ready to use it, I let it thaw overnight in the fridge.
- Reheat: I reheat the pork in the oven at 350 degrees F for about 10 minutes or warm it in the microwave for one to two minutes.
Frequently asked questions
No, I roast it uncovered to let the outside develop a nice crust. If it starts to brown too quickly, you can loosely tent it with foil.
The key is not overcooking it and letting it rest before slicing. Cooking at 375 degrees F and following the right roasting time keeps the meat juicy.
Yes, you can season the pork up to a day ahead and keep it in the fridge. When ready to cook, just follow the roasting instructions.
Although pork loin and pork tenderloin come from the same muscle, they are quite different. Pork loin is a wider, thicker cut with a fat layer that keeps it moist while cooking, making it ideal for roasting. Pork tenderloin, on the other hand, is a thinner, leaner cut from along the spine, which means it can dry out quickly if overcooked. It’s best when seared, grilled, or cooked in smaller pieces with broth or juice to keep it tender.
More delicious pork recipes to try
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Roasted Pork Loin Recipe
Ingredients
- 2.5-3 pound pork loin not tenderloin
- 2 tablespoons olive oil plus more for the pan
- 6-9 cloves garlic whole – use less if you want
- 5 cloves garlic minced – use less if you want
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons brown sugar
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 375 degrees F.
- Next, lightly grease a baking dish with some olive oil.
- Add the pork loin to a large bowl, pierce with a small knife 9 holes on top, or make as many based on how many cloves you will use. Fill those holes with 9 whole garlic cloves.
- Then, in a small bowl, mix the seasonings and olive oil to make the rub. Coat the pork loin evenly on all sides, making sure it’s well covered for the best flavor.
- Add the pork loin to the prepared baking pan, fat side up.
- Cook for 50-55 minutes for medium to medium-well doneness (150-155 degrees F for internal temperature). Cook for 60-70 minutes for a well to be well-done, or until it has reached a temperature of 160-165 degrees F.
- Remove from the oven and let it rest for 5-10 minutes before slicing and serving.
Video
Notes
More tips to consider:
- For this recipe, I use a 2.5 to 3-pound pork loin, but if yours is larger, you will need to adjust the cooking time. A meat thermometer is the best way to make sure it is cooked just right.
- When roasting pork loin, I always place the fat cap facing up. This helps keep the meat juicy and full of flavor.
- Browning the pork before roasting is not required, but I love how it locks in the flavors. I heat a cast-iron skillet with olive oil and brown it on all sides for the best crust.
- Another way to get a beautiful golden crust is to start roasting at a high temperature. It helps create a rich color and extra depth of flavor.
- If the pork starts getting too dark, I loosely cover it with aluminum foil. This keeps it from over-browning while it finishes cooking.
- A meat thermometer is my go-to tool for making sure the pork loin is cooked perfectly. It takes the guesswork out and ensures the right internal temperature every time.