Making a tender and juicy pork loin is easier than you think. Our roasted pork loin recipe uses simple ingredients and is perfect for busy weeknight dinners, date nights, or an intimate dinner party.
With just a few simple steps this delicious recipe will create a flavorful pork loin your whole family will love.
The spice rub and honey-garlic glaze takes this tender pork loin to another level of deliciousness!
The honey-garlic glazed pork loin roast is actually my favorite pork roast recipe. Our easy method yields a perfect pork roast every time!
If you enjoyed this recipe, make sure to check out our stuffed pork tenderloin and pork osso bucco recipes.
Ingredients to make an Oven Roasted Pork Loin
Let’s start by gathering the ingredients we need to make our Easy Roasted Pork Loin recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I change up the recipe?
Absolutely. You can use any of your favorite seasonings to make the dry rub or any of your favorite spice rubs. For a sweeter rub, add a little brown sugar to the mixture. For a little heat, add a little cayenne pepper or red pepper flakes to the seasonings.
The glaze can easily be adapted to your taste preference. To add more umami flavor, you can add Worcestershire sauce, sweet chili sauce, oyster sauce, or any of your favorite sauces.
To make this complete meal, you can also add Brussels sprouts, mushrooms, parsnips, turnips, sweet potatoes, and even beets to the vegetables.
Remember, cooking is all about using ingredients you like to eat.
Can I use a Pork Tenderloin to make this recipe?
Yes, you can use different cuts of pork to make this recipe, but the cooking time will be considerably less for a tenderloin than a whole pork loin. You can also use the recipe to make pork chops, but again, the cooking time will be less.
How to Make a Perfect Pork Loin Roast
- Preheat the oven to 350 degrees F.
- Line a rimmed sheet pan (or roasting pan) with aluminum foil or parchment paper and set aside.
- Remove the pork loin from the refrigerator and let it sit for 15 – 20 before cooking to allow it to come to room temperature.
- In a small bowl, add the sweet paprika, garlic powder, onion powder, thyme, rosemary, dried parsley, table salt, and black pepper.
- Mix to combine the dry rub.
- Pat the boneless pork loin roast with paper towels to remove excess moisture from the surface of the meat.
- Coat the roast with the dry seasoning mixture, gently rubbing it into the meat.
- Place a large skillet (or roasting pan) over medium heat. When the pan is hot, add the olive oil to the pan.
- Carefully place the roast in the hot pan and sear the pork loin until browned on all sides, 3 to 5 minutes per side.
*If you don’t have a large enough skillet to sear the pork loin, use your roasting pan. Place the roasting pan on the stovetop and do the searing right in the pan.
- In a small bowl, add the chopped fresh garlic, honey, soy sauce, mustard, and olive oil.
- Whisk until well combined.
*If the sauce is too thick, add a bit more oil or soy sauce to the mixture. Reserve 2 tablespoons of the sauce to use for the vegetables.
- Brush the honey-garlic mixture over the pork loin.
- Transfer the roast to the prepared baking pan, fat side up. Set aside until needed.
- Place the prepared vegetables in a large bowl. Add one tablespoon of olive oil and the reserved honey-soy mixture to the vegetables, tossing to coat them with the mixture. Then, place the vegetables in a single layer around the roast.
- Place the roasting pan into the hot oven and roast for 25 minutes.
- Remove the pan from the oven. Loosely tent the pan with aluminum foil and return to the oven.
- Continue to cook for 25 to 30 more minutes or until the internal temperature reaches 145 degrees F.
*Use an instant-read thermometer to check for doneness.
After removing the cooked pork roast from the oven, give it 10 to 15 minutes of resting time. This is a crucial step, giving the roast time to reabsorb its juices.
*If the vegetables are not fork-tender, return them to the oven while the roast rests.
The rule of thumb is to roast the pork loin for 25 minutes per pound. Use a meat thermometer to ensure the pork reaches a minimum internal temperature of 145 degrees, which will yield a medium-rare roast which will be a little pink in the middle.
For a more well-done roast, continue cooking until the internal temperature reaches 160 degrees F.
We love this pork loin roast recipe! Making a complete meal for your family couldn’t be easier and more delicious. I know everyone is going to love the tender, juicy slices of pork served with the savory sweet vegetables.
Leftovers should be stored refrigerated in an airtight container for three to four days. Leftovers can also be frozen in a freezer-safe container for up to two months.
To reheat the oven-roasted pork loin, place it in a baking dish with a half cup of chicken broth or apple juice. Brush the top of the roast with melted butter or olive oil, then put the pan in a 325-degree preheated oven for about 20 minutes.
Recipe FAQ’s
Searing at high heat helps keep the juices in. After searing the roast, place it in the oven, and halfway through the process, cover the pan with aluminum foil.
This will help keep the roast from drying out. Also, make sure to use a meat thermometer so the roast doesn’t overcook.
The first vegetable that comes to mind is potatoes. You can serve roasted potatoes, mashed potatoes, sweet potatoes, or any of your favorite potato dishes with this roast.
Roasted asparagus, cauliflower, and Brussels sprouts are good choices, as well as honey-glazed carrots or green beans,
No, it is not the same; they are two different cuts of meat. A pork loin is a wide, thick, rectangular cut of meat from the pig’s loin muscle, which runs from the shoulder to the rear.
Pork tenderloin is a long, narrow, lean, and tender cut of meat from near the top of the pig, opposite the loin.
Because of their different sizes, pork loin and pork tenderloin aren’t interchangeable in recipes.
More Recipes You’ll Love!
Oven Roasted Pork Loin
Ingredients
- 3 pound pork loin
- 1 tbps olive oil
Dry Rub
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried parsley
- 1 teaspoon table salt more or less to taste
- ½ teaspoon black pepper more or less to taste
Roasting Sauce
- 2 tablespoon garlic finely minced
- 3 tablespoon honey
- 3 tablespoon soy sauce low-sodium or regular
- 1 tablespoon brown mustard Dijon or stone-ground mustard can be substituted.
- 1 tablespoon olive oil
Vegetables
- 2 lbs baby potatoes
- 3 large carrots cut on a bias into thick-cut slices
- 1 large sweet onion cut into chunks
Instructions
- Preheat the oven to 350 degrees F.
- Line a rimmed baking sheet with aluminum foil or parchment paper and set aside.
- Remove the pork loin from the refrigerator and let it sit for 15 – 20 before cooking to allow it to come to room temperature.
- In a small bowl, add the sweet paprika, garlic powder, onion powder, thyme, rosemary, dried parsley, table salt, and black pepper. Mix to combine the seasonings.
- Use paper towels to pat the roast to remove the excess moisture from the surface of the meat.
- Coat the roast with the dry seasoning mixture, gently rubbing it into the meat.
- Place a large skillet (or roasting pan) over medium heat.
- When the pan is hot, add the olive oil to the pan.
- Carefully place the roast in the hot pan and sear the pork loin until browned on all sides, 3 to 5 minutes per side. *If you don’t have a large enough skillet to sear the pork loin, use your roasting pan. Place the roasting pan on the stovetop and do the searing right in the pan.
- Transfer the roast to the prepared baking pan, fat side up. Set aside until needed.
- Add the chopped fresh garlic, honey, soy sauce, mustard, and olive oil to a small bowl. Whisk until well combined. If the sauce is too thick, add a bit more oil or soy sauce to the mixture. Reserve 2 tablespoons of the sauce to use for the vegetables.
- Brush the honey-soy mixture over the pork loin.
- Place the prepared vegetables in a large bowl. Add one tablespoon of olive oil and the reserved honey-soy mixture to the vegetables, tossing to coat them with the mixture.
- Place the vegetables in a single layer around the roast.
- Place the roasting pan in the preheated oven and roast for 25 minutes.
- Remove the pan from the oven. Loosely tent the pan with aluminum foil and return to the oven.
- Continue to cook for 25 to 30 more minutes or until the internal temperature reaches 145˚F. *Use an Instant Read Thermometer to check for doneness.
- After removing the cooked pork roast from the oven, give it 10 to 15 minutes of resting time. This is a crucial step, giving the roast time to reabsorb its juices.*If the vegetables are not fork-tender, return them to the oven while the roast rests.
Leave a Comment