Pork Loin Roast Recipe

Savory Pork Loin Roast with fresh garlic and savory herbs is oven roasted for maximum flavor

Dinner has never been this easy. With just 15 minutes of prep time, using common ingredients, this meal is music to a busy cook’s ears and super family-friendly.

You’ll love this fail-proof, never-dry, recipe for lean roast pork loin!

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Pork is actually quite easy to prepare but it often ends up dry and lacking flavor because it’s surprisingly lean (which is why it is nicknamed the “other white meat”).

Not this version! This method will ensure your pork is perfectly cooked and perfectly juicy every time. Most of the cooking time is hands-off which frees you up to prepare some delicious sides.

Since the oven will already be hot how about a batch of Roasted Brussels Sprouts, Hasselback Baked Potatoes, or super easy Oven Roasted Potatoes?

Some of our other favorite pairings with pork are Garlic Mashed Potatoes or Rice Pilaf with Green Beans Almondine and a zesty Citrus Salad.

We’ve also provided directions for preparing it in the slow cooker.

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Ingredients needed:

• 3-4 pound boneless Pork Loin Roast – Usually available in 3-5 pound pieces (the one pictured below is 3.5 lbs).
• Olive Oil – For the herb paste and for searing the roast to a golden brown before cooking. You could also use vegetable oil.
• Garlic – Fresh garlic is our favorite choice, but in a pinch, you could use garlic powder instead.
• Herbs – We like Rosemary, Oregano, and Thyme for our blend, but you could use any combination of these based on what you have on hand. Fresh or dried (or a combo of both) will work. Mixed dried Italian herbs work perfectly too. Feel free to get creative.
• Onion Powder – if you only have onion salt you can use that but you’ll want to omit the extra regular salt.
• Salt and Pepper – To round out the seasonings.

How to prepare the pork:

• In order to get the maximum flavor from the pork roast it’s best to score the fat cap on top.
• To score a pork roast simply make long slices, with a sharp slicing knife, in 1/2-inch intervals across the fat. Then repeat in the other direction so that you have a diamond pattern. See the photo below for an example.
• Cut through the fat until just past the point where you reach the meat.
• Scoring helps keep the pork tender by allowing the fat to self-baste the meat as it cooks. It also helps the heat penetrate the fat as it bubbles up through the cut marks.
• Scoring will also allow the seasonings to penetrate into the meat.

How to cook a Pork Loin Roast:

• For more even cooking take the pork out of the refrigerator about 30 minutes before cooking.
• Preheat the oven to 350˚F.
• To prepare the herb paste mixture: combine all of the herbs (chopped fresh or dried), minced garlic, onion powder, salt, pepper, and 1 Tablespoon of olive oil together in a bowl. You can also combine everything in a mini food processor which makes it fast and easy.
• Score the pork (see above for details on how-to score meat).
• Coat the pork all over, including the sides, with the herb paste mixture.

• Heat the remaining 1 Tablespoon of olive oil in a heavy oven-proof pan, such as a Dutch oven, over medium heat, until the oil is hot and shimmering.
• Add the pork roast and sear on both sides, as well as the ends, until golden brown (about 2 minutes on each side).

• Place the pork in the oven, uncovered, and cook until the pork reaches an internal temperature between 145-150˚ F. This will generally be about 20-22 minutes per pound.

• Remove from the oven, place the pork on a cutting board, and cover loosely with aluminum foil for 10-15 minutes. It’s important to let the pork rest in order for the juices to settle and redistribute.

• Slice and serve. Drizzle with remaining pan juices if desired.

Slow Cooker Instructions:

Making crock pot pork roast is a great way to “set it and forget it” and this pork loin roast recipe adapts well to it.

• Prepare the herb paste and score the roast as described in the directions above.
• If time allows, sear the pork roast in oil to give it a nice golden color and extra flavor.
• Place the pork, fat side up, in a slow cooker, add 1/4 cup water or vegetable/chicken broth, cover, and cook on low for 4-6 hours (time depends on the size of your roast).

What is the difference between a pork loin roast and a pork tenderloin?

Pork Loin:

• This is the most common name but the more accurate term is actually pork loin roast.
• This cut is generally 3-5 pounds, is wider than tenderloin, and must be cooked slowly in order for the meat to become tender.
• It is sold both bone-in and boneless (this recipe uses boneless)
• Generally, this cut has a “fat cap” on top. You can trim the fat cap off after cooking if desired, but it definitely adds flavor so you’ll want to leave it on for the cooking process

• Other names that pork loin roast can be called: Center cut pork loin roast, center cut pork roast, pork loin center cut, and pork loin roast center cut.

Pork Tenderloin:

• This is a completely different cut of pork and is not interchangeable in recipes.
• Tenderloins generally weigh 1 to 1.5 pounds and are long and narrow in shape.
• Because tenderloins are smaller they work well on the grill or with any quick cooking methods, at high heat. Our Chili Lime Pork Tenderloin is cooked this way.

How long to cook Pork Loin Roast:

• Cook for 20-22 minutes per pound, as a general rule, at 350˚F.
• The National Pork Board recommends a minimum internal temperature of 145˚F
• The best way to cook to the ideal temperature is to use an instant read thermometer. They are inexpensive and worth every penny! If you cook a lot of meat we highly recommend (and use) the Meater brand wireless thermometer.

Here is a general chart that may be helpful:

• Medium-Rare = 145-150˚F – lightly pink inside and still moist
• Medium = 150-155˚F – inside will be a little pink and moist
• Medium-Well = 155-160˚F –  no pink color remaining and very little moisture
• Well Done = 160-165˚F – overall brown and dry inside (overcooked)
• Here’s a link to a visual to help you see the color more clearly

Leftovers? How to store:

• Let pork cool completely and store in a sealed container in the refrigerator for up to 3-days.