Pork Loin Roast
This tender, juicy Pork Loin Roast makes any dinner special and it couldn’t be more effortless. It’s rubbed with a simple blend of spices, there’s no searing required, and the recipe includes an optional dijon cream sauce to take it over the top!
If you’re looking for a delicious dinner idea that’s worthy of holidays, special occasions or even busy weekdays, look no further than this Pork Loin Roast recipe.
This dish is truly one of the easiest, crowd pleasing meals that you can make. It’s rubbed with a simple blend of spices and olive oil, then it’s roasted to tender, juicy perfection.
There’s no searing necessary because the roast develops a nice golden brown, crispy exterior in the oven. That means no messy spatters on your stove top!
It’s absolutely delicious as-is, or you can whip up my easy dijon cream sauce once the roast comes out the of oven.
Pork is a wonderful alternative to roasted turkey breast or roast chicken, and it’s equally impressive and delicious.
Why you’ll love this recipe:
- This pork loin roast is juicy, flavorful and includes an optional dijon cream sauce to take it over the top.
- It takes just 10 minutes of prep and can be changed up with your favorite herbs and spices.
- It’s an easy, elegant main dish that’s worthy of special occasions and holidays.
Recipe ingredients
Ingredient notes
- Pork loin roast. Pork loin is a lean, tender cut of pork with a fat cap that can be purchased bone-less or bone-in. It runs up to 7-10 lbs. in size for a whole roast. I’ve used a 3 lb. pork loin roast for this recipe, which feeds 6-8 people.
- Olive oil. The olive oil binds the herbs and spices and also promotes browning. It may be substituted with your favorite oil.
- Herbs and spices. The blend of spices that I’ve used for this recipe is similar to my oven baked pork chops recipe. The flavors truly complement the flavor of the pork, but this dish is extremely versatile and would be great with your favorite herbs and spices.
- Optional dijon cream sauce. This boneless pork loin is incredibly tender and juicy, so it’s great on its own. To make it extra special, consider serving it with the dijon cream sauce by following the instructions in the recipe card. There’s nothing like a flavorful pan sauce!
How to make pork loin in oven
Cooking pork loin in the oven couldn’t be easier. It’s seasoned with a simple spice blend and olive oil, there’s no searing necessary, then it’s roasted to tender, juicy perfection.
It’s cooked at 400 degrees for the first 30 minutes, then the temperature is reduced to 350 for the remainder of the cooking time.
The higher temperature at the beginning helps brown the roast.
Pro tip: Allow the pork loin roast to come to room temperature for 30 – 60 minutes before cooking. This will ensure that it cooks more evenly.
See the recipe card below for full instructions.
- Place the spice blend ingredients in a small bowl.
- Add the olive oil and stir the spice mixture until well combined.
- Rub the pork loin evenly with the spice mixture.
- Roast uncovered at 400 degrees for 30 minutes, then reduce the heat to 350 and continue to cook until a thermometer inserted into the center of the roast registers 145 degrees, about 30 minutes longer.
FAQs
The cooking time for a 3 lb. pork loin roast is roughly 50-60 minutes.
The cooking time depends on the size and thickness, so for best results begin checking for doneness after 45 minutes and go from there.
The internal temperature of a pork loin roast should be 145 degrees to ensure that it’s tender and juicy.
Remove from the oven, tent loosely with foil and allow it to rest for 10-15 minutes before slicing.
This pork loin roast is a very lean cut similar to pork chops, which means if it’s overcooked it will be tough and dry.
Be sure to cook to an internal temperature of no more than 145 degrees to ensure that it’s tender and juicy.
You can also dry brine it as an extra level of precaution. The salt in the dry brine acts as a wet brine by breaking down the tough proteins in the meat, and adds incredible flavor as well.
To dry brine, simply blot the pork loin roast on a rimmed baking sheet and salt all sides generously. Refrigerate uncovered for 1-3 days, then allow to come to room temperature and cook according to recipe instructions. If dry brining, do not add additional salt to the rub.
Serving suggestions
This pork loin roast recipe is incredibly versatile and can be served a number of ways.
- Serve as-is or with a sauce. The dijon cream sauce recipe found in the recipe card below is a great option, or you can also make the pan gravy recipe found in my boneless turkey breast recipe. It would also be wonderful served with chimichurri sauce or my simple cranberry orange sauce.
- It’s great for small holiday gatherings served with sweet potato casserole and green bean casserole.
- Serve for Sunday dinner with roasted sweet potatoes and pear salad.
- Slice thinly and serve as sandwiches with a side of coleslaw or brussels sprout salad.
Recipe notes
- Pro tip: Allow the pork loin roast to come to room temperature for 30 – 60 minutes before cooking. This will ensure that it cooks more evenly.
- Dry brine the pork loin roast up to 3 days in advance to make it even more juicy! Simply salt generously on all sides and leave uncovered in the refrigerator. Be sure to omit the salt from the spice blend when dry brining.
- Customize this recipe with your favorite herbs, spices or rubs.
- Leftover pork loin roast will keep in the refrigerator for up to 3 days.
More pork recipes you’ll love:
- Air fryer pork chops
- Cuban sandwich recipe by The Recipe Critic
- Grilled pork tenderloin
- Instant pot pulled pork
- Instant pot ribs recipe
- Pork chops with creamy mushroom sauce
- Sausage red pepper pasta
- Slow cooker glazed ham
- Slow cooker pork carnitas
- Slow cooker pulled pork
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Pork Loin Roast
Equipment
Ingredients
- 3 lb. pork loin roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 tablespoons olive oil
- 1.5 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Optional Dijon Cream Sauce
- 1/2 cup vermouth *sub with your favorite alcohol or chicken stock
- 3/4 cup chicken stock
- 1/2 cup heavy cream sub with additional chicken stock to make dairy-free
- 1 tablespoon dijon mustard
- 2 teaspoons chopped fresh thyme sub with fresh parsley
- 1/2 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
Instructions
- Season the pork loin evenly with the salt and pepper on all sides and allow to come to room temperature for about 1 hour.3 lb. pork loin roast, 1 teaspoon salt, 1 teaspoon black pepper
- Preheat the oven to 400 degrees. Combine the olive oil, cumin, coriander, garlic powder and thyme in a small bowl. Rub the mixture evenly on the pork loin on all sides and place on a rimmed baking sheet.1.5 tablespoons olive oil, 1.5 teaspoons ground cumin, 1 teaspoon coriander, 1 teaspoon garlic powder, 1 teaspoon dried thyme
- Bake the roast for 30 minutes or until browned, then reduce the temperature to 350 degrees and continue roasting another 30 minutes or so until a thermometer inserted into the center of the roast registers 145 degrees. Begin checking for doneness after 45 minutes to ensure that the roast does not over cook, and tent with foil if it begins to brown too quickly. Add 1/2 cup water to the pan if the juices begin to burn at any time.
- Remove from heat, tent with foil and allow the roast to rest for a minimum of 10 minutes. Slice, serve and enjoy!
Prepare optional dijon cream sauce
- Remove the roast from the pan and place on a cutting board. Pour the pan juices into a bowl or measuring cup.
- Place the pan on the stove top over medium heat and add the vermouth. Deglaze the pan by scraping up the brown bits and cook until the liquid has reduced by half. Add the chicken stock and cream (if using) along with the reserved pan juices and cook until the sauce reaches the desired thickness, about 3-5 minutes, whisking often. The sauce should be thick enough to coat the back of a wooden spoon.1/2 cup vermouth, 3/4 cup chicken stock, 1/2 cup heavy cream, 1 tablespoon dijon mustard
- Remove the pan from heat and whisk in the dijon mustard, thyme and salt and pepper until combined. Serve over the sliced pork loin roast.2 teaspoons chopped fresh thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper
Notes
- Pro tip: Allow the pork loin roast to come to room temperature for 30 – 60 minutes before cooking. This will ensure that it cooks more evenly.
- Dry brine the pork loin roast up to 3 days in advance to make it even more juicy! Simply salt generously on all sides and leave uncovered in the refrigerator. Be sure to omit the salt from the spice blend when dry brining.
- I used a half sheet pan for this recipe, but you can use a full size or even a large skillet if your roast is 3-4 lbs.
- Customize this recipe with your favorite herbs, spices or rubs.
- Leftover pork loin roast will keep in the refrigerator for up to 3 days.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
