Tender and Juicy Pork Loin Roast Recipe

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This Honey Garlic Glazed Pork Loin Roast is hands down the BEST pork loin recipe. If you’re wondering how to cook pork loin, this easy method makes juicy, fork tender pork loin. Just rub with spices, smother with glaze, and roast until done!

Sliced Honey Garlic Roasted Pork Loin surrounded with roasted vegetables


Easy Pork Loin Roast Recipe

Are you ready to make succulent roasted pork loin? Prepared with a simple spice rub, plus a honey-dijon garlic sauce, this simple recipe makes tender, flavorful pork loin that will have everyone coming back for more and more. I like to add seasonal veggies, like Brussels sprouts and butternut squash, to make it a complete meal, all in just one pan. 

In this household, we love everything about pork. From pork chops to pork tenderloin, we don’t discriminate. Just bring it ON! My favorite, however, is a simple oven method pork roast that takes minutes to prep, while the oven does most of the work.

This Pork Loin Roast Recipe creates a perfectly tender meat that is so full of flavor, and it honestly couldn’t be any easier to make. 

Why You’ll Love this Pork Loin Recipe

  • Easy. You won’t need any fancy tools or complicated ingredients to make this simple pork loin recipe. This is down-home cozy goodness at its best.
  • Flavorful. Looking for a dinner idea you can be sure everyone will devour? This is it. Every tender bite of roasted pork loin is moist and packed with flavor.
  • A complete meal. Since the pork is roasted along with veggies, you don’t need to make anything else to go along with this recipe. It’s the main course and a healthy side dish in one!
Pork loin on a baking sheet with butternut squash and brussels sprouts, ready to cook.

Pork Loin vs. Pork Tenderloin

Pork loin and pork tenderloin are not the same thing (even though the names are nearly identical). They actually represent two different cuts of meat.

  • Tenderloin: A pork tenderloin is a long, narrow, boneless cut of meat that comes from a muscle that runs along the backbone of the pig. If you want to cook pork tenderloin, check out my garlic roast pork tenderloin recipe.
  • Loin: By contrast, a pork loin is wider and flatter. It can be boneless or bone-in.
  • For this recipe, we are using boneless PORK LOIN.
Roasting Brussel Sprouts

How to Cook Pork Loin

Are you ready to cook up a delicious pork dinner? Here’s how to make the best pork loin roast ever:

  • Make the spice rub. We are going to start with making a dry rub by combining salt, pepper, paprika, thyme, rosemary, garlic powder, and onion powder. Rub that all over the pork loin.
  • Sear the meat. Heat some oil in a large skillet and sear the meat, about 5 minutes per side. Remove from heat and set pork (fat side UP) on a foil-lined rimmed baking sheet.
  • Make the honey glazed. Stir together some honey, dijon mustard, garlic, soy sauce, and olive oil.  Reserve two tablespoons of the sauce for the veggies, and brush the rest of the sauce over the pork. 
  • Roast for 25 minutes at 375˚F.
  • In the meantime, prepare the veggies. Cut the butternut squash into 1-inch cubes and cut the brussels sprouts in half. Toss veggies with reserved sauce. 
  • Add the veggies to the pork. Take pork out of the oven; add veggies all around it in one layer, tent pork with foil, then continue to cook for 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.
  • Give the veggies a stir half-way through cooking.
  • Rest. Remove from heat and let stand 10 minutes before cutting. This helps lock in the juices. 
  • Cut and serve!

How Long Does it Take to Cook Pork Loin?

Keep in mind that time will vary depending on the size of the roast. In this recipe, we’re working with a 3-pound pork loin, which needs about 50 to 60 minutes in a 375˚F oven. That comes out to roughly around 20-minutes per pound. Some ovens may need few minutes longer than that.

At What Temp is Pork Loin Done?

The National Pork Board recommends cooking pork loin to an internal temperature of 145° F (62°C). Use an Instant Read Thermometer to check for doneness. Once your pork loin as reached the proper temperature allow it to rest for at least 10 minutes.

Roasted pork

Can I Make This Recipe Ahead?

Yes! You can prepare this recipe in advance, which is perfect for Sunday suppers and even busy weeknights. Here’s how to do it:

  • Season the pork, sear it, put it in the baking pan and pour the sauce over it. 
  • Cover and keep in the fridge for up to 24 hours.
  • Continue with roasting as directed.

Can I Cook Pork Loin in My Slow Cooker?

This pork loin recipe can also be made in the slow cooker! If you want to cook your pork loin in the slow cooker, here’s how:

  • Season the pork, sear it, and place it in the slow cooker.
  • Pour prepared sauce over it; cover and cook on LOW for 4 hours to 6 hours.
  • Check for doneness with an Instant Read Thermometer; it should register at 145˚F when done. 
Sliced Pork Roast with roasted vegetables

What Goes with Pork Loin Roast?

There are so many things you can serve with roasted pork loin – all of them delicious! My personal favorites are smashed potatoes or mashed cauliflower. Since this pork loin recipe already includes vegetables, adding even one side makes a feast!

How to Use Pork Leftovers

  • I love using leftover pork loin to make burritos and tacos, or even sandwiches with thick slices of bread. Sometimes I’ll even warm my sandwich in the oven for a few minutes to melt the cheese!

How to Store and Reheat Extras

  • Leftover pork loin can be refrigerated for up to 3 days, or frozen in a freezer-safe container for 3 months.

More Pork Recipes to Try


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4.79 from 1295 votes

Tender and Juicy Pork Loin Roast Recipe

This Honey Garlic Glazed Pork Roast recipe is hands down the BEST. If you're wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin.
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 10 minutes
Servings: 8 serves



  • 3- pound pork loin
  • 1 tablespoon olive oil


  • 1 teaspoon sweet paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • salt and fresh ground pepper,, to taste


  • 4 cloves garlic,, minced
  • 1/4 cup honey
  • 3 tablespoons low-sodium gluten free soy sauce
  • 1 tablespoon dijon mustard
  • 1 tablespoon olive oil


  • 1 tablespoon olive oil
  • 1 pound brussels sprouts,, cut in half
  • 1 pound butternut squash,, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash)
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  • Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
  • In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
  • Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
  • Take the spice mix and rub it all over the pork loin.
  • Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
  • In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
  • Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
  • In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
  • Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
  • Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.


  • Season the pork, sear it, and place it in the slow cooker.
  • Pour prepared sauce over it; cover and cook on LOW for 4 to 6 hours. 
  • Season the pork, sear it, put it in the baking pan and pour the sauce over it. 
  • Cover and keep in the fridge for up to 24 hours.
  • Continue with roasting as directed.


Calories: 347kcal | Carbohydrates: 22g | Protein: 41g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 322mg | Potassium: 1089mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6578IU | Vitamin C: 61mg | Calcium: 62mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Kalypso N DeRito says:

    I seared in my savory stainless steel pan and then put in the 375 degree oven. I didn’t have fresh veggies only frozen. One side cauliflower and the other California blend. It came out great! Thank you

  2. Melinda Martinez says:

    Awesome recipe!! My family loved it!!

  3. Joanne says:

    I used Grillmasters Montreal steak seasoning instead of your rub because it’s what I had at the time. Your sauce also finished off the taste. Thank you!

    1. Katerina says:

      That sounds like a great substitution! I’m glad the sauce worked well for you. Thanks for sharing your variation! 🙂

  4. Mari says:

    Hi, could I sub the Dijon mustard with other types of specialty mustards?

    1. Katerina says:

      Yes, that’s totally okay. The overall flavor will be slightly different, but not drastically so.

  5. Marsha R says:

    I really loved this pork roast with the rubs; however, I have found an easier method of cooking it. I preheat the oven to 500 degrees. Then, I use a meat thermometer and place the roast in the oven and cook it until it reaches 145 degrees. It is sooooo tender and delicious, and only takes 20-25 minutes TOTAL!

    1. Katerina says:

      Oh, I love this method, Marsha! Thank you for chiming in! I actually use a similar method with prime rib roast or beef tenderloin – you know, the more expensive roasts that I don’t want to overcook because they cost so much. lol 😁

    2. Abi says:

      How did you keep it from burning the sauce at this temperature?