Tender and Juicy Pork Loin Roast Recipe
Sep 19, 2019, Updated Jun 26, 2023
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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!
Jump To
- Easy Pork Loin Roast Recipe
- Why You’ll Love this Pork Loin Recipe
- Pork Loin vs. Pork Tenderloin
- How to Cook Pork Loin
- How Long Does it Take to Cook Pork Loin?
- At What Temp is Pork Loin Done?
- Can I Make This Recipe Ahead?
- Can I Cook Pork Loin in My Slow Cooker?
- What Goes with Pork Loin Roast?
- How to Use Pork Leftovers
- How to Store and Reheat Extras
- More Pork Recipes to Try
- Tender and Juicy Pork Loin Roast Recipe Recipe
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 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.
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.
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.
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
- Roasted Pork Tenderloin with Asparagus
- Baked Pork Chops and Potatoes Sheet Pan Dinner
- Easy Honey Garlic Baked Pork Chops
- Apple Mustard Glazed Pork Tenderloin
ENJOY!
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Tender and Juicy Pork Loin Roast Recipe
Ingredients
FOR THE PORK LOIN
- 3- pound pork loin
- 1 tablespoon olive oil
FOR THE SPICE RUB
- 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
FOR THE HONEY GARLIC GLAZE
- 4 cloves garlic,, minced
- 1/4 cup honey
- 3 tablespoons low-sodium gluten free soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
FOR THE VEGETABLES
- 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)
Instructions
- 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.
Notes
SLOW COOKER PORK LOIN
- 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.
HOW TO MAKE AHEAD
- 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.
Nutrition
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.
I made this recipe last night for 12 people. There was not a crumb left! Everyone absolutely loved it! My husband said it was the best he ever tasted!!
That’s so wonderful to hear! I’m very happy everyone loved it! Thank you for chiming in! 🙂
That’s great to hear! I’m very happy everyone loved it! Thank you for chiming in! 🙂
Give better directions on how long to cook i had to read the comments to find out
Trying this in my Traeger tonight. I couldn’t find a pork loin less than 5Lbs. If I don’t report back here, that means this turned out incredible and I will post pics on IG. I prepared the rub an hour before searing and cooking. I let the roast rest in the fridge for that hour to dry marinate. The roast was too big for my largest cast iron skillet, so searing it wasn’t the best. But I almost doubled the sauce to compensate for the extra meat, and I only have broccoli available rn, so that’s what I’m using. It’s 30°F here in Northern Illinois tonight, so hopefully the grill gets this done by 6:30p at the latest. I can’t wait! So many great reviews on here!
I’m in Northwest Indiana, I know the feeling! 🥶
I hope dinner turns out well!
Loved it. So juicy and tender. Printed recipe to save in my cook book
Thank YOU! I’m very glad you enjoyed it! 🙂
I’m not one to cook pork very often, but this turned out really good. Easy to prepare, tender and tasty. My family really it! I will make this again soon. Thank you for sharing!
That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂
I was worried – I have tired other recipes that didn’t work but this one came out perfect thanks! I like to buy the pork loins at Costco and cut them into smaller roasts they are pretty lean so have to worry about it being dry – this was so moist I will definitely use again.
Did you use the oven or slow cooker
This was very good. Thank you for suggesting brussel sprouts. I added potatoes instead of butternut squash.
I love sheet pan dinners, this one will be made again!
That’s great! I’m very glad you enjoyed it! Thank you so much! 🙂
Phenomenal!! Turned out incredibly juicy and packed full of flavor. This will be my new go-to recipe
Turned out absolutely delicious from some of the comments I’ve read. One thing I would say is people be vigilant temperature is key. Best to use a leave-in meat probe if you don’t have one after about the 1 hour mark start checking it often. Taking this bad boy much over 1:45 will dry it out. Also, I added a hint of ginger and coriander to the sauce. In my opinion it greatly added to the flavor which was already fantastic.
I teach high school culinary and I had the kids make this today. WOW! The recipe was easy yet challenging enough that they felt like they were really working. They LOVED it and there wasn’t any leftovers. And these kids barely eat anything. I have never seen them grub like that. Thank you for a fabulous recipe!
That’s great to hear! I’m very happy they enjoyed it! Thank you for chiming in! 🙂
Excellent. A++++ I replaced the vegetables for frozen veggies as that’s what I had on hand. I also used 1 TBSP fresh rosemary instead of dry. Turned out excellent. I wish I could post a picture, it was also very good looking. 🤗
That’s great to hear! I’m very happy you loved it! Thank you so much! 🙂
I don’t know when I have been this excited about a recipe! This is delicious AND so easy. This will definitely be a regular at our house!
That’s great to hear! I’m very glad you enjoyed it! Thank you so much! 🙂
I made this pork fir dinner. I substituted teriyaki sauce for the soy sauce. It was amazing. I will use this recipe from now on fir my pork tenderloin.
I am very glad you enjoyed it! Thank you for chiming in! 🙂
I’ll be making this tonight for dinner. I bought a pork tenderloin instead of a pork loin, so I’ll have to adjust my cooking time. Other then that, I think it will be delicious!
I hope you enjoy it! Thank YOU! 🙂
It is extremely delicious. Tonight will be the 4th time making it since my original post! I’ve made it with the pork tenderloin every time and it always comes out juices and tender. Only one issue I’ve had while making it. I think I put a little too much olive oil in the pan when searing and a lot of the seasonings fell off. I spray it with a little Pam to help them stick as suggested, but would a light coating of olive oil also work? Thanks for the awesome recipe!!
This recipe is the bomb. One thing I do differently, is I brine the pork loin for 24hrs before following this recipe and its delicious
Thank YOU! I’m very glad you enjoyed it! 🙂
My family loves this recipe,easy to prepare
That’s great! I’m very happy everyone loved it! Thank YOU! 🙂
This recipe is EXCELLENT! Definitely a keeper! I cooked it exactly as instructed. I had everything on hand except the vegetables. Instead I cut up some yellow potatoes and sweet potatoes. Cooked in 2 TBS of liquid reserved for the vegetables, it is delicious! I baked 25 minutes longer because the temp wasn’t quite 145 degrees. At 160 degrees the meat was so tender you could pull it apart like pulled pork. The vegetables were cooked perfect. The flavor was a perfect blend of the spice rub and the honey garlic glaze. It was so easy to prepare with the end result you would think one was in the kitchen all day preparing this meal. Thank you so much for sharing this recipe!
I am very glad you enjoyed it! Thank you for chiming in! 🙂
Awesome recipe. Wife and I added Craisins. And doubled the recipe.
Mix a cup of craisins to the double recipe. We didn’t do Brussels we did green and yellow squash, string beans and a yellow onion. Unbelievable
That’s great! I’m very happy you and your wife enjoyed it! Thank YOU! 🙂
Could you freeze the leftovers? My pork loin is huge!
Hi!
Yes, leftover pork loin can be refrigerated for up to 3 days, or frozen in a freezer-safe container for 3 months.
When you tent the pork with foil are you keeping the vegetables uncovered?
Hi!
Yes, I cover the veggies, too.
My favourite variation is to sub the brown sugar for maple syrup (I do a bit less than 1/4 cup, as maple syrup is sweeter).
Hi David… this recipe doe not use brown sugar, it uses honey. Two great substitutes for honey though.
Ok this was seriously so good! My whole family LOVED it! I had all the ingredients on hand and it was so easy to do and it turned out so moist and amazing! I just did the pork without the veggies and did two 1.5lb pork loins that I had and just checked the temp after 25 mins and did another 15 mins after that and it turned out perfect. I put aluminum foil on for the first 25 mins in the oven and took it off for the last 15 so it didn’t burn at all after the searing. Just so thankful I came across your recipe! Thanks so much!
I am very glad you and our family enjoyed it! Thank YOU! 🙂