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 Meat Thermometer to check for doneness. Once your pork loin has 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 tonight for dinner. It wasn’t hard to prepare, and it looked really tender and juicy when it was ready to eat. I followed the directions very closely except I used a premade bbq rub in place of the rub you recommended. And I didn’t have the low-sodium GF soy sauce, so I just used regular. It turned out very good, but it smelled like burnt honey the entire time it was roasting. Also, the flavor didn’t get into the meat. I would probably do an injection marinade next time for more flavor in the center. Also, I think this would be phenomenal on the smoker. I wanted to do that, but it was cold and rainy today, and I didn’t want to be out there. I will make this again in the smoker with flavor injections. MAYBE wrapped in bacon as well because bacon makes everything better!
thanks. Maybe use rub and do overnight sit? the bacon addition sounds yummy. I have no oven so looking for any alternatives. thanks.
When using slow cooker, do you leave seal open or closed?
Do you mean if it should be closed with a lid? Yes.
Do you mean the instant pot? Bc it would be sealed
I had a large pork loin and double the ingredients. I followed your directions. I made it for my son, daughter in law and three grandsons. They called me and enjoyed the tenderness of the pork loin and taste of the vegetables. Now I’m going to buy a small one for me. Thanks
I’m very glad everyone enjoyed it! Thank YOU! 🙂
This was so so good and everyone loved it which is rare in our household! Thank you
That’s great! I’m very glad everyone enjoyed it! Thank YOU! 🙂
I mistakenly tented the veggies too, but it was still delicious. Had it with rice pilaf. Yum.
I’m glad you enjoyed it! Thank YOU! 🙂
How long to cook about if my loins are 7 to 8 pounds?
It takes about 20 minutes of cooking time per pound of meat, but best way to determine doneness is by using an instant read meat thermometer. Pork is done when internal temperature registers at 145˚F.
THey said about 20 minutes per pound
Made this today with a 5lb. pork loin. By far the juiciest, most tender, and most flavorful recipe ever! Thank you for sharing.
That’s wonderful to hear! I’m very glad you enjoyed this recipe! Thank YOU! 🙂
Loved the end result! 3 lbs of pork loin was barely enough for the 8 of us because it was so delicious. Also the Brussel sprouts and squash weren’t enough either. I had a good sear on the meat and watched it roasting very carefully. Once it reached the 145, I took it out immediately. I did increase the temp to 400 for the last 5 mins because I want it to be a bit more brown on top. The meat was juicy and tender. Next time, I will try it with the meat resting on the bone. Great recipe!
This was legit the best pork loin roast I’ve had in ages! My veggies (carrots, parsnips, potatoes, and celery) weren’t cook at the end of the time, so I removed the meat to rest, turned the heat to 425, and roasted them another 10 min. Perfection! I couldn’t resist making a sauce from the pan juices! Poured them all into a sauce pan and added a splash of sherry and a 1/2 Tbsp of cream, let it simmer, then added a little cornstarch and water. Just let it barely thicken and voila! Perfection again! Thanks for this easy delish recipe!
Absolutely wonderful recipe! Easy too! I made it for my wife and I for dinner. My wife didn’t know I was making it. She came home from work to the wonderful aroma of this recipe. We loved it! We can’t wait for leftovers tomorrow!
Thank you so much! I’m very happy you and your wife enjoyed it! 🙂
My whole family of 10 enjoyed this! My 8 year old said : best Brussel sprouts ever. I over cooked the meat and let the temperature rise to 165. I’ll be more vigilant the next time and I’m sure we’ve found a new fadmily favorite.
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂
I’m sure it would be good if not overcooked. I followed instructions for crock pot/slow cooker. I agree with the reviewer who said 3-5 minutes sear is too long. I did about 1 & 1/2 minutes and almost burned. That was on the low end of med-high heat. Put in crock for 4 hours on low. Didn’t check til then since that was the low end of the 4-6 hours recommended. Registered at 190 and very overcooked and dry. Used a 4# loin instead of 3# so assumed it would take even longer but checked early just in case, but it was too late. It’s possible my low is cooking too high, I suppose. Just be aware of this when making in crock pot. Check it much earlier to be safe.
Can you cook this recipe in an air fryer?
I have not tried this exact recipe in the air fryer, but you can certainly cook a pork loin at 400˚F for probably about 25 to 30 minutes. Check for doneness with an internal meat thermometer – pork is done when internal temperature registers at 145˚F.
Yes! I cooked this recipe in my Brio Air Fryer tonight. It has multiple shelves. I went by the “Food Lab’s” recommendation (my boy) and only cooked the pork to 130 degrees using the probe that comes with my fryer. Then let it rest for 5 minutes. I added my vegs (at around 95 degree meat temp – and too early in the end)- asparagus, butternut squash and onions on a shelf underneath so they would get basted from the pork. Took them out and kept them warm (they were done crisp tender) while pork continued to cook. Everything was delicious! We needed a change from stir fries and regular pork roasts. This is a keeper. I think I would recommend stopping cooking at 128 degrees for the meat.