Tender and Juicy Pork Loin Roast Recipe

4.79 from 1334 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

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 Meat Thermometer to check for doneness. Once your pork loin has 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 UseLeftovers

  • 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

ENJOY!

Pin this now to find it later

Pin It
4.79 from 1334 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

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)
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.

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

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.

Did you make a recipe? Leave a rating

Promo image for Diethood 2025 calendar.

4.79 from 1334 votes (1,031 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:




844 Comments

  1. Ashley says:

    Loved it!

  2. Heidi says:

    Made this with sliced pork loin and it was moist, tender, and a good balance of sweet and savory. Will definitely keep this recipe!

    1. Katerina says:

      That sounds delicious! I’m glad you’re keeping the recipe. Thank YOU! 🙂

  3. Dave says:

    Excellent recipe. Family enjoyed and finished the entire roast! I will definitely make it again.

    1. Katerina says:

      That’s great to hear your family enjoyed it and finished the entire roast! It sounds like the recipe was a big hit. Looking forward to you making it again and enjoying it just as much. Thank you! 🙂

  4. Sandy says:

    Very tasty, moist and the gravy is dee-licious! Definitely a keeper and a “make again” roast. I didn’t make the vegetables as this was a googled recipe to make later in the day without making a trip to the store. Please make this. You’ll love it too!

    1. Katerina says:

      That’s great! I am very glad you enjoyed it! Thank YOU! 🙂

  5. Joanne says:

    I made this and it was great. I saw someone that had a problem with putting the glaze on at 25 minutes. I have a meat thermometer that connects to my phone and I saw that it was going to be done sooner than the recipe suggested. I pulled it out of the oven after 10 min and put the glaze on then. It turned out great. I do have one question, how to reheat so it’s not dried out. Thanks!

    1. Rhonda says:

      I place mine on a microwave safe plate and wrap it tight with plastic wrap to reheat. You can do the same in the oven with foil and a little broth at the bottom of the pan to keep it moist.

      1. Katerina says:

        Thanks for sharing your reheating tip! Using plastic wrap in the microwave or foil and broth in the oven are great strategies to keep food moist.

  6. Marcie says:

    Perfection! The pork was a huge hit in my home! The pork was super tender and flavorful! It will be my go to recipe !

    1. Katerina says:

      That’s wonderful to hear! I’m so glad the pork recipe was a hit and that it turned out tender and flavorful. It’s great to know it’s become your go-to. Thank YOU! 🙂

  7. EMW says:

    Absolutely delicious! Followed the recipe exactly as written. Full of flavour, moist, and delicious. Will definately make again and again.

    1. Katerina says:

      So glad you found it delicious and plan to make it again! It’s wonderful to know the recipe was a success for you. Thank YOU! 🙂

  8. Karen says:

    Love this. I used about half of sauce for the initial cook then basted the meat again and drizzled the rest on the veggies after in the pan. I did not have Brussel sprouts or butternut squash so substituted new potatoes and broccoli from my garden. I recommend experimenting with your favorite veggies. Took meat out but potatoes were not quite ready. I let them continue to cook while the meat cooled at the end.

    1. Katerina says:

      It’s fantastic to hear you loved it and personalized the recipe with your garden veggies! Your approach to using the sauce sounds great, and your recommendations for vegetable experimentation are spot on. Glad everything turned out well in the end. Thanks for sharing your experience!

  9. Karla M. says:

    I am 62 and everyone loves my cooking but this is the Best Pork loin I have ever eaten hands down! Very easy to make

    1. Katerina says:

      It’s wonderful to hear that this pork loin tops your list as the best you’ve ever eaten, especially with your cooking expertise! I’m glad it was easy for you to make. Your endorsement means a lot. Keep enjoying your cooking adventures! Thank YOU! 🙂

    2. Laura says:

      Do you take the pork roast out of the refrigerator for any length of time before prepping it to put in the oven?

  10. Ester Robinson says:

    I made this and it is truly delicious.My family really enjoyed this receipe

    1. Katerina Petrovska says:

      I’m so glad to hear that you and your family enjoyed the recipe and found it delicious! Thank you for sharing your positive experience.:)