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!
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. 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 My 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 a 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. Make 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 3 minutes per side. Remove from heat and set the pork (fat side UP) on a foil-lined rimmed baking sheet.
- Make the honey glaze and cook. Stir together honey, Dijon mustard, garlic, soy sauce, and olive oil. Reserve 2 tablespoons of the sauce for the veggies, then brush the rest over the pork. Roast the meat for 25 minutes at 375˚F.
- Meanwhile, prepare the veggies. Cut the butternut squash into 1-inch cubes and cut the Brussels sprouts in half. Toss the veggies with the reserved sauce.
- Roast the vegetables. Take the pork out of the oven, add the veggies around it in a single layer, tent the pork with foil, then continue cooking for 20-30 more minutes, or until the internal temperature of the pork reaches 145˚F. Use an Instant Read Thermometer to check for doneness.
- Rest, then serve. Remove from the heat and let the pork roast rest for 10 minutes before cutting. This helps lock in the juices.
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 the prepared sauce over it, then cover and cook on LOW for 4 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 Leftovers
I love using leftover pork loin to make burritos and pork 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!
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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
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- salt and freshly ground black pepper, to taste
FOR THE HONEY GARLIC GLAZE
- 4 cloves garlic, minced
- ¼ 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
- Prep. Preheat the oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set it aside.
- Combine the seasonings and spices. In a small mixing bowl, combine the paprika, garlic powder, onion powder, thyme, rosemary, salt, and pepper.
- Prep the roast. Pat the pork loin dry with paper towels. Then, lightly spray the pork with cooking spray. This will make it easier for the seasonings to stick. Take the spice mix and rub it all over the pork loin.
- Sear it. Heat the olive oil over medium heat and sear the pork loin until browned on all sides, about 3 minutes per side. Transfer the pork loin to the baking sheet, fat-layer side up. Set aside.
- Make the honey garlic sauce. In a bowl, combine the garlic, honey, soy sauce, mustard, and oil and whisk until well combined. If it's too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
- Roast. Brush the remaining honey mixture over the pork loin, transfer it to the oven, and roast for 25 minutes.
- Prep and roast the veggies. In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull the pork roast out of the oven and arrange the vegetables around it in a single layer.
- Continue cooking. Tent a piece of foil over the pork so the top doesn't burn, but the inside continues to cook. Put it back in the oven and continue to cook for 25 to 30 more minutes, or until the internal temperature of the pork roast reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir the vegetables halfway through cooking.
- Let it rest, then serve. Remove the baking sheet from the oven and loosely cover the meat and veggies with foil; let rest for 10 minutes. Cut the pork into slices and serve it with the vegetables.
Video
Notes
- Slow Cooker Method: To cook the pork loin roast in your crockpot, season the pork, sear it, and place it in the slow cooker. Pour the honey-garlic sauce over it, then cover and cook on LOW for 4 to 6 hours.
- 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.
How to Store and Reheat Extras
- Fridge: Leftover pork loin can be refrigerated for up to 3 days, stored covered in an airtight container.
- Freezer: You can freeze the pork in a freezer-safe container for up to 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!
The glaze is amazing and the roast was perfect! All good!
That’s wonderful to hear! I’m glad the glaze and roast turned out perfectly for you! Thank YOU! 🙂
Great recipe. That guy who hates everything, really enjoyed the pork. I made it with rice and he ate half the loin. Very surprising. Great weeknight meal. Definitely a keeper
That’s fantastic to hear, especially that it won over someone who’s usually hard to please! Serving it with rice sounds like a perfect pairing. I’m glad it’s earned a spot in your weeknight meal rotation! Thank YOU! 🙂
The honey glazed burned my pork in the first 25 minutes. Yes, 375, followed all directions. Just scraped off the burnt stuff and wiped the whole thing off. Hopefully this isn’t a complete waste of 3 lbs of pork loin. Glaze should be done in the last few minutes of cooking.
Would basalmic vinegar be a good substitute for soy sauce
Hi!
Using balsamic vinegar instead of soy sauce will change the flavor of the dish. Balsamic vinegar is sweeter and has a milder tang, whereas soy sauce offers a salty, umami flavor. They add very different tastes to food.
This procedure makes zero sense. If you want to glaze the meat with a sugar based sauce, you can’t put it on the meat before it goes into the oven especially if you are worried about it burning. And you can’t put the glaze on, then cover the meat because all the steam will dissolve the glaze and it will fall right off of the meat. The meat needs to be uncovered the whole time and the glaze needs to be basted on, not just poured over.
But did you make it?
The meat was delicious – just the right amount of everything in the recipe! Not having the suggested veggies, I used chunks of pealed russet potatoes and sliced carrots, and they absorbed the glaze flavors perfectly. I did put them in the pan/oven at the same time as the meat and they cooked well – don’t think they’d have gotten cooked thoroughly if I waited according to the recipe, which is for different/quicker cooking veggies.
Your adjustments sound like a success! Using russet potatoes and carrots to absorb the glaze was a smart choice, and it’s great that you adapted the cooking time for these veggies. It seems like your meal turned out delicious! Thank YOU! 🙂
I made this recipe today, and it’s amazing! Such great flavor plus super tender and moist! Worth it!
That’s fantastic to hear! It sounds like the recipe was a total success. Enjoy the great flavors and that tender, moist result! Thank YOU! 🙂
this recipe is amazing… my grands loved it for a Sunday dinner,, there were no left overs. i will be making this again!
It sounds like the recipe was a huge hit, especially for a special Sunday dinner! It’s always a good sign when there are no leftovers. I’m glad to hear it will be making a repeat appearance on your table! Thank YOU! 🙂
I almost was too lazy to use an extra pan to sear the meat first, but I decided to follow the recipe, and I am so glad I did! That step really elevated the flavour of the pork. Everyone wanted a second serving, so that counts as a win. The only thing I changed was using sweet potatoes instead of squash and Brussels sprouts because that’s what I had on hand. Saving this recipe to make again!
It sounds like your effort to sear the meat first really paid off! Using sweet potatoes instead of squash and Brussels sprouts was a smart substitution too. It’s great to hear that everyone enjoyed it enough to want seconds. Definitely a win! I’m glad you’re saving the recipe to enjoy again in the future. Thank YOU! 🙂
Not sure where the cooking time came from in this recipe, but I’m on my 3rd “extra” 20 minutes to get the internal temperature to fully-coked. I can’t speak for the flavour because the thing is still in the oven.
I’m on the opposite end, I’m at 10 minutes on the last 25-30 minutes and the internal temp has already been reached. I guess it depends on the oven and thickness of the cut?