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!
This was the best pork I have ever had! I don’t usually like pork unless it is so covered with BBQ sauce or some sticky sweet sauce that I can’t taste anything but that sauce. But this, it actually tasted good while being able to taste the meat and not taking up all your calories for the day and sugars for three! I ended up doing it in my slow cooker due to my schedule and it cooked on low for more like 8 hours, and it was so tender and flavorful and the house smelled wonderful! This recipe is a keeper! The only thing I might change is increasing the amount of spice rub just so it got a little bit more of a crust on all parts of the loin. Thank you for the recipe!
Wow, I’m so glad you loved it! It’s great to hear that the pork turned out tender and flavorful, especially with the slow cooker method. Thanks for sharing your experience, and I’m thrilled it’s a keeper for you! 😊
Delicious! The timing was perfect for my oven that is usually off. I think that was because I seared it really well first. Moist and delicious. I am considering hot honey next time. Thoughts?
This recipe was easy to make, the loin was moist & tasty . I have used a variety of sides. Have made double the rub and keep it on hand, useful for general pork recipes.
Very moist finished product….I would make this again
I’m very glad you enjoyed it! Thank YOU! 🙂
I have a 5.5 lb. loin in my crockpot, there is a lot of liquid. I used carrots, celery and onions. Should I cook down and thicken the sauce after? It smells fabulous! I did double the sauce due to size of loin though.
Hi!
Yes, definitely reduce the sauce. Letting it simmer uncovered on the stovetop will thicken it up, and you’ll have a rich sauce perfect for drizzling over the pork and veggies. Let me know how it turns out! 😊
Does the roast need to be room temp before cooking?
Hi!
It’s not absolutely necessary, but letting the pork roast sit at room temperature for about 20 to 30 minutes before cooking can definitely help it cook more evenly.
This came out very well, I loved the glaze. My pork loin was just a little over 2 pounds and using a meat thermometer is a must to get it out right at 145. I will definitely make this again, my husband liked it a lot! Served with a little sauerkraut on the side. I usually buy a whole or half pork loin and cut it up for chops of varying thickness I then always end up with a small roast to use. Thanks for the yummy recipe.
Thank you so much! I’m so glad you and your husband enjoyed it! The sauerkraut sounds like a great addition. 🙂
I like it.
I got a pork loin on sale and it was almost 4 1/2 pounds. Followed the directions exactly. However, my roast didn’t come to 145° internal. I baked it for another 15 minutes and still wasn’t up to temp. The ends were all up to temp. Most likely I should have baked it longer while uncovered as well as the extra time under the foil wrap.
Tried a slice and it wasn’t super tender, but wasn’t dry either. Flavor from the rub, with the sauce was great.
The sauce was a lot. Not very thick and it basically pooled down the sides of the roast and burned on the parchment paper.
I may wind up making more sauce and fully coating the slices or use it as a dipping sauce. It’s pretty tasty.
This was my very first oven roasted loin and really happy it came out edible. I was super nervous and made it a couple hours early in case I herp derped and messed it up.
Great job, especially for your first time! The flavor sounds awesome, and using the sauce as a dip is a good idea. Roasts can vary a bit with cook times, but glad it turned out edible in the end! Thanks for sharing your experience! 🙂
Will this work on a small pork loin roast? It’s only 3.5 pounds?
Hi!
This recipe is actually designed for about a 3-pound pork loin, so your 3.5-pound cut should work perfectly! If you haven’t already, you can scroll down to the recipe card or use the “Jump to Recipe” button at the top of the post. That’ll take you straight to all the details, including ingredients, amounts, and step-by-step directions. 😊
Thank you so much Katerina! I am making this today. I can’t wait to try it! We love your recipes! The baked tilapia and crack chicken are Keepers!
Aww, Teresa, thank YOU! 🙏 I appreciate that so, so much! 🥰
Is there a vegetable I can substitute for the Brussels sprouts? I hate them.
Broccoli would work.
I’m using a slow cooker. Got the pork and sauce in on low.
How long do the veggies need to cook so I can add them in at the proper time ?
Thank yoi
Hi!
If cooking on Low, I’d add the veggies about 2 hours before the pork is done. That way, they’ll stay tender but won’t turn mushy. Just a heads-up—Brussels sprouts have a strong aroma when slow-cooked, so if that’s a concern, you might want to roast them separately and add them at the end. 😁
If crock potting the pork… all well and good. It should be tasty… but no way i would do the veggies any other way but roasted separately IMO. the flavors all melded in a crock pot would be odd, and who likes a mushy brussel sprout?
GL! Nice easy recipe with nearly no cleanup in the oven when foil is used! Well done to the author!
Excellent! I used root vegetables and they finished up after I took the roast out and rested it. I did potatoes carrots and radishes. We will definitely make this again!
Thank YOU! I’m very glad you enjoyed it! 🙂