Tender and Juicy Pork Loin Roast Recipe
Sep 19, 2019, Updated Jun 26, 2023
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!
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!
Pin this now to find it later
Pin It
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!
Question: should you not put the glaze near the end of cooking? It tends to quickly melt and fall off and burn due to the honey
Hi!
The glaze goes on at the beginning so it has time to caramelize and create a flavorful crust. After the first 25 minutes, I recommend loosely tenting the pork with foil to prevent the honey from burning. If your oven runs hot or you prefer to add the glaze later, that’s totally fine. You can brush it on during the last 10–15 minutes of cooking instead.
Will make this but quick question. Why has there not been a single comment about brining first? Even with the marinating, brining pork always helps. Am I missing something with this suggestion/question before I make it?
Hi!
I don’t brine this one because the honey glaze and cooking method keep the pork juicy and flavorful. A brine definitely won’t hurt it, but I don’t think it’s necessary for this recipe.
All in all good flavor. I made a few mistakes with my husband trying to assist (i recently had nrain tumor resection). He cannot follow .2 steps ahead with dementia so the saie was ruined. Put it in pressure cooker too long so pork was over cooked. When i am back to normal will try this ahaim!
First of all, I’m sending you the biggest hug. 💛 Recovering from brain surgery is no small thing—you are amazing for even being in the kitchen right now.
I’m so sorry the sauce got off track and the pork overcooked, but honestly, with everything you’re juggling, the fact that it still had good flavor is a win. Cooking while healing (and caregiving) is a lot. When you’re feeling stronger, I know you’ll absolutely nail it. And if you ever want a super simplified, step-by-step version to make it easier next time, I’m here for you. 💛
This was delicious!! Thank you much!
Thank you so much! I am very glad you enjoyed it! ❤️
I’ve made this twice now. It’s absolutely delicious and so tender. The seasonings make the flavor amazing.
That makes me so happy to hear! 😊 So glad you’ve made it twice and loved it! Thank YOU! 💛
how long to cook 41/2 lb roast
Hi!
A pork loin will need to cook for about 18 to 20 minutes per pound at 375˚F. But, the best way to check for doneness is to use a meat thermometer and pull it out of the oven when the pork’s internal temperature registers at 145˚F.
total winner. loved this
Thank you! I’m very glad you enjoyed it! 🙂
Best pork loin recipe! The rub and basting sauce were excellent! I did use Coconut Aminos instead of soy sauce. I will make this again. This recipe is a keeper!
Thank you so much! I am very glad you enjoyed it! 🙂
I had a pork loin filet, I used your recipe, just went by the probe I inserted for doneness. Was done quicker since it was so flat. But OMG!! It was the most tender, juicy piece of pork we ever had…. seasoning was spot on. Next time I’ll buy a regular pork loin and invite some company over. Will be using this excellent recipe a lot. Thank you so much!!
That’s wonderful to hear! I am thrilled you and your family enjoyed it! Thank YOU! 🙂
My roast was just under 2 lbs; just enough for 3 adults. Overall cooked an hour to reach higher than 145. Sat 10 minutes, but I don’t like rare pork, and I had to put it back in for 10 minutes on 400. I’m guessing the squash would have tasted great. I only had carrots & potatoes & tossed in a few Brussels sprouts.. I’m the only one that eats them, but, of course, everyone ate them. IDK how I ran out of honey, but I used 1/2 of Mike’s hot honey. No spicy taste. Meat was tender & juicy & ample juice to use over vegetables & meat. Quick prep time. Just not sure it was something everyone would eat again. Thanks for the recipe.