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!
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!
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
- 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.
Fantastic recipe! For those people struggling to find pork loin with skin, try an Asian market if there is one in your area. They often carry this cut.
Thank YOU! I am very happy you enjoyed it! 🙂
Hello – I am anxious to roast pork loin tonight. Should the roast be at about room temp before browning and putting in the oven?
Hi!
Yep, if time permits, that’s definitely the way to go with all meats. Take it out of the fridge up to an hour beforehand, and then continue with the recipe. Hope you’ll love it! 😊
I will let you know!!
The sauce is great, very flavorful. I used a loin roast with the fat cap; scored the cap and used the rub. Fat side up during cooking. (1 lb cut.)
However, the meat turned out dry. Internal temp at 145 f. Perhaps it’s the cut of the loin that is just lean and tough. ?
Hi!
Dry and tough meat is the worst ☹️ Did you let the pork rest several minutes before cutting it? Taking it out at 145˚F should result in a moist and juicy pork when you cut into it about 8 to 10 minutes later.
Absolutely hands down FANTASTIC! I didn’t add vegetables to it while roasting because I used a smaller Dutch oven. I will definitely make it again. Followed recipe EXACTLY!
This was delicious! Great recipe thank you for posting it. Thermometer a must to make sure it is done. I used carrots and russet potatoes and cooked them with the meat from start to finish. Perfect dinner tonight.
I am very happy you enjoyed it! Thank YOU! 🙂
This was delicious. Super moist and flavorful. Thanks for a new recipe.
I am very happy you enjoyed it! Thank YOU! 🙂
How long should the instant pot cooking time be reduced by if I plan to roast it in the oven afterwards (10 minutes) as suggested?
Thanks! Can’t wait to try the recipe 🙂
I saw fat side up. Still burned the glaze before adding veggies. Otherwise, I over-cooked the pork loin at 375° but not to the point of inedible. Flavor was so good! But will need to adjust my methods. Thank you for this great flavorful starting point! Excited and motivated!
I am very happy you enjoyed it! Thank YOU! 🙂
This is delicious! My roast was 5 pounds so I adjusted the amount of ingredients and cooking time. My husband isn’t crazy about having the same thing the next night…but he has eaten thus 3 days in a row….including for lunch too! Thank you!
That’s wonderful!! I am very happy you enjoyed it! Thank YOU! 🙂
Can I use my cast iron dutch oven to cook this in? Has anyone tried that?
How long would I cook an 5 pound pork loin?
Hi!
I would start checking for doneness at around the 50-minute mark. It will probably need 10 more minutes, but if you have an instant read thermometer, please use that for accurate results; pork is cooked through when internal temperature reaches 145˚F. The rule of thumb for pork roasts is to cook them for 20 minutes per pound of meat at 375˚F, but all ovens are not created equal, so that’s why I always advise to use a thermometer. I hope this helps. 😊
I struggle to cook pork properly, but this is the best pork recipe I’ve made. Thank you for sharing!
Mine was smaller so I checked the temperature at 20 minutes and then determined how much longer I needed to cook it from there.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
I made the pork roast today and it’s the BEST tasting, moist and flavorful I’ve ever made! I browned the pork loin in my stainless steel dutch oven. I poured the glaze over the meat and baked it in the dutch oven. All of the cooked on goodness mixed with the glaze for added flavor. I’ll definitely make this again! Thank you for a wonderful recipe.
Thank you so much, Mary! I am very happy you enjoyed it! 🙂
Mine did not glaze at all; it was more of a broth. Any ideas on how to do better next time?
But the pork was juicy, no burning sauce at all. I think maybe this is why: I linednthe pan with foil and poured the glaze over it for the first 30 mins. I noticed the glaze ran off the roast, but did not cover the bottom of the pan. So I moved the loin to one side of the pan and used the foil to corral the glaze around the pork. Then when it was time to add the veggies, I just flattened the foil back out so the bottom (and a little way up each side) was covered.
I have never had a pork loin come out this tender and juicey, OMG , thank you so much for the recipe. Also, the leftover honey garlic glaze was great. I cooked the loin on parchment paper so nothing scorched, I added pats of butter atop the roast So there was lots of juice, then I folded the parchment paper and poured all those juices into the glaze and we spooned that glaze over green beans and cauliflower mash. So so good. A keeper recipe!!
I am very happy you enjoyed this recipe!! Thank YOU! 🙂
I want to make this today in the crock pot, so my question is; do you add the veggies to the crock pot as well or just roast on the side?
Hi!
I personally would just cook them in the slow cooker, BUT if you don’t like that strong brussel sprouts smell, you may want to prepare the veggies on the side. 😊
Ok this was amazing! I’ve never liked pork I made myself but had a pork loin in the freezer and didn’t want to waste it. This was amazing! Not the last time I’ll make this!
I am very happy you enjoyed it! Thank YOU! 🙂