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!
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- 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!
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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
- 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.
I made this for dinner for 4 of us and it was absolutely delicious! Wonderful combination of flavors. Will definitely make it again!
That’s great! I am very glad you and your family enjoyed it! Thank YOU! 🙂
I make my pork loin with a season salt onion powder and pepper rub. Add about 1/4 cup of honey and cook with cut up potatoes in the roaster. Also
Add about a cup of chicken broth first. I cut slices into my pork roast BEFORE I cook. DONT slice into Pieces but just make a cut down the middle and 4-5 cuts on the sides. Then add spices and rub honey over roast. I put spices on potatoes and trickle a little honey over them too.
Cook at 375 degrees for 1 hr. Check Roast Baste roast and potatoes with the liquid in pan. If you want you can rub just a little more honey on top of the Roast. Put back In oven at 375 for 45 min to an hour. Baste or check Roast again after half an hour. This may take a little longer with a bigger roast. After roast is done baste and let sit in oven with roast cover on for about 15 minutes. Once you can slice into the roast easily, feels like butter roast is done! I don’t usually keep a meat thermometer around, been cooking for years, but is a wise decision for unsure Chefs. You CAN have a very tender fall apart roast without the roast being pink inside!
Hey Karen, why don’t you go write your own recipe blog rather than a completely irrelevant comment on someone else’s (delicious) effort!
Made this recipe for my beautiful sister-in-law who is exhausted from breast cancer radiation treatments. Used red potatoes cut in half and organic carrots cuts into large dice instead of the suggested vegetables as that’s what I had on hand. I set my oven rack to about the bottom, but the glaze started to burn anyway. I threw about a 1/2 cup of water into the bottom about 15 minutes into the cooking time. The water kept additional burning from happening and I dumped most of it out of my Creuset before adding the vegetables. I added butter onto the vegetables in addition to garlic salt and pepper on the red potatoes and and a tablespoon of apricot jam on the carrots. It was fantastic. Everyone loved it including my sister-in-law, my picky husband and five year old niece. Everyone raved about it! And it was pretty easy to cook. Much thanks for a recipe that helped me share how much I love my family tonight.
That is so wonderful! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Just wondering if this can be slow cooked instead. Any major differences if I do so?
Made this yesterday and it was delicious. I had a 5 Lb pork loin cooked in my Traeger 1.5 hrs at 375f. The rub and glaze were great compliments to the roast and veggies. Great compliments from my guests.
That’s wonderful! I am very glad you enjoyed it! Thank YOU! 🙂
Hello! Can i not add the sauce while it is cooking and just let my guests put it on the roast as they please?
Made this for our Sunday dinner today! It was delicious!
I am very glad you enjoyed it! Thank YOU! 🙂
This recipe is seriously flawed: DO NOT SEAR for 5 minutes on each side!! This is WAY TOO LONG and will tend to toughen the meat and dry it out. Also, the fat layer which should do a nice basting job during the roast cycle will be fried away and be worthless. A minute on each of the sides of the pork loin is plenty to seal the meat and be ready to continue the steps.
By the way, the sauce in the recipe is excellent!!!
I seared in cast iron, baked in cast iron and did not have issue with the browning, tenderness or juicyness =)
The flavor was there but my “glaze” was very watery. Next time I will remove the juice from the pan and reduce it to pour over the final product.
An actual recipe would be nice…”some olive oil, mustard and soy sauce?” “sear for 5 minutes each side” at what temp? My pork burned trying to sear for 5 minutes a side. Zero guidance as to how much and at what temps. Not a recipe, its a guess at best.
Hi 👋
The recipe in its entirety is right above this comments section. You must have missed it as you scrolled down. All instructions, ingredients, nutritional analysis, etc, are there. You can also just click on “JUMP TO RECIPE” at the very top of the post and that will automatically scroll you down to the recipe card. I hope this helps.
If you scrolled all the way through the post, you would have seen the recipe and directions. They are indeed posted.
Try scrolling down to the actual instructions/recipe. 👍
You must be a novice home cook.. next time read recipes thoroughly B4 attempting to cook and if u don’t understand or unsure of what u need to do ..consult everyone’s BFF Google OR find another recipe
Are you serious?!!!!!!!! Instead of just basically looking at the pretty pictures and reading her great blog, think before you write and send. A good general rule of thumb. And she was so gracious in her response. OPEN YOUR EYES AND USE YOUR BRAIN.
I am 80 and not new at cooking pork-I grew up in pork country. From an old cook: buy a GOOD digital meat thermometer and if you make candy a GOOD candy thermometer. They will keep you from running lots of things. Always let meat rest at least five minutes before cutting. If you ever fry pork chops do not put a lid over them as this just streams them.
A GOOD mandolin is also useful. The best thing in the kitchen is a GOOD, SHARP KNIFE and sharpener.
My sister was in foods and told me learning to use a chop board would save me lots of time; it has.
My mom said learn how to cut up a chicken and it will save you money; it has but I don’t do that much any more since the children are grown.
Cooking has mainly been a pleasure for me.
Nive recipe, but would be better if you included centigrade as well as Fahrenheit. Tobe perfect need gas mark as well
Thank you very much for sharing your tips! 🤗 I really appreciate you chiming in. I try to add all of my tips (similar to yours) in the posts, but most people don’t like to, or don’t have time to read through. Again, thank you! ❤️
Look no further! Excellent pork loin! Using an oven thermometer and letting it rest is a must. In the future, I might even take it out a tiny bit sooner, as the middle was more moist than the ends. The loin was tender and bursting with flavor. I used potatoes, carrots, celery and thick mushroom slices. I plan to use this sauce over mushrooms in the future, because it is just soooo delicious.
I tried to apply the sauce to only cover the loin, but it ran off and burned on my foil. Like another comment, I just changed the foil.
I am very glad you enjoyed it! Thank YOU! 🙂
The sauce burned . It should not be put on until later into cooking.
My sauce burned too! 😢
I removed the foil and placed a new sheet
This really may be the BEST pork loin recipe! This was incredibly juicy and that glaze sauce is incredible. I used coconut aminos instead of soy but followed everything else and made in the oven. Highly recommend!!!!!
Thank you so much! I am very glad you enjoyed it! 🙂
The roast was delicious! I doubled the sauce because often there’s not enough and I had plenty. It did not burn at all. May have to use this for my Christmas meal. Thanks for the recipe.
I am very glad you enjoyed it! Thank YOU! 🙂