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!
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 Thermometer to check for doneness. Once your pork loin as 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.
This sauce was amazing and the pork loin came out super juicy. My family loved it.. I was wondering if this would be good used in chicken like the thin cut chicken tenderloin cut pieces??
This is without doubt the best recipe ! I followed the directions exactly. It was so juicy, tender and had the most amazing flavor. My family loved it, stating “this is like something you’d get at a restaurant “. So easy to make. This recipe is going into my list of favorites.
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
I followed this recipe to bake a pork loin tonight and it was a success! The meat was juicy, tender and delicious! I followed what a reviewer did, and made gravy – I used rose wine, vegetable stock, cornstarch and, scraped the grease from the pan I cooked the roast in. I added a variety of root veggies and Brussels sprouts. One strategy I kept as I was cooking was to check the temperature often, as I read that pork loin can turn dried when overcooked even just a little. My husband had 3 servings, my mother in law insisted I gave her some to take home, my three pre teens loved it! Surely to be cooked again!!! Thank you!
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
2nd time making in 2 weeks! Was amazing and. Is my favorite! I tend to buy 5 lb roast so double everything
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂
LOVE THIS RECIPE!! Thank you for sharing the delectable meal. I used cast iron from searing through baking and it was SO GOOD!!!!! Will definitely be making this for weekly family dinners at my daughters, we are always looking for new, engaging recipes. Teaching my 4 year old grandson to work in the kitchen makes cooking like this all the more fun!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
Katerina, my roast wasn’t as tender as I would have liked. Should I have cooked it longer?
Hi 👋
Oh I’m very sorry it didn’t work out for you. This is a great recipe, you can see by all the reviews, but sometimes even the best of recipes won’t work out perfectly, unfortunately. I hope I can help here, though. So, it could be that it cooked for too long and it dried it out, or, it wasn’t cooked long enough. Did you use an instant read thermometer to check for doneness? That’s the best way to tell if a meat is done and cooked through properly.
I have a question. The first time we put the pork in the oven – do we cover it with foil or we just leave it open?
Hi!
I suggest to tent a piece of foil over it after that initial 25 minutes, but if the top of the pork starts to brown too soon, then yeah, you should tent a piece of foil over it even during those first 20-ish minutes.
Does anyone else have trouble with the honey mixture burning on the aluminum foil as the meat cooks?
I did! I ended up transferring the pork and veggies to a cast iron skillet to avoid further burning. Glad to hear I was t the only one!
Try putting a piece of baking paper on the foil first
This recipe is great! We love pork and buy a locally farm-raised hog each year. We just picked it up from the butcher a few days ago, so this was one of the first meals prepared from the fresh harvest. Local honey and local garlic made it even better!! We will be adding this to our monthly menus as it was a big hit with the family! Thanks for sharing a delicious, simple and hearty meal that truly warmed up an early winter evening. 🙂
Thank you! It’s delicious! I added 1 and 1/2 cup water to the roasting pan and when the roast was done I put the juices from the pan with about 1 cup of rose summer water wine and a corn starch slurry to thicken the 1/2 reduced sauce to pour over the pork loin slices and veggies. My son told me to do this! It is truly fabulous. Could eat it all the time! And leftovers can be made into sandwiches by adding balsamic onions!
I simmered the juices with the wine to make a reduction sauce! It’s really tasty!
I am very glad you enjoyed it! Thank YOU! 🙂
I am very glad you enjoyed it! Thank YOU! 🙂
Excellent recipe with great smells. One suggestion: use avocado oil to lightly coat meat for dry rub instead of cooking spray.
I am very glad you enjoyed it! Thank YOU! 🙂
I imagine it would be good with sweet potatoes instead of butternut squash.
Super easy. I didn’t add the vegetables but everything else I already had in the pantry so I could just throw it all together. Delicious.
I’m very glad you enjoyed it! Thank YOU! 🙂
This was lovely to make and enjoy! Thank you!
I have three long term repeating guests renting rooms (work rotations) from me and I cook once a week for the “house” and they loved loved this. They are always are appreciative when I cook for ‘the house’ but this recipe gave me over the top accolades. Meat was wonderfully juicy and flavourful. The squash was great instead of potatoes/rice etc. and tasty. It was easy with the exception of peeling the squash….buying pre-cubed next time 😉
Thank you again!
Easy, no fuzz, leave it baking while you work out recipe. Definitely recommend it!
Dinner was a huge hit last night. Substituted brown sugar for the honey (I was out of honey). The roast was tender and not dry at all. And this may be my favorite way to eat butternut squash now! Thank you so much for this excellent recipe!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
Great recipe. But for some reason the honey glaze marinade didn’t “stick” for me. I couldn’t taste it after pork was done. It did not have much flavor and I’m it sure why since the glaze was really delicious when I tasted it before brushing it on the pork loin. What did I do wrong? Too high heat?
Maybe it was too thin? To thicken it add a bit more honey?
This was absolutely delicious! I followed the recipe (except I doubled the glaze/sauce). It turned out juicy, tender, and so flavorful! I lined a sheet pan with parchment paper and brushed it with a fair amount of olive oil. Then I liberally brushed the glaze onto the loin. After 25 minutes, I added the veg (tiny baby potatoes and squash) and gave it another basting of glaze. I didn’t have major burning or scorching of the sugars from the sauce.
It was delicious! Perfect. So glad I found it. My 2 girls and husband loved it.
So happy to hear that! I am very glad you and your family enjoyed it! Thank YOU! 🙂
Any ideas for cooking in the instant pot?
Hi!
I have a recipe for Instant Pot Pork Loin, too. You can grab the recipe here 👉 https://diethood.com/instant-pot-pork-loin/