What the heck is this?
This is the kind of roast that makes your house smell like a cozy, pork-scented dream. A perfectly seasoned pork loin—not to be confused with the fattier pork shoulder—gets seared for flavor, then roasted low and slow until it’s juicy, tender, and totally sliceable. It’s the definition of a foolproof centerpiece, whether you’re making a Sunday dinner, a holiday feast, or just want leftovers for the best sandwiches of your life.
Why You’ll Love This Recipe
Because it’s classic comfort food that looks impressive but is secretly simple. This roast is seasoned with garlic, herbs, and just enough mustard to keep things zippy, then it’s cooked to the perfect temperature so it stays moist and tender—no dry pork here. It pairs with everything from mashed potatoes to roasted veggies, and it’s equally good hot or cold.
The Good Stuff You’ll Need
- 3–4 lb pork loin roast (not tenderloin!)
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 4 garlic cloves, minced
- 1 tablespoon fresh rosemary (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- Optional: ½ teaspoon onion powder
- ½ cup chicken broth or water (for the roasting pan)
Let’s Do This
- Preheat and prep: Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels—moisture is the enemy of a good sear.
- Mix the rub: In a small bowl, combine olive oil, Dijon mustard, garlic, rosemary, thyme, salt, pepper, paprika, and onion powder if using. Rub the mixture all over the pork loin, making sure to coat every side.
- Sear the roast: Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a little oil and sear the pork on all sides until golden brown—about 2–3 minutes per side. This step locks in flavor and gives you that gorgeous crust.
- Roast it up: Transfer the pan to the oven (or move the pork to a roasting pan if needed), pour in the chicken broth or water, and roast uncovered for about 50–70 minutes, or until the internal temperature hits 140–145°F (60–63°C). Use a meat thermometer to avoid overcooking.
- Rest and slice: Remove the roast, tent it with foil, and let it rest for at least 10–15 minutes before slicing. The juices will redistribute, and the temp will rise slightly as it rests.
- Serve: Slice into thick medallions and serve with your favorite sides and maybe a little pan sauce or jus drizzled over the top.
Serving Suggestions
This roast loves being surrounded by classics: think mashed potatoes, roasted carrots, sautéed green beans, or a garlicky cauliflower mash. For a lighter spin, go with a simple salad and roasted Brussels sprouts. And don’t forget crusty bread for sopping up those juices.
Switch It Up
- Add a honey glaze for a sweet-savory twist—just brush it on during the last 15 minutes of roasting.
- Use different herbs: sage, oregano, or a smoky spice rub work beautifully.
- Make a quick pan sauce by reducing the juices in the roasting pan with a splash of white wine or apple cider.
- Want it spicy? Add a teaspoon of red pepper flakes to the rub.
Make-Ahead Tips
You can rub the pork loin with the herb mixture up to a day ahead—wrap it and chill in the fridge for maximum flavor. Leftovers keep for 4–5 days in the fridge and make killer sandwiches, grain bowls, or pork tacos. You can also freeze cooked slices for up to 2 months—just thaw and gently reheat.
Questions People Actually Ask
Is pork loin the same as tenderloin? Nope. Pork loin is wider, thicker, and better for roasting. Tenderloin is thinner and best cooked quickly.
Why is my pork roast dry? Probably overcooked. Aim for 140–145°F and let it rest before slicing.
Can I cook this in the slow cooker? Technically yes, but roasting gives you that crispy exterior and better texture.
Should I cover the pork while roasting? Nope! Leaving it uncovered helps develop a flavorful crust. Just add some broth to keep the pan moist.
Tender and Juicy Pork Loin Roast Recipe: The Sunday Dinner That Never Fails
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings 1x
Description
This is the kind of roast that makes your house smell like a cozy, pork-scented dream. A perfectly seasoned pork loin—not to be confused with the fattier pork shoulder—gets seared for flavor, then roasted low and slow until it’s juicy, tender, and totally sliceable. It’s the definition of a foolproof centerpiece, whether you’re making a Sunday dinner, a holiday feast, or just want leftovers for the best sandwiches of your life.
Ingredients
3–4 lb pork loin roast (not tenderloin!)
2 tablespoons olive oil
1 tablespoon Dijon mustard
4 garlic cloves, minced
1 tablespoon fresh rosemary (or 1 teaspoon dried)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
Optional: ½ teaspoon onion powder
½ cup chicken broth or water (for the roasting pan)
Instructions
Preheat and prep: Preheat your oven to 375°F (190°C). Pat the pork loin dry with paper towels—moisture is the enemy of a good sear.
Mix the rub: In a small bowl, combine olive oil, Dijon mustard, garlic, rosemary, thyme, salt, pepper, paprika, and onion powder if using. Rub the mixture all over the pork loin, making sure to coat every side.
Sear the roast: Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a little oil and sear the pork on all sides until golden brown—about 2–3 minutes per side. This step locks in flavor and gives you that gorgeous crust.
Roast it up: Transfer the pan to the oven (or move the pork to a roasting pan if needed), pour in the chicken broth or water, and roast uncovered for about 50–70 minutes, or until the internal temperature hits 140–145°F (60–63°C). Use a meat thermometer to avoid overcooking.
Rest and slice: Remove the roast, tent it with foil, and let it rest for at least 10–15 minutes before slicing. The juices will redistribute, and the temp will rise slightly as it rests.
Serve: Slice into thick medallions and serve with your favorite sides and maybe a little pan sauce or jus drizzled over the top.
Notes
Add a honey glaze for a sweet-savory twist—just brush it on during the last 15 minutes of roasting.
Use different herbs: sage, oregano, or a smoky spice rub work beautifully.
Make a quick pan sauce by reducing the juices in the roasting pan with a splash of white wine or apple cider.
Want it spicy? Add a teaspoon of red pepper flakes to the rub.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: ~310 kcal per serving
- Fat: ~18g
- Carbohydrates: ~2g
- Protein: ~32g