Let the oven do the heavy lifting for you, and roast Boneless Pork Loin to absolute perfection, exerting maximum flavor and requiring only minimal effort. Succulent and juicy with a crispy, caramelized crust, this is a deliciously straight-forward holiday roast you can't go wrong with.

In addition to an easy, foolproof recipe, we'll also cover what pork loin is and how it differs from pork tenderloin, how to pick the best cut, the only pork seasoning you'll ever need, cook times, and temperatures of doneness, and more!

WHAT IS PORK LOIN ROAST?

A Pork Loin Roast typically weighs between 2 to 4 pounds and can be sold either bone-in or deboned. This particular cut is located between the shoulder/butt and the leg of the pig, like the cut we use for pork steaks that also come from the shoulder.

HOW TO PICK A GOOD ONE

The roast should be pale pink, If you can find one that has a section of darker pink (almost red), you've just hit the mother-load because you've found one with the tender and flavorful ribeye-end still attached.

Also, look for a boneless pork loin roast with a generous fat cap covering the top of it. When you roast it, that fat will melt down into your meat, making for a moist and succulent roast.

If you are looking to try another roast recipe, we can't get enough of the comfy pot roast in a Dutch oven--especially during the fall and winter months.

PORK LOIN VS. PORK TENDERLOIN

Pork loin and pork tenderloin are not the same cut, and recipes for the two should not be used interchangeably. As mentioned above, roasts range from 2 to 4 pounds, whereas a tenderloin is a smaller, long cut that usually weighs about 1 pound.

Pork loin and pork tenderloin are not cut from the same part of the animal, and in fact, look really different — pork tenderloin is thin and small, while a pork loin is wide enough that you can cut steak-like pieces from it - TheKitch'n

Boneless Pork Loin Roasts are packaged individually, while pork tenderloin, on the other hand, typically comes in a package of two.

WHAT YOU'LL NEED

Pork Loin
Seasoning
Canola, Avocado, or Olive Oil
Large Rimmed Pan or Roasting Pan
Oven-Safe Rack (e.g. a roasting rack)

SEASONING

You'll want to have Kosher salt, black pepper, garlic powder, and onion powder to season your roast. If you'd like to elevate the flavor profile further, consider rubbing it with fresh cloves of garlic, lemon zest, and finely minced rosemary in addition to the aforementioned spices.

HOW TO COOK PORK LOIN IN THE OVEN

Prep the Pork Loin - To prepare the roast, you should first pat it dry with paper towels to remove any excess moisture. Removing the water on the exterior of the loin will allow for the oil to stay put. The oil will not only promote even browning, but it will also help your seasoning to stay put.
Roast - Place the roast fat-side up on the roasting rack and bake at 400° until the internal temperature registers to your liking. See the chart below for degrees of doneness.
Rest - Once the desired temperature has been reached, pull the pork loin from the oven and allow it to rest 10-15 minutes before slicing into.

DO YOU HAVE TO COVER IT?

Your roast does not need to be covered while cooking. In fact, it's better if you don't. For a crispy and flavorful exterior, leave the foil out of the picture completely, and allow the fat cap to caramelize.

COOK TIME

Cook time will vary depending upon the size of your roast and the temperature at which you are cooking it at. Most loins weigh between 2 to 4 pounds. A 2-pound pork loin will likely take about an hour to cook through, whereas a 4-pound roast will likely closer to an hour and a half to cook through.

TEMPERATURE OF DONENESS

Pork is safe to eat at an internal temperature of 145°F and is considered well-done at 160°F. However, remember, larger roasts will continue to cook and rise in temperature anywhere from 5 to 10 degrees after they are taken out of the oven. This means you should pull your roast 5 to 10 degrees before your desired temperature of doneness is reached. Use a meat thermometer to gauge how far along your is around the 50-minute mark to ensure it does not overcook.

For example, if you want to serve your pork loin roast cooked to a medium temperature of doneness (which is between 150-155°F), you would need to remove it from the oven once it reaches 140°F.

5 MORE PORK RECIPES YOU’LL LOVE

Country-Style Ribs are a delicious, budget-friendly dinnertime option. Braised in a quick, savory, homemade barbecue sauce. They’re sticky, sweet, and 100% fall-off-the-bone tender.
Pork Butt in the Slow Cooker requires only a simple amount of prep and incredible flavor. Serve BBQ-style on a bun with coleslaw and pickles for a weeknight dinner, or on top of a Pulled Pork Salad for a healthier dinner option.
BBQ Spare Ribs are easy to make and take less than 15 minutes to prep! They’re covered in a smoky, brown sugar rub and then slow-cooked in the oven until tender and juicy, yielding the perfect bite.
Pork Tenderloin is packed with flavor thanks to a mustard-rosemary rub and never comes out dry!
Pork Steaks are a budget-friendly cut of pork, rich in marbling and loaded with big flavor! They cook up fast in the skillet and end up on your plate swimming under a sea of savory Brown Onion Gravy.

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