This super easy Roast Pork Loin recipe has the tastiest crust. A few simple secrets ensure it turns out PERFECTLY moist and juicy every time!
Jenn’s Roast Pork Loin Recipe Notes
This Roast Pork Loin Recipe is incredibly juicy and tasty, thanks to a few simple secrets from my background in food science.
- You’re in for a well-seasoned crust, soft and tender meat, plus a rich pan sauce make every bite delicious.
- If you just skim through, don’t miss the common mistakes to avoid + my expert tips and tricks!
Roast Pork Loin Recipe Ingredient Notes
Here’s what you’ll need to make this easy boneless pork loin roast recipe!
You must try the reader-favorite Slow cooker pork loin, Instant Pot Pork Loin and Air Fryer Pork Loin recipe, too!
- Pork loin: A lean, flavorful cut (different from tenderloin!) that is perfect for roasting.
- Garlic and onion powder: Provides a rich garlic flavor without burning, unlike fresh minced garlic.
- Smoked paprika: Adds a subtle smoky undertone and adds a rich color.
- Kosher salt and black pepper: Good seasoning is key!
- Light olive oil or avocado oil: A high-heat oil that helps the seasoning stick while developing a golden-brown crust.
- Fresh rosemary and thyme: Fresh is best, but dried rosemary and thyme can be used for a more concentrated flavor.
- Chicken broth: Provides moisture during roasting, preventing the pork from drying out.
Ingredient quantities in the recipe card at the bottom of the article.
For the Pan Sauce
- Unsalted butter: Adds richness and helps develop a smooth sauce.
- Onion: Finely minced to dissolve into the sauce, adding depth and sweetness.
- Flour: Thickens the sauce, creating a velvety texture.
- Chicken broth: Acts as the base for the sauce, adding savory depth.
- White wine: It brings acidity and complexity and can be replaced with more broth if preferred.
- Grainy mustard (or Dijon): Adds a tangy, slightly spicy contrast to the creamy sauce.
- Heavy cream: Lends a rich, silky texture, balancing the sharpness of the mustard.
- Soy sauce: Enhances umami and deepens the sauce’s savoriness.
- Pan drippings: The key to an ultra-flavorful sauce incorporating caramelized bits and natural juices (same with my amazing Beef Chuck Roast).
Recipe Substitutions
- Pork loin alternative: Swap with pork tenderloin for a quicker cooking time; adjust roasting time accordingly.
- Garlic: For a stronger flavor, use fresh minced garlic.
- Smoked paprika: Replace with regular or sweet paprika.
- Chicken broth: Vegetable or beef broth works for a different taste.
- White wine: Use apple cider vinegar, lemon juice, or additional broth for an alcohol-free option.
- Grainy mustard: Dijon or spicy brown mustard can be used for a smoother sauce.
- Heavy cream: Substitute with half-and-half or milk whisked with 1 1/2 tsp cornstarch.
- Soy sauce: Omit and add salt to taste
Variations of Pork Loin Roast
- Herb blend: Try sage or oregano instead of rosemary and thyme.
- Spicy kick: Add a pinch of cayenne or red pepper flakes to the seasoning mix.
- Garlic butter glaze: Mix melted butter with minced garlic and brush over the pork before roasting for added richness.
- Balsamic infused sauce: Replace part of the white wine with balsamic vinegar.
- Apple-flavored twist: Use apple cider instead of wine and broth.
Tools to Grab
To make this recipe, you’ll need a good cast iron skillet to sear the pork in. You’ll also need a small bowl, a pair of tongs and a sharp knife.
A few other pieces you’ll need include:
- Medium saucepan: To make the pan sauce.
- Whisk
- Wooden spoon or spatula
- Instant read thermometer: To ensure the juicy pork loin roast recipe reaches the correct internal temperature.
- Aluminum foil: This is used to tent the pork while resting.
- Small bowl or fat separator: To collect and skim excess fat from the pan drippings.
How to Make a Roast Pork Loin: An Easy Guide
One of the tricks to making an incredible roast pork loin is to season it beautifully and get a good crust on the outside. Follow my easy step-by-step guide to making perfect roast pork loin:
Sear the pork
Preheat oven to 375°F. Pat pork dry and add the spice rub of garlic powder, onion powder, smoked paprika, salt, and pepper.
Heat oil in a cast iron skillet over medium-high heat until shimmering. Sear pork, smooth side down, for 4 minutes, then flip and sear the other side.
Roast the pork
Rub the seared pork with olive oil, rosemary, and thyme. Pour chicken broth into the roasting pan (not over the pork).
Roast in the oven until the internal temperature reaches 140°F, about 25-35 minutes. Remove, tent with foil, and rest for 15 minutes (temp will rise to 145°F). Skim excess fat from pan drippings.
Make the pan sauce
Melt butter in a saucepan over medium heat. Sauté onion with salt until softened. Whisk in flour and cook until golden.
Slowly whisk in broth and wine, stirring to prevent lumps. Add mustard, cream, black pepper, soy sauce, and pan drippings. Simmer for 3-4 minutes until thickened. Adjust seasoning as needed.
Serve
Slice pork and drizzle with the creamy mustard pan sauce.
5 Common Mistakes When Making Roast Pork Loin
These are some of the key issues I see when roasting pork loin:
- Skipping the searing step: Searing locks in juices and creates a yummy crust. Skipping this step will give you a bland, less-textured roast.
- Not using a meat thermometer: Guessing the doneness can lead to overcooked, dry pork or undercooked, unsafe meat. Always check for an internal temperature of 145°F after resting, according to the USDA.
- Seasoning too lightly: Pork loin is lean and benefits from bold seasoning. Under-seasoning results in a bland roast, so be generous with salt, pepper, and spices.
- Pouring liquid over the pork: Adding broth to the pan is great for moisture, but pouring it directly over the roast washes off the flavorful seasoning. Pour around the pork instead.
- Skipping the resting time: Cutting into the pork too soon causes juices to escape, making it dry. Let it rest for at least 15 minutes to retain moisture and enhance flavor.
Make Ahead and Storage
Rub the pork with spices up to 24 hours ahead and refrigerate for deeper flavor. Let it sit at room temperature for 30 minutes before cooking.
How to store leftovers
Store leftover pork in an airtight container for up to 4 days. Keep the sauce separate for best texture.
Slice the pork and freeze in a sealed bag with some pan drippings for up to 3 months. Freeze the sauce separately.
How to reheat leftovers
Warm pork in a low oven (300°F) covered with foil or gently reheat slices in a skillet with a splash of broth to keep it moist. Reheat sauce over low heat, stirring occasionally.
How to Serve this Roast Pork Loin Recipe
Slice the pork and drizzle the creamy mustard sauce over the top for a rich, flavorful finish.
Serve alongside roasted or au gratin potatoes (gluten-free naturally), crispy eggplant, glazed carrots, mashed cauliflower, buttered green beans, or a green bean casserole.
Turn slices it into sandwiches with thin slices on my no-knead Dutch oven bread, toasted ciabatta or sourdough with arugula and a spread of grainy mustard or aioli.
Spoon extra sauce over fluffy basmati rice, polenta, or creamy mashed potatoes for an indulgent plate.
Pro Tips + Science-Based Secrets
As a registered dietitian and food science expert, I’ve got to share my tips and bits of info with you on this pork roast:
- Room temp before cooking: Let pork sit out for 30 minutes before searing to ensure even cooking.
- Use a meat thermometer: The best way to avoid dry pork is to pull it at 140°F and let it rest until it reaches 145°F.
- Rest for juiciness: Cutting too soon releases all the flavorful juices—wait at least 15 minutes before slicing.
- Thin vs. thick sauce: If the sauce is too thick, add broth; if it is too thin, let it simmer longer.
- Searing locks in flavor, not juices: While searing doesn’t “seal” juices in, it creates the Maillard reaction, enhancing deep, caramelized flavors.
- Resting allows redistribution: When pork rests, juices reabsorb into the muscle fibers instead of spilling out when sliced.
- Acid and fat balance flavor: The white wine and mustard add acidity, cutting through richness, while cream and butter create a velvety mouthfeel.
FAQs About Roast Pork Loin
Just skimming through? Here are some key takeaways from this article:
Pork loin is a larger, wider cut with a fat cap, making it great for roasting. Pork tenderloin is smaller, leaner, and cooks much faster. They are not interchangeable in recipes.
Use a meat thermometer and remove the pork at 140°F, letting it rest until it reaches 145°F. Also, sear it first and cook it with a bit of broth to lock in that moisture.
Yes! This recipe works for both. Bone-in pork loin may take slightly longer to cook but can add extra flavor.
Yes! Sear the pork first, then cook on LOW for 6-8 hours with broth and seasonings for a tender, pull-apart texture.
Yes! Swap the butter for olive oil, the cream for coconut milk, and leave out the butter in the sauce for a dairy-free version.
Resting allows the juices to redistribute, making the pork tender and juicy instead of dry when sliced.
Other Pork Recipes You’ll Love
- Air fryer Pork Tenderloin is the perfect, easy weeknight meal.
- Air Fryer Pork Chops
- Green Chile Verde is bright and saucy! Did I mention it’s award-winning?
- Slow Cooker Pork Shoulder (Crockpot Recipe)
- Instant Pot Pulled Pork (Fall-Apart Tender!)
The Tastiest Roast Pork Loin Recipe (Easy + So Tender!)
Video
Ingredients
For Seasoning the Pork
- 3 lb pork loin not tenderloin
- 2 tsp garlic powder prevents burning compared to minced garlic
- 2 tsp onion powder
- ½ tsp smoked paprika
- 2 ¼ tsp kosher salt
- ½ tsp black pepper about 40 cracks on a pepper mill
- 2 tbsp light olive oil or avocado oil
For Roasting the Pork
- 1 tbsp olive oil
- 1 tbsp fresh rosemary chopped (or 1 tsp dried)
- 1 tbsp fresh thyme chopped (or 1 tsp dried)
- 1 cup chicken broth
For the Pan Sauce
- 4 tbsp unsalted butter
- ¾ cup finely minced onion
- ¼ tsp kosher salt
- 3 tbsp flour
- 1 cup chicken broth
- 2 tbsp white wine or more broth
- 1 tbsp grainy mustard or Dijon
- ½ cup heavy cream
- ½ tsp freshly ground black pepper
- 1 tbsp soy sauce
- Pan drippings from the skillet after roasting
Instructions
Sear the Pork
- Preheat oven to 375°F. Pat the pork until very dry. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the pork.
- Heat a cast iron skillet over medium-high heat for 4 minutes. Add oil and let it heat until shimmering about 30-60 seconds.
- Sear the pork, smooth side down, for about 4 minutes until deeply browned. Flip and sear the other side.
Roast the Pork
- Combine olive oil with rosemary and thyme, then rub it on top of the seared pork.
- Pour 1 cup of chicken broth into the pan around the pork (not over it).
- Transfer the skillet, meat fat side up, to the oven and roast until the internal temperature reaches 140°F, about 25-35 minutes. Remove pork from the pan, tent with foil, and let it rest for 15 minutes (the temperature will rise to 145°F).
- Pour the pan drippings into a small bowl and skim off excess fat.
Make the Pan Sauce
- In a medium saucepan, melt butter over medium heat. Add onion and salt, cooking until softened, about 5 minutes. Whisk in flour and cook, whisking constantly, for 1-2 minutes until golden brown.
- Slowly whisk in chicken broth and wine, stirring to prevent lumps. Stir in mustard, heavy cream, black pepper, soy sauce, and reserved pan drippings.
- Simmer for 3-4 minutes until slightly thickened. Adjust seasoning with more salt and pepper if needed.
- If the sauce gets too thick, add a splash more broth.
Serve
- Slice the pork and spoon the creamy mustard pan sauce over the top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this for Easter dinner. It was very good. The gravy/sauce turned out tasty. I didn’t use any wine, broth worked just fine. I will use this recipe again. Thanks!
Made this roast pork loin last night and it was a showstopper! So juicy and flavorful. My family is already asking when I’ll make it again.
Sorry I can’t rate it yet, I haven’t tasted it, but I have a couple of questions. I followed your recipe but
1) My pork loin was in a roll shape with one side covered in fat. You said to sear the “flat” side, which when I looked that up it was the side without the fat. So that means the fat was at the bottom when cooking. Did I mess that up?
2) I didn’t have near the juice you showed in the video. I only have about 1/4 cup at the most! What did I do wrong?
I made this for someone so I will come back and give stars since I haven’t tasted it. Except the sauce which is yummy!
This looked good so I tried it, it was excellent, very flavourful and juicy , the gravy was addictive 😎
Thank you .
I intend to try that in about an hour or so it sounds delicious , easy , is it tender ?
Best pork loin recipe ever! Meat was moist, tender & very flavorful! Will be making this on repeat! Thanks for sharing!
I made this tonight, and even with a few mistakes making the sauce, it was delicious. It’s a keeper for our household!
I made this and used gluten free flour for the sauce. It’s delicious!! The pork is good on its own but even better with the sauce. I paired it with roasted potatoes and broccoli. I topped my toddler’s whole plate with the sauce and he ate everything. It’s so hard to get him to eat green veggies, so yay! Thank you for the recipe.
So very good! This has become my go to recipe for pork loin.
I’ve avoided pork loin for the most part because of the typical issues of having them dry out. This recipe is the best! Best flavor, most moist, simple and quick! I wasn’t going to “bother” making the sauce, but did because it looked like it would be quick and taste good. This was the icing on the cake! Perfect blend of flavors, and soooo easy to make! Thank you!
Excellent recipe! Making it again. Family loves it. No changes necessary.