Description
Make a tender, juicy pork loin roast using simple ingredients. This recipe guides you through oven timing and resting for perfect slices every time, ideal for a weeknight meal or Sunday roast.
Ingredients
Scale
- 3 lb pork loin roast, bone-out
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 425 degrees F.
- Pat the pork loin roast completely dry with paper towels. This helps create a nice crust.
- In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and thyme to create a paste.
- Rub the paste evenly over the entire surface of the pork loin roast.
- Place the roast in a roasting pan or on a rimmed baking sheet.
- Roast at 425 degrees F for 15 minutes.
- Reduce the oven temperature to 350 degrees F. Continue roasting until the internal temperature reaches 145 degrees F on a meat thermometer inserted into the thickest part of the roast. This usually takes about 15 to 20 minutes per pound after the initial high-heat blast.
- Remove the pork loin roast from the oven when it hits 145 degrees F.
- Transfer the roast to a cutting board and tent loosely with foil. Let it rest for at least 10 to 15 minutes before slicing. This resting period is key for a juicy pork loin.
- Slice against the grain and serve immediately.
Notes
- For a simple pan sauce gravy, use the drippings left in the roasting pan. Place the pan over medium heat on the stovetop, whisk in 1 tablespoon of flour, cook for one minute, then slowly whisk in 1 cup of low-sodium chicken broth until thickened.
- If you prefer a more seasoned crust, you can sear the roast in a hot, oven-safe skillet on all sides before placing it in the oven.
- Always use a meat thermometer to check the pork loin internal temp for accuracy.
- Prep Time: 10 min
- Cook Time: 75 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked
- Calories: 280
- Sugar: 1
- Sodium: 450
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 40
- Cholesterol: 105