Print

Juicy Oven Roasted Pork Loin Roast

Close-up of several thick slices of juicy pork loin roast, seasoned with herbs and resting in pan juices.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this simple plan for a perfectly juicy pork loin roast cooked in the oven, complete with guidance for internal temperature and a quick pan sauce.

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
  • 1 cup chicken broth (for pan sauce)
  • 1 tablespoon cornstarch (for pan sauce)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Pat the pork loin roast completely dry with paper towels. This helps create a good crust.
  3. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and dried thyme.
  4. Rub the entire surface of the pork loin roast evenly with the olive oil, then sprinkle and press the spice mixture onto the meat.
  5. Place the seasoned pork loin roast in a roasting pan or a large oven-safe skillet.
  6. Roast at 400 degrees Fahrenheit for 15 minutes.
  7. Reduce the oven temperature to 325 degrees Fahrenheit and continue roasting until the internal temperature reaches 145 degrees Fahrenheit on a meat thermometer inserted into the thickest part of the roast. This usually takes about 20 to 25 minutes per pound.
  8. Remove the pork loin roast from the oven when it hits 145 degrees Fahrenheit.
  9. Transfer the roast to a cutting board, tent it loosely with foil, and let it rest for at least 10 minutes before slicing. This resting period is key for a juicy pork loin.
  10. While the pork rests, make the pan sauce: Place the roasting pan over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan.
  11. Pour in the chicken broth and bring to a simmer, stirring well.
  12. In a small cup, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Pour the slurry into the simmering broth, whisking constantly until the sauce thickens slightly into a gravy.
  13. Slice the rested pork loin roast against the grain and serve immediately with the pan sauce gravy.

Notes

  • For the best results, take the pork loin roast out of the refrigerator about 30 minutes before you plan to season and cook it.
  • The target internal temperature for safe and tender pork is 145 degrees Fahrenheit, followed by a rest.
  • If you prefer a crispier exterior, you can skip the initial high-heat blast and just roast at a steady 325 degrees Fahrenheit until done.

Nutrition

Find it online: https://tasteportfolio.com/pork-loin-roast-juicy-oven-recipe/