Hey foodies! Let’s talk about pork loin. Have you ever followed a recipe to the letter, only to pull a dry, tough, and frankly, disappointing roast out of the oven? I’ve been there, and it’s the worst. Well, I’m here to tell you that your search for the perfect pork loin recipe is officially over. This is it! We’re talking about a roast with an unbelievably savory, golden garlic-herb crust that gives way to the most tender, succulent, and flavorful meat inside. It’s elegant enough to be the star of your holiday table but, I promise you, it’s so simple you’ll be making it for a special Tuesday night dinner. You can check our New Recipe Beef Empanada.
Why You’ll Love This Pork Loin Recipe
- Perfectly Juicy Every Time: My secret isn’t one thing, but a combination of a hot sear to create a beautiful crust and a crucial resting period that locks in every last drop of those delicious natural juices. No more dry pork!
- Packed with Flavor: We’re not just seasoning the outside; we’re slathering it in a rich, savory butter packed with fresh garlic, rosemary, thyme, and a little Dijon mustard. It creates the most incredible crust and flavors the meat as it roasts.
- Simple, Accessible Ingredients: Take a peek at the ingredient list. See? Nothing wild or hard to find here! This recipe is proof that you can create a truly show-stopping meal with common pantry and fridge staples.
- Foolproof for All Skill Levels: Whether you’re a seasoned pro or this is your first time roasting anything larger than a chicken breast, you can do this. My clear, step-by-step photos and pro tips will guide you every step of the way, making you feel like a total kitchen rockstar.
Ingredients You’ll Need
For the Pork Loin Roast
- Boneless Pork Loin: One 3 to 4-pound roast.
- High-Heat Oil: 2 tablespoons, such as avocado or grapeseed oil.
- Kosher Salt: 1 ½ teaspoons.
- Freshly Ground Black Pepper: 1 teaspoon.
For the Garlic Herb Butter
- Unsalted Butter: ½ cup (1 stick), softened to room temperature.
- Garlic: 4-5 cloves, freshly minced.
- Fresh Herbs: 2 tablespoons total of a mix of rosemary, thyme, and parsley, all finely chopped.
- Dijon Mustard: 1 tablespoon. This is my secret ingredient for a little tang that cuts through the richness!
Ingredient Notes & Substitutions
- Pork Loin vs. Pork Tenderloin: This is super important! A pork loin is a wide, thick roast that comes from the back of the pig and often has a nice fat cap on top. A pork tenderloin is a much smaller, leaner, and thinner cut. This recipe is specifically developed for the larger pork loin, as a tenderloin would cook much too quickly.
- Fresh vs. Dried Herbs: Fresh herbs will always give you the best, brightest flavor, but if you’re in a pinch, you can absolutely use dried. The general rule of thumb is 1 tablespoon of fresh herbs is equal to 1 teaspoon of dried herbs. So, for this recipe, you’d use about 2 teaspoons total of dried herbs.
- Salted Butter: If you only have salted butter on hand, that’s totally fine! Just reduce the amount of kosher salt you season the pork with to about ¾ teaspoon.
Step-by-Step Instructions
Step 1: Prep the Pork and Make the Butter
First things first, preheat your oven to 375°F. Take your pork loin out of the packaging and use paper towels to pat it completely dry. And I mean completely dry—this is key for getting a great sear! Season it generously on all sides with kosher salt and black pepper.
In a small bowl, combine your softened butter, minced garlic, chopped fresh herbs, and Dijon mustard. Mix it all together until it’s well combined. The smell alone is incredible!
Step 2: Sear for a Golden Crust
Place a large, oven-safe skillet (cast iron is perfect for this) over medium-high heat. Add your oil and let it get hot until it just starts to shimmer. Carefully place the seasoned pork loin in the hot skillet. Let it sear, undisturbed, for 3-4 minutes per side, until it’s a deep golden brown all over. Don’t forget the ends! This step isn’t about cooking the pork through; it’s all about building that foundational layer of flavor.
Step 3: Slather and Roast to Perfection
Remove the skillet from the heat. Using a spatula or the back of a spoon, spread that glorious garlic herb butter all over the top and sides of the seared pork loin. Now, if you have one, insert a leave-in meat thermometer into the thickest part of the roast, making sure not to touch any bone if there is one.
Transfer the entire skillet to your preheated oven. Roast for 45-60 minutes, or until the internal temperature reaches 145°F. Cooking time will vary depending on the exact size and thickness of your roast, which is why a thermometer is so important!
Step 4: Rest for Maximum Juiciness
This is the most important step, so please don’t skip it! Once the pork reaches 145°F, carefully remove the skillet from the oven. Transfer the pork loin to a clean cutting board and tent it loosely with aluminum foil. Let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, guaranteeing every slice is tender and juicy.
Pro Tips for Success
- Don’t Touch It! When you’re searing the pork, resist the urge to poke, prod, or move it around. Letting it sit undisturbed is how you develop that deep, even, golden-brown crust.
- A Thermometer is Your Best Friend: I can’t stress this enough! It’s the only way to guarantee perfectly cooked pork that’s juicy and safe to eat. Don’t guess! An instant-read or leave-in thermometer is a true kitchen game-changer.
- Slice Against the Grain: For the most tender slices, look at the direction the muscle fibers are running in the meat. You’ll want to slice perpendicular (or against) those lines. This shortens the muscle fibers, making the meat much more tender to chew.
- Make a Quick Pan Sauce: Don’t let those tasty browned bits (the fond) in the bottom of the skillet go to waste! After removing the pork, place the skillet over medium heat and deglaze with a splash of chicken broth or white wine, scraping the bottom with a wooden spoon. Let it simmer for a minute, then turn off the heat and whisk in a tablespoon of cold butter for a silky, delicious sauce.
Storage Instructions
Refrigerator
Store any leftover sliced pork loin in an airtight container in the refrigerator for up to 4 days. It makes for fantastic sandwiches the next day!
Freezer
You can freeze leftover pork for longer storage. I recommend slicing it first, then wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container. It will keep well for up to 3 months.
Reheating
The key to reheating pork is to do it gently so it doesn’t dry out. My favorite method is to place the slices in a skillet over medium-low heat with a splash of chicken broth or water. Cover and heat for just a few minutes until warmed through.
Frequently Asked Questions (FAQ)
What is the correct internal temperature for pork loin?
According to the USDA, pork is safe to eat when cooked to an internal temperature of 145°F, followed by a three-minute rest. This will result in a juicy, tender roast that may have a hint of pink in the center, which is perfectly safe and delicious!
Can I prepare this recipe ahead of time?
You can definitely do some prep work in advance! The garlic herb butter can be made up to 3 days ahead and stored in an airtight container in the fridge. Just be sure to let it soften to room temperature before you need to spread it on the pork.
What are the best side dishes for roasted pork loin?
Oh, the possibilities are endless! This roast pairs beautifully with classic sides like creamy mashed potatoes, roasted asparagus, or garlic green beans. A simple Caesar salad or some fluffy dinner rolls would also be fantastic.
My pork loin came with a thick fat cap. Should I trim it?
Great question! A little fat is a good thing, as it adds flavor and helps keep the meat moist. However, if the fat cap is thicker than about a half-inch, I recommend trimming it down to about a ¼-inch thickness. This allows the fat to render nicely without leaving you with overly greasy bites.
Can I make this recipe in a Crock-Pot or slow cooker?
This specific pork loin recipe is really designed for the high heat of an oven, which is what creates that amazing seared crust. A slow cooker uses low, moist heat, which will give you a completely different result—more of a tender, shreddable meat. While delicious in its own right, if you’re looking for that classic roasted texture, the oven is the way to go!
Conclusion
See? Making a show-stopping, incredibly juicy, and flavorful roasted pork loin is so much easier than you thought. With just a few simple ingredients and these easy-to-follow steps, you’re on your way to a meal that your family and friends will be talking about for weeks.
If you try this pork loin recipe, I would absolutely love to hear from you! Please leave a comment and a rating below to let me know how it turned out. Happy cooking!
I am a passionate recipe developer and food enthusiast specializing in heart-warming traditional dishes and simple, everyday meals. My goal is to inspire you to find joy and confidence in the kitchen through my easy-to-follow recipes.