How to Make a Juicy Roasted Pork Loin

Posted on

If you’re exhausted of dry, boring pork loin, this is the cooking method for you. This Roasted Pork Loin is heavily spiced with garlic, rosemary, salt, and pepper, and it is also basted with an olive oil and white wine pan sauce every 30 minutes. So, if you have a boneless pork loin and are trying to find a way to use it, this recipe will make a juicy, flavorful dish that nobody will be capable of resisting.

Cooking tips:

  • For this recipe, we used a 2.5- to 3-pound pork loin. You’ll need to change the cooking time if you’re making a big pork loin. Use a meat thermometer to stop the meat’s temperature before serving it.
  • Also, ensure the white fat cap is facing up when you cook a pork loin.
  • Even though you don’t have to, browning the pork roast first is a great way to keep the flavors in. To brown, heat olive oil in a cast-iron pan and brown the food on all sides.
  • Cooking at a high temperature is another way to get a nice golden crust.
  • But over the pork loin, roast with aluminum foil if it’s getting too dark.
  • Also, utilize a meat thermometer to ensure the inside of your pork loin roast is at the right temperature.
  • Also, make sure you don’t cook your pork roast for too long, or it will be dry.
  • Let the pork loin roast rest for five to ten minutes before slicing it to make it juicy and tender.
  • You could also make gravy by mixing the drippings from the pan with some flour and chicken broth in a small bowl.

Roasted Pork Loin Recipe

This Pork Loin recipe is simple to make and makes a meal that is tender, juicy, and full of flavor. The meat is perfectly cooked and skilled with garlic and brown sugar.


  • 2.5-3 pounds of pork loin (not tenderloin)
  • 2 tbsps olive oil
  • 6–9 pieces of garlic (whole – use less if you want)
  • 5 cloves of garlic (minced – use less if you want)
  • 1/2 tsp Kosher salt
  • 1/2 teaspoon of black pepper in ground form
  • 1 tsp smoked paprika
  • 2 tbsp of brown sugar
  • 1/2 tsp of powdered garlic


  • Turn the microwave on and fix it to 375 degrees F.
  • Next, use a little olive oil to grease a baking dish.
  • Put the pork loin in a large bowl and make 9 holes in the top with a small knife, or as many as you need for the number of cloves you will use. Put 9 whole garlic cloves in these holes.
  • Then, put the remaining ingredients on all sides of the pork and rub well.
  • Put the pork loin in the pan with the fat side facing up.
  • For medium to medium-well, cook for 50 to 55 minutes (150-155 degrees F for internal temperature). For a well-done steak, cook it for 60–70 minutes, or until it reaches 160–165 degrees F.
  • Bring it out of the microwave and let it sit for 5–10 minutes before you cut it and serve it.

For the desired doneness, use the guidelines below for the internal temperature.

  • Medium-Rare – 145 to 150 degrees F.
  • Medium – 150 to 155 degrees F.
  • Medium-Well – 155 to 160 degrees F.
  • Well-Done – 160-165 degrees F.

Most Frequently Asked Questions

Are pork loin and pork tenderloin the exact thing?

Even though they are both cut from the loin muscle, pork tenderloin and pork loin are not the same. For instance, a pork loin is a wide, thick piece of muscle from the back, between the ribs and the fat. It has a layer of fat that maintains it moist while cooking.

Pork tenderloin is a slender, long slice from the loin muscle that runs along the backbone. Even the best chicken tenderloin can dry if you cook it for too long because it is lean and has less fat. The best method to cook it is to sear, grill, cut it into tiny chunks, and air fry or bake it in juice or broth.

Is this a good way to eat?

This roasted pork loin roast recipe has 377 calories, 4 grams of carbs, 16 grams of fat, and 142 milligrams of cholesterol per serving. But this pork loin recipe is healthy, with 50 grams of protein, 15 milligrammes of calcium, and 165 units of vitamin A.

Can pork loin be served with a slight pink hue?

The US Department of Agriculture says that pork should be cooked to 145 degrees F and then sit for five minutes before serving. This will make your pork medium rare, and the middle might even be a little pink. Remember that it’s important to let the meat rest for about 5 minutes if you want it to taste good. Cover it with AL foil and allow it to sit for a few minutes. Keep in mind that the temperature inside will naturally rise as it rests.

Leave a Reply

Your email address will not be published. Required fields are marked *