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Simple Juicy Pork Loin Roast

Close-up of four thick slices of perfectly cooked pork loin roast resting in its juices.
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A straightforward recipe for a tender and juicy oven-roasted pork loin with simple seasoning and instructions for a basic pan sauce.

Ingredients

Scale
  • 3 lb pork loin roast, bone out
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Pat the pork loin dry with paper towels.
  3. In a small bowl, mix the salt, pepper, garlic powder, and thyme.
  4. Rub the olive oil over the entire surface of the pork loin.
  5. Sprinkle the seasoning mix evenly over the pork loin, pressing gently to adhere.
  6. Place the roast in a roasting pan or on a rimmed baking sheet.
  7. Roast for 15 minutes at 400 degrees Fahrenheit.
  8. Reduce the oven temperature to 350 degrees Fahrenheit and continue roasting until an instant-read thermometer inserted into the thickest part reads 145 degrees Fahrenheit. This usually takes about 15-20 minutes per pound.
  9. Remove the roast from the oven when it reaches 145 degrees Fahrenheit.
  10. Tent the roast loosely with foil and let it rest on a cutting board for 10 to 15 minutes before slicing.
  11. While the pork rests, make a simple pan sauce by placing the roasting pan on the stovetop over medium heat. Scrape up any browned bits from the bottom of the pan. Add 1 cup of chicken broth and simmer until reduced by half, stirring occasionally. You can whisk in a teaspoon of cornstarch mixed with water to thicken if desired.
  12. Slice the pork loin against the grain and serve with the pan sauce.

Notes

  • For the juiciest results, remove the pork when the internal temperature hits 145 degrees Fahrenheit; carryover cooking will bring it up slightly higher during resting.
  • If you prefer a crispier exterior, you can sear the roast in an oven-safe skillet on all sides before placing it in the oven.

Nutrition

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