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How To Cook A Pork Loin Roast
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5 from 4 votes

How To Cook A Pork Loin Roast

Thinking about pork roast always takes me back to my childhood, when my mother would often serve us a pork roast on Sunday nights. As I grew into adulthood, I’d remember those meals fondly, but the thought of trying to figure out how to perfectly ​roast pork seemed too challenging.

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: Pork Loin
Servings: 4
Calories: 157kcal

Ingredients

  • 3 Pounds Boneless pork loin

The Spice Rub

  • 1

    Tbsp Olive Oil

  • 1/2

    Tbsp Rosemary or fresh rosemary

  • 1/2

    Tbsp Sage

  • 1/2

    Tbsp Oregano

  • 1/2

    Tbsp Thyme

  • 1/2

    Tbsp Kosher Salt

  • 1/4

    Tbsp Ground Black Pepper

Instructions

  • Before you begin to prepare the meat, get your oven ready to go.

  • Make sure that the oven rack is in the center slot of your oven, and preheat the oven to 450 degrees.

  • To start out the recipe, you’re going to want to cook the pork loin with high heat to get a nice browning effect on the outside, before lowering the heat to finish the meat.

  • As mentioned earlier, do NOT cut off the layer of fat on one side of the roast.

  • When the time comes to put the roast into the pan, you’re always going to want to place the fat side up.

  • This is so when the meat cooks, the fat melts off and drips down into the roast, infusing it with flavor.

  • For now, get out a cutting board and place the meat on it, and then prepare your rub.

  • Take your ingredients that you’ve chosen to use for the rub, as well as a small bowl.

  • First, add the olive oil, and then add each of the other ingredients.

  • With a spoon or other utensil, stir up the mix to get everything blended roughly evenly.

  • On the cutting board, pour the spice rub onto the meat and work it evenly over the surface of the pork loin.

  • You’re going to want to make sure you cover all surfaces of the meat, including the fatty layer that will go on top of the roast when it’s being baked.

  • By now, your oven should have preheated to 450 degrees, and you’re ready to go.

  • Take a baking pan, and set up a rack in the pan. If you don’t have a rack, and alternate method is to coil up tinfoil to form a sort of makeshift rack.

  • Fat side up, set the pork loin onto the rack, and place the pork loin into the oven to cook.

  • You’re not going to want to cook the pork loin for long at 450 degrees, as the high temperature would quickly dry out and overcook the meat.

  • Cooking it at high heat to start is essential to get a nice golden color and a tasty exterior, before cooking the meat at a lower temperature.

  • Set the timer for 10 minutes and cook the roast at 450 degrees. 

  • When the timer expires, drop the temperature down to 250 degrees.

  • You don’t have to take the roast out of the oven waiting for the oven to drop down to 250 degrees – just leave it in there, and start the new timer.

  • Every roast has a different size and thickness, so it’s impossible to say exactly how long you’re going to need to cook the roast to perfect done-ness.

  • The standard you’re going for is an internal temperature of 145 degrees.

  • Measure the internal temperature of the roast with a meat thermometer, and start checking at around the 50 minute mark.

  • Once your meat thermometer measures the acceptable temperature, take the roast out of the oven and give it some time to settle.

  • You’ll want to leave it alone, covered in foil for about 15 minutes, while the meat finishes cooking internally and the juices settle.

Nutrition

Serving: 100g | Calories: 157kcal