Roasted Boneless Pork Loin

Roasted Pork Loin

The Spruce

  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 8 servings (8 portions)
Nutritional Guidelines (per serving)
596 Calories
34g Fat
7g Carbs
62g Protein
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Nutrition Facts
Servings: 8 servings (8 portions)
Amount per serving
Calories 596
% Daily Value*
Total Fat 34g 44%
Saturated Fat 11g 57%
Cholesterol 197mg 66%
Sodium 1010mg 44%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 3%
Protein 62g
Calcium 99mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted pork loin is an ideal dinner choice, as it is easy to make and often requires just a few simple ingredients. This roast pork loin recipe calls for rubbing a boneless pork loin with a simple blend of garlic and fresh herbs before roasting it to perfection.

Although previously thought that pork had to be cooked to well-done for safety reasons, there is now evidence that pork can (and should) be cooked to medium, or 140 to 145 F. The interior will have a lovely rosy color, and the texture will not be dry or tough. But if you're not convinced, you can adjust accordingly. Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it sit to reach its final doneness.

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Ingredients

  • 1 (3- to 4-pound) boneless center-cut pork loin
  • 2 tablespoons olive oil
  • 4 to 5 garlic cloves (minced)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 tablespoon minced fresh sage
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves

Steps to Make It

  1. Gather the ingredients.

    Roasted boneless pork ingredients
    The Spruce
  2. About 30 minutes before you plan to start roasting, take the pork loin out of the fridge and let it sit at room temperature.

  3. Preheat the oven to 450 F.

  4. In a small bowl, combine the oil, garlic, salt, pepper, and herbs, and mix until a paste forms.

    Combine the oil, garlic, salt, pepper and herbs, and mix until paste forms
    The Spruce
  5. Dry the pork loin with paper towels and rub it all over with the seasoning paste. Set it on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into the very center of the roast on a slight angle. If you're using a digital thermometer with a temperature alert function, set it to 135 F. Transfer the pork to the oven.

    Add pork loin to shallow pan
    The Spruce
  6. Roast for 15 minutes, then turn the oven temperature down to 300 F. Let the loin continue roasting for another 30 to 40 minutes or until the internal temperature reaches 135 F.

  7. Take the roast out of the oven and cover it with foil. Let it rest for 10 to 15 minutes; during this time the roast's internal temperature will increase up to around 140 F, which means it is ready to slice.

    Pork loin resting on a cutting board
    The Spruce
  8. Serve and enjoy.

Tips

  • When selecting your pork loin, choose fresh-looking meat, preferably with a thick layer of fat. Many people tend to shy away from meat with fat on it, but this fat helps with the flavor and keeps the meat moist while cooking.
  • At the time of cooking, the pork should be at room temperature, not cold straight from the fridge. So it is important to remove it from the refrigerator about 30 minutes or more ahead of cooking and leave it covered in a cool—not warm—place.
  • After removing from the oven, make sure to rest your meat. Resting your meat will allow the pork loin to cool a bit, retaining the juices and providing a more tender and flavorful dish.

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