Let Me Tell You About This Pork Loin (And a Slight Disaster)
There’s just something unbeatable about a pork loin roast that turns out so tender you don’t even need a knife. I remember the first time I tried to cook one; my trusty kitchen timer mysteriously stopped working and, well, that roast could’ve doubled as a doorstop. Live and learn, right? These days, I’m a bit more careful—okay, mostly—and my roasts have gotten good enough that even my picky cousin Sam scarfs down seconds (and he swore off pork after a tough chop incident back in ‘09!). Anyway, if you’ve ever wrestled a dry roast out of the oven and wondered where it all went wrong, boy, do I feel you.
Why This Pork Loin Roast is a Weeknight Hero
I make this when friends are coming over and I’m trying to pretend I have my life together. My family goes crazy for it—I think it’s the garlic (or maybe just that it’s not chicken again?). Granted, sometimes I do get a little flustered juggling everything, and the meat thermometer has gone MIA more than once; but even so, this roast somehow comes out juicy instead of chalky. It’s also forgiving if you, say, forget about it for a minute because your dog started hunting for snacks in the laundry basket. I really love how it makes the kitchen smell, like you actually know what you’re doing, even if you’re texting your mum the whole time for backup.
Ingredients (I Swear By Most of These…Usually)
- 1 boneless pork loin (about 1.5–2 kg or however big fits your roasting pan)
- 2 Tbsp olive oil (sometimes I use melted butter if I’m feeling fancy, totally optional)
- 4 garlic cloves, minced (I’ve used pre-chopped garlic in a squeeze bottle before, it’s fine, really)
- 1–2 tsp salt (I just kinda sprinkle but if you prefer to measure, go ahead—my grandmother would but honestly any salt works)
- 1 tsp pepper
- 2 tsp dried thyme (or rosemary actually works just as well if that’s what you’ve got on hand)
- 1 tsp smoked paprika (if I run out, sweet paprika is okay but the smoky one’s lovely)
- Optional: a handful of fresh parsley for after, if you want to get fancy
Alright, Here’s How You Actually Do It
- Preheat your oven to 220°C (about 425°F). Don’t forget to actually turn it on (I’ve done this, whoops).
- Pat your pork loin down with a paper towel so you get a good sear—if it’s a bit damp that’s fine, just not sopping wet.
- Mix olive oil, garlic, salt, pepper, thyme, and paprika in a bowl. It’ll look pretty intense. Rub this all over the pork like you’re giving it a spa treatment. Get in the nooks!
- Stick the pork in a roasting pan or big baking dish. If I’m being honest, a rimmed baking tray lined with foil works in a pinch (less washing up; you’re welcome).
- Roast for 15 minutes at 220°C, then drop the heat to 180°C (350°F) and keep roasting for another 45–55 minutes, depending on the size. Here’s where I usually sneak a quick nibble of crispy bits from the edges; chef’s rights!
- Check the temp. Internal temp should hit 63°C (145°F). But if you’re like me and your thermometer is hiding somewhere weird, cut into the thicker bit and see if the juices are still a little pink and then rest it for at least 10 minutes. It finishes cooking as it rests, anyway.
- Slice. Sprinkle with that parsley if you remembered. Eat and bask in compliments.
What I’ve Learned the Hard Way (Notes from My Kitchen)
- If you carve it right away because you’re impatient (guilty), the juices run everywhere. Actually, letting it rest really does make it juicier. Who knew?
- Don’t stress if you don’t have fresh herbs; dried stuff is really fine. The world won’t end.
- I sometimes forget to tie the pork with kitchen twine—honestly, it’s still good; just a bit more rustic-looking. Your Instagram followers probably won’t notice (unless they’re food snobs).
Some Variations I’ve Tried (Good, Bad, Oddball)
- I swapped all the thyme for sage once—came out very autumn-y. Not my favorite but my neighbor loved it, so, there you go.
- Once I tried pouring a splash of apple cider over the top before roasting; it made things a little sweeter and more saucy. Kind of lovely for fall, but use less salt if you do.
- One time I tried to stuff the loin with cream cheese and spinach which sounded great in theory, but let’s just say, it was not my finest hour.
Do You Even Need Special Gear? (Nope, Mostly)
To get a good roast, a meat thermometer helps, but if you don’t have one, just do the cut-and-peek trick. A roasting pan is ideal—though honestly, I once used a big Pyrex casserole when my old pan was holding someone’s lasagna hostage in the freezer. Just cover with foil if it starts getting too browned.
How To Store Leftovers (Or Not!)
Technically, you should let leftovers cool, then wrap well and stash in the fridge for up to 3 days. I like to slice mine so I can stick it in sandwiches the next day. Though honestly, in my house, it never lasts longer than a day. People just keep picking at it until—oops, it’s gone.
My Favorite Ways to Serve It (Sharing Optional)
This roast makes killer sandwiches the day after—add grainy mustard and crispy lettuce. On Sundays, I’ll serve it with roasted veg (sometimes tatties if I have them; that’s potatoes, for anyone stateside) and a quick pan gravy made with the roasting juices—here’s a gravy recipe that works a treat. Now and then, we even throw some apple sauce on the side, because my uncle swears by it.
Little Pro Tips (That Came From Flubbing It)
- I once tried rushing the roast by blasting it on high the whole time. Don’t do that. It looked great but chewed like a tire.
- If you want crispy edges, leave the foil off. But if it starts getting too dark, cover it back up for the last stretch.
- If you slice it too thin, it cools off quick—on second thought, keep the slices a bit chunkier.
- For more nerdy pork facts, Serious Eats has a good pork temperature guide: check it out here.
Real-Life Pork Loin Roast FAQ
Can I use pork tenderloin instead of loin?
I get this a lot, and honestly, they’re different cuts. Tenderloin cooks way faster and dries out if you use these times. But if you do swap, just cut cooking time in half—set a timer this time!
Should I marinate overnight?
Honestly? Sometimes I remember to marinate and sometimes I don’t. If you have time, yes, it’s even juicier. If not, life goes on.
Why does my roast come out dry?
Usually it’s overcooked. Get a meat thermometer if possible, or try not to wander off watching telly like my partner does. Also, letting it rest is crucial—I mean it.
Can I freeze leftovers?
Absolutely (if there are any). Freeze in slices in a baggie; comes out fine for sandwiches or stir-fries.
Do I have to use garlic?
No, but I think it tastes best with it. If you can’t have garlic, leave it out and maybe up the smoked paprika and herbs—still tasty.
And yes, if you’re curious, I did once try to make this in a slow cooker. Didn’t love it—but your mileage may vary!
Ingredients
- 1 (3 lb) boneless pork loin roast
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup low-sodium chicken broth
Instructions
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1Preheat your oven to 375°F (190°C). Pat the pork loin roast dry with paper towels.
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2In a small bowl, combine olive oil, minced garlic, rosemary, thyme, salt, and black pepper to make a seasoning paste.
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3Rub the seasoning mixture all over the pork loin roast, ensuring it is evenly coated.
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4Place the pork loin on a rack in a roasting pan. Pour chicken broth into the bottom of the pan.
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5Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 145°F (63°C).
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6Remove the roast from the oven, cover loosely with foil, and let rest for 10-15 minutes before slicing and serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
310 caloriescal
Protein:
43gg
Fat:
14gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
2gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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