Best Tender and Juicy Pork Loin Roast Recipe

Learn how to make the best tender and juicy pork loin roast for your next family meal. Ah, the Pork Loin Roast. That glorious centerpiece that graces our dinner tables on special occasions and Sunday feasts alike.

Prep Time15

Cook Time1 15

Total Time1 30

Course: Gravy, Main Course, Main Dish

Cuisine: American

Keyword: easy meals, fall recipe, leftover pork recipe

Servings: Servings

Calories: 623kcal

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Kitchen Essentials

Iron Dutch Oven

Roasting Pan

Chef Measuring Spoons

Cook ModePrevent your screen from going dark

Ingredients

5 Pounds Boneless Pork Loin Roast
3 Cloves Garlic minced
2 Tablespoons Rosemary Fresh and chopped
2 Tablespoons Thyme Fresh and chopped
2 Tablespoons Olive Oil
Salt to taste
Black Pepper to taste

Gravy

1 Cup Chicken or vegetable broth
1/2 Cup White Wine or additional broth
2 Tablespoons Butter
2 Tablespoons All-purpose Flour

text ingredients

Instructions

Preheat your oven to 375°F (190°C).
Remove the pork loin roast from the refrigerator and let it come to room temperature for about 30 minutes. This ensures even cooking.
5 Pounds Boneless Pork Loin Roast
In a small bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, salt, and black pepper. Mix well to create a paste.
3 Cloves Garlic, 2 Tablespoons Rosemary, 2 Tablespoons Thyme, Salt, Black Pepper
Pat the pork loin roast dry with paper towels. Rub the herb paste all over the surface of the roast, ensuring even coverage.
Heat a large oven-safe skillet or roasting pan over medium-high heat. Once hot, add a tablespoon of olive oil.
2 Tablespoons Olive Oil
Sear the pork loin roast on all sides until nicely browned, about 2-3 minutes per side.
Place the seared pork loin roast in the preheated oven. Roast for about 50-60 minutes, or until the internal temperature reaches 145°F (63°C) for medium doneness. Use a meat thermometer inserted into the thickest part of the roast to check the temperature.
Once the pork reaches the desired temperature, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for about 10-15 minutes. This allows the juices to redistribute and the roast to continue cooking slightly.
Gravy
While the roast is resting, prepare the gravy. In the same skillet or roasting pan used to sear the pork, melt the butter over medium heat.
2 Tablespoons Butter
Add the flour and whisk continuously to create a roux. Cook for a few minutes until the roux is golden brown.
2 Tablespoons All-purpose Flour
Gradually pour in the chicken or vegetable broth and white wine while whisking constantly. Continue to cook and whisk until the gravy thickens. Season with salt and pepper to taste.
1 Cup Chicken, 1/2 Cup White Wine
Slicing and Serving:
Slice the rested pork loin roast into even slices. Serve the slices drizzled with the prepared gravy.

Notes

Tips for Recipe Success

If using dried herbs, use 1 tablespoon of dried thyme and dried rosemary.

Bringing the pork loin roast to room temperature before cooking helps it cook more evenly.

Use a meat thermometer to ensure that the internal temperature reaches 145°F (63°C) for optimal doneness.

Letting the roast rest after cooking allows the juices to redistribute, resulting in a juicier roast.

For the best results and extra flavor, consider marinating the pork loin roast with the herb mixture in the refrigerator for a few hours before cooking.
If you prefer a less pink interior, you can cook the roast to a slightly higher internal temperature, but be cautious not to overcook it, as it can become dry.
You can bake this roast in a Dutch oven and add root vegetables for a whole meal using just one pot.

Nutrition

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