This tender, juicy Pork Loin Roast is an easy yet elegant main course that elevates any dinner. The roast is seasoned with a simple spice blend and olive oil, roasted without searing, and optionally served with a rich dijon cream sauce for extra flavor.
If you want a reliable recipe that works for holidays, special occasions or weeknight dinners, this Pork Loin Roast fits the bill. With just a few pantry spices, minimal prep and straightforward oven roasting, you end up with a roast that has a golden, crispy exterior and a moist, tender interior.
Why you’ll love this recipe:
- Juicy, flavorful pork loin with an optional dijon cream sauce that adds a restaurant-quality finish.
- Minimal hands-on time—about 10 minutes of prep—and the seasoning can be customized with your favorite herbs and spices.
- An elegant, simple main dish perfect for family dinners, small gatherings or holidays.
Recipe ingredients
Ingredient notes
- Pork loin roast: A lean, tender cut often sold boneless or bone-in. Whole roasts can be large, but this recipe uses a 3 lb. boneless pork loin, which serves about 6–8 people.
- Olive oil: Helps the spice rub adhere and promotes browning. Any neutral oil can be substituted.
- Herbs and spices: The spice blend here complements pork beautifully, but feel free to swap in your preferred rub or fresh herbs.
- Optional dijon cream sauce: The roast is delicious on its own, but a dijon cream sauce made from pan juices, vermouth (or stock), cream and mustard makes it especially memorable.
How to make pork loin in the oven
Oven roasting a pork loin is straightforward: season, roast at a higher temperature to encourage browning, then lower the heat to finish cooking gently so the meat stays moist.
The roast starts at 400°F (200°C) for 30 minutes, then you reduce the oven to 350°F (175°C) until the internal temperature reaches 145°F (63°C). Allow the roast to rest before slicing so the juices redistribute.
Pro tip: Let the pork come to room temperature for 30–60 minutes before roasting to promote more even cooking.
- Combine the dry spices in a small bowl, then stir in the olive oil to make a paste.
- Rub the pork loin evenly with the spice mixture on all sides.
- Roast uncovered at 400°F for 30 minutes to develop color, then reduce the oven to 350°F and continue roasting until a meat thermometer reads 145°F in the center (about 30 more minutes for a 3 lb roast). Check for doneness beginning at 45 minutes total to prevent overcooking.
- Remove the roast, tent loosely with foil and let rest for 10–15 minutes before slicing.
FAQs
For a 3 lb roast expect roughly 50–60 minutes total. Cooking time varies with roast size and oven differences, so rely on a thermometer and begin checking after 45 minutes.
What internal temperature should pork loin reach?
Cook to 145°F, then remove from the oven and rest 10–15 minutes. This yields tender, slightly pink meat that is safe and juicy.
Will pork loin be tough?
Pork loin is lean and can become dry if overcooked. Avoid exceeding 145°F and consider a dry brine (salt the roast and refrigerate uncovered for 1–3 days) for extra juiciness. If dry brining, omit additional salt in the rub.
Serving suggestions
- Serve slices plain or topped with the dijon cream sauce described below.
- Pair with classic holiday sides, roasted sweet potatoes, green vegetable casseroles or fresh salads.
- Use leftover slices for sandwiches with coleslaw or a shaved brussels sprout salad.
Recipe notes
- Pro tip: Bring the roast to room temperature for 30–60 minutes before roasting.
- Dry brining up to 3 days ahead increases juiciness—salt generously and refrigerate uncovered. Omit salt in the rub if you dry brine.
- Customize the rub with your favorite spices and herbs.
- Store leftovers in the refrigerator for up to 3 days.
More pork recipes you’ll love:
- Air fryer pork chops
- Grilled pork tenderloin
- Instant pot pulled pork
- Pork chops with creamy mushroom sauce
- Sausage and roasted red pepper pasta
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Pork Loin Roast
Servings: 8 • Prep Time: 10 mins • Cook Time: 1 hr • Total Time: 1 hr 10 mins
Pork Loin Roast is tender, juicy and flavorful. With just 10 minutes of prep, it creates a special main course suitable for any occasion.
Equipment
- Rimmed baking sheet or roasting pan
- Meat thermometer
Ingredients
- 3 lb. pork loin roast
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1.5 tablespoons olive oil
- 1.5 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Optional Dijon Cream Sauce
- 1/2 cup vermouth (or substitute chicken stock)
- 3/4 cup chicken stock
- 1/2 cup heavy cream (or more stock for dairy-free)
- 1 tablespoon dijon mustard
- 2 teaspoons chopped fresh thyme (or parsley)
- 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste
Instructions
- Season the pork loin evenly with salt and pepper. Allow to come to room temperature for about 1 hour.
- Preheat the oven to 400°F. Combine olive oil, cumin, coriander, garlic powder and thyme; rub evenly over the pork. Place the roast on a rimmed baking sheet.
- Bake at 400°F for 30 minutes or until the exterior is browned. Reduce the oven to 350°F and roast another 30 minutes or until the internal temperature reaches 145°F. Begin checking at 45 minutes total to avoid overcooking. If the pan juices start to burn, add 1/2 cup water to the pan.
- Remove from the oven, tent with foil and rest for at least 10 minutes. Slice and serve.
Prepare optional dijon cream sauce
- Transfer the roast to a cutting board and pour pan juices into a bowl. Place the roasting pan over medium heat on the stovetop and add vermouth to deglaze, scraping the browned bits. Reduce by half.
- Add chicken stock, cream (if using) and the reserved pan juices. Simmer until the sauce thickens slightly, about 3–5 minutes.
- Remove from heat and whisk in dijon mustard, fresh thyme, salt and pepper. Spoon over sliced pork.
Notes
- Allowing the roast to warm to room temperature helps it cook evenly.
- Dry brine up to 3 days ahead by salting all sides and refrigerating uncovered. Do not add salt to the rub if you dry brine.
- Leftovers keep up to 3 days in the refrigerator.
Nutrition
Calories: 319 kcal • Carbohydrates: 2 g • Protein: 39 g • Fat: 15 g • Saturated Fat: 6 g • Sodium: 552 mg