Recipe

Oven Pork Roast

Juicy, tender pork roast with crisp edges and a quick pan gravy. Simple ingredients, clear temperatures, and big comfort-food energy.

By Matt Campbell

•

4.8

A golden-brown pork loin roast resting in a roasting pan with carrots and onions, with glossy pan juices and fresh herbs

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There are two kinds of pork roast nights: the ones where you slice into it and it is juicy and perfect, and the ones where you quietly drown it in applesauce and pretend it was intentional. This recipe is for the first kind.

We are going for crisp edges, tender slices, and a bright, savory pan gravy you can spoon over everything on the plate. No fancy cuts required, no weird ingredients, and you do not need to babysit it. Just a good rub, smart heat, and a non-negotiable rest at the end.

Raw pork loin roast, garlic, rosemary, thyme, Dijon mustard, olive oil, salt, pepper, carrots, onion, and chicken broth arranged on a kitchen counter

Why It Works

High heat first gives you that browned, craveable crust fast, then we finish at a gentler temp so the inside stays juicy.
Dijon plus garlic acts like flavor glue, helping the rub cling while adding tang that keeps the roast from tasting flat.
Veggies under the roast create a buffer and catch the drippings, which turns into gravy gold.
Temperature, not time is the secret. You pull it at the right internal temp, rest it, and suddenly pork is not dry.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers, then store in an airtight container for up to 4 days. Keep some gravy or pan juices with the slices if you can. It helps everything reheat like it was meant to.

Freeze: Freeze sliced pork in a freezer bag with as much air pressed out as possible for up to 2 months. Freeze gravy separately in a small container.

Reheat without drying it out: Put slices in a baking dish, add a splash of broth or leftover gravy, cover with foil, and warm at 325°F until hot. Microwave works too, just use medium power and a spoonful of liquid on top.

Sliced pork roast stored in a meal prep container with a small cup of gravy beside it

Common Questions

What cut of pork should I use for oven pork roast?

This recipe is built for a boneless pork loin roast (not tenderloin). Pork loin is larger and roasts beautifully in slices. Tenderloin is smaller and cooks much faster, so it would overcook with these timings.

What temperature should pork roast be cooked to?

For a pork loin roast, the safest, simplest target is 145°F with a rest (USDA guidance for whole cuts). I like to pull it from the oven at 140 to 145°F, then rest 15 minutes, aiming for a rested final temp around 145°F. Because carryover cooking varies, check the temperature again after resting. If you prefer it more done, pull at 150°F.

Why is my pork roast dry?

Usually one of three things: it cooked too long, it was a lean cut cooked without enough protection, or it was sliced too soon. Use a thermometer, roast it over the onions and carrots as a buffer, and rest before slicing.

Do I need to cover a pork roast in the oven?

Not at the beginning. Leaving it uncovered helps you get browning. If the top is getting too dark near the end, tent loosely with foil for the last 10 to 20 minutes.

Can I make gravy from the pan drippings?

Yes, and you should. In this recipe, you deglaze the roasting pan with broth and a little apple cider vinegar for brightness, then thicken it with a quick cornstarch slurry.

An instant-read thermometer inserted into a pork roast in a roasting pan, showing a temperature in the mid-140s

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Roasting pan or 9x13-inch baking dish
Instant-read thermometer
Small saucepan (for gravy)
Cutting board and sharp knife
Measuring spoons
Aluminum foil (for resting)

I used to think pork roast was a “special occasion” thing, mostly because I treated it like a fragile project. Then I started cooking it like I cook everything else: season it like you mean it, use the oven to do the heavy lifting, and trust a thermometer more than vibes. Now it is my go-to when I want dinner to feel like a hug, but I still want crisp edges and a sauce that makes you drag a piece of bread through the pan when nobody is looking.

Oven Pork Roast

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 6

Ingredients

1 boneless pork loin roast (about 3 to 3 1/2 pounds)
2 tablespoons Dijon mustard
2 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons kosher salt (use 1 1/2 teaspoons if your pork is pre-brined or “enhanced”)
1 teaspoon black pepper
1 1/2 teaspoons smoked paprika (or sweet paprika)
1 teaspoon dried thyme
1 teaspoon dried rosemary (crush it between your fingers)
1 large yellow onion, sliced
3 carrots, cut into chunky coins
1 cup low-sodium chicken broth, divided
1 tablespoon apple cider vinegar (for the gravy)
1 tablespoon cornstarch + 1 tablespoon cold water (slurry for thickening)

A small bowl of Dijon, olive oil, minced garlic, and spices being stirred together

Instructions

Optional but helpful prep: If you have time, take the pork out of the fridge 30 to 45 minutes before roasting for more even cooking. If the roast is uneven or floppy, tie it with kitchen twine every 1 1/2 to 2 inches so it cooks more evenly.
Heat the oven: Position a rack in the middle and preheat to 450°F.
Build the roasting base: Add the sliced onion and carrots to a roasting pan or 9x13-inch baking dish. Pour in 1/2 cup of the broth (save the rest for later). This keeps the drippings from scorching and sets you up for gravy.
Season the pork: Pat the pork loin dry with paper towels. In a small bowl, mix Dijon, olive oil, garlic, salt, pepper, paprika, thyme, and rosemary into a paste. Rub it all over the roast, including the sides.
Roast hot, then finish gentle: Set the roast on top of the veggies (they act like a shallow rack and a buffer). Roast at 450°F for 15 minutes, then reduce oven temperature to 325°F and continue roasting until the thickest part reads 140 to 145°F, usually 45 to 75 minutes more depending on thickness and your oven.
Tip: Start checking early. Pork goes from juicy to “why is it so dry” fast.
Thermometer placement: Insert it into the center of the thickest part and make sure the tip is not touching the pan.
Rest: Transfer pork to a cutting board and tent with foil. Rest 15 minutes. Do not skip this. Resting is where the juices calm down and stay in the meat instead of flooding your cutting board.
After resting, check the temperature again. You are aiming for about 145°F (give or take) for juicy slices.
Make the quick pan gravy: Set the roasting pan on the stove over medium heat (or pour everything into a small saucepan if your pan cannot go on the burner). Add the remaining 1/2 cup broth and 1 tablespoon apple cider vinegar, then scrape up any browned bits. Pour the liquid into a measuring cup and skim off excess fat if there is a lot.
Return the liquid to the saucepan and bring to a simmer.
Thicken: Stir cornstarch with cold water to make a slurry. Whisk it again right before adding (it settles fast), then whisk it into the simmering gravy. Cook 1 to 2 minutes until glossy and lightly thickened. Taste and adjust salt and pepper.
If you want it thicker, add a little more slurry. If you want it thinner, add a splash more broth.
Slice and serve: Slice pork across the grain. If you are not sure where the grain is, look for the lines running along the meat and slice perpendicular to them. Spoon gravy over the top and serve with the roasted onions and carrots.