Recipe

Pork Loin Recipe

A rustic, homestyle pork loin roast with an herby garlic-forward rub, tender carrots and potatoes, and a bright pan sauce you will want to spoon over everything.

By Matt Campbell

•

4.8

A golden-brown pork loin roast sliced on a wooden cutting board with roasted carrots and potatoes and a small pitcher of pan sauce on the side

Jump to Recipe

If your week needs one dependable, cozy win, make it this pork loin. It is the kind of roast that feels like Sunday dinner without turning your kitchen into a full time job. We are talking crisp edges, a juicy center, and a simple pan sauce that tastes like you did something fancy, even if you were wearing sweatpants the whole time.

The trick is simple: season it like you mean it, sear for color, then roast gently until it is just done. Pork loin is lean, so we protect it with a quick brine option (if you have time) and a rest at the end (non negotiable if you want juicy slices). The veggies roast right alongside and soak up all the good drippings. This is rustic food that knows what it is.

A close-up of a pork loin roast in a cast iron skillet with herbs and garlic sizzling in the pan

Why It Works

Juicy, sliceable pork by pulling at 140°F to 142°F and resting so carryover takes it to 145°F.
Big homestyle flavor from a rosemary and paprika rub plus a quick sear for browned edges.
One-pan energy with potatoes and carrots roasting under and around the pork.
A bright, savory pan sauce finished with a splash of apple cider vinegar and a little butter for gloss.

Pairs Well With

Storage Tips

Refrigerate: Cool leftovers within 2 hours. Store sliced pork and vegetables in airtight containers for up to 4 days.

Freeze: Freeze sliced pork with a little pan sauce (this helps prevent dryness) in a freezer bag or container for up to 2 months. Thaw overnight in the fridge.

Reheat without drying it out: Warm slices in a covered skillet with a splash of broth or water over low heat until just hot. Or microwave at 50% power in short bursts with a spoonful of sauce.

Leftover glow-up ideas:

Thin slices on toast with mustard and quick pickles.
Chopped pork in fried rice with peas and a drizzle of soy sauce.
Tacos with cabbage, apples, and a squeeze of lime.

Common Questions

Is pork loin the same as pork tenderloin?

No. Pork tenderloin is smaller and cooks much faster. Pork loin is thicker, wider, and better for roasting and slicing into chops. This recipe is for pork loin.

What temperature should I cook pork loin to?

For the juiciest slices, pull the pork at 140°F to 142°F, then rest for 10 to 15 minutes. Carryover heat will usually bring it to the USDA safe temperature of 145°F. If you prefer a more cooked finish, you can pull at 145°F, but it will often coast closer to 150°F.

Why is my pork loin dry?

Usually it is overcooked. Pork loin is lean, so it goes from juicy to dry quickly. Use a thermometer and pull it around 140°F to 142°F (then rest). Also, slice it after resting and cut across the grain.

Can I skip the sear?

You can, but you will miss out on flavor. Searing builds a browned crust and gives your pan sauce a head start with those tasty bits.

Can I prep this ahead?

Yes. Mix the rub up to 3 days ahead and keep it covered. You can also season the pork and refrigerate it uncovered overnight for extra flavor and better browning.

Can I brine and still use the full salt in the rub?

No. If you brine, the pork has already absorbed salt. Reduce the rub salt dramatically or skip it so you do not end up with a roast that tastes like the ocean.

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

Large oven-safe skillet (cast iron is great) or a roasting pan
Instant-read meat thermometer
Cutting board and sharp knife
Measuring spoons
Foil (for resting)

I did not grow up thinking pork loin was exciting. It was always fine. Then I started treating it like a roast that deserved a little attention: aggressive seasoning, real browning, and a pan sauce that wakes everything up. The first time I nailed it, I remember slicing into it and realizing it was actually juicy, not just polite dinner meat. Now it is one of my favorite “feed people without stress” meals, because it looks impressive, tastes like home, and still lets you hang out with everyone instead of babysitting the stove.

Pork Loin Recipe

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings 6

Ingredients

For the pork and vegetables

1 (2.5 to 3 lb) boneless pork loin roast
Kosher salt: 1 tbsp if not brining (see note below), plus more to taste
1 tsp black pepper
2 tsp smoked paprika
1 tsp dried thyme (or 1 tbsp fresh)
1 tbsp chopped fresh rosemary (or 1 tsp dried)
1 tsp garlic powder (for the rub, less burn risk)
3 cloves garlic, finely minced (for the pan sauce)
2 tbsp olive oil, divided
1 large yellow onion, cut into wedges
1 lb baby potatoes, halved (or Yukon gold, chunked)
4 medium carrots, cut into 2 inch pieces
1 tbsp Dijon mustard
1 cup low-sodium chicken broth

For the bright pan sauce

1 to 2 tsp apple cider vinegar (to taste)
1 tbsp cold butter
Optional: 1 tsp honey if you want a slightly sweeter finish
Optional: chopped parsley for serving

Optional quick brine (recommended if you have time)

4 cups cold water
3 tbsp kosher salt
1 tbsp brown sugar

Brine note: If you brine, skip the 1 tbsp salt in the rub (or use at most 1/2 tsp if you are salt-sensitive and want a little surface seasoning). You can always salt the sauce and veggies to taste later.

Instructions

Optional quick brine (30 minutes): Stir water, salt, and brown sugar until dissolved. Add pork loin and brine 30 minutes at room temp (or up to 4 hours in the fridge). Pat very dry before seasoning. If you brine, skip the tablespoon of salt in the rub (see next step). This helps keep lean pork extra juicy without making it too salty.
Heat oven: Preheat to 400°F.
Season the pork: In a small bowl, mix pepper, smoked paprika, thyme, rosemary, garlic powder, and 1 tbsp olive oil into a paste. Add 1 tbsp kosher salt only if you did not brine. If you brined, omit the salt (or use up to 1/2 tsp, max). Rub all over the pork loin. Let it sit while you prep the vegetables.
Prep the vegetables: In a bowl, toss onion, potatoes, and carrots with 1 tbsp olive oil, Dijon mustard, and a pinch of salt and pepper.
Sear for flavor (quick and controlled): Heat a large oven-safe skillet over medium-high heat. Add a drizzle of oil if the pan is dry. Sear pork 1 to 2 minutes per side until nicely browned. Keep it moving and do not let the spices sit and scorch. We want toasty, not bitter.
Roast: Nestle the vegetables around the pork. Pour in the chicken broth (careful, it will sizzle). Transfer the skillet to the oven and roast 40 to 55 minutes, stirring the vegetables once halfway through, until the pork reaches 140°F to 142°F in the thickest part for a juicy finish. (If you prefer it more done, you can go to 145°F, but carryover cooking will push it higher.)
Rest: Move pork to a cutting board and tent loosely with foil. Rest 10 to 15 minutes. Carryover heat will bring it up to about 145°F. This is where the juiciness happens.
Make the pan sauce: Put the skillet with drippings and broth back on the stove over medium heat. Scrape up any browned bits. Add the minced fresh garlic and cook 30 to 60 seconds, just until fragrant. Simmer 2 to 4 minutes to reduce slightly. Stir in apple cider vinegar, then whisk in cold butter until glossy. Taste and adjust with more salt, pepper, vinegar, or a little honey if you want it rounder.
Slice and serve: Slice pork against the grain. Plate with the roasted vegetables and spoon the pan sauce over everything. Finish with parsley if you have it.

Matt tip: If your vegetables are tender but not browned enough, pull the pork to rest and crank the oven to 450°F. Roast the vegetables 8 to 10 minutes more to get those crisp edges.

Sliced pork loin arranged on a platter with roasted carrots and potatoes, with pan sauce being spooned over the top

Nutrition information is estimated.

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Pork Loin Recipe

Why It Works

Pairs Well With

Recommended

Homestyle Creamy Mashed Potatoes

Classic Roasted Brussels Sprouts

Flavorful Asparagus Recipe

Sweet and Spicy Potato Pancakes

Storage Tips

Common Questions

Is pork loin the same as pork tenderloin?

What temperature should I cook pork loin to?

Why is my pork loin dry?

Can I skip the sear?

Can I prep this ahead?

Can I brine and still use the full salt in the rub?

Pork Loin Recipe

Ingredients

For the pork and vegetables

For the bright pan sauce

Optional quick brine (recommended if you have time)

Instructions