How to Cook a Boneless Pork Loin Roast

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This simple and easy recipe will show you exactly how to cook a boneless pork loin roast. I know this might be simple for some of you but we all have to start cooking somewhere and actually, the USDA has re-vamped their cooking temperature guidelines when it comes to cooking a pork roast. Did you know that we no longer have to cook pork roasts until they are shoe leather like our Moms & Grandparents did?

Yup. We now get to cook them to 145 °F.

seasoned boneless Pork Loin Roast in a pan with potatoes and carrots
Pork Loin Roast

How to Cook a Boneless Pork Loin Roast

It does take some getting used to, the fact that your pork roast will be slightly pink in the middle. The first time I made it my Mom was appalled. APPALLED. That’s the only word I can use. She couldn’t believe that I was trying to kill my family by feeding them under cooked pork.

That’s why I’m writing up this quick how-to post, because this is the NEW how to cook a boneless pork loin roast method. No shoe leather. Gravy is a delicious addition if wanted, not a necessity so that you don’t choke on a bone dry roast. Trust me, once you start treating pork more like a beef roast instead of chicken ( we all freak when chicken is pink!) you are going to love pork roasts again!

close up seasoned boneless Pork Loin Roast in a pan with potatoes and carrots

How Many Minutes Per Pound for Pork Loin?

The rule of thumb is usually 25 minutes per pound at 350 °F. This method that I use is the high heat method : you start the roast off at 450 °F for 15 minutes, sear in the juices and then turn down the oven to 300 °F. With my method you can also count on a good 20 minutes per pound AFTER the initial roasting at 450°F as the oven is going to have residual high heat for a while after you turn the oven down.

The only exception is when you have a thinner pork loin roast or a thicker one. I had a huge Costco pork loin for the photos (you have seen those suckers, right? What giant pig those came from I don’t want to know!) so my roast in these photos took 120 minutes on the low heat to cook. IF you have a thinner pork loin roast, adjust accordingly. A trick by the way for those Costco pork loins – cut them in half and freeze them separately. Or in thirds. They are so big and so cheap!

close up seasoned boneless Pork Loin Roast in a pan with potatoes and carrots

What’s the Difference Between Pork Loin and Pork Tenderloin?

Pork loin is round and flat, think of the meat as looking like a boneless pork chop. It is still round but is wide. Pork tenderloin is very round, smaller and is a literal circle when you cook it up. Tenderloin is very tender but if you cook this pork loin roast correctly it’s also an amazing dinner!

Is Pork Loin a Good Cut of Meat?

Pork loin can be overcooked and dried out easily but if you get a good roast with a fat cap on the top, that fat will help! Always choose a pork loin roast that has a lot of fat on the top, I will literally dig through those Costco roasts until I find one! I’m that person lol. Then you have to make sure that you cook it properly – using this recipe.

Tips for Roasting a Tender, Juicy Pork Loin

  • Searing in the juices at that high heat of 450°F to start is what makes this the best pork loin recipe around .Once you sear those in, you aren’t losing the moisture into the oven as badly. You then turn down the oven and cook it lower than usual, which also helps to make it a moist roast pork.
  • The butter and olive oil crust on top is really important. It helps to form a barrier on the top fat that helps keep the roast moist and also once melted provides the vegetables and the bottom of the roast with moisture.
  • Always roast a roast FAT SIDE ON TOP. Any other way is losing out on that natural, fantastic tasting juiciness that the fat cap provides. You need that fat to be dripping down the pork, why would you want to lose that?

close up seasoned boneless Pork Loin Roast in a pan with potatoes and carrots

The recipe is plain, simple and one of my favorite ways to cook up a roast. The ends are going to be well cooked – better for those people that are still having a hard time eating pink pork- but the center?

Perfection. I will never go back to eating show leather pork again! So who else has hopped on board? Did you find it a mental challenge to eat pink pork?

If you are looking for other pork recipes, try my recipes for:

Love,

Karlynn

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How to Cook a Boneless Pork Loin Roast from start to finish! This roast pork recipe has a delicious crispy garlic butter exterior and a perfectly cooked interior. #pork #roast #porkloin

 

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Buttery Garlic Rosemary Pork Loin Roast Recipe

How to Cook a Boneless Pork Loin Roast from start to finish! This roast pork recipe has a delicious crispy garlic butter exterior and a perfectly cooked interior. 

4.96 from 95 votes
Prep Time
5 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 35 minutes
Course
Main Course
Cuisine
American
Servings
8
Calories
467
Author
Karlynn Johnston

Ingredients

  • 1 4-5 pounds boneless pork loin roast
  • 1/4 cup butter softened
  • 1/4 cup olive oil
  • 7 garlic cloves minced
  • 1 1/2 tablespoons coarse sea salt
  • 3 tablespoons chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 1-2 pounds of chopped carrots.potatoes and onions see notes for sized

Instructions

  1. Preheat your oven to 450° F.
  2. In a small bowl, combine the butter, oil, garlic, rosemary, salt and pepper, and mix until a paste forms.

  3. Pat the pork roast with a paper towel to remove excess moisture and then rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.
  4. Place the roast in the bottom of a large roaster.
  5. Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.
  6. Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F.  Do not open the oven! 

  7. Let the roast continue to roast for another 20-25 minutes per pound of meat, around 100 minutes or until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle.  

  8. Remove the roast from the oven and cover it with foil. Let it rest 10 minutes, then slice and serve.

Recipe Notes

New USDA recommendations are that pork can now be safely cooked to 145 °F.

The vegetables should be cut as small as you see in my photo, my roast cooked for 90 minutes as it was almost 6 pounds.

Carrots should be no wider than 1/2 inch, potatoes should be cut around 1/2 inch thick to ensure that they are cooked by the end of the roasting time. Smaller  sized vegetables will cook better.

 

Nutrition Information

Calories: 467kcal, Carbohydrates: 9g, Protein: 62g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 172mg, Sodium: 1485mg, Potassium: 1271mg, Fiber: 4g, Sugar: 2g, Vitamin A: 9645IU, Vitamin C: 7.6mg, Calcium: 108mg, Iron: 3.3mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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Site Index How-To Pork loin Pork roast

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Barb Pieper says

    This was ridiculously amazingly delicious! I used carrots, parsnips, onion, and 2 Honeycrisp apples cut into eighths. Made some gravy and served with mashed potatoes. Yum!!!5 stars

  2. Lynn says

    This is the best recipe to cook a pork loin roast❣️ The seasoning is perfect for the pork, the vegetables & potatoes. Everyone loved it & the pork was very moist. This is definitely a keeper. 😊

    To answer Ky’s question regarding what type of pan to use to roast the pork, I used a ceramic baking dish & it worked just fine.5 stars

    • Jay McAulay says

      Easy recipe to follow even easier to eat turned out awesome thanks Lynn, Jay.5 stars

  3. Ky says

    If I don’t have a roaster, can I use a glass pan or a cast iron pan instead for this recipe? I am so anxious to try it!

  4. Dorie says

    Is the roasting time per pound the same if you are cooking a whole 8lb loin? It wouldn’t seem so because it’s not thicker but merely longer. I’ve got two and I’m trying to coordinate them being finished at the same time. Any help would be great.

    • Christina w says

      Best pork loin recipe EVER! I will use your instructions for the rest of my life!! Amazing, thank you!5 stars

  5. Margaret says

    Thanks sooo much made this pork loin last night it turned out perfect and the best tasting pork roast I ever made . Cooked up moist. I will search your recipes and continue making great food.

  6. Katherine Konash says

    Ok folks, the recipe author noted in the beginning of the recipe, the white flesh will come out a little pink, but if you take a roast out and let it rest it still cooks inside. This is an excellent method to cook pork loin, so simple for working mom’s. You can seat the meat after seasoning up. Play with the spices, you can use Adobe, jerk rub. dear that sucker for 20 min. Reduce heat cook for 20min-1lb. Pull it out at 145, let it rest for an additional 15 while you steam some green beans and mash up some potatoes or white rice. Nice job with recipe and explaining the science of this cooking method!!5 stars

  7. Bonnie says

    I followed the recipe, used jarred minced garlic and added paprika to the rub. Roasted 2 lb roast for 50 minutes @ 300 after the initial 15 minutes @ 475. It was perfect!5 stars

  8. Janna Woods says

    As pork roast recipes go I love this one, I have made it a dozen times to rave reviews, the negative comments, I don’t understand, Maybe your ovens need calibrating, because this is perfect and yes it should be pink when its done after pink is dry and you were more than clear on that point, I only changed one thing I used sage instead of rosemary a couple of times and that was awesome too! next time savory!

  9. Sandy says

    Craziest way to roast a pork loin. Worst recipe I’ve ever tried in my 45 years of cooking. I followed her directions to the letter. My roast was just under 3 lbs. At the 100 minute time, I pulled it out and it looked like it was barely cooked. Registered 140 but sure didn’t look done. I upped the temp to 375 and baked it another hour. Then it registered 170. Too high a temp but it was – though no pink – still pretty tender. I do like her paste recipe part of this though- yum to all the garlic!

    • Mr. Kitchen Magpie says

      You changed the temperature, overcooked it and it’s the recipes fault? I must be missing something here. Meat thermometers don’t lie so if you chose to overcook it, that’s on you.

    • Jase says

      Wow now thats too funny. Thanku so much for the laugh!!!! 🤔😆🤪

    • HappyHeathen says

      15 minutes at 450 degrees then 25 minutes per pound at 300 degrees.5 stars

      • Caryn Jones says

        NOOOO! I followed this calculation and my 2 lb pork loin is still raw, not just pink. The carrots and potatoes are fine but that’s all I had for dinner tonight 🙁

  10. MMK says

    The pork roast was wonderful. Had to leave out the garlic and Tyme due intolerances but it still was a winner. I liked the helpful hints as I read through the first time. Thank you for sharing it.

  11. Connie says

    I followed the directions and it wasn’t even close to done after two hours. So disappointing1 star

    • Mr. Kitchen Magpie says

      I’d recommend either checking the size of roast or using a meat thermometer. We do our best to account for all types of ovens but nothing says done like a proper test with a meat thermometer.

      • Velvet Marmoset says

        Delicious and easy, with classic flavors. I’ve made this several times. I usually have a roast between 2 and 3 pounds and follow the directions. After the final 20 min per pound, the top of my roast is usually not brown at all, so one time I flipped on the broiler for just a couple of minutes after I had roasted for 15 min per pound (after the initial high-temp 15min), watching carefully so I didn’t burn the garlic. Then I checked the internal temp and found I needed just a little longer at 300 degrees to get to 145.5 stars

        • Velvet Marmoset says

          I forgot to say, I used coarse kosher salt, and halved the amount — the crust was still quite salty but since the rest of the meat wasn’t, it was good.

  12. Carol says

    I was looking for a roasted boneless pork loin recipe that started with a “searing” temperature, and was happy to find this one. Here is what we did – we simply coated the loin generously with our favorite rub and placed the meat on a rack in a roasting pan. We baked it uncovered for 15 minutes at 450, then turned down the temp to 300 as directed in this recipe. However, we checked the temperature of the pork about every 10 minutes until it reached 137 (we were aiming for 135 degrees). This was approximately 12 minutes per pound after turning down the temp. It was by far the best, most moist pork loin we had ever made!5 stars

  13. Portia Pitts says

    Should I cover the roast during cooking time, or leave uncovered?

  14. Hattie says

    I have never before left a rating on any recipe on any website, but I just had to write one for this recipe because it’s perfect! I followed the directions exactly as written and the results were absolutely delicious. The roast stays tender and moist and the vegetables roasted in the pan juices are so flavorful and perfectly tender as well. This is the only recipe I’ll ever use again to cook a pork loin.5 stars

  15. Fred Hippchen says

    A terrific recipe . . . esp the 450 for 15min. I had a 6 pounder fairly thick, nicely fatted. I do like garlic, so as I do with many roasts, I insert fresh garlic in a number of slits. I tend to use Himalayan as my standard coarse ground salt. This time I omitted the lardons. For the gravy I deglaze with an inexpensive dry white wine and season with a bit of Goya chicken bouillon . . . a staple seasoning South of the Border . . . Roasted the fingerling taters along with the roast . . . Uber Yummers . . . !!5 stars

    • Hattie says

      I have never before left a rating on any recipe on any website, but I just had to write one for this recipe because it’s perfect! I followed the directions exactly as written and the results were absolutely delicious. The roast stays tender and moist and the vegetables roasted in the pan juices are so flavorful and perfectly tender as well. This is the only recipe I’ll ever use again to cook a pork loin.

  16. Janice says

    If I sear the boneless loin on all sides before putting in oven will that dry it out, Also if I score the top will that make the moistness escape? If I want gravy for my boneless loin should I make it after the roast cooks, and remove meat from pan then make gravy in the same pan with the drippings?

    • Katherine Konash says

      I made a quick gravy. While the roast rested, remove the roast from the pan, and deglaze with wine or a stock. I sauté some mushroom in butter, add 1 tbsp. of flour deglaze the cooking pan with some vermouth wine, cook to thicken gravy you may need to add a little chicken stock. Yummy

  17. Roxanne says

    Delicious! I made it with a 2.24lb roast. I halved the seasoning, and added a hefty shake of freeze dried lemon juice powder. I roasted with apples, carrots, and onions (out of potatoes) as directed, at 450 for 15min and at 300 for about 19min per lb and hit the top with the broiler for a moment to brown. Then I removed the pork to rest for 20min under foil while I left the veggies in the oven to finish.5 stars

  18. Kathy says

    I used this method to cook a pork loin roast today and it was lovely! I did use a different combination of spices in my butter/oil mixture and will definitely cook future roasts the same way. Thank you!5 stars

  19. Jean Jennings says

    I will NEVER used any other method to cook roast pork. I followed the directions exactly, and this is a method I can honestly say I can CROW about! I made this for New Year’s day, and it was the most savory, tender, juicy pork roast I’ve ever made. The gravy needed nothing but WOndra Flour to thicken it, after adding some water to the baking pan to loosen the baked on bits. It is the absolute best ever recipe. I’ll never cook pork any other way. Thank you!5 stars

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