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This simple recipe will show you exactly how to cook a boneless pork loin roast. Did you know that we no longer have to cook pork roasts until they are shoe leather as our Moms and grandparents did? Yup. We now get to cook pork roasts to 145°F.
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!
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!
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?
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
Buttery Garlic Rosemary Pork Loin Roast Recipe
- Prep Time
- 5 minutes
- Cook Time
- 1 hour 30 minutes
- Total Time
- 1 hour 35 minutes
- Course
- Main Course
- Cuisine
- American
- Servings
- 8 servings
- 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
- Preheat your oven to 450° F.
- In a small bowl, combine the butter, oil, garlic, rosemary, salt and pepper, and mix until a paste forms.
- 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.
- Place the roast in the bottom of a large roaster.
- Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.
- Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F. Do not open the oven!
- 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.
- Remove the roast from the oven and cover it with foil. Let it rest 10 minutes, then slice and serve.
Recipe Notes
Nutrition Information
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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Diana says
Not really a comment, but a question. What do you do with the last 1/3 of the season mister? I guess I’ll just put it on my veggies!
George Trainor says
Used some fresh thyme as well as fresh rosemary (I grow my own) and added a shallot for flavor. Came out great. Definitely a recipe to repeat.
Jax says
So very salted! I cut salt and it was still waaay too much. Mine was 4.5 lb. And at less than the minimum recommend time meat thermometer read 160. Meat is tough . The rub has good flavor and smelled wonderful but too tough.
Todd Nelson says
This recipe turned out fantastic for me. Although fresh rosemary wasn’t in the cupboard, Italian seasoning was, and I only used 3 teaspoons. Used 1 tbsp of coarse kosher salt since there was no sea salt either. It had plenty of salt flavor even though less was used. While checking the temp I noticed the juices were still rather pink and decided to put it back in for another 10 minutes. I doubt that I needed to do so. Still have the “no pink pork” stuck in the ole brain housing. Thanks for the great recipe. The roast I used had been tied up at the store with one of them grid string sock-type things. I noticed while checking the temp that the probe most likely slipped between the two halves of meat and gave me a false reading at first. After checking multiple places the temp was about 150 to 155 after cooking it longer to clear up the rather pink juices. Will be making this again and paying close attention to the meat temp and doing my best to let the pink juices not deter me from eating it at the 145 temp. It should be even more amazing, juicier, and more tender, at that temperature. Thanks again.
Steve Parshall says
somehow this made sense at first but after trying this with a meat thermometer, I ended up with extremely rubbery 145 degree 4.19 lb, pork loin roast. the top was white and pale , not browned at all after 15 min 450 degree. After being embarrassed at dinner, I wrapped in foil and thru back in 300 degree oven for 2 more hours than the original 2 hours at 300. now the roast was much more tender and could be pulled apart and juicy. Rare pork isn’t rare beef. 1 hour per lb at 300, and broil first for browning. Everyone tried to be nice at our dinner but only the mashed potatoes and gravy got ate, all the pork portions were left on the plates.
Karlynn J says
Hey, if it pulled apart after cooking for hours, you absolutely didn’t have a pork LOIN, you would have had a shoulder or butt. Pork loin is dry dry dry, no fat on the inside, will never pull apart after hours of cooking!
Medium pork loin is definitely like beef, you had the
wrong type of pork cut for sure.
Todd Nelson says
I suggest checking your oven temp. This turned out fantastic for me. Please note…do not open the oven up after 15 minutes to check the browning. Only turn down the temp.
Lauren says
This recipe was overwhelmingly too salty. It wasn’t as noticeable on the pork as much as it was on the vegetables. I used a 4.6 pound boneless pork loin. Followed the recipe exactly with the addition of thyme and paprika. Also, I would definitely use a meat thermometer, if possible (mine was MIA for some reason, so I had to rely on my instant thermometer). The time estimates were also seemingly overstated. I cooked at 450 for 15 minutes and then turned down to 300. I found the pork temping at 165 after only an hour. I immediately removed it from the oven and tented it with foil. It was too late, it was overcooked and relatively dry.
This recipe has good potential. Whatever you decide to do, at the very least, reduce the salt by half.
Doug says
Followed this recipe to a t … and it turned out so tough I don’t even want to eat it … good thing the dog has strong teeth.
Mr. Kitchen Magpie says
Sorry to hear that. You must have missed a step. Hopefully it works next time.
jh says
ABSOLUTELY DEVINE! Came out perfect, will definitely be making again!!!
Linda says
I have 2 – 2.5#
-boneless porks loin. How long would I cook them together?
Patricia says
Can you use bone in roast?
Amy says
Karlynn, this recipe is perfect. Using a meat thermometer makes it totally idiot proof! I served this (alongside the potatoes, onions and carrots) with a side of baked sliced apple, shredded red cabbage and balsamic drizzle. We’re licking our plates as I write! Please, if you try this recipe, use a meat thermometer. Don’t blame the recipe if you don’t have this important tool for a lean meat like pork loin. So good! Thank you!
Anette says
Amy, I would love to have your recipe for baked apple cabbage, if you don’t mind sharing it.
Lynn says
Very good, loved the flavor and turned out perfect.
Jeanette says
I followed the recipe and my 5lb roast was more than just punk after the 100 mins. Had to cook for another hour at 375. Very disappointed.
Marilyn says
I made this for dinner tonight. I vowed I would ever make a pork roast again. Terrible…waste of food and my time. My roast was 1.88 lbs., cooked for at least an hour and a half….tough. It was aNY loin cut. Sorry.
Karlynn Johnston says
Hi Marilyn,
I am so sorry the roast didn’t work out but the recipe is for a four or five pound roast, not one that is 1.8 pounds! I’m sure that roast got the ever living heck cooked out of it with this recipe, you can’t take a roast recipe meant for 5 lb roast and cook a tiny roast like that with it! This is an excellent recipe if you have a large pork loin, and from the sounds of it I think you actually took a tenderloin which is the smaller roast and cooked that instead.
Ronin says
based off the recipe above 35 min at 300 after the 15 min at 450 would have made it juicier
Ann says
Loved this recipe! Made it tonight for dinner and it turned out perfect. I did add 3/4 cup of water with a melted chicken Bouillon cube before it went in the oven. Finished with basil and parsley instead of rosemary and sprinkled parm cheese on top of meat and potatoes. Baked as instructed and it was juicy and delicious.
Lisa White says
I followed the recipe exactly except adjusting for a 2.5 pound roast and it turned out perfect. My whole family loved it! Thank you!!
Melissa says
The roast tasted pretty good but my carrots and potatoes never did get cooked completely. It was a 3 lb roast, I cooked it double the time and when my roast was finally done, the potatoes and carrots were not…So I cooked them about 30 min longer. Finally gave up, everyone was hungry.
I would make the roast again but if so, I would 1. Add some liquid of some sort, the pork was juicy but there wasn’t enough juice for the potatoes and carrots IMO. 2. I would cook it on a higher temp and probably cook it mostly covered.
Loved the Seasoning tho.
Tammie says
I really want to make this tonight, but rosemary is the one herb i am not a fan of…. what would be a good substitution? TIA!
Doreen says
Tammie, I’m with you. I can’t stand Rosemary. Thyme is milder, but use it sparingly.
Mona Moore says
This was the BEST pork loin recipe I ever tasted, my husband said this recipe is a keeper , thank you
Stacy Brandli says
This is the BEST pork recipe I’ve ever made!! So…I did things a little different as my daughter doesn’t like Rosemary. I used 1TBSP of parsley and basil each. I made mashed potatoes and asparagus on the side. This recipe makes a lot of juice for gravy!!! The meat is moist and tender. This was truly a gourmet meal. Even my picky eater said, “this meat is good!” Thank you so much for sharing-I will not make it any other way again.
Mr. Kitchen Magpie says
Awesome! Glad you liked it!
Karen says
My roast is 2.22 lbs. I don’t have a roaster pan. Just a large glass dish 9×13 3 quart glass dish. Will that work or does it have to be deeper? Thank you, Karen
Paul G. says
Cooked a 2 lb pork loin with this recipe because it looked similar to the menu photo!
My wife absolutely loved it. I mashed the potatoes and soaked them in the natural broth, and they were delicious. Thank you. Wife told me to put a copy of this recipe in our favorites folder.
Valarie says
Absolutely delicious! I followed the instructions pretty closely the pork was so juicy and tender and the seasoning was perfect! I made some pan gravy also it was a nice addition. Thanks for the recipe I’ll definitely make again!
Robinakagoatmom says
I would give it 10 stars if I could. I used your timing and cooking temperatures to do a favorite Czech recipe with a pork loin. I’d always done it with a different kind of meat that I was not able to find. But now done this way is my new favorite. It was tender and moist and about as perfect a pork roast as you could ever want. Thanks so much for sharing this great way to cook pork loin.
Sarah says
Should I use a roasting rack?
Ramona Moser says
Very good but that’s a LOT of salt. When I make it again, I will cut the salt in half. I love the “paste” seasoning. I cooked a smaller roast, but make sure to put the carrots on the bottom (which I didn’t) so that they cook properly.
Gillian says
I agree. The recipe was fantastic with herb and garlic blend etc, except for too much salt.
Maribeth Puryear says
if you had a six pound roast it would take 180 minutes to cook at 30 minutes a pound,not 90.
Annie says
My husband and son says it’s a keeper! I rarely choose this cut because it usually comes out dry. This was moist and delicious! Thank you!
Lynn says
Best pork loin I ever made! Thanks for the recipe. Just cooked the meat without veggies and it was wonderful.
Teresa says
I’ve made this twice now and it’s delicious! The rosemary and garlic are so yummy. I roasted this with baby potatoes and Brussels sprouts that were also covered with the buttery seasoning mix. While the meat was resting I made a gravy out of the pan juices. I placed the pan on the stovetop over medium heat and added a couple of Tbspn of butter to the pan to scrape up the browned bits, whisked in a Tbsp of flour and whisked for a minute or 2, then added a cup of chicken stock and continued whisking as it thickened, another 3 minutes or so. Yummy!
Kiki says
So delicious! I used an oven thermometer to 140 degrees. So moist, not dry at all. I removed the pork and cooked the vegetables about 30min longer. Roasting it in the same pan, it mixed with the juices from the pork. They developed a nice caramelization and so delicious. This is a great recipe to feed a crowd of guests.
Randy says
Do you cook it covered or uncovered?
Mr. Kitchen Magpie says
Always uncovered unless otherwise stated.
Tom says
Save for the tinfoil, is this meant to be covered or uncovered?
Mr. Kitchen Magpie says
Always uncovered unless otherwise stated.
Gale says
Excellent! Made this for New Years Day dinner and it was a hit. The vegetables were exceptional. I will make again.