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5.0 from 75 votes

Roasted Pork Loin Recipe

Impressing your family and friends with my tender and juicy Roasted Pork Loin recipe is easier than you think. I make it with simple ingredients and a foolproof method, so it always turns out perfect. The combination of slow roasting, garlic, and a touch of brown sugar brings out rich flavors, making it a dish that’s sure to make any dinner special.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6 servings
Calories: 377 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2.5-3 pound pork loin not tenderloin
  • 2 tablespoons olive oil plus more for the pan
  • 6-9 cloves garlic whole - use less if you want
  • 5 cloves garlic minced - use less if you want
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon smoked paprika
  • 2 tablespoons brown sugar
  • 1/2 teaspoon garlic powder

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F.
  2. Next, lightly grease a baking dish with some olive oil.
  3. Add the pork loin to a large bowl, pierce with a small knife 9 holes on top, or make as many based on how many cloves you will use. Fill those holes with 9 whole garlic cloves.
  4. Then, in a small bowl, mix the seasonings and olive oil to make the rub. Coat the pork loin evenly on all sides, making sure it’s well covered for the best flavor.
  5. Add the pork loin to the prepared baking pan, fat side up.
  6. Cook for 50-55 minutes for medium to medium-well doneness (150-155 degrees F for internal temperature). Cook for 60-70 minutes for a well to be well-done, or until it has reached a temperature of 160-165 degrees F.
  7. Remove from the oven and let it rest for 5-10 minutes before slicing and serving.

Notes

  • One of the most important steps in this recipe is letting the pork rest before slicing. If you cut into it too soon, all those flavorful juices will escape, leaving the meat drier than it should be. I always wait at least ten minutes before slicing, it makes a big difference in keeping the pork tender and juicy.
  • For this recipe, I use a 2.5 to 3-pound pork loin, but if yours is larger, you will need to adjust the cooking time. A meat thermometer is the best way to make sure it is cooked just right.
  • When roasting pork loin, I always place the fat cap facing up. This helps keep the meat juicy and full of flavor.
  • Browning the pork before roasting is not required, but I love how it locks in the flavors. I heat a cast-iron skillet with olive oil and brown it on all sides for the best crust.
  • Another way to get a beautiful golden crust is to start roasting at a high temperature. It helps create a rich color and extra depth of flavor.
  • If the pork starts getting too dark, I loosely cover it with aluminum foil. This keeps it from over-browning while it finishes cooking.
  • A meat thermometer is my go-to tool for making sure the pork loin is cooked perfectly. It takes the guesswork out and ensures the right internal temperature every time.

Nutrition Information

Calories 377kcal (19%) Carbohydrates 4g (1%) Protein 50g (100%) Fat 16g (25%) Saturated Fat 3g (15%) Cholesterol 142mg (47%) Sodium 306mg (13%) Potassium 855mg (24%) Fiber 0g (0%) Sugar 3g (6%) Vitamin A 165IU (3%) Calcium 15mg (2%) Iron 1.3mg (7%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 377

% Daily Value*

Calories 377kcal 19%
Carbohydrates 4g 1%
Protein 50g 100%
Fat 16g 25%
Saturated Fat 3g 15%
Cholesterol 142mg 47%
Sodium 306mg 13%
Potassium 855mg 18%
Fiber 0g 0%
Sugar 3g 6%
Vitamin A 165IU 3%
Calcium 15mg 2%
Iron 1.3mg 7%

* Percent Daily Values are based on a 2,000 calorie diet.