How to cook a pork loin

By Aubrey · Published: February 19, 2020 · Last Updated: November 23, 2020 This post may contain affiliate links. Read my disclosure policy.

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Perfectly Moist Pork Loin is the ULTIMATE “set it and forget it” recipe! It’s easy to prep, easy to cook, tastes delicious & your house will smell amazing!!

Do you have reluctant pork eaters in your family? We definitely did. My boys wouldn’t eat any kind of pork that wasn’t smothered in BBQ sauce (like these Honey BBQ Pork Chops – a family favorite!). That was until we crafted up this Perfectly Moist Pork Loin recipe.

Now my family is requesting pork nearly every week (without any BBQ sauce in sight). When I say this easy pork loin is moist, I mean it. It is tasty, juicy, and tender pork. It’s the perfect main dish for your hungry family!

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Pork. It can be SO SO good, or it can be SO SO meh. It really does take a good recipe in order to cook up a pork loin that isn’t dry, tasteless, and tough. Believe me, I have cooked plenty of bland pork roasts in my day (and my fair share of dry pork chops too).

Things have changed here in the Real Housemoms kitchen though – pork is no longer bland and boring. Pork is my favorite meat to cook with. My husband loves it, my kids beg for it, and I love how simple it really can be!

I love that this pork loin roast recipe is a no-frills meal that will please even the pickiest of eaters. The flavor palate is simple – garlic, onion powder, salt, pepper, and olive oil. Who knew that those few ingredients could work so beautifully together and create a family-friendly meal? All it takes is some sprinkling of the seasoning and a few hours in the oven and you’ve got yourself a huge hit!

Perfectly Moist Pork Loin is a family favorite for all seasons. In the fall we love the classic combination of pork and apples, so I’ll cook up a pork loin and serve it with my famous Baked Apples.

In the cold winter months, it pairs beautifully with some warm, creamy mashed potatoes (you have to try these Instant Pot Mashed Potatoes).

And as the weather starts to warm up in the spring and summer, I serve pork loin roast with some chilled pasta salads – this Pesto Pasta Salad fits the bill perfectly!

Ingredients for Perfectly Moist Pork Loin

  • Boneless pork loin roast
  • Olive oil
  • Salt
  • Pepper
  • Garlic powder
  • Onion powder

As someone who never really cooked with pork (because I simply couldn’t get it to taste good!), I was a little overwhelmed when I was in the grocery store trying to buy meat. There are SO MANY different cuts of pork. You’ve got pork chops, pork loin, pork tenderloin (yes, they are different, who knew?!)… it can definitely be intimidating when trying to pick out the right cut!

For this recipe, you’ll want to purchase a pork LOIN. Not chops, not tenderloin. You’ll know a pork loin from the other cuts of meat because it is wide enough to cut large slices from and it has a thick layer of fat on the top.

This layer of fat is actually integral to the cooking process because it helps to keep the juices inside the meat. That’s what makes it so moist!

How to Cook Pork Loin

  1. Start by preheating your oven to 400 degrees F. You will eventually lower the temperature of the oven, but you start it higher to give the outside of the pork loin a little extra heat to really trap in the moisture!
  2. Next, rub all sides of the pork with the seasonings (onion powder, garlic powder, salt, pepper, and olive oil). You can put them on individually or mix up a little dry rub for yourself in a small bowl. I personally like having it all mixed together before putting it on the meat. That way I know it’s being evenly rubbed throughout the entire roast!
  3. THIS IS THE MOST IMPORTANT PART. Place your pork loin fat side up in your roasting pan. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. This is the step that keeps the pork from becoming dry and tough!
  4. Cook the pork loin for 10 minutes in the 400-degree oven. This will help to create a kind of “crust” on the meat to help keep the juices inside.
  5. Next, lower your oven temperature to 350 degrees F and continue to cook your roast for about 20 minutes per pound of meat. Yes, it takes some time. But believe me, it’s worth the wait!
  6. Once the pork loin has reached an internal temperature of 145 degrees F, pull it out of the oven. Then cover the roasted pork loin loosely with a piece of foil and let it rest for about 10 minutes. This is yet another very important step in order to keep the juices inside the meat where you want them to stay!! Patience is a virtue 🙂

Every time I make this pork loin roast recipe, I find that my family gravitates towards the kitchen basically begging for dinner to be ready. There’s something about the long roasting time that makes the smell of delicious pork waft throughout the entire house. My oldest son always says that those last 10 minutes of “rest” time for the meat feels like an eternity!

How Long to Cook Pork Loin

This recipe takes a bit of time to cook. It’s not one of those “30-minute meals,” but that cooking time is what helps to make it truly the perfect pork loin.

  • You’ll need 10 minutes to oven sear the roast, and then about 20 minutes of cooking time per pound of meat.

So you’ll definitely want to plan ahead. This is not a last-minute recipe.

One great thing about this recipe is that it is very hands-off in terms of prep work. Just a quick dry rub and pop it in the oven! So, if you’ve got time on your hands, but also want to be productive in other places around the house, this is the pork loin recipe for you!

More fo my family’s favorite easy meals!

Tools used to make this Perfectly Moist Pork Loin recipe

Roasting Pan: while this isn’t a pan that gets daily use in our house. When I pull it out, you know we’re going to have a great meal. Every kitchen should have a reliable roasting pan!

Meat Thermometer: I love this tool because it takes the guesswork out of cooking meat. Just stick it into the middle of your pork loin and see if you’ve reached the correct internal temperature. No need to cut into the roast, lose some juices, just to find out it needs more cooking time!

*This post originally posted on 09/03/2013.

Try soft tenderloin, or a rolled joint with crackling.

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How to cook a pork loin

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This classic roast pork recipe with lots of delicious crackling is great for Sunday lunch with the family. Top with our tasty apple & cider gravy

Nutrition: per serving

Highlight Nutrient Unit
kcal 562
fat 32.8 g
saturates 11.3 g
carbs 11 g
sugars 5.1 g
fibre 2 g
protein 52.6 g
low in salt 0.5 g


  • 1.8kg piece of rolled and tied pork loin with the skin scored
  • 2 garlic cloves, sliced into thin slivers
  • small bunch rosemary, broken into small sprigs
  • 3 bay leaves, torn
  • 1 onion, roughly chopped
  • 1 large carrot, chopped
  • 1 Bramley apple, peeled, quartered, cored and roughly sliced
  • 1 tbsp sunflower oil
  • 2 tbsp plain flour
  • 100ml good quality cider
  • 500ml vegetable or chicken stock


  • STEP 1

If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge. Heat the oven to 230C/210C fan/gas 8. Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. If you didn’t salt the pork earlier salt the skin now.

Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on. Sit the pork on the vegetables and rub the skin with the oil. Place the pork in the oven and leave for 15 mins then turn the heat down to 180C/160C fan/gas 4 and continue to roast for 1hr 30 mins. If after this time you don’t have brilliant crackling turn the heat up again and check every 5 mins until the skin has crackled.

Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again. Pour in the stock and simmer everything for 8-10 mins until you have thickened gravy. Strain the sauce into another saucepan pushing as much puréed apple as you can through the sieve. Simmer again and season to taste.

Carve the pork loin with crackling attached into slices using a serrated knife and serve with your favourite vegetables and the apple and cider gravy.

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A savory Pork Loin that’s pan seared, coated with herbs and garlic then oven baked at a lower temperature for a tender, juicy end result. And then it’s finished with a delicious, simple gravy for extra flavor.

Do you have a pork tenderloin instead of the loin? Try my tasty baked Pork Tenderloin recipe instead.

How to cook a pork loin

Easy Pork Loin Roast

A simple method and recipe for pork loin that’s perfect for weekends and holidays!

Pork loin is inexpensive and easy to prepare. It has a light flavor and it adapts well to so many seasonings.

One of my favorites is with fresh herbs and garlic like we use here.

It roasts up beautifully. And personally I think finishing it with a little gravy made with the pan drippings is the only way to go. It just adds that much more flavor.

Just be sure to monitor the temperature of the roast and let rest before carving so the moisture is retained in the meat.

How to cook a pork loin

Difference Between Pork Loin, Pork Tenderloin and Pork Shoulder

Pork Loin:

  • This a wider and thicker cut than a tenderloin.
  • It is cut from the pigs back.
  • You can buy it boneless or bone-in. Here we use boneless.
  • There is a fat cap covering the length of one side (which should remain during cooking to help moisten the meat).
  • The remainder of the meat is fairly lean.
  • It has a mild flavor.
  • When cooked properly it should be tender. It is best seared then cooked low and slow for most tenderness.

Pork Tenderlion:

  • One of the biggest differences is that a pork tenderloin is a smaller, thinner and more narrow.
  • This cut cooks faster and can be cooked over higher temperatures.
  • It is the muscle that runs along the backbone of a pig and is cut from the loin.
  • It’s of the most tender cut of pork and also has a mild flavor.
  • Pork tenderloin has a silverskin that should be trimmed before cooking.
  • This cut is also fairly lean so be careful not to overcook.

Pork Shoulder:

  • This is cut right from the upper portion of the shoulder of a pig.
  • It is a generally wider, larger cut, rather than longer like the other two.
  • This portion is more flavorful than the loin portions.
  • It’s well marbled with fat throughout and has a lot of connective tissue.
  • It is best cooked low and slow since it is tougher.

Note that the three cuts of pork should never be used interchangeably.

How to cook a pork loin

Pork Loin Recipe Ingredients

  • Pork Loin: You can use a 3 – 4 lb loin here. 3 lbs will bake closer to the lesser time the 4 lb closer to the greater time.
  • Olive oil: You’ll need this to sear the roast and coat the garlic and herbs.
  • Salt and freshly ground black pepper: Table salt or kosher salt work well. I like a fair amount of pepper with pork.
  • Thyme, rosemary and sage: Fresh are best but dried will work fine too. You can look for a package of fresh poultry herbs which should have a blend of the three herbs.
  • Garlic: Use fresh garlic for best flavor.
  • Lemon zest or orange zest: This is an optional ingredient for a little extra flavor.
  • Butter: Olive oil will work fine too. This is just used to make the roux for the gravy.
  • Flour: This helps thicken the gravy.
  • Low-sodium chicken broth: Needed for base for the gravy to add some extra flavor and moisture to the pork. Don’t sub water.
  • Heavy cream: This is completely optional. It just adds some extra creaminess to the gravy.

Scroll below for recipe with ingredient amounts and print option.

How to cook a pork loin

“Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such. “

  1. Remember, after removing your joint from the packaging, pat dry and bring to room temperature.
  2. Preheat your oven to 210°C for fan assisted or 220°C for ovens without a fan.
  3. Scald the pork by pouring a kettle full of boiling water over the joint on a wire rack over the sink then leave to dry.
  4. Choose a large, heavy-based roasting tray, ideally with deep sides and handles for easy movement.
  5. Season with good quality fine sea salt rubbed into the score marks on the skin, just prior to cooking.
  6. Make a trivet by roughly chopping equal amounts of onion, carrot and celery (or our preferred choice of celeriac, the root of the celery) plus a bay leaf, sprig of thyme and a few black peppercorns. Another nice addition can be a Bramley apple peeled and quartered.
  7. Place the pork skin side up onto the trivet which should line the base of the tray.
  8. Place in the centre of the oven and roast for 25 minutes, then reduce the temperature to 180°C for fan assisted or 190°C for ovens without a fan. Continue roasting for 30 minutes per 500g reaching a core temperature of minimum 65°C.
  9. Remove from the oven, place onto a clean tray and keep warm by covering with a sheet of tin foil. Rest for a minimum of 20 minutes before carving, leaving the roasted vegetables in the tray for the gravy.
  10. For the gravy, make up 500ml of Essential Cuisine chicken stock, then deglaze roasting tray with the stock stirring in all the caramelized juices from the tray. Next, pass through a fine sieve pushing all the juices from the vegetables into a clean saucepan. Bring to a simmer and thicken if required by whisking in a teaspoon of cornflour mixed with a little cold water and reduce until it becomes a rich, glossy gravy.

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Roasting a pork tenderloin in the oven is easy! Simply rub the pork with a tasty dry rub, quickly sear it in a pan, then bake it in a hot oven.

The result is wonderfully juicy and delicious, and even the leftovers are good, so I often make two of these at a time.

How to cook a pork loin

I’ve been making a couple of pork recipes often lately. One of them is this one. The other is bacon-wrapped pork tenderloin. Both are excellent and – just as important – very easy to make.

Even though pork tenderloin is quite lean, even leaner than pork chops, I really like it. It’s tender and flavorful as long as you don’t overcook it. If you’re looking for a fattier cut, though, pork shoulder is best – try these pork shoulder steaks, they’re amazing!


You’ll only need a few simple ingredients to make oven-roasted pork tenderloin. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

Avocado oil: This neutral-tasting oil has a high smoke point, making it ideal for high-heat roasting.

Kosher salt and black pepper: If using fine salt, you might want to reduce the amount you use, or the dish could end up too salty.

Spices: Garlic powder, dried oregano, ground cumin, dried thyme, and smoked paprika. Make sure they are fresh! A stale spice can easily ruin a dish.

Fresh pork tenderloin: Pick one that weighs about 1.25 lb. I get them at my local supermarket or at Whole Foods.


It’s easy to roast pork tenderloin in the oven! You simply rub the meat with a tasty rub, quickly sear it in a skillet, then transfer it to the oven to finish cooking. Here are the basic steps – the detailed instructions are in the recipe card below:

You start by mixing together the salt, pepper, and spices.

Next, rub this seasoning mixture all over the pork.

Sear the pork in a hot skillet on all sides.

Roast it in the oven until fully cooked, 20-30 minutes at 450°F depending on its size and on your oven’s temperature.

Let it rest before slicing.

As an alternative to searing in a skillet then roasting in a pan on a rack, you can also sear the meat in an ovenproof skillet, then transfer the skillet to the oven for roasting.

How to cook a pork loin

Expert tip

As with most whole roast recipes, it’s important to allow the meat to rest before slicing it. This allows the juices to redistribute and settle and ensures succulent, juicy meat.

Frequently asked questions

There’s no need for that, thankfully. In 2011, the USDA lowered its temperature recommendation for cooking whole cuts of pork, from 160 degrees (dry, tough, completely white meat) to 145 degrees (juicy, and slightly pink in the center) with a 3-minute rest period.

This change means that a cut of pork may still look pink when it reaches 145 degrees. That, says the USDA, is OK.

After years of being conditioned to expect pork to appear white when fully cooked, this change is not easy for many of us. But this is a good change: meat cooked to medium is nice and juicy, while well-done meat is very dry.

Initially, you don’t. You should place it in the hot oven and roast until an instant-read thermometer registers 145 degrees F (medium), 20-30 minutes. If roasting for longer than 20 minutes, cover the pork loosely with foil to prevent the top from burning.

It depends on the oven temperature. I like to cook it in a hot 450°F oven. At this temperature, a 1.25-pound tenderloin will need 20-30 minutes in the oven, depending on how hot your oven runs.

Serving suggestions

You can serve this main dish with any side dish you like! It’s so versatile. But since I cook it in a 450°F oven, I like to serve it with a side dish that I can cook in the same oven. So I often serve it with one of the following:

Storing leftovers

Leftovers keep fairly well in the fridge for 3-4 days, in an airtight container. Although they tend to dry out a bit when reheated so they’re not as good as when served fresh.

When you rehat them, do so very gently, covered, in the microwave on 50% power. I do like them with mayonnaise or Dijon mustard and with a sliced tomato in a sandwich made with 90-second bread or in a lettuce sandwich.

How to cook a pork loin

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Published: March 8, 2022 · Last Modified: March 9, 2022

How to cook a pork loin

How to cook a pork loin

This tender and juicy pork loin is seasoned with just a few simple, common ingredients, then roasted to perfection in your oven. Ready in about an hour, it’s excellent for a family dinner any night of the week.

How to cook a pork loin

Pork roast is very versatile and can be seasoned any number of ways. Our approach with this recipe is to let the flavor of the pork be the superstar, while we bring out the natural, savory flavors with a simple seasoning rub, then roast it in the oven. We start out with a high temperature for 15 minutes to help develop a nice crust, then drop the temp and roast to tender, mouthwatering perfection.

What is Pork Loin Roast

Boneless pork loin roast is probably the most popular type of roast you will find in the supermarket. It’s cut from just below the shoulder and is usually fairly lean with a fat cap which can be trimmed to give us just the right amount of flavor we need. They usually come in sizes of about 2-5 lbs., and are generally around 2-3″ in height, and around 12″ in length. The size can vary of course, but this is the most common size you’ll fine.

Pork Loin Roast is NOT Pork Tenderloin

Pork loin roast and pork tenderloin are two very different cuts of meat. The tenderloin is much narrower, leaner, and cooks a lot faster too. So for this recipe, make sure the packaging specifically says pork loin roast and not pork tenderloin. For pork tenderloin, be sure to check out our Best Damn Oven Roasted Pork Tenderloin recipe.


We love to keep our recipes simple and pork roast is the perfect cut of meat to make super tasty while keeping things simple. We use a few dry ingredients such as paprika, rosemary, onion powder, garlic powder, salt and pepper, and apply it to the roast which has been coated with Worcestershire sauce. When you take your first bite, you won’t believe how well the flavors all come together so perfectly! The roast will be so tender, so juicy, and SO delicious.

How to cook a pork loin


Most pork loin roasts will come with a “fat-cap” still on the top side. One thing to keep in mind is that pork fat is loaded with flavor, so while we want to trim it, we still want to leave a layer to help provide that savory, juicy goodness. Trimming it is as simple as using a good sharp knife and carefully slicing it away. Once we have the pork roast trimmed, we coat it with a tablespoon of Worcestershire sauce. This will act as the liquid to keep the dry rub in place. After we’ve mixed all the dry ingredients, add it to the coated pork. Depending on the size of the particular roast, you may have a little bit of seasoning left over, which you can save for another time. But go ahead and coat that roast liberally with the seasonings.

How to cook a pork loin

Prepare a sheet pan by covering it with foil and then give the foil a little spray with some non-stick cooking spray. This just helps to keep everything nice and easy to deal with. Place the pork roast, fat-cap side up (this is important) on the foil-lined pan.

How to cook a pork loin

Heat at 425°(F) for 15 Minutes, then at 375°(F)

Preheat your oven to 425°(F). Once it’s ready, place the pork roast in oven on the middle rack and roast for 15 minutes. After the 15 minutes are up, drop the temperature of the oven to 375°(F) and continuing roasting for 40-60 more minutes, depending on size of roast. We want the internal temperature of the roast to be 145°(F) when checked in the center with an instant read thermometer. Checking with the thermometer is essential to getting a perfectly done dinner. Begin checking the temp after about 30 minutes. We don’t want to overcook a boneless pork loin roast. Because it’s so lean, it can dry out quickly. In fact, I generally recommend removing the roast from the oven when the internal temp is about 140°-143°(F). It will continue cooking after we remove it from the oven and the carryover cooking will bring it to the ideal temperature.

How to cook a pork loin

Let Rest Before Slicing

Once removed from the oven, cover the roast loosely with a piece of foil and let it rest for a good 5-10 minutes. This is an important step. It allows for all the juices to redistribute throughout the roast and helps give us a tender, juicy roast Once it’s had it’s rest, place it on a cutting surface and begin slicing. I like to do slices that are about ½″ thick.

How to cook a pork loin

Ready to Serve

After slicing your pork loin roast, it’s ready to serve. There will be some awesome juices still in the pan which you can spoon over your carved meat. You can also use those pan juices to make a gravy. In a sauce pan over medium heat, melt 2 tablespoons of butter and whisk with 2 tablespoons of flour, add the pan juices and 1 cup of chicken broth. Continue to whisk over medium heat to get any lumps out. Then reduce heat and simmer for about 5-10 minutes until sauce reduces. It will continue to thicken when removed from heat.

What to Serve with Pork Roast

The sky is the limit with side-dishes for pork roast. We love to pair it with our air fryer roasted lemon pepper broccoli. Of course, you can’t go wrong with potatoes. Our Instant Pot Parmesan Ranch potatoes are excellent to pair with pork roast. How about some fresh veggies? Air Fryer Roasted Zucchini and Peppers or Air Fryer Honey Maple Roasted Carrots are great choices. I especially love the the honey maple carrots with pork. The sweet flavors pair perfectly with the savory pork.

How to cook a pork loin

Tender, mouthwatering, juicy oven roasted boneless pork loin.

Frequently Asked Questions

Can this recipe be doubled?
Yes. For larger pork loin roasts, just adjust the ingredients accordingly. Figure on approximately 15-20 minutes per pound cooking time, after the initial 15 minutes at 425°(F).

Can I cook from frozen?
For best results, defrost your frozen pork roast before cooking.

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How to cook a pork loin

How to cook a pork loin

Today we’re walking you through cooking perfect pork tenderloin in the oven every time! With this guide, you’ll never have to sit through a dinner of dried-out, flavorless pork tenderloin again.

How to cook a pork loin

Pork tenderloin has long been one of my go-to dinners. It’s affordable, it cooks up quickly, it tastes great and is perfect for leftovers, and it for some reason feels a little fancier than our typical fare – making it perfect for a dinner party or a family weeknight dinner. However, it took me a while before I finally figured out to cook a juicy, flavorful pork tenderloin. Without the right technique, you can easily end up with dried-out, bland pork, but today we’ll show you exactly what you need to do to get the best pork tenderloin in the oven every time!

What’s the difference between pork loin and pork tenderloin?

First things first, let’s clear up a common confusion! While they may sound the same and are actually cut from the same part of the pig, pork loin and pork tenderloin are NOT the same things. Here’s a comparison of the two:

Pork loin is a larger cut of meat that is usually sold as a 3-5 pound roast. It is fattier than pork tenderloin, usually comes with a fat cap on top, and can come as either boneless pork loin or bone-in. You can find our favorite pork loin recipe here.

Pork tenderloin is a smaller cut of meat that usually weighs around one pound. The tenderloin is from a muscle that runs along the spine of the pig and isn’t used for movement. As a result, it’s much more tender than other cuts of meat. Pork tenderloin is also a lean cut of meat and has a very mild flavor.

How to Prepare Pork Tenderloin

As mentioned before, pork tenderloin is a very lean cut of meat – but what exactly does that mean? In addition to being a low-fat choice of protein, it is also very low on flavor. If you want a flavorful pork tenderloin, we recommend marinating it or seasoning it heavily. The good news is that since it is so mild, pork tenderloin takes on flavor easily – you just have to give it a little time. While you can certainly add flavor by using a spice rub, we love adding flavor by marinating pork tenderloin in one of our 3 delicious pork tenderloin marinades – Balsamic and Rosemary (a delicious blend of herbs, garlic powder, balsamic vinegar, dijon mustard, and olive oil), Maple Dijon (a great sweet and savory combo), or Sesame Ginger (a tasty Asian-inspired choice that includes soy sauce or coconut aminos, honey, and red pepper flakes)! Allow your pork to marinate for at least 30 minutes, or, if you have the time, up to 24 hours.

How to cook a pork loin

How to Cook Pork Tenderloin in the Oven

While we also love grilling pork tenderloin (or even cooking it all day in the slow cooker), today’s technique is dedicated to how to roast pork tenderloin in the oven, because it’s the most accessible cooking method year-round. Once you have marinated your pork tenderloin, it’s time to get cooking! Just follow the steps below to perfect pork tenderloin.

Step 1: Sear the Pork Tenderloin

Our main goals with pork tenderloin are to build flavor and not overcook it. Searing the pork tenderloin goes a long way to building flavor! It caramelizes the marinade, creating a delicious golden brown crust on the outside. It also helps seal the juices before you bake it.

To sear the pork tenderloin, grab your favorite cast iron, or another heavy-bottomed, oven-safe pan, add about 1/2 tablespoon of oil, and heat it over medium-high heat. Then, take your pork tenderloin and let the excess marinade drip off, and place it in the pan and sear for about 3-4 minutes, until browned. After 3-4 minutes, flip the pork tenderloin over and sear for an additional 3-4 minutes, until browned. While you can sear it on all 4 sides if you’d like, we find that searing on two sides works just fine!

Step 2: Bake the Pork Tenderloin

Now that the pork tenderloin is seared, you can either bake it in the same pan you seared it in, or transfer it to a rimmed baking sheet. Brush the pork tenderloin with additional marinade, then bake in a preheated oven at 425°F for about 15-20 minutes, until the pork reaches a temperature of 145°F, then remove it from the oven. Cooking the pork tenderloin at the high temperature of 425 degrees F helps it cook quickly and prevents it from drying out.

Step 3: Rest the Pork Tenderloin

Finally, you’ll want to let the pork tenderloin rest for about 8-10 minutes before serving, if you skip this step and cut into it immediately, the juices will run out of it and you’ll be left with dry pork.

How to cook a pork loin

How do you know when pork tenderloin is done?

My #1 tip for cooking this perfect pork tenderloin recipe in the oven is to buy a meat thermometer! Even better, if you can buy an in-oven thermometer that will beep as soon as the pork reaches the desired temperature, you will have perfect pork every time. I frequently use my in-oven thermometer for pork loin and tenderloin, chicken breast, and roasting whole chickens and can’t recommend it enough!

Pork Tenderloin Temperatures

You’ll know the pork is done when it reaches an internal temperature of 145°F. According to the USDA guidelines, cooking pork to 145°F is medium-rare. The pork will still be a little bit pink but is totally safe to eat. However, if you want to cook it a little bit more you can go up to 155°F, if desired, but know that the pork will continue to cook a little bit more after being pulled out of the oven.

How can I tell if pork tenderloin is done without a thermometer?

If you don’t have a thermometer, follow the recommended cooking time (15-20 minutes), then pull the pork out of the oven and touch the thickest part of it. You can get a good gauge on how done it is by following the finger test – just remember you’re looking for medium-rare to medium here! Finally, when you slice into it, the pork should be light pink and very juicy. If it looks undercooked, put it back in the oven for a few minutes.

How to Use Leftover Pork Tenderloin

We love using leftover pork tenderloin because it stays tender even when reheated! Next time you make pork tenderloin, consider making a double batch so you can use the rest for leftovers. Our favorite way to use it is in a stir fry, but you can also season it and use it to make tacos, make fried rice, or thinly slice it for sandwiches (it would be especially perfect in a Cuban sandwich).

We hope this guide to cooking the perfect pork tenderloin inspires you to give pork tenderloin a try!

Get ready to channel your inner Mrs. Cleaver.

Pork can be intimidating to cook because it has a bad rep for being bland and boring. But if you cook it right, it can be extremely good. Good enough for a spot on your holiday table in fact. This is our favorite roasted pork loin recipe, and below are answers to the questions we get asked the most.

Is there a difference between pork loin and pork tenderloin?

Yes. Though both cuts are lean, uniform in shape, and mild in flavor, a pork loin roast is usually bigger and meatier.

Do I need to sear it?

You could, but in our opinion, it’s not at all necessary because there’s no skin. To get the caramelized crust effect, we spread the whole thing with butter and brown sugar and broil it just before slicing.

How much should I buy?

A 3- to 4-lb. pork loin roast should be plenty serve 6 to 8 people. But we’re not against making it during the week and enjoying leftovers (preferably in a sandwich with herbed mayo) throughout the week.

What are the best flavors to add to pork?

Woody herbs like thyme and rosemary infuse a lot of fragrant flavor into otherwise bland meat. Mustard is always classic (we love grainy Dijon-style!) and pairs nicely with brown sugar. Also, butter. Always butter. Switch it up with an herby sauce, a sweet and savory fig chutney, or apricots for another classic combo.

What temperature am I aiming for?

We always recommend using an instant meat thermometer when cooking big hunks of meat. For pork, the magic number is 145°.

Do I need to let it rest?

Yep! Just like beef and chicken, resting the meat is necessary for holding in all those juices.

This Pork Loin recipe is very easy to prepare and results in a tender, juicy, and very flavorful meal. The meat is cooked to perfection and seasoned with garlic and some brown sugar. Once cooked, it has an impressive appeal and is great to serve during the holidays or for a dinner party.

With only a few ingredients, you can have a delicious and elegant dinner. This homemade, great recipe is ideal to serve with some roasted asparagus, crispy roasted rosemary potatoes, or roasted brussels sprouts.

How to cook a pork loin

This Pork Loin Roast is a simple dish to prepare that requires only a few ingredients for an incredibly tender and delicious meal. Boneless pork loin (different than a pork tenderloin), is a budget-friendly and lean cut of meat that produces the most succulent and flavorful pork roast. It is a great cut of meat that comes with a thin layer of fat on top.

Once roasted, it has a crispy top and a juicy interior that is simply irresistible. We’ve been making this recipe for many years and is always a huge hit with family and guests.

Also, this is our favorite pork cut because it is very easy to work with. It can be flavored with your favorite seasonings or even just a simple sprinkle of salt and pepper. No matter how you end up cooking it, it is guaranteed to be a delicious and great meal.

Ingredients needed:

  • Boneless pork loin
  • Olive oil
  • Freshly minced garlic – It adds a lot of flavor to it.
  • Seasoning – Such as smoked paprika, garlic powder, onion powder, brown sugar, salt, and black pepper.

How to make perfectly moist pork loin?

  1. Preheat the oven. First, preheat the oven to 375 degrees F. Then, lightly grease a roasting pan with some olive oil, and set it aside.
  2. Prepare the meat: Using paper towels, pat dry the meat. Also, if the loin has any silver skin, gently remove it using a sharp knife. Then, using a knife, make some holes inside, and fill them with garlic cloves.
  3. Make the dry rub: In a small bowl, combine and mix all the seasonings together to make the dry rub. Then, rub the meat evenly on both sides.
  4. Roast: Next, add the seasoned loin to the roasting pan, fat side up. Bake it for about 20 minutes.
  5. Serve: Let it rest for a few minutes. Then, sprinkle with freshly chopped parsley, and serve it with your favorite side dish.

Recipe Variations:

  • Meat– You can make it with different cuts of pork. Pork chops and pork tenderloin are great alternatives.
  • Seasoning– Feel free to mix in other seasonings for the rub. Use chili powder, cayenne pepper, ranch seasoning, or cajun seasoning, etc.
  • Sauce– I keet it classic and use garlic and olive oil for the sauce. Alternatively, you can add some lemon juice, orange juice, soy sauce, balsamic vinegar, or some white wine to it.

How to cook a pork loin

How to cook a pork loin

Pork Loin VS Tenderloin

Even though they might sound similar, the two cuts are very different cuts, and should not be used interchangeably. They are both lean cuts but are totally different in appearance, cost, and size.

Pork Loin is from the animal’s back. In addition, it is larger in size, and also wider. A typical loin will be anywhere from two to five pounds. It also has a thin cap of fat on the top, which benefits it better during cooking as it keeps the meat moist, juicy, and flavorful.

Pork tenderloin runs alongside the backbone and is a muscle. Each tenderloin averages about one pound and is boneless. It is best to roast it at higher heat.

Can you make this recipe in the slow cooker?

Absolutely! Making it in the crock pot is equally juicy and delicious. Follow these steps:

  1. Simply rub the meat with seasoning.
  2. Then, sear it and add it to the slow cooker.
  3. Pour the liquid on top, and cook it on LOW for 4-6 hours.
  4. Use an instant read thermometer to check for doneness. It should read 145 degrees F when done. If not ready, add it back and cook it longer.

Try my viral Slow Cooker Pineapple Pork Loin recipe. You will love every bite of it!

What is the secret to juicy roasted pork loin?

To get juicy, melt in your mouth results, simply do not overcook the pork loin roast. It is that simple, yet important. Since this is delicate meat cut on the leaner side, cooking time plays an important role here.

Therefore, we recommend always use a meat thermometer. Per USDA guidelines, it is safe to consume pork roast at the internal temperature of 145 degrees F.

Can pork loin be served a little pink?

As stated above, when roasting it, it’s best to have an internal meat temperature of 145° F. At this temperature, the meat is cooked to medium, which means it will be just slightly pink in the middle.

Important to remember, that resting it for about 5 minutes is essential for succulent meat. It is best to cover it with foil and let it rest for a few minutes. As it rests, the internal temperature will naturally increase a bit, so keep this in mind.

Refer to the below internal temperature guidelines for the desired doneness.

  • Medium-Rare – 145 to 150 degrees F.
  • Medium – 150 to 155 degrees F.
  • Medium-Well – 155 to 160 degrees F.
  • Well-Done – 160-165 degrees F.

How long do I cook a pork loin?

Since this is a larger meat cut, it is really important to cook it properly. For best results, you want to cook it for roughly 25 minutes per pound.

So if you are cooking a 3-pound loin, the average cooking time should be about 65 minutes. But again, always check the final internal temperature with a thermometer, as it might vary based on the oven.

How to cook a pork loin

Can you cook pork in the Instant Pot?

Yes! Instant Pot is another great and quick alternative. Check out my Instant Pot Balsamic Pork Loin, it’s a huge hit with rave reviews!

How to Serve it?

Once cooked, and it reaches 145°F on an instant-read thermometer, remove the pork loin roast from the oven. Cover the dish with aluminum foil, and let it rest for about 5-10 minutes. This way the meat will reabsorb all its juices and aromas.

Once rested, we like cutting it thick, about 3/4- to 1-inch slices. But you can cut it thinner if preferred. Serve it with some mashed potatoes, by laying a few slices of pork over it.

What to serve with it?

This dish goes well with the following side dishes:

Sous vide your way to the juiciest pork tenderloin ever.

How to cook a pork loin

How to cook a pork loin

Serious Eats / J. Kenji López-Alt

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Why It Works

  • Slow, precise cooking gives you perfectly even results.
  • Searing over high-heat gives the pork loin a nice crisp crust.

Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, pork tenderloin is the kind of dish to pull out when you’re feeling extra fancy on a weeknight. Cooking it sous vide is the most foolproof way to get it on the table with consistently great flavor and a buttery, ultra-tender texture.

Why Sous Vide Pork Tenderloin?

It may seem obvious to say it, but pork tenderloin is the beef tenderloin of the pork world, and it comes with all of the same features, both good and bad. On the good side is the fact that it’s extremely tender—the tenderest cut of meat on the hog. On the bad side? Well, as a muscle that’s rarely used during the pig’s lifetime, it’s extremely mildly flavored, to the point of being nearly bland. It is also very lean, which makes it difficult to cook evenly—lean meat conducts heat faster than fatty meat, which leads to a greater chance of overcooking. Moreover, because of its leanness, overcooked tenderloin is particularly unforgiving: dry, chalky, and tough to swallow.

Cooking sous vide solves both of these problems. Flavor-wise, it’s easy to add aromatics or spices to the sous vide bag along with the pork, building that flavor right into the meat. (You can reinforce the flavor with more aromatics when you subsequently sear the roast.) As for texture, with sous vide cooking, overcooked meat is a thing of the past. Sous vide allows for perfectly even, edge-to-center cooking with complete control, whether you like your pork pink or gray.

Temperature and Timing for Sous Vide Pork Tenderloin

When you’re working with quick-cooking meats, like steaks, pork chops, or pork tenderloin, the texture and juiciness of the finished product are directly related to the temperature to which it is cooked. Pork starts to firm up and expel moisture around 120°F (49°C) or so, with its firmness and dryness increasing as the temperature goes up. With sous vide cooking, you have complete control over exactly how cooked your pork ends up, so pick a desired temperature and go!

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Serious Eats / J. Kenji López-Alt

Recommended Sous Vide Pork Tenderloin Temperatures
Temperature and Time Doneness Result
130°F/54°C for 1 to 4 hours Medium-rare Buttery-tender; very juicy
140°F/60°C for 1 to 4 hours Medium Firm but still tender; moderately juicy
150°F/66°C for 1 to 4 hours Medium-well Fully firm; moderately juicy
160°F/71°C for 1 to 4 hours Well-done Dry, with a firm, tacky texture

Is Pink Pork Safe?

While eating any meat rare poses health risks, particularly for the elderly, pregnant, or very young, these days pork is just about as safe to eat rare as beef is. That is, so long as you are working with properly stored, cleanly cut meat and searing the exterior before serving, the risk of illness from consuming rare pork is very minimal.

With sous vide cooking, you have another advantage: pasteurization. At 130°F (54°C), bacteria are actively being destroyed on the surface of that pork. Every moment that it’s in the cooker, it’s becoming safer to eat. At higher temperatures, the rate of destruction is even faster. Because of this, sous vide is a great introduction to the wonderfully juicy world of rare pork.

What About Brining?

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Serious Eats / J. Kenji López-Alt

Brining—the process of submerging a piece of meat in a heavily salted bath—can help meat retain more liquid as it cooks. However, I find that meat that’s been brined tastes a little watered-down, and with the gentleness of sous vide cooking, there’s really no need for it. The other downside to brining, particularly with pork, is that it can give the pork a ham-like texture and flavor. If anything, I prefer a bit of light dry-brining. By salting the meat, bagging it, and letting it rest in the refrigerator for a few hours or overnight, you get similar juice-retention effects without the watering-down of flavor that traditional brining can bring.

Can I Add Aromatics to the Bag?

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Serious Eats / J. Kenji López-Alt

Yes! Aromatics added to the bag can give the pork great flavor. Just be aware that sous vide cooking tends to concentrate the flavor of spices and herbs, so go light. Fresh sprigs of whole herbs, like thyme, rosemary, or oregano, are great, as are alliums like garlic and shallots, or spices like paprika, cumin, coriander, and black peppercorns (either whole or ground). Feel free to experiment.

What’s the Best Way to Sear?

Once your tenderloin comes out of its sous vide bag, it is technically completely cooked, but it will not be very appetizing. Without some degree of high-heat cooking, it won’t have any of the wonderful brown color and flavor that come with traditionally roasted meats. You need to add that sear after cooking.

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Serious Eats / J. Kenji López-Alt

The best method for searing indoors is to start by drying off the surface of the pork with paper towels. It takes a huge amount of energy to evaporate surface moisture, and until that moisture is gone, no browning can take place. After drying, I use a heavy skillet, high heat, and a combination of oil and butter. I start by heating up the oil until it’s almost smoking-hot, carefully adding in the pork, then cooking it, turning occasionally, until it’s browned on most sides. I add butter just for the last few minutes of cooking in order to prevent the milk solids dissolved in it from burning excessively (a little bit burnt is okay!).

For extra flavor, I add aromatics to the pan at this stage—shallots and oregano or thyme are a great match for pork—tilting the pan and using a spoon to baste the pork with the flavorful fat.

How About a Sauce?

To be honest, pork cooked sous vide is so darn juicy on its own that it doesn’t really need a sauce, but, if you’d like one, you can build a simple pan sauce by emptying out the skillet, sautéing some aromatics, deglazing with some booze and the liquid left in the sous vide bag, then mounting it all with some butter and mustard.

Editor’s note: This guide was produced for Serious Eats as part of our partnership with Anova, the makers of the Anova Precision Cooker.

less than 30 mins

The combination of juicy sweet roast pork and tooth-shatteringly crisp crackling is a dream come true.

less than 30 mins


For the pork

  • 2kg/4lb 6oz loin of pork on the bone, skin on (look for one with a good layer of fat)
  • salt
  • 3-6 banana shallots
  • 250ml/9fl oz dry cider

For the cider sauce

  • 570ml/1 pint dry cider
  • 500ml/18fl oz chicken stock
  • 1 heaped tsp honey
  • 1 heaped tsp wholegrain mustard
  • salt and freshly ground black pepper
  • 2 tbsp double cream (optional)

To serve

  • fresh sage leaves (optional)


Have the butcher French-trim the rib bones. Ask the butcher to score the skin in vertical stripes 1cm/½in apart. You can do this yourself with a very sharp knife.

Preheat the oven to 180C/350F/Gas 4.

Dry the pork thoroughly with kitchen towels and rub all over with salt.

Place the pork and any trimmings into a roasting tin.

Peel the shallots, cut them in half lengthways and add them to the tin. Pour 250ml/9fl oz dry cider into the tin.

Roast the pork for 45 minutes (allow an extra five minutes for every additional 250g/9oz of pork), checking occasionally that there’s enough liquid in the roasting pan and topping up with a little hot water from the kettle if necessary

After 45 minutes (or relevant cooking time) increase the temperature to 200C/375F/Gas 5 to make the crackling crisp up. Cook the pork for another 45 minutes at this temperature (again allow an extra five minutes for every additional 250g/9oz of pork).

Meanwhile, make the sauce. Pour the cider and chicken stock together in a pan and bring to a simmer. Add the honey and mustard and season, to taste, with salt and freshly ground black pepper.

Simmer, to reduce, for about one hour. The sauce should reduce by three-quarters.

At the end of the cooking time, when the sauce has reduced, allow to cool slightly and add the double cream, if using. Stir thoroughly.

When the pork is cooked, remove it from the oven and allow it to rest for at least 15 minutes. Pour any juices from the pork into your sauce.

To serve, remove the crackling in one piece (if it’s not crispy enough then return it to the oven for 5-10 minutes). Cut the loin off the bone in one piece. Carve the meat into thick slabs and serve a good piece of crackling and some shallot with each one. Pour over the sauce and garnish with fresh sage leaves.

How to cook the best, juiciest pork tenderloin in under 30 minutes. We like simple recipes. That’s why this roasted pork recipe is a favorite around here — You need a hot pan, spice rub or herbs and pork tenderloin (also called pork fillet outside the US). Jump to the Easy Roasted Pork Tenderloin Recipe

How to cook a pork loin

Our No-Fail Method for Cooking Pork Tenderloin

Pork tenderloin is lean and has almost no fat. So keeping it moist and juicy can be tricky. That is unless you know these steps for the most succulent roasted pork tenderloin. You don’t need a specific recipe for this, only the steps for cooking it best. The flavors are up to you — we’ve given a few suggestions below. We use the same method when making our pork tenderloin with peppers and onions.

How to cook a pork loin

Step 1: Season the Pork

For the best pork tenderloin, pat the pork dry then liberally season with salt and pepper. Patting the meat dry helps the salt and pepper to stick. It also means less sputtering in the skillet when you brown the meat.

Step 2: Brown the Pork in a Skillet

Before roasting, we always sear the pork on all sides first. After seasoning, throw it into a hot pan — we love our cast iron skillet for this. Sear all sides until they are golden brown. It’s okay if the pork is still raw in the middle.

When the pork is browned on all sides, it’s ready to slide into the oven. If you’re using any herbs or seasonings, now is the time to add them .

You could have added herbs before searing the pork, but that risks buring them. By adding them after searing and before roasting, the herbs will add flavor, but won’t turn brown and bitter.

How to cook a pork loin

Step 3: Finish in the Oven

To finish cooking the pork, we slide it into a hot oven. We keep the oven temperature high and roast the pork for 15 to 20 minutes.

Cook pork until an internal thermometer inserted into the thickest part registers between 145 and 150 degrees F. That will mean that the pork will be juicy and slightly pink in the middle. If you’re not a fan of the pink, cook a little longer, but be careful not to overdo it.

In our Easy Lemon Chicken Recipe, we use the same method: Season, sear, and then finish in the oven until cooked through. It makes chicken that’s perfectly cooked and juicy with crispy skin.

Step 4: Make a Quick Pan Sauce

For the juiciest pork tenderloin, make a quick pan sauce. To do this, using the same skillet you cooked the pork in, add about 3/4 cup of liquid. You could use apple cider (that is what we did), wine, chicken stock, vegetable stock or even beef broth. Cook that liquid until reduced by half then swirl in a tablespoon of butter.

Flavor Combinations

You may already have a bunch of half-used spice rubs in your pantry, here are a few suggestions for how to use them in this recipe. Our recipe calls for three things: pork, spice rub, and a deglazing liquid for making the pan sauce.

  • A spicy rub with pepper, garlic, maybe some chipotle + Apple Cider, Apple Juice or Cranberry Juice
  • Chicken Seasoning + Chicken Stock
  • Steak Seasoning + Red Wine or Beef Broth
  • Rosemary or Thyme Blends + Dry White Wine, Dry Red Wine, Beef Broth or Chicken Stock

More Easy Pork Recipes

  • Try our recipe for making the BEST, juicy skillet pork chops or if you prefer to bake them, here’s our recipe for oven baked pork chops.
  • This recipe for pork tenderloin with apples and onions has so many happy reviews.
  • Our easy pork tacos call for ground pork, so they come together FAST.
  • Everyone loves this pulled pork recipe. We show you how to make it in the slow cooker as well as in a pressure cooker.

Recipe updated, originally posted January 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne

  • How to cook a pork loin

Product description

A traditional – and very popular – roasting joint, Pork Loin will give everyone at the table a generous helping of crackling to go with the deliciously succulent meat. Boned, rolled, tied and scored by Greendale’s master butchers.

Goes nicely with.

How to cook a pork loin

Highgrove Goose Fat

How to cook a pork loin

Greendale Apple Sauce

How to cook a pork loin

Pebblebed Devon White Wine

Volume: 75cl, ABV 10%

  • About
  • Delivery Information


Greendale pork is supplied by Tom Lockwood in nearby Talaton, here in East Devon. Animal welfare is a priority for Tom, who follows traditional and sustainable farming practices to ensure his pigs are given the best possible in terms of diet, space and quality of life. Slaughtered locally to keep stress to a minimum, the animals are hung, matured and butchered on-site here at Greendale Farm Shop; the end result is lean, nicely marbled and exceptionally well-flavoured pork, available in a wide selection of cuts, joints, sausages and more for our customers to enjoy every day.

Butcher’s Tips

Pork Loin is a fairly lean joint but it comes with an ample covering of fat, which will melt during cooking and ‘baste’ the meat naturally, helping to keep it lovely and moist.

How to Cook

Preheat your oven to 200°C/gas mark 6, then weigh the meat to work out the cooking time; as a guide, allow 30 minutes per 450g in weight, plus another 15 minutes, or until cooked through (when there is no pink meat and the juices run clear). When it is cooked, remove the Pork Loin from the oven, sit it on a warm plate and cover it loosely with foil, then let it rest for about 15 minutes before serving.

Product specification

Storage Instructions Store in fridge and consume within 2-3 days of receipt, or freeze immediately. Suitable for freezing. All items are labelled with use by dates.
Ingredients 100% British Pork
Source Devon


Delivery or collection, we’ve got it covered!

Click & Collect FREE – Order online and collect from our Farm Shop, You can choose to collect on a ‘specified day’ (starting approx. one week from ordering) during checkout.

Local Delivery £4.95 ( Free on orders over £50 ) – We offer local delivery for customers living in the EX1 to EX5, and EX8 to EX11 postcode areas. Choose a ‘specified day’ during checkout. Please note: All orders to the remaining EX postcodes will be delivered using our standard national courier.

National Delivery £7.95 (Free on orders over £50) – We offer nationwide delivery. Choose a delivery date during checkout.

National Saturday or Sunday Delivery from £15.00 – We offer nationwide delivery at the weekends too! Choose a delivery date during checkout.

Fresh Greendale Produce – Meat and seafood will be bagged and ready to cook or freeze on delivery. All fresh meat and fish will be vacuum-packed and labelled with use-by dates and a suggested frozen shelf life. Packaging or labelling may change depending on preparation or delivery limitations. When the meat or fish has been packaged it is immediately placed in an insulated envelopes and surrounded with chilled gel-packs to keep it cool and in perfect condition.

For the perfect roast pork, there are just a few simple steps to make a meal the whole family will love.

To cook the crispiest crackling, there are three things you need:

How to cook a pork loin

One of the most important things to remember, is to get the rind as dry as possible before the cooking process.

  1. Remove your roast from the packaging and pat dry with paper towel. With a small sharp knife, deeply score the rind at 1cm intervals, being careful to not cut into the meat. If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process.
  2. When you’re ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.
  3. Rub the roast with 1 tablespoon of vegetable oil and half a tablespoon of salt (more if you like salty crackling), making sure the oil and salt penetrate the scores.
  4. Place the roast on a wire rack inside a baking tray and cook at 240°C (max 250°C conventional) until the rind crackles, up to 50 minutes. If the roast is over 2kg, take 10 minutes off this initial crackling time.
  5. Turn the oven down to 180°C and cook for 30-35 minutes per kg, depending on how well you like your roast cooked.
  6. Once cooked, let the roast rest for 10 minutes before slicing.

Note: to achieve great crackling, getting the oven temperature correct is critical. We recommend the use of an “oven thermometer” to verify that the stated oven temperature is accurate.

For Roasts without crackling:
  1. Preheat oven to 180°C
  2. Gently sear roast in a hot pan
  3. Place in oven and cook for 45 minutes per kg to finish
  4. Rest for 5-10 minutes and enjoy!
What size roast should you choose?

Use this as a guide to help you select your roast.

J. Kenji López-Alt

San Francisco

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by wo .

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by wo .

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    Sous vide is the most foolproof way to get pork tenderloin on the table with consistently great flavor and a buttery, ultra-tender texture that you can’t get with traditional methods.

    Small enough to cook relatively quickly, but large and elegant enough to make a centerpiece roast, this is the kind of roast to pull out when you’re feeling extra fancy on a weeknight.

    Medium Rare: 130°F / 54.4°C for 1 to 4 hours – Buttery tender, very juicy

    Medium: 140°F / 60°C for 1 to 4 hours – Firm but still tender, moderately juicy

    Medium Well: 150°F / 66°C for 1 to 4 hours – Fully firm, moderately juicy

    Well Done: 160°F / 71°C for 1 to 4 hours – Dry with a firm, tacky texture.

    Ingredients for 2

    1 Whole Pork Tenderloin, about 1 pound

    Freshly Ground Black Pepper

    6 to 8 Sprigs Fresh Herbs (Fresh thyme, oregano, or rosemary – optional)

    2 Garlic Cloves (optional)

    2 Small Shallots, Sliced (optional)

    1 tbsp / 15 ml Vegetable, Canola, or Rice Bran Oil

    1 tbsp / 15 g Butter


    • How to cook a pork loin
    Step 1

    Preheat a water bath using the Precision Cooker to the desired finishing temperature according to the chart above.

    How to cook a pork loin

    Step 2

    Season pork generously on all sides with salt and pepper.

    How to cook a pork loin

    Step 3

    To bag the pork, start by folding the top of a vacuum-seal or zipper-lock bag back over itself to form a hem. This will prevent juices from getting on the edges of the bag which would interfere with the seal or provide vectors for contamination. Slide the pork into the bag along with any aromatics such as fresh herbs or spices (if using), then unfold the edge before closing the bag.

    How to cook a pork loin

    Step 4

    Seal the bag either using a vacuum-sealer or, if using a zipper-lock bag, by using the displacement method. To do this, seal all but the last inch of the bag, then slowly lower your bagged pork into a pot of water, letting the pressure of the water press air out through the opening of the bag. Seal the bag just before it completely submerges. It should be completely air-free.

    How to cook a pork loin

    Step 5

    Place the bag in the water bath, using a binder clip to clip it to the side of the container to prevent it from floating around and blocking the air intake in the cooker. Cook for at least 45 minutes and up to 4 hours.

    Finishing Steps – Stovetop

    How to cook a pork loin

    Step 0

    Remove the pork from the water bath and remove it from the bag, discarding any aromatics. You can save the juice to deglaze your pan later on for a pan sauce if desired. Carefully pat the pork dry using paper towels.

    How to cook a pork loin

    Step 1

    Heat a tablespoon of oil over high heat in a heavy skillet large enough to fit the pork (you can also cut the pork in half to fit into a smaller skillet). When shimmering, add the pork and cook, turning occasionally, until it is well-browned on most sides, about 2 minutes total.

    How to cook a pork loin

    Step 2

    When you get to the final side, add a tablespoon of butter along with fresh aromatics like shallots, garlic, thyme, or oregano (if desired).

    How to cook a pork loin

    Step 3

    Spoon the melting butter and aromatics over the pork. continue cooking until the final side is browned, about 45 seconds longer. Transfer the pork to a wire rack set in a rimmed baking sheet. If you’re planning to make a pan sauce, skip to the next step. Otherwise, pour the drippings over it.

    How to cook a pork loin

    Step 4

    OPTIONAL: If you’d like a simple sauce with your pork, add one tablespoon of minced shallot to the skillet and sauté until aromatic, about 15 seconds. Add a cup of dry white wine or vermouth and let it reduce by half. Add a dollop of whole grain mustard, the liquid reserved from the sous vide bag, and a tablespoon of butter. Swirl until the sauce is emulsified and season to taste with salt and pepper. Remove from heat.

    How to cook a pork loin

    Step 5

    Discard the aromatics, slice the pork, and serve, spooning the sauce on top or simply with a sprinkle of coarse sea salt.

    How to cook a pork loin

    A good quality, succulent pork loin joint is a wonderful thing. With deliciously crunchy crackling and lashings of gravy, this classic roasting joint will take pride of place at any Sunday lunch. But that’s not all, paired with a variety of different flavour combos, stuffed and rolled, or marinated and barbecued, this beautifully tender meat can be taken to the next level in just a few simple steps.

    We’ve chosen 8 cracking pork loin recipes that make the most of this beautiful cut of meat.

    Slow-roasted spiced pork loin

    How to cook a pork loin

    Slow roast pork loin with black-eyed beans, smoky chorizo, tomatoes and chillies in this gorgeous one-pan recipe for a celebration of Spanish flavours. Serve in warm pittas with a dollop of soured cream, you’re good to go.

    Jamie’s epic roast pork

    How to cook a pork loin

    Give classic roast pork a revamp with the flavours of the American South. Rub with a fennel and bay-infused salt and roast with potatoes, parsnips and pumpkin. Serve with crunchy crackling, mustardy gravy and a fruity sauce spiked with bourbon for absolute heaven!

    Royal barbecued pork loin

    How to cook a pork loin

    This dish is all about contrast – the sticky smoky-sweet sauce is balanced by tender pork and a crunchy apple and beetroot salad. Simply marinate for an hour, then whack on the barbecue for a show-stopper that’s full of attitude.

    Posh pork kebabs

    How to cook a pork loin

    Take this street-food classic to a whole new level with fennel-infused roast pork, sweet, soft onions and wicked crackling. Simply whack all the elements in the middle of the table and let everyone dig in.

    Turmeric-spiced pork loin & ribs

    How to cook a pork loin

    Just a handful of basic ingredients give this jointed pork loin some serious flavour. Simply rub the meat in a fragrant mix of garlic, ginger, chilli and turmeric and roast for an amazing array of textures. The pork scratching seasoning is a game-changer!

    Pork loin with a great herby stuffing

    How to cook a pork loin

    With fennel and rosemary crackling and a flavour-packed sage and pine nut stuffing, this roast pork loin will be a guaranteed hit. Serve as the centrepiece for a traditional roast, or slice and pile into Italian-style sandwiches with mustard, salad leaves and salsa verde.

    Pot roast pork

    How to cook a pork loin

    Pot roasting is a great way to guarantee juicy, perfectly cooked pork loin every time. This rich and comforting dish combines soft, succulent meat with a sticky fig and Marsala sauce for a twist on the usual Sunday roast. Simple and delicious.

    Porchetta stuffed with wild mushrooms, celeriac mash and gravy

    How to cook a pork loin

    With crunchy crackling, incredible gravy and stuffed with mushrooms, thyme and garlic, this porchetta is a Sunday roast turned up to 11. This recipe is super-easy but seriously impressive – give it a little bit of time and a little bit of love, and you’ll be blown away.

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    • 8 Reviews

    Ryan Hardy first tasted a version of this succulent pork from a street vendor in Siena, Italy. “It changed the way I thought about food,” he says. “It was fatty and sweet, spicy and succulent, smoky and salty—all at the same time.” Hardy uses the rub on other kinds of pork cuts, including the shoulder and leg, but the bone-in pork roast is the most dramatic; he often wraps a piece of pork belly around the side to make the meat extra juicy. More Roast Recipes


    Recipe Summary


    Preheat the oven to 400°. In a mini processor, combine the garlic, rosemary, fennel seeds, ground fennel, crushed red pepper, black pepper and olive oil and process to a paste. Set the pork roast on a large rimmed baking sheet and cut shallow score marks all over the fat. Spread 1 tablespoon of the garlic paste on the underside of the roast; spread the remaining paste all over the scored fat and meaty parts of the roast. Season all over with salt.

    Roast the pork, fat side up, for 1 hour. Reduce the oven temperature to 325° and roast the pork for about 35 minutes longer, or until an instant-read thermometer inserted into the thickest part of the meat registers 150°. Transfer the roast to a carving board and let rest for 15 minutes. Carve the roast into chops and serve at once.

    Make Ahead

    The uncooked herb-rubbed pork roast can be covered and refrigerated overnight. Bring to room temperature before roasting.


    Have your butcher french (remove the meat from) the rib bones for you.

    Suggested Pairing

    This succulent loin roast deserves a full-bodied red with enough flavor to stand up to its crisp, spicy crust, such as an Australian Grenache.

    Reviews ( 8 )

    I have made this a few times and the only change is i use convection during the 400-degree part of the cook to get crispy crust. I have also used the same spice paste on st louis style ribs on the grill and it came out great! 2.5 hours indirect and wrap them for 1 hour. Finish on the hotter part of the grill and baste gently with some butter to set up a crust.

    This recipe is amazing!! I don’t have fennel but will hav to add it to my spice rack. I used herbes de france and the roast was amazing

    Made his tonight with a few changes. I didn’t have fennel seeds nor fennel (which I think would be great) but added some dry mustard to the mix and more garlic. Topped the roast with some fresh thyme sprigs and added more pork fat (I asked the butcher to provide it). The paste was delicious. I also roasted it at 375 degrees in a convection oven – for about 90 minutes. Then let it rest for 20 minutes. It was perfect. I used a great cut of pork – Berkshire pork and my guests loved it. Served it roasted carrots, smashed roasted potatoes, roasted cauliflower topped with pomegrante seeds and a frisee salad (no eggs) with pear and gorgonzola. A great meal.

    I thought it was great n delicious, the meat was succulent, spices were perfect balance, no change at all

    And the dripping for that pork made a wonderful gravy for mashed potatoes .

    Not accurate, temp was way off based on rescipie, ruined my Christmas eve dinner

    Ok, I think when he says fat trimmed to a quater inch I think he is implying that he has indeed taken off the fat and rind in one piece and trimmed it to a quater inch then put it back on again by tying.

    Amazing pork recipe! With alterations: I brined the 5.5 lb. French cut pork loin in a combination of salt, molasses, garlic, and thyme for about 12 hours. Then I created a butter-based (vs. olive oil) rub and buzzed that along with fresh thyme and rosemary, a ton of garlic, salt, pepper. I let it sit counter top for about 45 minutes before going into the oven. I went with @Tony Leonard’s comment below regarding temperatures. Traditional oven, 450 for 45 minutes, then reduced the oven to 325 for another 20 minutes with temp in. When the internal temp was 130, I removed and rested for about 15 minutes. The temperature continued to rise to 155. I’ll definitely make this again, but I would pull the pork loin out at an internal temperature of 120 in the future due to that temperature rise. The brining saved it – it was the most incredibly moist pork I’ve ever had, and my guests raged.

    Great recipe, EXCEPT: 1) 150°F is way over-cooked. 130°F internal temperature is perfect, and 2) the oven temperature should be higher. You’re ROASTING not BAKING. I cooked a 4 1/2 lb roast for

    75 minutes at 425°F in a convection oven. Without convection, I’d have done 450°F. The flavors were phenomenal, however.

    How to Roast a Boneless Pork Loin

    Whole boneless pork loins are typically 7 to 10 pounds, and this tutorial is for half of that (3 to 5 pounds).

    Successfully roast a boneless pork loin at HOME. With these simple steps, it’s guaranteed to come out JUICY and TENDER!

    Step 1: Preheat the oven to 400°.

    Step 2: Season the outside of your pork loin thoroughly. This can be done in advance with pre-marinating or brining in the refrigerator overnight. Season to your liking and taste preferences. Pork is incredibly versatile, so nearly any flavor profile will work! A classic flavor combination is garlic, rosemary, salt, and pepper.

    Step 3: Prepare your pan. This doesn’t need to be anything fancy. Use a roasting pan if you have one. If not, use a rimmed cookie sheet or 9×13. To re-create the roasting rack, place a metal cooling rack in the bottom of the pan or pull out your aluminum foil (this is what I do!). Tear off a 12+” sheet of foil and form it into a snake and then into a ring. Make as many rings as you need to keep you pork loin off the bottom of the pan. This promotes circulation of the heat underneath and around your loin, which helps the meat to cook evenly. Oil the pan if roasting vegetables around your loin.

    Step 4: Place your pork, fat side up, in your prepared pan.

    Step 5: Add oiled/seasoned vegetables around your pork loin to make it a complete meal. Use vegetables that require longer cook times like potatoes, squash, sweet potatoes, brussels sprouts, and carrots.

    Step 6: Roast in a 400° oven for 15 minutes. This gives you that nice crispy crust that everyone loves!

    Step 7: Turn your oven temperature down to 325° (no need to open the oven) and continue cooking until pork reaches an internal temperature of 145°. The time will vary based on the size of your loin and what you are cooking with it. We recommend checking it after 30 minutes with a meat thermometer and adding small time increments as needed. This may seem like a pain, but ensuring that you don’t exceed 145° is the key to success with any pork loin recipe! Pork is very lean, so overcooking it will result in a dry and tough product.

    Step 8: Once your pork loin has reach 145° degrees, remove it from the oven and cover it loosely with aluminum foil for a 3-minute rest. This rest helps redistribute the juices throughout the meat, so they don’t come out when you cut into it. Don’t lose those juices!

    Perfectly roasting a pork loin is an ideal way to prep a healthy protein for the week ahead or to wow your dinner guests with a beautiful meal that looks impressive!

    How to cook a pork loin

    Serves: 6 | Preparation Time: 15 mins | Cooking Time: 1 hour 20mins

    • 1.8-2kg Tasman pork loin roast (boned & rolled)
    • 2 tbsp oil
    • 1 tbsp sea salt
    • 1.5kg roasted vegetables (potatoes, pumpkin, carrots and parsnip)
    • 200g baby peas
    • 600ml gravy
    • 200ml apple sauce


    1. Remove pork loin roast from packaging taking note of weight and pat dry with paper towel.
    2. Place roast onto a wire rack in the kitchen sink and pour over a jug of boiling water. Pat the rind dry with paper towel.
    3. Rub the rind well with oil and sea salt massaging well into the scored areas.
    4. Place the pork loin roast on the wire rack into a deep roasting pan and place the loin roast into the preheated oven 240⁰C for 40 minutes. Do not open oven door during this period.
    5. Reduce oven temperature to 180⁰C for the remaining cooking time allow 30-35 minutes per kg. (Roast prepared vegetables now).
    6. Remove pork from the oven and allow to rest in the roasting pan for 10-15 minutes prior to slicing.
    7. Slice loin and crackling and serve with roasted vegetables, freshly cooked peas, gravy and apple sauce! Enjoy!
    • For guaranteed crispy crackling, remove your roast from its packaging and place it on a large plate covered with paper towel and allow to sit in the refrigerator overnight. This will allow to skin to dry and make better crackling. Make sure your roast is brought to room temperature prior to beginning preparation. If your crackling is not perfect don’t panic. Preheat your grill to 200°C then place your roast on a tray in the centre of the oven and grill for 4-5 minutes watching the rind carefully so it does not burn. You may need to move it around to grill evenly. Remove, stand 4 -5 minutes, then serve.

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    • 10 Ratings
    • 10 Reviews

    It’s remarkable that a pork roast can be so good so quickly! The gravy is rich and flavorful and the meat is moist and perfectly cooked—using an Instant Pot is a real game changer for pork loin roast.


    Recipe Summary

    Nutrition Profile:


    Season pork on all sides with 1 tablespoon rosemary, 3/4 teaspoon salt and 1/2 teaspoon pepper. Add oil to a programmable pressure multicooker (such as Instant Pot). Select Sauté setting. Select High temperature setting, and allow to preheat. Add the pork; cook on all sides until nicely browned, about 3 minutes per side. Transfer to a plate. Pour off excess drippings in the cooker; do not wipe the cooker clean. Add onion, garlic, 1/2 teaspoon rosemary and the remaining 1/2 teaspoon each salt and pepper to the cooker; cook, stirring constantly, until the onion softens, about 1 minute. Add broth, stirring to scrape up any browned bits from the bottom of the cooker.

    Return the pork to the cooker. Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 22 minutes. (It will take 7 to 9 minutes for the cooker to come up to pressure before cooking begins.)

    Carefully turn the steam release handle to Venting position, and let the steam fully escape. (This will take 3 to 4 minutes.) Remove the lid from the cooker. Transfer the pork to a cutting board; let rest for 10 to 12 minutes.

    Meanwhile, whisk cornstarch and cold water in a small bowl until combined. Select Sauté setting on the cooker. Select High temperature setting, and bring the mixture in the cooker to a boil. Add the cornstarch mixture, whisking until combined. Cook, whisking constantly, until the mixture thickens into gravy, 1 to 2 minutes. Add butter and the remaining 2 1/2 teaspoons rosemary, stirring until the butter is melted. Turn the cooker off.

    Slice the pork into 3/4-inch pieces. Arrange the slices on 6 plates; spoon the gravy over the pork.

    Recipe by Ninja Kitchen

    Tip: Cooking Mode

    Try our super simple cooking mode. Ideal when you’re busy running around the kitchen

    Cooking method:

    Ninja Foodi 11-in-1 SmartLid Multi-Cooker OL550
    • Prep Time: 10 mins
    • Total time: 1h 10 mins
    • Skill Medium
    • Serves 4 people

    Roast Pork Loin & Vegetables

    Utensils required

    Recipe tags


    • 1.2kg boneless pork loin roast, rind scored
    • Salt and pepper, to taste
    • 3 tbsp oil, divided
    • 3-4 fresh bay leaves
    • 800g roasting potatoes, cut in half or quarters if large
    • 250g parsnips each cut into 3 large chunks
    • 250g carrots each cut into 3 large chunks
    • 8 unpeeled garlic cloves
    • Few sprigs rosemary
    • 175ml water
    • 2.65lbs boneless pork loin roast, rind scored
    • Salt and pepper, to taste
    • 3 tbsp oil, divided
    • 3-4 fresh bay leaves
    • 28oz roasting potatoes, cut in half or quarters if large
    • 8.75oz parsnips each cut into 3 large chunks
    • 8.75oz carrots each cut into 3 large chunks
    • 8 unpeeled garlic cloves
    • Few sprigs rosemary
    • 6.13fl. oz water

    Cooking mode

    When entering cooking mode – We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!


    Step 1

    Season pork well with salt and pepper. Brush pork with 1 tablespoon oil. With the point of a knife, make a few incisions in rind and insert folded over bay leaves into incisions.

    Step 2

    Place potatoes, parsnips, carrots, garlic cloves and rosemary in pot. Stir in remaining oil and season to taste. Remove the potatoes and set aside then pour water over vegetables in pot.

    Step 3

    Place the reversible rack in the pot over vegetables, making sure rack is in the lower position. Carefully place pork loin on rack and surround with potatoes.

    Step 4

    Close the lid and move slider to the middle position. Select STEAM AIR FRY, set temperature to 180°C and time to 45 minutes. Press START/STOP to begin cooking (this will STEAM for approximately 8 minutes before switching to STEAM AIR FRY).

    Step 5

    After 25 minutes, turn potatoes over and continue cooking. Check whether pork is done after 40 minutes, it should read 70°C on an instant read thermometer.

    Step 6

    When pork is cooked, remove from pot and rest, lightly covered with foil for 10 minutes.

    Step 7

    Serve roast pork loin sliced with roast vegetables and any sauce left in pot.

    Published on February 23, 2022

    We love Baked Pork Tenderloin and this recipe is sure to impress even the pickiest of eaters. It’s super easy and oh so tasty and tender.

    How to cook a pork loin

    Baked Pork Tenderloin

    We like to eat pork tenderloin in our house and I am always looking for different ways to dress it up. This is by far one of the easiest things I have done to a tenderloin.

    It came out super moist and very tasty! I think your family will enjoy it as much as we do.

    How to cook a pork loin

    What is the different between Pork Tenderloin and Pork Loin:

    Pork tenderloin and pork loin are 2 different cuts of meat.

    A pork tenderloin is a thinner, boneless and longer cut of meat that comes from the muscle around the backbone.

    A pork loin is a larger cut of meat. It can come boneless or bone-in. It looks more like a roast and comes from the back of the animal.

    Since these are 2 different cuts of meats, the cook time is different for each one. In this recipe, I use a pork tenderloin.

    How to cook a pork loin

    How do I cook a pork tenderloin in the oven?

    If you are wondering how to get a delicious and tender pork tenderloin, it all can be done in the oven!

    You will learn how to cook a pork tenderloin in the oven for the absolute best dinner! Your family will love this recipe and ask for seconds.

    How to cook a pork loin

    Ingredients for Oven Roasted Pork Tenderloin:

    • Pork Tenderloin
    • Olive Oil
    • Paprika (See The Best Paprika Substitutes)
    • Italian Seasoning
    • Salt and Pepper
    • Lemon, juiced
    • Butter

    Ingredient Substitution Ideas:

    • For the Oil – Any cooking oil that you prefer will work in this recipe.
    • For the Seasonings – I love the combination of the paprika, Italian seasoning and lemon in this recipe. But you can easily switch it out for your favorites. Oregano, thyme and basil would all be delicious on the baked pork tenderloin.
    • For the Butter – The butter is very important in this recipe as it makes the pork moist and tender. I do not recommend leaving it out. But if you must, then I recommend adding more oil to keep the pork moist.
    • Add Garlic – If you love garlic, you can easily add 1 tsp of minced garlic or ½ tsp of garlic powder or garlic salt to add a slightly garlic flavor to this recipe.

    How to Cook Pork Tenderloin in the Oven with Foil:

    First preheat oven to 400 degrees F.

    Place each pork tenderloin in the center of a piece of foil. Rub the olive oil on the pork tenderloins.

    Combine the paprika, Italian seasoning, salt and pepper together in a small bowl.

    Sprinkle the seasoning mixture on each pork tenderloin and top with the lemon juice.

    Cut the butter into slabs and place on top of the foil.

    How to cook a pork loin

    Cover the pork with the foil. Bake for 25-30 minutes until the pork reaches an internal temperature of 145 degrees F.

    How to cook a pork loin

    Then open the foil packets. Broil for 3-4 minutes to brown the pork slightly.

    How to cook a pork loin

    Then slice, serve and enjoy.

    Keep reading to jump to recipe below and to review all the nutritional information.

    Pork Tenderloin Oven Temp:

    I find that it’s best to cook pork tenderloin at a high temperature in the oven and for a shorter amount of time to make sure that the pork does not dry out.

    For this recipe, I cook the pork tenderloin at 400 degrees F.

    How long to cook pork tenderloin in oven at 350:

    I prefer to cook this pork at a high temperature. However, you can cook pork at 350 degrees F as well. It will take longer to cook through.

    If you are cooking at 350, cook the pork tenderloin for 27 minutes-35 minutes until. the pork reaches an internal temperature of 145 degrees F.

    How to know when the Pork Tenderloin is Done:

    I have been making pork for a long time now and I have found that you will need a meat thermometer to know when the pork is ready.

    The internal temperature should be 145 degrees F. You do not want the temperature to be much higher than that as it will dry out the pork.

    I love this instant read thermometer. I do not like dried out pork, so I recommend using the lower end of the cook time on this recipe. Then check the pork temperature.

    If it’s not at the safe cooking temperature, then continue to cook it until the safe temperature has been reached. Watch the pork closely as it cooks to make sure that it doesn’t dry out.

    How long to Bake Pork Loin:

    You can make this recipe with a pork loin instead of a pork tenderloin. Since pork loin is a larger cut of meat, it will need a longer cook time in the oven.

    I would still wrap it in foil to prevent the outside from getting too brown and it would need to cook in the oven for 60-75 minutes at 400 degrees F until the internal temperature reaches 145 degrees F.

    This recommend time is for a 3 pound pork loin, so you would need to adjust the time accordingly based on the size of your pork to make the best roasted pork loin.

    Tips for this Recipe:

    • We use heavy duty foil to wrap the pork tenderloins so that the foil does not easily rip. I find that wrapping the pork helps it not to dry out and makes clean up very easy too.
    • Since we wrapped the pork first, we cook it on a baking pan but you can cook it in a roasting pan as well.
    • Many recipes call for searing the pork in a pan before baking it. I do not like getting another pan dirty, so I skip that step and boil a few minutes after the cook time to brown the pork slightly. You can pre-sear the pork prior to baking it if you prefer.
    • Make sure to use a meat thermometer to ensure that the pork has been cooked to a safe temperature before eating it.
    • Let the pork sit for 5 minutes before cutting it to make sure that the juices stay inside of the pork to keep it moist.

    How to cook a pork loin

    What to Serve with Baked Pork Tenderloin:

    This easy baked pork tenderloin pretty much goes with anything. Here are a few of my favorite side dishes to serve with this pork recipe.

    This pork also goes great with a large salad or a veggie for a light and healthy dinner. Here are a few of my favorite vegetable recipes that would go great with this pork tenderloin.

    How to Store:

    Refrigerate any leftover pork in an air tight container for up to 3-4 days. Add more butter, chicken broth or olive oil to the pork when reheating it to prevent it from drying out.

    You can also freeze leftover pork for up to 3-4 months. Defrost it out overnight in the refrigerator or at room temperature and then reheat.

    This is a classic way to cook pork tenderloin medallions on a stovetop. Pan-seared pork tenderloin is perfect when sliced and served over salad, roasted potatoes, in a wrap, or as a hearty appetizer on its own. You could cook the tenderloin and then slice it, but then you would miss the crispy seared coating that touches every corner of these two-bite wonders. Many big box stores sell pork tenderloins in pairs. Instead of making one for dinner and freezing the second one, try this recipe to set yourself up for delicious, filling, healthy lunches for the week.


    • 1 tablespoon canola oil
    • 1 (1-lb.) pork tenderloin, trimmed and cut crosswise into 12 medallions
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon garlic powder
    • 1/4 teaspoon black pepper
    • Fresh thyme leaves (optional)

    Nutritional Information

    • Calories 149
    • Fat 6.4g
    • Satfat 1.2g
    • Monofat 3.3g
    • Polyfat 1.4g
    • Protein 21g
    • Carbohydrate 0.0g
    • Fiber 0.0g
    • Cholesterol 60mg
    • Iron 1mg
    • Sodium 287mg
    • Calcium 6mg
    • Sugars 0g

    How to Make It

    Heat oil in a 12-inch skillet over medium-high. Arrange pork medallions in a single layer on a work surface, and press each with the palm of your hand to flatten to an even thickness.

    Combine salt, garlic powder, and pepper; sprinkle evenly over pork. Add pork to skillet in a single layer; cook just until done, about 3 minutes per side

    Perfect Pork Loin Recipe

    How to cook a pork loin

    How to cook a pork loin

    Perfect Pork Loin Recipe

    How to Cook a Pork Loin Joint

    When it comes to cooking pork loin, it’s all about getting the flavours right, serving with all the right trimmings, and most importantly, getting that crackling crispy to a T. Wondering how long to cook a pork loin joint for to get the best crackling? Or cooking a pork loin joint this weekend and just want to try a different recipe to usual? Try out the recipe below !

    What you’ll need

    Pork Loin:

    • 500g Pork Loin with Crackling
    • 1 tbsp Olive Oil
    • Salt & Pepper
    • Sprig of Rosemary and Thyme
    • 1 tbsp Chopped Garlic


    • 500g New Potatoes (halved)
    • 2 Carrots (sliced)
    • 1 Broccoli
    • 30g Brussel Sprouts
    • 85g Sage & Onion Stuffing
    • 4 Yorkshire Puddings
    • Gravy
    • Apple Sauce


    1. Preheat the oven to 240 degrees .
    2. To prepare your pork loin, score across the crackling and rub your oil, herbs, salt , and pepper all over the joint and into the scores.
    3. Place this in the oven for 20 minutes to get the crackling nice and crispy.
    4. Once crispy, turn the oven down to 180 degrees and cook for a further hour, or until the juices run clear.
    5. While the pork is cooking, boil your sprouts, broccoli, carrots and potatoes for between 10-20 minutes depending on how soft you want them.
    6. For the roast potatoes, toss your potatoes with salt, pepper, and flour and add into the roasting tin with your pork loin for 40 minutes.
    7. Prepare your stuffing mixture, and cook in the oven for around 30 minutes, until the top becomes slightly crispy.
    8. Once your pork is cooked, you can use the juices to make a gravy. Simply add to flour and stock or gravy granules.
    9. Place your Yorkshire puddings in the oven for a few minutes, or try your own homemade Yorkshire puddings. Top tip: If you want to make your own, we have a really easy Yorkshire pudding recipe too!
    1. Once they’re ready, serve up with your pork loin, vegetables and stuffing, and cover with gravy. Finally, don’t forget to add a nice dollop of apple sauce!

    Ready to try out our perfect pork loin recipe ? V isit your local SPAR today and pick up all the ingredients you’ll need for a roast pork dinner to remember. Want more recipes to tempt your tastebuds? Sign up to our E-newsletter for recipes, ti ps, deals and competitions.

    by Neil Rankin from Low and Slow

    How to cook a pork loin

    Make this weekend’s roast one of the best with meat expert, Neil Rankin’s recipe. Cook the pork on a low and slow, for the most succulent roast pork ever!

    How to cook a pork loin

    Low and Slow


    Start this recipe the day before you want to eat it. If this were for me, I’d knock a few minutes off these timings, but I don’t want to get into trouble, so this recipe cooks the pork loin to medium.The big difference here is that loin can’t be cooked as far as belly, so you have to reduce the end roasting time. But you add an extra low oven drying time so the crackling cooks faster.

    Timings are for a 1.5kg (8–10cm) boned and rolled loin joint, which will serve 4–6 people.


    1.5kg boned and rolled pork loin


    Step 1: Poach Put the joint in a pan and cover with cold water. Bring to the boil, then simmer for 15 minutes. Remove from the heat and leave to cool in the water for 15 minutes.The pork should reach an internal temperature of around 55°C.

    Step 2: Chill and Dry Place the pan in the sink under running cold water.When the pork has cooled down so it can be handled, lift it out and dry with a tea towel. Salt the skin, then leave in the fridge overnight, uncovered, to dry slightly and chill.

    Step 3: Dry-bake Set your oven to 140°C. Cook the loin from fridge-cold for 40 minutes. On a probe thermometer it should read no more than 60°C internally.

    Step 4: Chill Remove the pork from the oven. Cool slightly, then leave it in the freezer for 2–3 hours, or overnight in the fridge, to chill completely.

    Perfect Pork Loin Recipe

    How to cook a pork loin

    How to cook a pork loin

    Perfect Pork Loin Recipe

    The perfect pork loin roast means fluffy stuffing, crispy crackling, and all the right trimmings. Discover a roast pork dinner recipe worth its cooking time with SPAR.

    How to Cook Pork Loin

    When it comes to cooking pork loin, it’s all about getting the flavours right, serving with all the right trimmings, and most importantly, getting that crackling crispy to a T.

    What you’ll need

    Pork Loin:

    • 500g Pork Loin with Crackling
    • 1 tbsp Olive Oil
    • Salt & Pepper
    • Sprig of Rosemary and Thyme
    • 1 tbsp Chopped Garlic


    • 500g New Potatoes (halved)
    • 2 Carrots (sliced)
    • 1 Broccoli
    • 30g Brussel Sprouts
    • 85g Sage & Onion Stuffing
    • 4 Yorkshire Puddings
    • Gravy
    • Apple Sauce


    1. Preheat the oven to 240 degrees
    2. To prepare your pork loin, score across the crackling and rub your oil, herbs, salt and pepper all over the joint and into the scores.
    3. Place this in the oven for 20 minutes to get the crackling nice and crispy.
    4. Once crispy, turn the oven down to 180 degrees and cook for a further hour, or until the juices run clear.
    5. While the pork is cooking, boil your sprouts, broccoli, carrots and potatoes for between 10-20 minutes depending on how soft you want them.
    6. For roast potatoes, toss your potatoes with salt, pepper, and flour and add into the roasting tin with your pork loin for 40 minutes.
    7. Prepare your stuffing mixture, and cook in the oven for around 30 minutes, until the top becomes slightly crispy.
    8. Once your pork is cooked, you can use the juices to make a gravy. Simply add to flour and stock or gravy granules.
    9. Place your Yorkshire puddings in the oven for a few minutes, or try your own homemade Yorkshire puddings.
    10. Once they’re ready, serve up with your pork loin, vegetables and stuffing, and cover with gravy. Finally, don’t forget to add a nice dollop of apple sauce!

    For the perfect pork loin recipe, visit your nearest convenience store today and pick up all the components you’ll need for a pork roast recipe to remember.

    *Recipe adapted from Foodista, licensed under CC BY 3.0.

    By Chris Capell

    This delicious and easy pork loin roast is enhanced with a thick crust of your choice of seasonings. The Dizzy Pig® rubs create the perfect flavor, crust and salt/sweet/spice balance. It is a pretty easy dish to cook, only takes a couple hours start to finish, and it is a hit with the kids and adults alike!

    • One pork loin roast (this was a ‘Rib End Loin Roast’)
    • Olive oil (or vegetable oil, peanut oil)
    • Any of our Dizzy Pig® seasoning (we used a mix of Dizzy Dust and Jamaican Firewalk for this cook)
    • Bacon – optional
    1. Rinse the meat if you prefer, pat dry.
    2. Trim any funky looking protrusions and silver skin from roast.
    3. Rub some oil all around the meat. This is not a necessary step, but it helps the rub adhere and melt.
    4. Give it a good coating of rub. I used a mix of Dizzy Dust and Jamaican Firewalk for this cook. Try Dizzy Dust for a traditional barbecue flavor, or Raging River for a sweet and savory treat. If you’re adventurous, Jamaican Firewalk will spice things up or Mediterranean-ish will give you a wonderful herb flavor!
    5. If desired, wrap some bacon around the roast. I decided on a partial bacon wrap, so that some of the pork would have crust on it too. I think 3 pieces of bacon did the trick. A few toothpicks held everything in place nicely.
    6. Dust the bacon with another dose of rub.
    7. Prepare your cooker for indirect at 350°F, or direct at 300°F. Unlike a pork shoulder or ribs, a loin does better with higher temps, like oven roasting temps. Cooking indirect at 350°F is one good way to cook them, but here I opted for 300°F direct over the coals. It took a bit less than an hour to reach 143°F internal. 140-145°F is an ideal internal temp for tender and moist meat.
    8. Place roast on cooker.
    9. After 45 minutes the roasts looked great, and were not far from being done.
    10. It took a bit less than an hour to reach 143°F internal. 140-145°F is an ideal internal temp for tender and moist meat.
    11. Served up with Grilled Potatoes, this was a meal to remember.
    12. It took a bit less than an hour to reach 143°F internal. 140-145°F is an ideal internal temp for tender and moist meat.