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Juicy Oven Roasted Pork Loin Roast

Close-up of thick slices of herb-crusted pork loin roast covered in rich brown gravy on a white plate.
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Follow this simple recipe for a tender and juicy pork loin roast cooked perfectly in the oven, complete with instructions for a quick pan sauce.

Ingredients

Scale
  • 3 lb pork loin roast, bone-out
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth (for pan sauce)
  • 1 tablespoon cornstarch (for pan sauce)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Pat the pork loin roast dry with paper towels. This helps create a nice crust.
  3. In a small bowl, mix together the kosher salt, black pepper, garlic powder, and dried thyme.
  4. Rub the olive oil all over the pork loin. Then, sprinkle and press the seasoning mix evenly onto all sides of the roast.
  5. Place the seasoned pork loin in a roasting pan or a large oven-safe skillet.
  6. Roast for 15 minutes at 400°F.
  7. Reduce the oven temperature to 350°F (175°C) and continue roasting until the internal temperature reaches 145°F (63°C) on a meat thermometer, which usually takes about 15-20 minutes per pound after the initial high-heat blast.
  8. Remove the pork loin from the oven when it hits 145°F. Tent it loosely with foil and let it rest on a cutting board for at least 10 minutes. This resting time is key for a juicy pork loin.
  9. While the pork rests, prepare the pan sauce. Place the roasting pan over medium heat on the stovetop (if using an oven-safe skillet, keep it on the stove). Scrape up any browned bits from the bottom of the pan.
  10. Pour in the chicken broth and bring to a simmer, stirring constantly.
  11. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to make a slurry. Pour the slurry into the simmering broth, whisking until the sauce thickens slightly. Cook for 1 minute.
  12. Slice the rested pork loin against the grain and serve immediately with the pan sauce gravy spooned over the top.

Notes

  • For the best results, take the pork out of the refrigerator about 30 minutes before seasoning to allow it to come closer to room temperature.
  • If you prefer a stronger herb flavor, you can rub the roast with softened butter mixed with the herbs instead of olive oil.
  • The final internal temperature after resting will be slightly higher than 145°F, which is safe and keeps the meat tender.

Nutrition

Find it online: https://whiskdaily.com/pork-loin-roast-juicy-oven-timing-temp/