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This simple recipe will show you exactly how to cook a boneless pork loin roast. Did you know that we no longer have to cook pork roasts until they are shoe leather as our Moms and grandparents did? Yup. We now get to cook pork roasts to 145°F.
How to Cook a Boneless Pork Loin Roast
It does take some getting used to, the fact that your pork roast will be slightly pink in the middle. The first time I made it my Mom was appalled. APPALLED. That’s the only word I can use. She couldn’t believe that I was trying to kill my family by feeding them undercooked pork.
That’s why I’m writing up this quick how-to post, because this is the NEW how to cook a boneless pork loin roast method. No shoe leather. Gravy is a delicious addition if wanted, not a necessity so that you don’t choke on a bone dry roast. Trust me, once you start treating pork more like a beef roast instead of chicken ( we all freak when chicken is pink!) you are going to love pork roasts again!
How Many Minutes Per Pound for Pork Loin?
The rule of thumb is usually 25 minutes per pound at 350 °F. This method that I use is the high-heat method: you start the roast off at 450 °F for 15 minutes, sear in the juices, and then turn down the oven to 300 °F. With my method, you can also count on a good 20 minutes per pound AFTER the initial roasting at 450°F, as the oven will have residual high heat for a while after you turn the oven down.
The only exception is when you have a thinner pork loin roast or a thicker one. I had a huge Costco pork loin for the photos (you have seen those suckers, right? What giant pig those came from, I don’t want to know!), so my roast in these photos took 120 minutes on the low heat to cook. If you have a thinner pork loin roast, adjust accordingly. A trick, by the way, for those Costco pork loins is to cut them in half and freeze them separately. Or in thirds. They are so big and so cheap!
What’s the Difference Between Pork Loin and Pork Tenderloin?
Pork loin is round and flat, think of the meat as looking like a boneless pork chop. It is still round but is wide. Pork tenderloin is very round, smaller and is a literal circle when you cook it up. Tenderloin is very tender but if you cook this pork loin roast correctly it’s also an amazing dinner!
Is Pork Loin a Good Cut of Meat?
Pork loin can be overcooked and dried out easily but if you get a good roast with a fat cap on the top, that fat will help! Always choose a pork loin roast that has a lot of fat on the top, I will literally dig through those Costco roasts until I find one! I’m that person lol. Then you have to make sure that you cook it properly – using this recipe.
Tips for Roasting a Tender, Juicy Pork Loin
- Searing the juices at 450°F to start makes this the best pork loin recipe around.Once you sear those in, you don’t lose the moisture as badly in the oven. You then turn down the oven and cook it lower than usual, which also helps to make it a moist roast pork.
- The butter and olive oil crust on top is essential. It helps to form a barrier on the top fat that helps keep the roast moist. Once melted, it also provides moisture to the vegetables and the bottom of the roast.
- Always roast a roast FAT SIDE ON TOP. Any other way is losing out on that natural, fantastic-tasting juiciness that the fat cap provides. You need that fat to be dripping down the pork; why would you want to lose that?
The recipe is plain, simple, and one of my favorite ways to cook a roast. The ends will be well cooked—better for those people who are still having a hard time eating pink pork—but the center?
Perfection. I will never go back to eating shoe leather pork again! So, who else has hopped on board? Did you find it a mental challenge to eat pink pork?
If you are looking for other pork recipes, try my recipes for:
Love,
Karlynn
How to Cook a Boneless Pork Loin Roast
Ingredients
- one 4-5 pounds boneless pork loin roast
- 1/4 cup butter softened
- 1/4 cup olive oil
- 7 large garlic cloves minced
- 1 1/2 tablespoons coarse sea salt
- 3 tablespoons chopped fresh rosemary
- 1 teaspoon freshly ground black pepper
- 1-2 pounds of chopped carrots.potatoes and onions see notes for sized
Instructions
- Preheat your oven to 450° F.
- In a small bowl, combine the butter, oil, garlic, rosemary, salt and pepper, and mix until a paste forms.
- Pat the pork roast with a paper towel to remove excess moisture and then rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.
- Place the roast in the bottom of a large roaster.
- Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.
- Roast uncovered in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F. Do not open the oven!
- Let the roast continue to roast for another 20-25 minutes per pound of meat, around 100 minutes or until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle.
- Remove the roast from the oven and cover it with foil. Let it rest 10 minutes, then slice and serve.
Notes
Nutrition
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Rod Weigel says
I have been eating pink pork for years. The tender difference is similar to rare beef as opposed to well done beef. I grew up with my father preferring shoe leather pork and beef. After leaving home I was introduced to the joy of beef and pork cooked to perfection. I still have relatives that prefer well done. They have my pity.
Merry Christmas.
Regards from Indiana
Rod
Nitzel says
Hi there! Can you help? I’m not sure how long I should I roast an 8lb. meat that’s cut in two. I got it from Costco and already defrosted it.
tom says
did you even read it?
Peg says
It did eventually turn out very good, but the temperature and cooking time was way off! Took much longer to cook.
Dinah Rodriguez says
I had a 5 lb boneless pork loin and your recipe was absolutely amazing. I’m making this for Thanksgiving!!! Yay!
Victoria Lanning Lasher says
I’m not sure how to rate this. The seasoning was good, the addition of butter gave it a nice flavor. I’m not usually a fan of garlic with pork or beef, but I think the butter changed the flavor profile. I did a small roast for just the 2 of us, just a smidge over 2 lbs. I did the 15 minutes at 450 then reduced the temperature to 300, it took about 49 minutes and the outside still looked uncooked. My husband didn’t even believe it was done and stuck the thermometer in several places. It was about 149. It was very unappetizing looking, so I browned it in a pan. It was done perfectly and tender and juicy. The vegetables also didn’t cook completely, even though I tried to cut them pretty small to make up for the shorter cook time. I just stuck them in a casserole with some of the liquid from the roast pan and finished them in the microwave. The potatoes and carrots still had that nice roasted taste, but the onions didn’t really get done and I love onions. I’m sure if it had been a larger roast the browning and veggies would have been fine. I think if I do it again with such a small roast I will brown the meat, and partially cook the onions, then, If the veggies aren’t done when the roast is, I can finish them in the microwave while the meat rests. Overall, I guess I’d give it 4 stars.
Angie says
OMG! I made this tonight with a 3.5 lb tenderloin and followed your instructions to a tee. My husband said it was the most tender and delicious tenderloin he had ever had. I will Be making this again.
Brian S says
Searing a roast will help develop flavor. But it has been proven through actual demonstrations that it does not reduce the loss of juices. Also, washing mushrooms does not increase their water content – that’s been proven by actually measuring mushrooms before and after washing.
Kim T. says
I made this tonight and now will make time adjustments. The seasonings were spot on and flavors were delicious. The vegetables, OMG! I put them in a bowl and put 1/3 of the butter/oil/seasonings on them and gave it a few stirs to evenly coat before adding to roasting pan. I will be using those seasonings for roasted veggies from now on!
The pork roast I had was bone-in and 4.23 lbs. I cooked it for 15 minutes at 450 then reduced temp to 300 as per directions. I cooked it for 20 minutes per pound. It was raw and bloody at 80 minutes (plus it had the 15 minutes at 450). I had rice and gravy ready to go on the side along with the vegetables. We cut a few pieces and pan fried to finish cooking so we could go to DD’s sporting event. The rest of the roast went back in the oven on low temp while we were gone and it seemed nicely done when we got back. So, now I know to cook it longer. Will be a great company meal when I get the timing right.
Karen M says
Our pork loin was 2.89lbs. And ours was not done after the recommended time. The veggies weren’t done either. I should’ve cut them up smaller. But the pork definitely needed more time at a higher temp.
Miss Priss says
The seasonings were perfect. I loved all the rosemary. Mine was a tad (160) over cooked but was still tender and flavorful. I’m not quite ready for pink pork so that was fine with me!
d4v1d says
Terrific. Ikve made this several times. In point of fact: searing doesn’t “lock in juices,” this meal is cooking in those juices. What searing does is caramelize the meat, making the flavor a bit sweeter, and definitively more intense.
Brian S says
Spot on!! 100% correct.
Jenny says
What a wonderful meal! I made it just as described in the recipe with the addition of a couple of apples that I sliced and added to the veggies. Yum!
Leonia says
Absolutely amazing!
Pat C says
Absolutely delicious! And easy!
Yum
Theresa says
I have a 10 lb.. pork loin. Recommendation please on cook time and prep. First time for one this large !
You’re recipe sounds amazing !
Vedo says
How long do I cook a pork loin that’s 3.73 pound and what temperatures
Kaley says
Sorry, forgot to rate it in my previous comment, definitely 5 stars!
mike says
Suggestion next time use cast iron skillet sear loin on all sides then off to oven to finish.Gives Nice browning and leaves a nice fond for gravy. Plus you can reduce initial heat in oven during the warmer months of the year.
Jim says
Great recipe – smiles all around. We made it without the vegetables, though, and it greatly reduced roasting time so keep an eye on things.
Daily4ever says
I made this today on Mother’s Day, looks and smells amazing! Thank you!
Edward Mathis says
I am wondering how the veggies can cook without some type of liquid.
Susan says
Love your blog in general, but this recipe was just what I was looking for. BTW your information and notes are always very helpful. Thank you.
Karlynn says
I’m so glad you liked it! Glad to help anytime!
Lorie says
Made this tonight and it was amazing! Perfect, tender, juicy pink in the middle pork loin! And the vegetables were delicious cooked in with the meat (I added some peppers, mushrooms and broccoli, too) Another hit from The Kitchen Magpie! Thank you!
Michele A Welch says
Can’t wait to try this method. In our family I grew up with a traditional Cuban/Spanish Christmas Eve meal of roast pork with black beans and rice. For a twist on the seasonings try using Mojo to marinate the pork in for about 24 hours before you cook it and then I leave some of the marinade in the pan to make an amazing gravy after.
Michelle Miliaresis says
Hello! Trying out this recipe and the oven is preheating. Two questions: don’t add any stock to the roasting pan or cover during cooking?
You stated you cooked your almost 6lb roast for 90minutes? Not 120minutes? I’m want to make sure I’m not overcooking our roast… your instructions stated 20-25 mins per pound. So for my 3.6lb roast I was going to cook for 70 minutes after I dropped the oven temperature down to 300 degrees.
Thanh you kindly! 🙂
Mr. Kitchen Magpie says
Hi Michelle,
The butter melts and pools in with the vegetables; the high temp Sears the meat, you don’t want liquid or a lid on the roast. As for the time: it depends on so many factors that the best gauge is temperature, for accuracy. My new oven holds heat so my roasts cook fast , the times are an estimate. With that small of a roast make sure your vegetables are small.
Jane E Lippert says
Do you make this covered or uncovered?
Va says
Tweets-
Add teaspoon of dried marjoram into your seasonings add an additional 2 teaspoons of pepper .I use regular iodize salt
I have an electric Oven acooks high so I put my oven on 395 for 20 minutes and I use a dark roasting pan .
I also sliced on diagonal the top that has the more fat on it I wish I had a picture of it because it was so tender it broke right it broke right away this was a boneless pork roast I slathered on on the top of the meat and the fat drip down on the bottom it was delicious !
I roasted it on 295 for another hour
DeeDee says
Thsi was a hit with the family thanks for the recipe. I did more potatoes because we had 6 people to feed and it worked out great.
Teddi says
Trying this tonight! Do you use the drippings to make the gravy?
Marcie Martin says
Going to try this tonight, I can hardly wait!!! It has loads of garlic, I mean come on, if it has garlic or bacon? You know it’s going to be AMAZING!!! 🙂
Dana Martin says
I tried this pork loin with rosemary and garlic. It was amazing and was beautiful to see coming out of the oven!
Tracy says
Did you trim off the fat, or place it fat down or fat up? Thanks
Karlynn Johnston says
fat side up!
Kaley says
Amazing recipe! Thank you!!!! The whole family loved it and the pork was so tender!
Vedo says
How long do I cook a pork loin that’s 3.73 pound and what temperatures