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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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Liz R says
I don’t get it. I followed this recipe to the letter. My oven was at the correct temperature because I have an oven thermometer which read the temp. I had a 3 lb roast, I roasted it for 15 minutes at the high temperature and then another hour. I had a meat thermometer. I took it out of the oven at145, it was not even close to being done. I simply don’t get it…by the way the potatoes were scrumptious. What could be wrong?
Mannequin Man says
145 degree pork is not for the timid. I’d recommend pulling it out at 155 and lettin’ er rest.
Allan says
Made it as directed and let me tell you the perfect pork roast. Loved how the top seared up to keep the moisture in. Cooked my 3 lb roast 60 minutes after the 15 at 450 and it was perfect. Simple, easy directions, and very flavorful. I’m going to make this again Christnas eve for dinner. Thanks so much. Can’t wait to try more stuff from you.
Judy says
I want to try this for Christmas Eve dinner, I have a roast about 3 1/4 lbs.
Do you use a roasting rack with veggies on the side? Can you add a little white wine while cooking?
thanks
Marc says
That was fantastic! Followed everything and it was perfect. I’m iffy on the pink still do I let my “ideal” time run over 5 minutes. None but the very slightest pink dot in the very center and the rest was still absolutely perfectly moist and tender.
Thank you!
Rebecca says
Am I the only one who felt this was way too salty? My pork loin was 4lbs so maybe that was why?
Barb Veino says
Absolutely love this recipe!!!! Easy and saved my day for dinner! My husband couldn’t stop raving about it!! Thank you!!
Terrisue says
This is the best recipe I’ve ever tried for pork loin! It’s flavorful, tender and easy. I roasted with Brussel sprouts and baby Yukon gold potatoes, adding them when I lowered the oven temp.
Nic says
Smells delicious , but unlike the other reviewers mine was way over done after doing 20min/lb after the 15min at 450. Had a 4.5lb roast that was 180 degrees when I first checked. Next time I’ll have to check much sooner.
Rebecca says
I use the convection roast setting on my oven for a 4.5 lbs roast tonight, and it only took 45 minutes after turning it down to 300. So, the time is way off for me too, but the method is sound. It was just about perfect. Testing btw like 143 and 147. I used a rack.
Teresa Belong says
What oven temperature should I use for a convection oven. I have read to reduce temp 25 degrees when using convection ovens. Does this apply to this recipe.
Rebecca says
I don’t change the temperatures, but in my convection oven it needs way less time. I only had my 4.5 lbs roast in for 45 minutes after turning it down tonight.
Barb Pieper says
This was ridiculously amazingly delicious! I used carrots, parsnips, onion, and 2 Honeycrisp apples cut into eighths. Made some gravy and served with mashed potatoes. Yum!!!
Lynn says
This is the best recipe to cook a pork loin roast❣️ The seasoning is perfect for the pork, the vegetables & potatoes. Everyone loved it & the pork was very moist. This is definitely a keeper. 😊
To answer Ky’s question regarding what type of pan to use to roast the pork, I used a ceramic baking dish & it worked just fine.
Jay McAulay says
Easy recipe to follow even easier to eat turned out awesome thanks Lynn, Jay.
Ky says
If I don’t have a roaster, can I use a glass pan or a cast iron pan instead for this recipe? I am so anxious to try it!
Dorie says
Is the roasting time per pound the same if you are cooking a whole 8lb loin? It wouldn’t seem so because it’s not thicker but merely longer. I’ve got two and I’m trying to coordinate them being finished at the same time. Any help would be great.
Christina w says
Best pork loin recipe EVER! I will use your instructions for the rest of my life!! Amazing, thank you!
Heather says
This recipe is outstanding! Thank you!
Margaret says
Thanks sooo much made this pork loin last night it turned out perfect and the best tasting pork roast I ever made . Cooked up moist. I will search your recipes and continue making great food.
Katherine Konash says
Ok folks, the recipe author noted in the beginning of the recipe, the white flesh will come out a little pink, but if you take a roast out and let it rest it still cooks inside. This is an excellent method to cook pork loin, so simple for working mom’s. You can seat the meat after seasoning up. Play with the spices, you can use Adobe, jerk rub. dear that sucker for 20 min. Reduce heat cook for 20min-1lb. Pull it out at 145, let it rest for an additional 15 while you steam some green beans and mash up some potatoes or white rice. Nice job with recipe and explaining the science of this cooking method!!
Bonnie says
I followed the recipe, used jarred minced garlic and added paprika to the rub. Roasted 2 lb roast for 50 minutes @ 300 after the initial 15 minutes @ 475. It was perfect!
Janna Woods says
As pork roast recipes go I love this one, I have made it a dozen times to rave reviews, the negative comments, I don’t understand, Maybe your ovens need calibrating, because this is perfect and yes it should be pink when its done after pink is dry and you were more than clear on that point, I only changed one thing I used sage instead of rosemary a couple of times and that was awesome too! next time savory!
Maggie says
Great, easy to follow instructions
Thank you
Sandy says
Craziest way to roast a pork loin. Worst recipe I’ve ever tried in my 45 years of cooking. I followed her directions to the letter. My roast was just under 3 lbs. At the 100 minute time, I pulled it out and it looked like it was barely cooked. Registered 140 but sure didn’t look done. I upped the temp to 375 and baked it another hour. Then it registered 170. Too high a temp but it was – though no pink – still pretty tender. I do like her paste recipe part of this though- yum to all the garlic!
Mr. Kitchen Magpie says
You changed the temperature, overcooked it and it’s the recipes fault? I must be missing something here. Meat thermometers don’t lie so if you chose to overcook it, that’s on you.
Jase says
Wow now thats too funny. Thanku so much for the laugh!!!! 🤔😆🤪
Carmen says
How long should I cook a 1.385 pork roast
HappyHeathen says
15 minutes at 450 degrees then 25 minutes per pound at 300 degrees.
Caryn Jones says
NOOOO! I followed this calculation and my 2 lb pork loin is still raw, not just pink. The carrots and potatoes are fine but that’s all I had for dinner tonight 🙁
MarcieJoy says
1.385 lb X 20 min/lb = 27.7 min
MMK says
The pork roast was wonderful. Had to leave out the garlic and Tyme due intolerances but it still was a winner. I liked the helpful hints as I read through the first time. Thank you for sharing it.
Cara says
It’s in the oven now and smells amazing!!
Connie says
I followed the directions and it wasn’t even close to done after two hours. So disappointing
Mr. Kitchen Magpie says
I’d recommend either checking the size of roast or using a meat thermometer. We do our best to account for all types of ovens but nothing says done like a proper test with a meat thermometer.
Velvet Marmoset says
Delicious and easy, with classic flavors. I’ve made this several times. I usually have a roast between 2 and 3 pounds and follow the directions. After the final 20 min per pound, the top of my roast is usually not brown at all, so one time I flipped on the broiler for just a couple of minutes after I had roasted for 15 min per pound (after the initial high-temp 15min), watching carefully so I didn’t burn the garlic. Then I checked the internal temp and found I needed just a little longer at 300 degrees to get to 145.
Velvet Marmoset says
I forgot to say, I used coarse kosher salt, and halved the amount — the crust was still quite salty but since the rest of the meat wasn’t, it was good.
Carol says
I was looking for a roasted boneless pork loin recipe that started with a “searing” temperature, and was happy to find this one. Here is what we did – we simply coated the loin generously with our favorite rub and placed the meat on a rack in a roasting pan. We baked it uncovered for 15 minutes at 450, then turned down the temp to 300 as directed in this recipe. However, we checked the temperature of the pork about every 10 minutes until it reached 137 (we were aiming for 135 degrees). This was approximately 12 minutes per pound after turning down the temp. It was by far the best, most moist pork loin we had ever made!
Portia Pitts says
Should I cover the roast during cooking time, or leave uncovered?
McLeod says
Leave uncovered.
Hattie says
I have never before left a rating on any recipe on any website, but I just had to write one for this recipe because it’s perfect! I followed the directions exactly as written and the results were absolutely delicious. The roast stays tender and moist and the vegetables roasted in the pan juices are so flavorful and perfectly tender as well. This is the only recipe I’ll ever use again to cook a pork loin.
Fred Hippchen says
A terrific recipe . . . esp the 450 for 15min. I had a 6 pounder fairly thick, nicely fatted. I do like garlic, so as I do with many roasts, I insert fresh garlic in a number of slits. I tend to use Himalayan as my standard coarse ground salt. This time I omitted the lardons. For the gravy I deglaze with an inexpensive dry white wine and season with a bit of Goya chicken bouillon . . . a staple seasoning South of the Border . . . Roasted the fingerling taters along with the roast . . . Uber Yummers . . . !!
Hattie says
I have never before left a rating on any recipe on any website, but I just had to write one for this recipe because it’s perfect! I followed the directions exactly as written and the results were absolutely delicious. The roast stays tender and moist and the vegetables roasted in the pan juices are so flavorful and perfectly tender as well. This is the only recipe I’ll ever use again to cook a pork loin.
Janice says
If I sear the boneless loin on all sides before putting in oven will that dry it out, Also if I score the top will that make the moistness escape? If I want gravy for my boneless loin should I make it after the roast cooks, and remove meat from pan then make gravy in the same pan with the drippings?
Katherine Konash says
I made a quick gravy. While the roast rested, remove the roast from the pan, and deglaze with wine or a stock. I sauté some mushroom in butter, add 1 tbsp. of flour deglaze the cooking pan with some vermouth wine, cook to thicken gravy you may need to add a little chicken stock. Yummy
Roxanne says
Delicious! I made it with a 2.24lb roast. I halved the seasoning, and added a hefty shake of freeze dried lemon juice powder. I roasted with apples, carrots, and onions (out of potatoes) as directed, at 450 for 15min and at 300 for about 19min per lb and hit the top with the broiler for a moment to brown. Then I removed the pork to rest for 20min under foil while I left the veggies in the oven to finish.
Kathy says
I used this method to cook a pork loin roast today and it was lovely! I did use a different combination of spices in my butter/oil mixture and will definitely cook future roasts the same way. Thank you!
Jean Jennings says
I will NEVER used any other method to cook roast pork. I followed the directions exactly, and this is a method I can honestly say I can CROW about! I made this for New Year’s day, and it was the most savory, tender, juicy pork roast I’ve ever made. The gravy needed nothing but WOndra Flour to thicken it, after adding some water to the baking pan to loosen the baked on bits. It is the absolute best ever recipe. I’ll never cook pork any other way. Thank you!