Description
Create a tender and juicy pork loin roast using simple ingredients and clear oven timing for a perfect weeknight dinner or Sunday roast.
Ingredients
Scale
- 1 (2-3 pound) pork loin roast
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Pat the pork loin roast dry with paper towels. This helps the outside get a nice crust.
- In a small bowl, mix together the salt, pepper, garlic powder, and thyme.
- Rub the olive oil all over the pork loin.
- Sprinkle the seasoning mix evenly over the entire roast, pressing it gently so it sticks.
- Place the seasoned pork loin in a roasting pan or on a rimmed baking sheet.
- Roast for 15 minutes at 400 degrees Fahrenheit.
- Reduce the oven temperature to 350 degrees Fahrenheit. Continue roasting until the internal temperature reaches 145 degrees Fahrenheit on a meat thermometer inserted into the thickest part of the roast. This usually takes about 15-20 minutes per pound after the initial high-heat blast.
- Remove the pork loin roast from the oven when it hits 145 degrees Fahrenheit.
- Tent the roast loosely with foil and let it rest on a cutting board for at least 10 minutes before slicing. This resting time is key for a juicy pork loin.
- Slice against the grain and serve. You can make a quick pan sauce gravy using the drippings.
Notes
- For a quick pan sauce gravy, place the roasting pan over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan. Whisk in 1 tablespoon of flour until smooth, then slowly whisk in 1 cup of broth until thickened.
- If you prefer a more intense herb flavor, use fresh thyme instead of dried.
- Always use a meat thermometer to check the pork loin internal temp for guaranteed tenderness.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Dinner
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 34
- Cholesterol: 90