Description
A straightforward recipe for a tender and juicy oven-roasted pork loin roast with simple seasoning and pan sauce instructions.
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
Instructions
- Preheat your oven to 425 degrees Fahrenheit.
- Pat the pork loin dry with paper towels.
- In a small bowl, mix the salt, pepper, garlic powder, and thyme.
- Rub the olive oil all over the pork loin.
- Sprinkle the seasoning mix evenly over the entire surface of the pork.
- Place the roast in a roasting pan or on a rimmed baking sheet.
- Roast at 425 degrees Fahrenheit for 15 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit. Continue roasting until an internal temperature of 145 degrees Fahrenheit registers in the thickest part of the meat, about 45 to 60 minutes more, depending on size.
- Remove the roast from the oven. Tent it loosely with foil and let it rest for 10 to 15 minutes before slicing.
- While the pork rests, make a pan sauce by placing the roasting pan over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan. Add 1 cup of chicken broth and bring to a simmer, stirring until slightly reduced. You can thicken it with a slurry of cornstarch and water if desired.
- Slice the pork against the grain and serve with the pan sauce.
Notes
- For the juiciest result, use a meat thermometer to check the internal temperature. 145 degrees Fahrenheit is the target.
- Resting the meat is crucial for retaining juices; do not skip this step.
- If you prefer a crispier exterior, you can briefly increase the heat to 450 degrees Fahrenheit for the last 5 minutes of cooking, monitoring closely.
- Prep Time: 10 min
- Cook Time: 60 min
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked
- Calories: 280
- Sugar: 1
- Sodium: 550
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 40
- Cholesterol: 95