Juicy Oven Roasted Pork Loin Roast
Follow this simple recipe for a tender and juicy pork loin roast cooked perfectly in the oven, complete with guidance for internal temperature and a quick pan sauce.
- Prep Time: 10 min
- Cook Time: 60 min
- Total Time: 70 min
- Yield: 6 servings
- Category: Dinner
- Method: Oven Roasting
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 3 lb pork loin roast, trimmed
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 cup chicken broth (for pan sauce)
- 1 tablespoon cornstarch (for pan sauce)
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Pat the pork loin roast dry with paper towels. This helps create a nice crust.
- In a small bowl, mix together the salt, pepper, garlic powder, and thyme.
- Rub the entire surface of the pork loin with olive oil, then evenly coat it with the spice mixture.
- Place the seasoned pork loin in a roasting pan or a large oven-safe skillet.
- Roast at 400 degrees Fahrenheit for 15 minutes.
- Reduce the oven temperature to 350 degrees Fahrenheit and continue roasting until the internal temperature reaches 145 degrees Fahrenheit on a meat thermometer, which usually takes about 20 to 25 minutes per pound.
- Remove the pork loin 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.
- While the pork rests, prepare the pan sauce. Place the roasting pan over medium heat on the stovetop. Scrape up any browned bits from the bottom of the pan.
- Pour in the chicken broth and bring to a simmer, stirring well.
- In a small cup, whisk the cornstarch with 2 tablespoons of cold water to create a slurry.
- Slowly whisk the slurry into the simmering broth until the sauce thickens slightly. Cook for one minute.
- Slice the pork loin against the grain and serve immediately with the pan sauce gravy.
Notes
- For the best results, take the pork out of the refrigerator about 30 minutes before seasoning and roasting.
- If you prefer a darker crust, you can sear the roast on all sides in an oven-safe skillet over medium-high heat before placing it in the oven.
- If you do not have chicken broth, use water mixed with a bouillon cube for the pan sauce.
Nutrition
- Serving Size: 4 oz cooked meat
- Calories: 320
- Sugar: 1
- Sodium: 450
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 42
- Cholesterol: 110
