How to Cook Perfect Pork Loin Roast: Step-by-Step Recipe with Spices & Tips

Cooking a perfect pork loin roast is easier than you think with this step-by-step guide. Follow these exact measurements, cooking times, and pro tips to achieve juicy, flavorful results every time. Whether you're a beginner or experienced cook, this recipe ensures restaurant-quality results at home.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 60-75 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6-8
• Difficulty: Easy

Ingredients

• 3-4 lb pork loin roast (boneless or bone-in)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/4 cup honey (for glaze)
• 1 tbsp Dijon mustard (for glaze)
• 1 tbsp apple cider vinegar (for glaze)

Step-by-Step Instructions

1. Prep the Pork: Pat the pork loin dry with paper towels. Trim excess fat, leaving a 1/4-inch layer for moisture.
2. Mix Spice Rub: In a bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, thyme, rosemary, black pepper, and salt.
3. Apply Rub: Rub olive oil evenly over the pork, then press the spice mixture firmly onto all sides. Refrigerate uncovered for at least 4 hours (or overnight) for best flavor penetration.
4. Preheat Oven: Preheat oven to 375°F (190°C). Place pork fat-side up on a rack in a roasting pan.
5. Roast: Cook for 60-75 minutes, or until internal temperature reaches 140°F (60°C) using a meat thermometer. Baste with honey glaze mixture (honey, Dijon, vinegar) every 20 minutes.
6. Rest: Remove from oven, tent with foil, and rest for 10-15 minutes before slicing. Internal temperature will rise to 145°F (63°C) during resting.

Spice Blend	Main Ingredients	Best For
Classic Herb Rub	Thyme, rosemary, garlic powder, paprika	Traditional roasts, holiday meals
Southwest Kick	Chili powder, cumin, smoked paprika, coriander	Casual dinners, taco nights
Sweet & Savory	Brown sugar, cinnamon, mustard powder	Glazed roasts, fall-inspired dishes
Asian Fusion	Ginger, five-spice powder, sesame oil	Weeknight stir-fries or roasted slices
Italian Zest	Oregano, basil, crushed red pepper, lemon zest	Pasta pairings, light summer roasts

Common Mistakes to Avoid

• Overcooking: Always use a meat thermometer. Remove pork at 140°F (60°C) for perfect doneness after resting.
• Skipping Resting Time: Let the roast rest for 10-15 minutes to redistribute juices. Cutting too soon causes dryness.
• Incorrect Fat Placement: Always roast with fat side up to self-baste the meat during cooking.
• Insufficient Rub Time: Refrigerate for at least 4 hours to allow spices to penetrate deeply.

Frequently Asked Questions

What's the difference between pork loin and pork tenderloin?

Pork loin is a larger, wider cut from the back of the pig that can be roasted whole or cut into chops. Pork tenderloin is a smaller, thinner cut from beneath the loin that cooks much faster. Tenderloin is extremely tender but leaner, while pork loin has more marbling and is better suited for roasting.

How long should I cook a pork loin roast?

Cooking time depends on size and oven temperature. For a standard 3-4 pound pork loin roast at 375°F, plan for approximately 20-25 minutes per pound, or until it reaches 145°F internally. Always use a meat thermometer for accuracy rather than relying solely on time.

What's the ideal internal temperature for pork loin?

The USDA recommends cooking pork to an internal temperature of 145°F, followed by a 3-minute rest. At this temperature, pork loin will be perfectly cooked - juicy, tender, and safe to eat. Many professional chefs pull pork loin from the oven at 140°F as it will continue to cook slightly while resting.

Can I use these spice blends for other pork cuts?

Absolutely! While this article focuses on pork loin roast, most of these spice blends work well with other pork cuts too. Adjust cooking times accordingly for thinner cuts like pork chops. For tougher cuts like pork shoulder, you might want to increase the amount of aromatic spices like garlic and onion powder to complement the richer flavor.

How do I store leftover pork loin roast?

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. For best results, slice the pork before storing and keep it with some of its cooking juices to maintain moisture. You can also freeze cooked pork loin for up to 3 months - wrap tightly in freezer paper or vacuum seal for best quality.

Why is my pork loin roast turning out dry?

Dry pork loin usually results from overcooking or not enough fat marbling. Always use a meat thermometer and remove the roast at 140-145°F internal temperature. Let it rest for 10-15 minutes before slicing. Choosing a cut with some marbling and roasting with the fat cap up also helps maintain moisture during cooking.