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8 Weeks of Easy Family Dinners E-Cookbook!
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Learn how to roast pork loin that’s tender, flavorful and juicy! The pork loin roast is marinated and seared in a cast iron skillet to lock in all those yummy juices, then roasted in the oven for about 30 minutes.
I love a good pork roast, especially with fall coming. This roasted pork loin gets it delicious flavor from the marinade, which is just soy sauce, Worcestershire sauce, apple cider vinegar, dry ground mustard and garlic powder. It’s rubbed all over with olive oil to help keep it juicy and moist.
Searing the meat in a large cast iron or other heavy bottomed skillet caramelizes the exterior and forms a crust, and keeps the juices trapped inside. Roasting at a high temperature locks in the moisture and flavor.
If you’re looking for a new Sunday dinner option, look no further! A pork roast is a classy, yet super simple main course that pairs great with sweet or savory sides, like Cheesy Scalloped Potatoes, Make Ahead Mashed Potatoes and Corn Casserole. Add a simple green salad or some Easy Oven Roasted Asparagus and you’ve got an elegant meal for Sunday dinner or just about any night of the week.
Often confused with pork tenderloin, a pork loin is cut from the back loin muscle of the pig. A tenderloin is long and narrow while a pork loin is wide and thick. If you were to slice a pork loin roast into thick pieces, you’d get pork chops!
Because they are completely different cuts of meat, you cannot swap one out for the other. Each require a different cooking time so it’s best to use what your recipe calls for. If you accidentally bought a tenderloin instead though, I’ve got you covered! Try my Herb Roasted Pork Tenderloin or Cajun Pork Tenderloin.
There are a few things to keep in mind when cooking meat in general, but especially a boneless roast like this that has very little fat and can dry out pretty easily.
The quick science behind this is that the juices all come to the center while the meat cooks. As it rests, the juices redistribute themselves all throughout the meat. Slicing into the meat too soon will result in a big puddle of flavor spilled all over your cutting board.
Transfer the meat to a cutting board and tent with foil for at least 10-15 minutes. This allows the roast pork loin to rest without being overcooked by the hot pan. A good rule of thumb is about 4 ½ minutes per pound of meat.
If you happen to have leftover roasted pork loin, there are lots of ways to use it up! Stored properly in an airtight container, pork loin will remain fresh 4-5 days in the fridge.
More pork recipes to try:
More easy oven roasted dinners: