How to Roast a Pork Loin

Not to be confused with the smaller tenderloin, pork loin is a large, lean cut of meat from a pig's back. One of the juiciest ways to serve it is by roasting it, as long as you prepare it properly. Roast the whole loin in the oven, or cut your pork into individual chops for a quicker meal. Mix up a savory spice rub with your favorite flavors and the whole family will likely be reaching for seconds.

Ingredients

Oven-Roasted Pork Loin

1 boneless pork loin, about 3 pounds (1.4 kg)
4 cloves of garlic, minced
¹⁄₄ teaspoon (1.2 ml) of kosher salt
¹⁄₂ teaspoon (2.5 ml) of black pepper
¹⁄₂ teaspoon (2.5 ml) of garlic powder

Makes 6 servings

Pan-Roasted Pork Loin Chops

1 boneless pork loin, about 1.5 pounds (0.68 kg)
1 tablespoon (15 ml) of oil
Salt and pepper to taste

Makes 4 servings

Method 1

Method 1 of 2:

Making Oven-Roasted Pork Loin

1
Preheat the oven to 375 °F (191 °C). A standard oven takes about 20 to 30 minutes to heat up. Turn the oven on while you prepare the pork so it’s hot enough when the pork is ready to be cooked.^{[1]XResearch source}
- Roasting the pork at a higher temperature in an attempt to cook it faster could result in burnt edges or an undercooked inside.
2
Combine the salt, black pepper, and garlic powder in a small bowl. Use a spoon to stir ¹⁄₄ teaspoon (1.2 ml) of kosher salt, ¹⁄₂ teaspoon (2.5 ml) of black pepper, and ¹⁄₂ teaspoon (2.5 ml) of garlic powder together. This creates your spice rub for the pork.^{[2]XResearch source}
- Get creative with your spices, if you want. Substitute or add garlic powder, celery seed, onion powder, or seasoned salt, for example.
- Kosher salt is larger and coarser than table salt. However, you can use the latter if necessary.
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3
Trim the silverskin off of the pork loin, leaving the white fat cap. The silverskin is the thin, shiny connective tissue covering one side of the pork. Use a small boning knife to carefully cut it off. Don’t remove the fat cap, though. That’s what keeps the meat moist while it roasts.^{[3]XResearch source}
- If you leave the silverskin on, the meat will be tough and chewy in those spots.
- Ask your butcher to remove the silverskin for you if you don’t want to do it yourself or aren’t sure where the silverskin is.
- Do this on a cutting board or other protective surface.
When and How to Tie Your Pork Loin
If one end of your meat is much thinner than the other, you'll need to tie your loin. Fold the thin part back onto itself so that the entire loin is the same thickness. Use butcher's twine to tie the pork into place, or stick wooden toothpicks through it.^{[4]XResearch source}
If the pork loin is of even thickness throughout, tying it is not necessary.
4
Rub the spice mixture into the pork loin. Use your hands to sprinkle the spice blend all over the top of the pork. Press gently yet firmly to make sure the seasoning sticks to the meat. The more you rub, the more the flavors will seep into the pork.^{[5]XResearch source}
- Flip the pork over and rub the spices into the bottom, too, if you want the entire piece of meat to be coated.
- Always wash your hands with soap and warm water after handling raw meat so you don’t spread bacteria.
5
Set the pork loin on a rack in a roasting pan. By elevating the pork off of the bottom of the pan, you’re preventing it from burning, as well as allowing better air circulation. You can use either a V-shaped rack or a flat rack in a 13 by 9 in (33 by 23 cm) pan.^{[6]XResearch source}
- For easier cleanup, line the bottom of the pan with aluminum foil before placing the rack inside.
- If you don’t have a rack or roasting pan, lay stalks of celery on the bottom of a deep baking pan. Place the pork on top of the celery.^{[7]XResearch source}
6
Place the pork in the oven to cook for 60 to 75 minutes. The middle rack of the oven is the ideal spot to set the pan. That’s where the hot air can best circulate around the pan, helping to cook the pork more evenly.^{[8]XResearch source}
- Set a kitchen timer or use the clock app on your phone to keep track of the time.
7
Use a meat thermometer to check that the pork is at 145 °F (63 °C). This is the internal temperature that indicates the pork is finished cooking. Place the thermometer in the thickest part of the pork loin, typically the center, which is the section that will take the longest to cook.^{[9]XResearch source}
- Check the temperature in a few different areas of the meat to make sure it’s cooked all the way through.
8
Remove the pork from the oven and let it rest for 5 minutes before eating. Allowing meat to rest gives it time to re-absorb some of the moisture and juices that were lost during cooking. If you cut into it too soon, the juices will just pour out of the meat, leaving it dry and tough.^{[10]XResearch source}
- You can let the pork rest for longer than 5 minutes, but keep it under 15 minutes.
- Store any leftover pork in an airtight container in the refrigerator for up to 4 days.
Creative Ways to Eat Leftover Roast Pork
Mix it into a baked casserole with veggies, cheese, and rice.
Stir fry the pork with lo mein noodles for an Asian dish.
Shred it and eat it on a bun with BBQ sauce.
Add it to soups or stews.
Slice it into strips for pork tacos.
Dice up the pork and toss it with eggs and potatoes for a breakfast scramble.
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Method 2

Method 2 of 2:

Making Pan-Roasted Pork Loin Chops

1
Preheat the oven to 375 °F (191 °C). Since it typically takes an oven 20 to 30 minutes to reach the right temperature, do this before you begin preparing the pork. Older ovens may take longer to heat up.^{[11]XResearch source}
- If you forget to turn your oven on, you can speed up the preheating by setting it to 375 °F (191 °C) on the full broil setting. Then, turn it to the regular bake setting once it’s at the temperature.^{[12]XResearch source}
2
Cut the pork into 4 1 to 1.5 in (2.5 to 3.8 cm) chops on a cutting board. Use a sharp, non-serrated knife to slice through the loin. Keep all of your chops the same approximate thickness so they cook evenly.^{[13]XResearch source}
- You can cut your pork into thinner or thicker sections, depending on your preference. However, never cut chops that are thinner than ³⁄₄ inch (1.9 cm) or they’ll be dry.
- Thicker chops will take longer to cook.
- Trim off any extra fat if you want a leaner piece of meat.
3
Rub salt and black pepper all over each pork chop. Use your hands to massage the seasoning into the meat so the flavor will penetrate the chop while it cooks. Sprinkle on as much salt and pepper as you’d like.^{[14]XResearch source}
- Add other spices like garlic powder, dry mustard, or seasoned salt to create your own dry rub if you want extra flavor.
- Wash your hands with warm water and soap after handling the raw meat so you don’t contaminate the rest of the kitchen.
4
Heat 1 tablespoon (15 ml) of oil in a skillet. Place the skillet over medium to medium-high heat so the oil doesn’t get too hot and burn the pork. It should be sizzling, with small ripples. You can use any type of oil you’d like, such as olive, avocado, or vegetable.^{[15]XResearch source}
- Make sure to pick a skillet that is oven-safe. Look for one that’s cast iron, aluminum, stainless steel, glass, or ceramic.
- If the oil is spitting or smoking, it’s too hot. Remove the skillet from the heat for a few seconds to let it cool down.
5
Lay the chops in the skillet and sear them for 3 minutes on each side. The pork chops should be slightly brown on both sides after searing. Use a spatula to flip them in the skillet. They don’t need to be cooked all the way through, since the oven will finish the cooking process.^{[16]XResearch source}
- You may notice a little smoke when you place the pork in the skillet. That’s normal as it’s the reaction of the oil hitting the meat.
6
Place the skillet in the oven for 10 minutes, until the pork is 145 °F (63 °C). Stick a meat thermometer in the center of the chop to get the most accurate reading. This is the thickest spot, so it will be the last area to cook through.^{[17]XResearch source}
- Set the skillet on the middle rack of the oven to cook the pork chops evenly.
- The time it takes for your pork chops to reach the right temperature depends on the thickness of the chops and how hot your oven is.
- If your pork isn’t finished after 10 minutes, keep it in the oven, checking it about every 2 minutes with the thermometer.
7
Remove the skillet from the oven and let the pork rest for 5 minutes. When meat roasts, the moisture gets drawn to the outside edges. By letting it rest before you eat it, the pork is able to redistribute the moisture and soak up the juices so you get a tender piece.^{[18]XResearch source}
- If you cut into the meat immediately after taking it out of the oven, it will dry out quickly.
- Keep leftover pork chops in the fridge for no more than 4 days.
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Community Q&A

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Question
What if I don't have a thermometer?
Community Answer
You have to estimate. If the juices run clear into the pan and the meat is opaque when you cut into it, your roast is cooked.
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Question
Can I use a slow cooker?
Community Answer
Yes, just make sure you add less meat if you're using the same timing. Otherwise, make the time longer.
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Question
Can I properly roast a pork loin without a temperature probe?
Community Answer
Put a kebab skewer through the thick part and press down on the meat. If the juice is clear, it's good.
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