This pork loin recipe is tender, juicy, and flavorful every time! Made in the oven and wonderfully seasoned with herbs and white wine, this is one roast that’s perfect for Sunday dinner and holidays.
What is the difference between pork tenderloin and pork loin roast?
Although the names are similar and both are cuts of pork, a pork loin, and a pork tenderloin are not the same thing. A pork loin is usually much larger than a pork tenderloin and has a thick layer of fat on top too. Pork tenderloin is long and thin and often cooks much more quickly. It’s a bit more tender than the whole loin cut.
Both are delicious, but I do not recommend swapping one for the other in this recipe because the cooking times would not be the same.
Ingredients for Oven Roasted Pork Loin
- Pork loin roast
- Fresh mint
- Fresh parsley
- Fresh rosemary
- Garlic cloves
- White wine
- Chicken broth
- Olive oil
For the exact amounts needed, please see the recipe card below.
How to Cook Pork Loin in the Oven
- Preheat your oven to 450 degrees F.
- Spread your onion, carrots, and celery in the bottom of a 9×13 baking dish.
- Pour in the chicken broth and white wine.
- Place your pork roast on top of the vegetables.
- Combine the herbs, salt, pepper, and olive oil in a small bowl.
- Pour the herb mixture over the top of the roast and spread it around to coat it well.
- Place the baking dish in the oven and roast it for 20 minutes.
- After 20 minutes have elapsed, remove the baking dish from the oven and cover it in foil.
- Reduce the heat to 325 degrees F and cook for another 2-3 hours or about 40 minutes per pound until done.
- Let the meat rest for 15-20 minutes before slicing and serving.
This oven-roasted pork loin is simple and easy to throw together and always looks impressive on the table. Once you know how to cook pork loin, you’ll want to serve it up for your family or dinner guests often. It’s sure to be a hit every time.
Pork Loin Recipe Tips
- Tie up your roast. It will probably be tied up when you purchase a pork loin roast. If it isn’t, you’ll want to tie it up yourself. This is important so that it’s an even thickness which ensures the roast cooks through evenly.
- You don’t need a roasting pan. If you have a roasting pan, you can use that, but I wanted to develop the recipe so that even if you don’t have a roasting pan, you can still have it turn out perfectly.
- Don’t skip the veggies! The vegetables and liquid in the bottom of the roasting pan are super important to the flavor of the roast. They give the roast flavor and keep it moist while cooking.
- Don’t skip the resting step! After you follow the steps on how to cook pork loin in oven, make sure to let it rest. This lets the juices redistribute in the meat and finish cooking. Use a meat thermometer when cooking this recipe or any other meat recipe! My favorite meat thermometer is my Thermapen MK4 by Thermoworks (affiliate link).
How to Make Gravy from Pork Loin Drippings
If you want to make a simple pork gravy from the drippings in the pan, strain out the veggies and skim off the fat from the liquid. Stir in 2 tablespoons of flour, and cook briefly for 1-2 minutes. Then, whisk in about 1-2 cups of chicken stock until the gravy is your desired thickness.
Your pork loin done temp must reach a minimum of 145 degrees F to be safe to consume. Anywhere between 145 degrees F and 160 degrees F is fine and delicious. To cook it too far beyond that will risk your meat drying out.
You can keep your leftover pork loin stored in the fridge for up to 3 days in an airtight container or keep the leftovers in an airtight container in the freezer for up to 3 months. This should give you plenty of time to enjoy this delicious meal a second time.
Yes, while pink-colored meat may look unsettling to some, you can serve slightly pink pork if the internal temperature has reached a minimum of 145 degrees F in the thickest part of the meat. 145 degrees F is considered “rare” for pork and may be a very light shade of pink, while 160 degrees F is more of a well-done and shouldn’t have any pink coloration.
What is a good side dish for pork loin?
This dish goes with just about anything, but I think that some of the tastiest side dishes can include mashed potatoes (like my make-ahead mashed potatoes) or some oven-roasted brown sugar carrots or even homemade bread stuffing. Herb roasted pork goes great with just about anything, so the side dishes should fit the occasion.
You’re going to love this perfectly moist pork loin recipe. It’s almost as simple as throwing it together and walking away. Making pork loin in the oven is a perfect set-it-and-forget-it dinner dish ready for your favorite sides.
Farmhouse Recipe Tip
Another important note – don’t skip the resting step! This lets the juices redistribute in the meat and finish cooking. Definitely, use a meat thermometer when cooking this recipe or any other meat recipe! My favorite meat thermometer is my Thermapen MK4 by Thermoworks (affiliate link).
Oven Roasted Pork Loin Recipe
- 5 pound pork loin roast
- 1 tablespoon mint fresh, minced
- 1 tablespoon parlsey fresh, minced
- 2 teaspoons rosemary fresh, minced
- 3 cloves garlic minced
- 1 onion quartered
- 1 carrot quartered
- 1 stalk celery quartered
- 1/4 cup white wine
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 tablespoon olive oil
- Preheat oven to 450ºF.
- In a 9×13 baking dish, spread the onions, carrots, and celery.
- Pour chicken broth and wine in the bottom of the baking dish.
- Place pork roast on top of the vegetables.
- Combine herbs, salt, pepper, and olive oil.
- Pour herbs and oil over the roast.
- Roast uncovered for 20 minutes.
- Lower oven temperature to 325ºF and cover the baking dish with foil.
- Roast for an additional 2-3 hours, about 40 minutes per pound or until the internal temperature reaches 145-160ºF.
- Let rest for 20-15 minutes before slicing.