Perfectly Moist Pork Loin is the ULTIMATE “set it and forget it” recipe! It’s easy to prep, easy to cook, tastes delicious & your house will smell amazing!!
Do you have reluctant pork eaters in your family? We definitely did. My boys wouldn’t eat any kind of pork that wasn’t smothered in BBQ sauce (like these Honey BBQ Pork Chops – a family favorite!). That was until we crafted up this Perfectly Moist Pork Loin recipe.
Now my family is requesting pork nearly every week (without any BBQ sauce in sight). When I say this easy pork loin is moist, I mean it. It is tasty, juicy, and tender pork. It’s the perfect main dish for your hungry family!
PERFECTLY MOIST PORK LOIN
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Pork. It can be SO SO good, or it can be SO SO meh. It really does take a good recipe in order to cook up a pork loin that isn’t dry, tasteless, and tough. Believe me, I have cooked plenty of bland pork roasts in my day (and my fair share of dry pork chops too).
Things have changed here in the Real Housemoms kitchen though – pork is no longer bland and boring. Pork is my favorite meat to cook with. My husband loves it, my kids beg for it, and I love how simple it really can be!
I love that this pork loin roast recipe is a no-frills meal that will please even the pickiest of eaters. The flavor palate is simple – garlic, onion powder, salt, pepper, and olive oil. Who knew that those few ingredients could work so beautifully together and create a family-friendly meal? All it takes is some sprinkling of the seasoning and a few hours in the oven and you’ve got yourself a huge hit!
Perfectly Moist Pork Loin is a family favorite for all seasons. In the fall we love the classic combination of pork and apples, so I’ll cook up a pork loin and serve it with my famous Baked Apples.
In the cold winter months, it pairs beautifully with some warm, creamy mashed potatoes (you have to try these Instant Pot Mashed Potatoes).
And as the weather starts to warm up in the spring and summer, I serve pork loin roast with some chilled pasta salads – this Pesto Pasta Salad fits the bill perfectly!
Ingredients for Perfectly Moist Pork Loin
- Boneless pork loin roast
- Olive oil
- Salt
- Pepper
- Garlic powder
- Onion powder
As someone who never really cooked with pork (because I simply couldn’t get it to taste good!), I was a little overwhelmed when I was in the grocery store trying to buy meat. There are SO MANY different cuts of pork. You’ve got pork chops, pork loin, pork tenderloin (yes, they are different, who knew?!)… it can definitely be intimidating when trying to pick out the right cut!
For this recipe, you’ll want to purchase a pork LOIN. Not chops, not tenderloin. You’ll know a pork loin from the other cuts of meat because it is wide enough to cut large slices from and it has a thick layer of fat on the top.
This layer of fat is actually integral to the cooking process because it helps to keep the juices inside the meat. That’s what makes it so moist!
How to Cook Pork Loin
- Start by preheating your oven to 400 degrees F. You will eventually lower the temperature of the oven, but you start it higher to give the outside of the pork loin a little extra heat to really trap in the moisture!
- Next, rub all sides of the pork with the seasonings (onion powder, garlic powder, salt, pepper, and olive oil). You can put them on individually or mix up a little dry rub for yourself in a small bowl. I personally like having it all mixed together before putting it on the meat. That way I know it’s being evenly rubbed throughout the entire roast!
- THIS IS THE MOST IMPORTANT PART!!! Place your pork loin fat side up in your roasting pan. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. This is the step that keeps the pork from becoming dry and tough!
- Cook the pork loin for 10 minutes in the 400-degree oven. This will help to create a kind of “crust” on the meat to help keep the juices inside.
- Next, lower your oven temperature to 350 degrees F and continue to cook your roast for about 20 minutes per pound of meat. Yes, it takes some time. But believe me, it’s worth the wait!
- Once the pork loin has reached an internal temperature of 145 degrees F, pull it out of the oven. Then cover the roasted pork loin loosely with a piece of foil and let it rest for about 10 minutes. This is yet another very important step in order to keep the juices inside the meat where you want them to stay!! Patience is a virtue 🙂
Every time I make this pork loin roast recipe, I find that my family gravitates towards the kitchen basically begging for dinner to be ready. There’s something about the long roasting time that makes the smell of delicious pork waft throughout the entire house. My oldest son always says that those last 10 minutes of “rest” time for the meat feels like an eternity!
How Long to Cook Pork Loin
This recipe takes a bit of time to cook. It’s not one of those “30-minute meals,” but that cooking time is what helps to make it truly the perfect pork loin.
- You’ll need 10 minutes to oven sear the roast, and then about 20 minutes of cooking time per pound of meat.
So you’ll definitely want to plan ahead. This is not a last-minute recipe.
One great thing about this recipe is that it is very hands-off in terms of prep work. Just a quick dry rub and pop it in the oven! So, if you’ve got time on your hands, but also want to be productive in other places around the house, this is the pork loin recipe for you!
More fo my family’s favorite easy meals!
- Grilled Pork Chops with Peach Salsa
- Best Classic Meatloaf
- BBQ Pork Loin Tacos
- Sweet Potato & Black Bean Quesadillas
- Crock Pot Pulled Pork
- more MAIN DISH recipes
Tools used to make this Perfectly Moist Pork Loin recipe
Roasting Pan: while this isn’t a pan that gets daily use in our house. When I pull it out, you know we’re going to have a great meal. Every kitchen should have a reliable roasting pan!
Meat Thermometer: I love this tool because it takes the guesswork out of cooking meat. Just stick it into the middle of your pork loin and see if you’ve reached the correct internal temperature. No need to cut into the roast, lose some juices, just to find out it needs more cooking time!
*This post originally posted on 09/03/2013.
Ingredients
- 4-5 pounds pork loin roast
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
- Preheat oven to 400 degrees F.
- Rub entire pork roast with olive oil. Then rub with salt, pepper, garlic powder, and onion powders on all sides.
- Place pork in roasting pan fat side up.
- Cook for 10 minutes.
- Lower heat to 350 degrees F and cook for 20 per pound until the internal temperature reads 145 degrees F.
- Remove pan from oven, and put a piece of foil loosely on top of the roast. Let meat rest for 10 minutes.
- Transfer roast to a cutting board to slice for serving.
Video
Nutrition
Veronica says
Help. Help. Help . I got 2.16 pound Smith field pork lion filet. How long do I cook it? Sine it is 20 minutes per pound. How long will I cook it? I am coming for dinner day tonight? Smithfield on back packet say cook 20 to 30 minutes per pound?
Ann Underwood says
I don’t have olive oil so I sprayed it with vegetable oil ? I also changed up the seasoning alittle with a brisket rub. I hope it works ?
Mama bear says
Thanks for an easy tasty meal. I too used a 5 lb pork tenderloin and it was great. While family lived it.
Jenn says
Making this tonight for my very picky husband! Going to check and see if the baked apple recipe is available too.
Marge says
always add some dry mustard when cooking pork. Amazing what it does for the flavour. Great Ukrainian cooks recipe with onions & garlic and also some bay leaves on top.
You will find that is the best pork roast ever
Veronica says
Made this pork loin tonight for my family for dinner & my husband loved & thought it was very juicy & tasty ?
Sarah says
Best pork roast I have ever eaten! Great recipe. Thank you!!
Dorene says
Hey, one question: I prepared pork loin as you say but wonder whether I can add veggies while roasting in same pan or should I do them separately? I see that you say not to cover roast so it will brown. When I have veggies in there, too, its pretty well covered up the sides and on top. Hm, maybe I answered my own question.
Philicia says
Made this dish tonight for dinner and it was super good. Hubby thought it was very good also but for his taste buds he thought it was a little salty. I had cut down the amount of each of the seasonings as i was dealing with a much smaller loin, but i could have missmeasured the salt. I like easy, and this recipe is just that. The meat was very moist and quite flavorful. Deffinitly will make this again. Thank you much for sharing.
Robin Kline says
I discovered that on the Print Recipe screen you can adjust the number of people you are serving. Hence, you can adjust the recipe to match your pork loin size. I had a 3 lb pork loin so I entered 5 people and it gave me adjusted measurements of the spices. I hope that helps. Sorry my response is 3 years late.
Linda says
I followed the recipe to a T – I had a 4 pound pork loin. – mixed the spices together (1 tablespoon of each) rubbed the roast with the oil exactly as specified & rubbed the mixed up spices all over the roast as specified – cooked as specified & although it looked yummy. After sitting for 10 minutes I tested it and. Almost fainted it was sooooo overly spiced – salty to say the least – I has to wind up scraping the spices off the outside & in some parts actually cutting the outside off – I salvaged some of the meat for pulled pork & the rest I threw out 🤷♀️🤷♀️🤷♀️🤷♀️🤷♀️What could have possibly gone wrong ? Measurements were right on – was I NOT supposed to use all the spice ? I really did think it as quite a lot for 1 pork loin – everyone else on here seems to love it so I am thinking it must be something I am Not taking into consideration- I am 74 so it’s not my first rodeo and I cook pork loin often although on the stove top in liquid broth with onions and caraway seeds etc -HELP
Salina says
I added 1/2 T of smoked paprika and only used 1/2 T of salt. Excellent rerecipe! Very moist and tender. Thank you
Linda Nagri says
If I cook 2. 8 pound pork loins with this recipe do I have to cook longer or will each one cook the same time
Real Housemoms JK says
Hey Linda! Cooking times are about 20 minutes per pound of meat. I would use a meat thermometer just to make sure they are both fully cooked just to be safe.
Gretchen says
This was really good, I followed Julie’s tips. One son said it was amazing and the other son had thirds!
Rose M says
Yum yum yum. The house smelled AMAZING while this was cooking. I substituted the salt with garlic salt. Followed recipe exact and it was DELISH! This recipe is a keeper :). Very easy to make and full of flavor.
Lisa says
Do you cover the roasting pan while cooking? Thanks
Aubrey says
Cook uncovered so that the pork will be browned.
Anna says
What is your measurement of T, is it teaspoon or tablespoon?
Aubrey Cota says
Uppercase T indicates Tablespoon, lowercase t indicates teaspoon.
Julie says
I have made my tenderloins as such. Layer baking dish with onions…oops spray with oil spray first. Brown ur pork in olive oil to get nice and brown. Season to taste. We use lawyers and garlic salt on both sides. We use French onions-cover all sides of loin. We like brown gravy,we mix that on the side. Poor that over making sure it fills to at least the middle on the side of the roast. Top it off with LOTS AND LOTS OF ONIONS and LOTS And LOTS OF FRESH MUSHROOMS. Cover in foil,put in oven. Cover with foil. 350 for 1 1/2. U want to hear bubbling going on if u have to take peak. You will gravy there for your potatoes. Favorite veggie for a side. Don’t forget the hot Italian bread with butter. My husband is not a pork fan,but this has made him a fan. Never any leftovers. 🙂 whole family tells me how good it is everytime I make this. Try it. Very,very,moist.
Let me how yours turned out. All ways open for comments and if you feel a addition should be added or even taken away. Hop u all this as my family does. YUMMY
Janet says
When you indicate the following “We use French onions-cover all sides of loin. We like brown gravy,we mix that on the side. Poor that over making sure it fills to at least the middle on the side of the roast” Stupid question French onions in the can? and do you mix the gravy mix with water? .
Duh. says
Julie– Yours is a completely different recipe and has pretty much NOTHING to do with the posted recipe.
Why do people do this?
Coco says
I think she was just trying to be friendly “Duh”
Shannon says
I’m sure she was showing other options! Maybe that person should try it lmao! 👏🏼✋🏼
Becki says
Umm. It’s silly (and prideful/confusing) to post a completely different recipe and then rate this one.
Nathan says
I’m making the first post loin. Not the second one! That’ll teach her
Amanda says
Agreed. I hate when people do this. If I’m looking through the comments I’m looking for reviews of the actual recipe. Not how you changed it to make it “better”
Maurice Roebuck says
What is wrong with her sharing what she does? You guys are brutal. Not that serious folks! Try playing nice, the world needs more of that.
Roy says
I don’t see how posting a variation or, as in this case, a different recipe in the comments causes any harm. These are “Comments” after all, not necessarily reviews. People post questions here, for instance, and they often get answered. As such, if someone were to ask me if these two recipes have anything in common, I would politely answer in the affirmative; They are both recipes for pork loin.
Jeanette says
Agree – I was thinking the same thing.
Grace Paschel says
I want to try this but I have a few questions. Did you use pork loin or tenderloin. The Original recipe above is for loin, your recipe is tenderloin. Which do you use for this recipe. Also, French onions. Is that referring to the canned French onions. And when you say cover with onions is that fresh onions or the canned French onions? Didn’t know what you meant when you put season with lawyers. The brown gravy, do you use a package.
Kathy Beiggs says
I suspect she means Lawry’s seasoning salt.
Denise says
Hi, do you use jar gravy or make your own ?
Tina says
I have a tenderloin with lemon and rosemary already on it when it was bought. Has anyone else tried this?? Should I had beef broth to cook? I know this has nothing to do with original recipe but need advice please..
Connie says
What if I don’t have foil
DEEtroit says
How arrogant you are! Go make your own webpage. If you don’t know the difference between a pork loin and pork tenderloin and how radically different cooking methods and outcomes are you have no business giving out advice. Shhhesh
Danielle Willms says
thumbs up! Shhhesh is right *insert face palm emoji*
David Weinerman says
Loin and tenderloin aren’t the same cuts of pork.
Marie says
Thank You great recipe
Joan says
Julie, you should have your own blog. Your comments have nothing to do with this recipe. I have tried Aubre’s pork loin and it is perfect.
Amanda says
I’ve tried the original a few times myself and it’s great. Especially easy for picky husband and kids. I agree that Julie should have her own blog rather than post a whole new recipe on the comments which causes half the comments section to be filled with questions about her recipe and makes it very confusing
Cyndi says
I’m LOL – lawyers 😂
Lynne says
Amazing! Came out perfectly moist and delicious! This is one to make again and again! Thank you!!!
Aubrey says
Thanks Lynne! I’m so glad to hear it.
Leah W, says
Would this work for a frozen pork loin as well?
Aubrey says
I would defrost the pork loin first, Leah. 🙂
Becca @ Crumbs and Chaos says
This looks incredible!! I love an easy main dish 🙂
Aubrey says
Thanks Becca! I do too and this really is a VERY easy one that tasted amazing. Plus, there’s almost always leftovers and I love that. 🙂
Lori Johnson says
Do you cover the roast for cooking?
Real Housemoms JK says
Hey Lori! No, don’t cover the pork while cooking it. Only cover it after its done and resting. Hope this helps!
Charlie says
Do i placea rack in the pan
Real Housemoms JK says
Yes Charlie, the rack goes inside the roasting pan to catch the drips from the pork loin.
Ros says
Thanks Aubrey, your tips for this pork roast certainly made a difference in the moistness of the meat. I always would just stick some cloves of garlic in little holes I would make in the roast then salt and pepper, but the oil and the rub made a big difference. Thank you
Ros