This pork loin roast is coated with a fresh herb seasoning mixture then roasted in the oven until crispy golden brown on top and perfectly tender and juicy inside. To make it taste even better, serve this pork loin roast with a delicious mushroom sauce. It’s a hit every time! This pork loin recipe is easy enough even for a novice cook, and it makes a dish that is good for both Sunday dinners and special occasions.
How to cook a pork loin in the oven?
The simple way is to rub a pork loin with seasonings and roast it at about 375F until it reaches 145F internal temperature. But we can get much better results with one simple trick. Instead of starting the roasting at 375F, I recommend starting at 425F for about 15 minutes, then dropping the temperature to 325F. What this does is it allows the fat cap on top of the pork loin roast to begin rendering quickly, resulting in a crispier, better browned crust. The rendering fat will also slowly flow down the sides of the loin, keeping the meat perfectly moist.
Pork loin roasting time
At 375F, a 3-4 lb pork loin will need about 25 minutes of roasting time per pound to reach the safe temperature of 145F. However, if you start the roasting at 425F for 15 minutes then drop the temperature to 325F, about 20-22 minutes per pound of meat will be needed in total time.
When roasting larger pork loins, 6-8 lbs, cooking is done at 350F and the roasting time is about 10-15 minutes per pound.
Ideal internal pork loin temperature
There really is no single ideal temperature for pork loin. Some people like it pink inside, while others like it more well done. The safe internal temperature for solid pork meat like loins used to be 160F. In 2011, it was revised to 145F. Cooked to 145F, the loin inside will be slightly pinkish. The meat will be very juicy at this level.
For the ultimate juiciness, cook your pork loin to 140F in the thickest part and let the meat rest for 10 minutes. Carryover cooking will continue cooking the meat inside and will raise the internal temperature to 145F -150F.
If you want to please everybody at the table, I recommend cooking pork loin to 145F-150F. After a 10 minute rest, the internal temperature will be at about 150F-160F, the meat will still be very juicy and no longer pink.
Pork loin roasting tips
- Always leave the fat cap on the pork loin. It will keep the meat moist and that cap will render down and crisp up beautifully by the end of the roast. Just make sure to start roasting at 425F for 15 minutes.
- If the cap is too thick, trim it down to about 1/4″ thick or so.
- To make the seasoning stick well to the meat, just pat it or press it down firmly. It will be totally enough. There is no need to rub the loin with oil or mustard before applying seasonings.
- Be careful about adding vegetables! Vegetables will slowly release liquid during roasting which will decrease temperature in the oven, increase cooking time and negatively affect browning. I usually avoid adding vegetables when roasting pork loins.
Recommended side dishes for this loin roast
- Garlic Mashed Potatoes (the best option)
- Smothered Cabbage (just as delicious as garlic mashed potatoes but requires a bit more time to make)
- Hungarian Sauteed Potatoes (easy and quick to make, and delicious)
Recommended tools for making roasted pork loin
A shallow baking pan fitted with a rack is all that is needed. If you want to eliminate any guesswork and stress about overcooking your pork loin, use a BBQ thermometer, like the ThermoPro TP07 or it’s more advanced sibling ThermoPro TP08. We’ve been using one in the kitchen for years and I can’t imagine my cooking without one. It makes baking and roasting very easy and worry-free. No more overcooked meat.
- 4 lb pork loin (boneless)
- 1 Tbsp fresh rosemary (crushed)
- 2 Tbsp fresh sage (crushed; or 1 1/2 tsp dried sage leaves)
- 1 tsp fresh thyme (crushed; or 1/2 tsp dried thyme leaves)
- 1 tsp kosher salt
- 1/2 tsp coriander seeds (crushed)
- 2 cloves garlic (pressed)
- 1 lb cremini mushrooms (or button mushrooms, sliced about 1/4" - 3/8" thick)
- 2 Tbsp olive oil
- 1 shallot (thinly sliced)
- 1 cup dry sherry (or Madeira, or dry vermouth)
- 1 cup chicken stock
- 1 Tbsp soy sauce
- 2 tsp cornstarch (dissolved in 1 Tbsp of water)
- Salt (to taste)
- Black pepper (to taste)
- Preheat oven to 425F.
- Crush coriander seeds in a mortar. Add the fresh herbs and crush together with the coriander seeds.
- Mix the crushed herbs and coriander seeds with salt and pepper in a small bowl.
- Rub the pork loin with the seasoning, patting it to make sure the seasonings stick well. Position the pork loin on a rack fitted over a baking pan lined with foil. Make sure that the fat cap is on top of the loin.
- Insert a BBQ or meat thermometer, put the loin in the oven and roast at 425F for 15 minutes. Reduce temperature to 325F and continue to roast until the temperature in the center of the thickest part of the loin reaches 140F, about 50 - 70 minutes.
- Remove the meat from the oven, tent with a piece of foil and let rest for 10 minutes before carving.
- Meanwhile, heat the oil in a skillet over medium-high heat. Saute the garlic and the shallot for 1 minute. Add the mushrooms and continue sauteing for another 5 minutes or so, until the mushrooms begin to brown.
- Add the sherry wine and continue cooking until most of the liquid evaporates.
- Pour in the chicken stock and the soy sauce. Bring to a boil. Add the cornstarch mixture and simmer for about 2 minutes, until it thickens. Season with salt and pepper to taste.
- Serve the pork loin with your favorite side dish (these garlic mashed potatoes are the best match for this dish) with mushroom sauce spooned over it.
Recipe turned out well for me. I used a low-salt soy sauce. In the ingredients list, should “2 cloves garlic (pressed)” be in the mushroom sauce section instead of the pork loin section?
Happy to hear it. No, I rub the pressed garlic on the meat with the herbs, but you could put it in the sauce if you want.
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Wow! This recipe is delicious. I made this for dinner last night and there were no leftovers… The mushroom sauce is astounding. I used marinated mushrooms instead of fresh mushrooms and it was great too. Thank you so much for this wonderful recipe!
You are very welcome. Happy cooking!
This recipe is delicious. Thank you for sharing. I also enjoyed reading your story.
You are very welcome. Enjoy!
Followed your instructions to the letter and this was by far the best pork loin roast I’ve ever roasted. Oven thermometer a requisite as my roast was only two pounds for the two of us. It sliced beautifully, juicy and pale pink at the core. The mushroom sauce was the perfect go-with. Thank you!
I added krems mustard to the rub too and the end product was simply phenomenal, highly reccomend. Thank you for the recipe, will use again!
You are very welcome.
Victor, This roast looks phenomenal. Can the recipe be adapted to cook in an air fryer for a 2 lb pork loin?
Hi Christine, you can air fry a smaller roast as long as it fits in your air fryer. Don’t go high on the temperature as the meat will brown too fast. Pull as soon as it hits 140F internal.
This pork loin recipe is amazing. I made your recipe for roasted potatoes to go with it. and my grandson and son in law couldn’t get enough. I can’t wait to make it again. I’ll make your garlic mashed potatoes next time.
Glad you liked it, Lee Ann. Enjoy the garlic mashed potatoes recipe, it’s one of my long-time favorites.
thank you a lot
Yum! Followed the recipe used fresh rosemary and thyme. Used dried rubbed sage. Perfect! Added the smothered cabbage with some thinly sliced carrots. The mushroom gravy was delish. Also made some rice simmered with chicken broth. Everyone loved it! Looking forward to some sandwiches with the leftover pork loin tomorrow.
I have made this recipe several times since I saw it back in March. It is really good, and my family loves it. Leftovers were used on sandwiches. I wish there was some starting point for salt and pepper though, because today it turned out a little too salty. I served it with roasted potato wedges and zucchini this time. It’s easy enough to make midweek.
This recipe along with the accompanying garlic mashed potatoes was one of the best dinners I’ve made! Excited to see what else I can find on your site. Thanks!
Happy to hear that, Rachel. Many more good family recipes are coming too, so be on the lookout.
Uh oh. I just mixed the garlic in with the rub spices because that is where it’s listed. 🤦🏻♀️
I used this method for roasting my pork loin and it was spot on. Thank you for sharing this recipe. It was a hit on Easter Sunday!
Made this fit dinner while in quarantine! Was easy and delicious. Didn’t have Vermouth so used Marsala cooking wine. Used white mushrooms. Pork was excellent. Can’t wait to make it for my family when we are over this trying time!
Hi there! I’m wondering if cooking sherry will be suitable in the mushroom sauce?
I made this for Christmas and everyone loved it. I made the mushroom gravy and doubled it for my 31/2 lb roast and it was devoured too! Thanks!
Absolutely outstanding!! Easy enough for a weeknight but delicious enough for company! I’ve made it twice so far and it’s becoming a regular in my rotation
Thank you for the feedback, Erin. Glad you liked it, it’s one of my favorite pork loin recipes.
I made this recipe for a dinner party of 8. Everyone loved it. The butcher recommended 6 lbs, which was much more than I needed. But I was glad because I sent slices of pork home with my friends and they were thrilled. The mushroom sauce was a big hit. I made one and a half times the recipe but did not increase the mushrooms. Next time I will double it. The cooking tip was so helpful. I took it out at 140 degrees and it was moist and not underdone. This is a new go to dish for entertaining.
Very delish, mushroom sauce devine!
I don’t have a roasting pan big enough for my 6 lb roast. So the butcher is cutting two 3lb roasts for me which I will put into the same pan. When I turn down the oven after 15 minutes on 425, should I cook it at 350 or 325?
Since these are two smaller roasts, I would cook at 325F.
Absolutely Wonderful, husband loved it, so it’s a keeper!
In your tips you said to lower the temperature to 375 degrees after the 15 minutes at 425 BUT in the actual recipe it says to lower the temperature to 325 degrees… which is correct??? Don’t want to overcook or undercook!!! thanks.
Good catch, Dianna. The recipe is correct, it should be 325F. I fixed the typo in the post.
Hey There. I found your blog using msn. I tried your recipe today and the pork loin turned out very good. The flavors are spot on. Will be making it again.