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Thanks to a simple garlic and herb marinade, this easy pork roast recipe is tender, juicy, and full of flavor!
If you’re looking for more pork roast recipes, be sure to try this Dutch oven pork roast with gravy, this Mississippi pork shoulder butt roast, and this 4-ingredient pork loin roast, too!
A pork loin roast is such an affordable cut of meat to serve a family, to share with friends when entertaining, or to just have extras on hand for later meals. Try leftovers on a Cuban sandwich with ham, pickles, mustard, and Swiss cheese! You’ll love this convenient recipe because it’s made with basic pantry staples that you probably have on hand; it can be prepped in advance; and it’s almost entirely hands-off. The end result is juicy, tender, and flavorful pork that’s delicious with almost any of your favorite sides.
Ingredient Notes and Tips for Success
- This recipe calls for a boneless pork loin roast, which typically weighs between 3 and 4 lbs. It’s a leaner cut of pork, is naturally tender, and has less marbling than a pork shoulder (or pork butt). As a result, the pork loin cooks relatively quickly and doesn’t need the extended slow cooking time of a pork shoulder roast.
- Do not substitute with a pork tenderloin in this recipe. The tenderloin is much smaller (about 1 lb.) and does best when cooked quickly at a higher temperature. We love this honey garlic dijon pork tenderloin marinade!
- The fresh rosemary sprig infuses the meat with a little bit more earthy flavor while it roasts. If you don’t have fresh rosemary, no problem. You can omit that ingredient and the pork will still be delicious!
- The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches an internal temperature of 145˚F.
- Let the meat rest before slicing and serving. This allows the juices to redistribute, rather than just running onto the cutting board.
How to Make a Pork Loin Roast
This easy boneless pork loin roast recipe comes together with minimal effort. You’ll find detailed directions in the recipe card below, but here’s the overview:
- Pat the pork dry and place it in a large Ziploc bag or on a rimmed baking sheet.
- Whisk together the garlic and herb marinade.
- Coat the pork with the marinade, cover (or seal the bag), and refrigerate for at least 3 hours — or more!
- Let the pork come to room temperature while you preheat the oven.
- Brown the pork in a skillet, about 2-3 minutes per side. This adds great color and flavor to the meat.
- Transfer the pork loin to a shallow roasting pan with the fat-cap on top. Add a rosemary sprig.
- Bake the pork roast at 325°F for about 1 – 1 ½ hours. The total time will vary depending on the size, shape, and thickness of your meat. I’ve found that a 4-lb. roast that’s not too thick is done within about 65 minutes — so check yours early! A meat thermometer is the key to knowing when your pork is perfectly cooked. Discard the rosemary.
- Let the pork roast rest for about 10-15 minutes before cutting into slices and serving. Garnish with a fresh sprig of rosemary, if you like!
Serving Suggestions
This easy pork roast recipe makes a delicious Sunday supper. Pair the meat your favorite veggies or other side dish, such as flaky biscuits, a spinach casserole, Jiffy cornbread with creamed corn, pumpkin muffins, braised red cabbage, old-fashioned applesauce, fried apples, creamy baked mac and cheese, 3-ingredient sour cream muffins (shown here), Aunt Bee’s 3-ingredient easy potato casserole, the perfect oven baked potato, or a house salad with candied pecans.
Preparation and Storage Tips
- Prep Ahead: the pork can sit in the marinade for up to 3 days in the fridge.
- How to Store: keep leftovers in an airtight container in the refrigerator for 3-4 days, or wrapped tightly in the freezer for up to 3 months.
- How to Reheat: warm the pork in a 325°F oven just until heated through (about 15-20 minutes). You can also reheat smaller amounts of pork in the microwave.
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Pat the pork dry with paper towels and place it on a rimmed baking sheet or in a large Ziploc bag. In a small bowl, whisk together 6 tablespoons of the olive oil, garlic, honey, mustard, basil, thyme, salt and pepper. Spread the mixture all over the pork, turning to coat. Cover and refrigerate for at least 3 hours and up to 3 days.
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Remove the pork from the fridge and allow it to come to room temperature while the oven heats. Preheat the oven to 325°F. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. When the oil is hot, brown the roast on all sides.
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Transfer the roast to a shallow roasting pan, fat side up. Place the rosemary sprig on top of the pork.
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Roast for 1 – 1½ hours, or until a thermometer inserted in the center of the pork registers 140-145°F. Remove the roast to a serving platter, discard the rosemary sprig, and tent with foil. Let rest for at least 10-15 minutes before slicing. Garnish with extra fresh rosemary, if desired.
The total cooking time will vary depending on the size, thickness, and temperature of your pork when it goes into the oven. As a result, it’s best to use a meat thermometer to know exactly when your pork reaches 145˚F. I’ve found that a 4-lb. roast that’s not very thick is done within about 65 minutes, so check it early to prevent the meat from drying out.
Serving: 1/8 of a 3.5 lb. roastCalories: 306kcalCarbohydrates: 3gProtein: 45gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 125mgSodium: 700mgPotassium: 763mgFiber: 0.3gSugar: 2gVitamin A: 4IUVitamin C: 1mgCalcium: 21mgIron: 1mg
