Bone In Pork Loin Roast Cooking Times

Nutrition Facts (per serving)
467	Calories
23g	Fat
0g	Carbs
60g	Protein

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Nutrition Facts
Servings: 8
Amount per serving
Calories	467
% Daily Value*
Total Fat 23g	30%
Saturated Fat 7g	35%
Cholesterol 181mg	60%
Sodium 576mg	25%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 60g
Vitamin C 1mg	3%
Calcium 20mg	2%
Iron 2mg	9%
Potassium 801mg	17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted pork loin is an ideal dinner choice, as it is easy to make and often requires just a few simple ingredients. This roast pork loin recipe calls for rubbing a boneless pork loin with a simple blend of garlic and fresh herbs before roasting it to perfection. Adjust the salt and other seasonings to your taste.

Although it was thought that pork had to be cooked to well done for safety reasons, there is now evidence that pork can (and should) be cooked to medium or 140 to 145 F. The interior will have a lovely rosy color, and the texture will not be dry or tough. But if you're not convinced, you can adjust accordingly and cook until the loin reaches at least 150 F. Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it sit to reach its final doneness.

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"Hands down one of my favorite recipes on the site. I've always received such compliments when I make it. The recipe is easy-to-follow, flavorful, and it is definitely one that will stay with me. I recommend anyone who is struggling to make a moist and tender pork dish to try it. You won't be disappointed." —Victoria Heydt

1 (3- to 4-pound) boneless, center-cut pork loin
2 tablespoons olive oil
4 to 5 cloves garlic, minced
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon minced fresh sage
1 tablespoon finely chopped fresh rosemary
1 tablespoon fresh thyme , finely chopped

Gather the ingredients.

The Spruce / Diana Chistruga
About 30 minutes before you plan to start roasting, take the pork loin out of the fridge and let it sit at room temperature. Preheat the oven to 450 F.

The Spruce / Diana Chistruga
In a small bowl, combine the oil, garlic, salt, pepper, sage, rosemary, and thyme, and mix until a paste forms.

The Spruce / Diana Chistruga
Dry the pork loin with paper towels and rub it all over with the seasoning paste. Set it on a rack in a shallow roasting pan. Insert an oven-safe meat thermometer into the very center of the roast on a slight angle. If you're using a digital thermometer with a temperature alert function, set it to 135 F. Transfer the pork to the oven.

The Spruce / Diana Chistruga
Roast for 15 minutes, then turn the oven temperature down to 300 F. Let the loin continue roasting for another 40 to 60 minutes or until the internal temperature reaches 135 F.

The Spruce / Diana Chistruga
Take the roast out of the oven and cover it with foil. Let it rest for 10 to 15 minutes; during this time, the roast's internal temperature will increase to around 140 F, which means it is ready to slice.

The Spruce / Diana Chistruga

Tips

When selecting your pork loin, choose fresh-looking meat, preferably with a thick layer of fat. Many people tend to shy away from meat with fat on it, but this fat helps with the flavor and keeps the meat moist while cooking.
At the time of cooking, the pork should be at room temperature, not cold straight from the fridge. It's important to remove it from the refrigerator about 30 minutes or more ahead of cooking and leave it covered in a cool—not warm—place.
After removing from the oven, make sure to rest your meat. Resting your meat will allow the pork loin to cool a bit, retaining the juices and providing a more tender and flavorful dish.

Is There a Difference Between Pork Loin and Pork Tenderloin?

The pork loin and pork tenderloin are two different cuts of meat. The pork loin comes from the back of the animal, often has fat attached and can include a bone, and is thick and wide enough to cut steak-like slices. The pork tenderloin is a thin, lean cut that runs along the backbone of the pig. It is one of the most expensive cuts of pork and cooks very quickly. Since the two cuts have vastly different cook times, they cannot be used interchangeably.