How to Make Pork Loin Perfectly Juicy and Tender Every Time

Pork loin can be an amazing cut of meat when cooked properly, but it’s easy to end up with an overcooked dry piece of meat if you aren’t careful. I’ve ruined my share of pork loins by cooking them too long! The good news is that with a few simple tricks, you can get a tender, juicy pork loin roast every time. Here’s my guide on how to make pork loin melt-in-your-mouth tender.

Choose the Right Cut

The first step is selecting the right cut at the store. You want a boneless center cut pork loin roast, ideally 2-3 pounds. The roast should have a nice thick layer of fat on top – we’ll trim some of this off, but leaving a bit helps keep the meat moist. Stay away from pork tenderloin – it’s a completely different cut that cooks much faster.

Trim the Fat Cap

Once you have your roast, we’ll want to trim some of the fat cap off the top. Leave about 1/4 inch. Having a bit of fat renders down and bastes the meat while cooking. Use a sharp knife and trim slowly.

Season Generously

Now comes the fun part – seasoning! I like to coat the pork loin with a tablespoon of Worcestershire sauce first. This helps the seasoning stick. For the rub, use

• 1 tablespoon kosher salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon rosemary
• 1 teaspoon black pepper

Massage the seasoning all over the roast, top and sides. Apply liberally and don’t be shy!

Preheat the Oven

Crank your oven to 425°F to get it nice and hot. We’ll start by searing the meat at high heat. Line a sheet pan with foil and lightly coat with cooking spray.

Sear Then Roast

Place the seasoned roast fat cap up on the pan. Roast at 425°F for 15 minutes. This high heat helps develop a beautiful crust. After 15 minutes, reduce the temperature to 375°F. Continue roasting until the internal temperature reaches 140-145°F, about 45-60 more minutes.

Rest and Slice

When the pork hits 140-145°F, remove it from the oven The temperature will continue rising as it rests Loosely tent foil over the roast and let rest for 10 minutes before slicing. Then dig in!

Those are the basics, but let’s get into more detail on each step so you can master the art of tender pork loin!

Pork Loin Roast vs. Tenderloin

It’s important to understand the difference between pork loin roast and pork tenderloin. They come from different parts of the pig.

Pork loin roast comes from the upper back, behind the shoulder. It’s a long, cylindrical roast that’s very lean with a fat cap on one side. Roasts are usually 2-5 pounds.

Pork tenderloin is cut from the tenderloin muscle that runs along the spine. It’s much smaller and leaner with no fat cap.

Since loin roast is larger and fattier, it needs more extended cooking at a lower temperature. The tenderloin cooks much faster. Using the wrong technique for the cut can lead to dry, overcooked meat.

Choosing the Right Size Roast

For home cooking, I recommend a 2-3 pound boneless pork loin roast. Much larger and it’s difficult to cook evenly. Smaller cuts also cook faster, so they’re easier to overcook.

Look for a roast about 2-3 inches thick. It should have a nice layer of fat about 1/4-1/2 inch thick on one side. Don’t worry, we’ll trim some of that off.

Trimming the Fat Cap

Pork fat contains tons of flavor, so we don’t want to remove it all. But too much can make the roast greasy.

Use a sharp knife to carefully trim the fat cap, leaving about 1/4 inch remaining. Work slowly and avoid cutting into the meat.

Leave a thicker layer over any thinner parts or the ends of the roast. These areas tend to cook faster and need more protection.

Creating a Flavorful Rub

One of the keys to incredibly flavorful roast pork is all in the seasoning rub. Use these pantry staples:

• Kosher salt – Go heavier on the salt than you might think since it pulls moisture to the surface and dissolves. Sprinkle on 1 tablespoon per 2-3 pounds of meat.

• Onion and garlic powder – These provide savory flavor and aromatics. Use 1 teaspoon each.

• Smoked paprika – Adds subtle smokiness and another layer of flavor. Again, use about 1 teaspoon.

• Dried rosemary – The piney, woodsy notes pair perfectly with pork. Crush the leaves between your fingers to release the oils.

• Freshly cracked black pepper – Essential for any meat roast, use 1 teaspoon or more to taste.

Bind with Worcestershire Sauce

To help the rub adhere, first coat the pork all over with a tablespoon of Worcestershire sauce. This also adds great umami flavor.

Then thoroughly massage the spice mix into the meat, covering all sides. Really work it into the nooks and crannies. Apply more pressure than you think you need.

Sear then Roast Low and Slow

Pork loin needs a combination of high heat searing followed by gentle roasting to get a super tender and juicy interior.

First, we’ll sear the outside by roasting at a high temp of 425°F. This takes about 15 minutes and gives the pork a beautiful browned crust.

Then lower the oven to 375°F and slowly finish cooking through. The meat needs to come to an internal temperature between 140-145°F. Then carryover cooking as it rests brings it to a perfect 145-150°F for service.

Use a Meat Thermometer

Speaking of temperature, using an instant read digital meat thermometer is crucial for pork loin. This lean cut dries out quickly if overcooked.

Test the temperature after about 30 minutes at 375°F. Insert the probe into the thickest part without touching bone. Keep roasting and testing every 10-15 minutes until 140-145°F.

If you don’t have a thermometer, err on the side of undercooking.

Let It Rest

Never skip the resting time after roasting meat. As the proteins relax, the juices redistribute throughout the meat.

After removing pork loin from the oven, tent it loosely with foil. Let rest for a minimum of 5-10 minutes before slicing to allow the juices to reabsorb.

Adding a pat of butter on top as it rests keeps the meat extra moist and tender.

Carve Against the Grain

To ensure tender bites of pork loin, always slice against the grain of the meat fibers. You should see long stripes running lengthwise along the roast – cut crosswise across these.

Use a sharp carving knife to cut slices about 1/2 inch thick. If juices run out when you slice, let it rest longer.

Make an Easy Pan Sauce

Don’t throw out the juices stuck to the sheet pan after roasting! You can make an incredible pan sauce in just minutes.

Over medium heat, melt 2 tablespoons butter in the pan. Whisk in 2 tablespoons flour and cook for 1 minute.

Gradually whisk in 1 cup chicken broth, scraping up any browned pork bits in the pan. Simmer until thickened.

Season with salt and pepper and serve drizzled over your pork loin slices.

Pair with Sides

A beautifully roasted pork loin deserves some equally delicious side dishes! Here are some of my favorites:

• Roasted potatoes – Crispy roasted potatoes seasoned with olive oil, garlic, and rosemary are a classic pairing.

• Sauteed greens – Bright, fresh greens like spinach or kale sauteed in olive oil and garlic balance the richness of the pork.

• Roasted vegetables – Carrots, parsnips, Brussels sprouts, or cauliflower roasted until caramelized make a hearty side.

• Creamy polenta – Soft, creamy polenta with butter and parmesan is comfort food at its finest.

• Fruit compote – Sweet sauteed apples, pears, or plums make a nice bright counterpoint to the savory pork.