This moist and tender baked boneless pork loin roast is foolproof thanks to my herby mustard glaze. Elegant enough to serve at Easter or Christmas, but simple enough to slow roast for a main dish at dinner during the week. It’s gluten-free, dairy-free and can be low FODMAP without the garlic!.
As a child, I mostly celebrated Jewish holidays, so I didn’t have many chances to make a big pork roast for a lot of people. But on special days like birthdays or winter long weekends, my mom would sometimes make a French-style baked pork loin with Dijon mustard, woody herbs, and perfect flageolet beans that were simmered on top.
In her honor, I made this boneless pork loin roast with mustard and herbs for my in-laws for Christmas last year. We couldn’t say enough good things about it, and the leftovers were great for when no one felt like cooking after the holiday.
When cooked properly, pork loin can be incredibly tender, juicy, and flavorful The key is to cook it low and slow Slow cooking allows the meat to become succulent while also developing robust flavor. In this article, I’ll walk through my technique for oven-roasting pork loin to achieve melt-in-your-mouth results every time.
Benefits of Slow Cooking Pork Loin
There are several advantages to slow cooking pork loin rather than using quicker, high-heat methods:
- Keeps the meat incredibly moist and tender
- Allows flavors to fully develop
- Renders out fat evenly for added richness
- Gives you time to make side dishes or prep other components of the meal
- Frees up stovetop space
- Gives you flexibility to hold at serving temp
Slow cooking is ideal for generally lean cuts like pork loin. The low gentle heat prevents the meat from drying out. While quick roasting can work, slow cooking guarantees succulence.
Choosing the Right Cut
For this method, choose a whole boneless pork loin roast, ideally 2-3 pounds. Boneless loin offers the most even shape for slow roasting Avoid cuts like tenderloin or chops, which are better suited for faster cooking.
Look for a roast with a thick layer of fat on top and some marbling throughout The fat not only adds flavor but also keeps the meat moist during the low, slow oven roast
Prepping the Pork Loin
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Start by trimming any excess fat or silver skin from the surface of the roast. Leave about 1⁄4 inch of the fat cap intact.
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Pat the roast dry thoroughly with paper towels.
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Generously season all over with salt and pepper. I like to use kosher salt for the best flavor.
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You can also rub on fresh or dried herbs. Rosemary, thyme, sage, and garlic all pair well with pork.
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For extra flavor, coat with Dijon or grainy mustard.
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Let the seasoned roast sit at room temperature while you preheat the oven.
Slow Roasting to Perfection
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Preheat oven to 275°F.
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Place pork loin on a rack in a roasting pan, fat-side up. The rack elevates it out of the pan drippings.
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Insert an oven-safe meat thermometer into the center of the roast, making sure it’s not touching bone or fat.
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Roast for about 1 hour, until the pork reaches an internal temperature of 140°F for medium doneness.
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Once it hits 140°F, turn off oven heat but keep roast inside for 1 hour more.
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Residual oven heat and carryover cooking will bring it to 145°F for safe consumption.
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After the 1 hour resting period in the cooling oven, remove pork and let stand 15 minutes before slicing.
Serving Suggestions
Once rested, the pork loin is ready to be carved into slices. Aim for 1⁄4 to 1⁄2 inch thick pieces. Try serving with:
- A glaze made from the pan drippings
- Apple chutney or cranberry compote
- Mashed sweet potatoes
- Roasted Brussels sprouts
- A wedge salad with blue cheese dressing
Leftover slices make fantastic sandwiches layered on crusty bread. You can also dice up remaining pork to add to soups, salads, omelets, fried rice, and more.
Tips for Moist Pork Loin
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Always let roast rest before slicing to allow juices to redistribute.
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Use a meat thermometer to avoid overcooking.
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Leave the fat cap on during roasting for added moisture and flavor.
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Reduce oven heat and let carryover cooking take it to final temp.
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Choose boneless loin roast and trim any excess fat pre-cooking.
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Season generously with salt, pepper, and aromatic herbs and spices.
With my simple roasting method, you’ll enjoy fork-tender pork loin with incredible flavor every time. The low, slow oven cooking guarantees succulence while coaxing out the meat’s natural sweetness. Serve this roast pork loin for Sunday dinners or special occasions when you want to impress.
The Best Way to Slow Roast a Pork Loin
Making this Pork Loin Roast in Advance
When I make pork, even if it’s just with salt and olive oil, I like to let it sit overnight, like in this teriyaki pork tenderloin recipe. The meat will always end up more tender and moist.
You could, however, skip the glaze and just let the meat sit in the salt, olive oil, and garlic while your oven heats up. In the last few minutes before putting it in the oven, add the glaze.
For this boneless pork loin recipe, I start the meat off with just the garlic and salt. One possible way to save time on the big day is to marinate the meat in the whole mustard mixture ahead of time. There will just be less of it that ends up on the final pork loin.
So, you can double the sauce and serve some on the side with the pork! This gluten-free gravy and this low FODMAP salad dressing also work well. I know that sounds strange, but you’ll love how the acidity cuts through the rich pork. Here are some other ideas for gluten-free sauces to serve with the pork. Don’t worry—the pork is already very tasty.
Slow Cooker Pork Loin Roast
FAQ
Is it better to cook pork loin slow or fast?
How long to cook pork loin at 225 degrees?
Does pork loin get more tender the longer you cook it?
What temperature is best for slow cooking pork?