Roasted Pork Loin Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: Approximately 1 hour, plus resting time


Pork Loin:

  • 2-3 pound boneless pork loin roast

Dry Rub:

  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried thyme (optional)


  • 1 tablespoon olive oil, plus more as needed
  • 1/2 cup apple cider or apple juice (optional)
  • 1 teaspoon Dijon mustard (optional)


  • Roasting pan or baking dish
  • Wire rack (optional, but recommended)
  • Meat thermometer
  • Aluminum foil


Preheat Oven and Prepare Pork:

  • Preheat your oven to 425°F (220°C). Pat the pork loin dry with paper towels.

Make the Dry Rub:

  • In a small bowl, thoroughly combine all the dry rub ingredients.

Season the Pork:

  • Rub the dry rub mixture generously over the entire pork loin.

Sear the Pork (Optional):

  • Heat olive oil in a large skillet over medium-high heat.
  • Sear the pork loin on all sides until nicely browned (about 2 minutes per side). This step adds flavor but is optional.


  • With a wire rack: Place the pork loin (seared or not) on a wire rack set inside the roasting pan. This promotes even cooking and browning.
  • Without a wire rack: Place pork loin directly in the roasting pan.
  • Pour liquid (optional): Add apple cider or juice to the bottom of the pan along with the Dijon mustard if using.
  • Initial Roast: Roast the pork loin uncovered for the first 15 minutes at 425°F (220°C). This helps lock in juices.
  • Reduce Heat & Continue Roasting: Reduce oven temperature to 350°F (175°C). Continue roasting until the internal temperature of the pork reaches 140-145°F (60-63°C). This should take about 50-60 minutes more, depending on the size of your roast.


  • Remove the pork from the oven, tent loosely with foil, and rest for 10-15 minutes. This allows juices to redistribute, resulting in tender meat.

Slice and Serve:

  • Slice the pork loin and serve warm with pan juices or your favorite sauce.


  • For extra flavor, brine the pork: A simple brine before seasoning will make it even juicier.
  • Use a meat thermometer: It’s the best way to check for perfect doneness.
  • Don’t overcook: Overcooked pork loin becomes dry and tough. It will continue to cook a bit while resting.
  • Leftovers: Store in the refrigerator and use within 3-4 days.

Enjoy your delicious and perfectly cooked roasted pork loin!


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