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Tender and Juicy Pork Loin Roast

A perfectly seasoned boneless pork loin roast with a golden herb crust and juicy interior, made simple with a two-temperature roasting method that delivers restaurant-quality results every time.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 pound boneless pork loin roast with thin layer of fat on top
  • 1 tablespoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce

Equipment

  • Foil-lined baking sheet
  • Small mixing bowl
  • meat thermometer

Method
 

  1. Preheat your oven to 425°F.
  2. Trim any excess fat from the top of the pork loin, leaving just a thin layer for natural basting during roasting.
  3. Coat all sides of the pork loin with Worcestershire sauce, creating a slightly sticky surface for the seasonings.
  4. In a small bowl, mix together kosher salt, paprika, onion powder, garlic powder, dried crushed rosemary, and black pepper until well combined.
  5. Rub the seasoning mixture evenly over all surfaces of the pork loin, pressing gently to help it adhere.
  6. Place the seasoned pork loin fat-side up on a foil-lined baking sheet.
  7. Roast at 425°F for 15 minutes to develop a golden crust and seal in the juices.
  8. Lower the oven temperature to 375°F and continue roasting for approximately 40-60 minutes, or until the internal temperature reaches exactly 145°F when measured with a meat thermometer in the thickest part.
  9. Remove from the oven and tent loosely with foil. Allow the roast to rest for 5-10 minutes so the juices redistribute throughout the meat.
  10. Slice into half-inch thick slices and drizzle any accumulated pan juices over the top before serving.

Notes

For best results, choose a high-quality, fresh pork loin with minimal visible fat. Let the meat come to room temperature for 30 minutes before roasting for more even cooking. Don't skip the high-heat sear at the beginning as it creates a flavorful crust. Always use a meat thermometer to ensure proper doneness. The resting time is crucial for retaining the juices when slicing.
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