Roast Pork Loin Recipe

Preheat & Prep

Preheat oven to 375°F (190°C). Pat the pork loin dry with paper towels and let sit at room temperature 20 minutes while seasoning.

Mix kosher salt, black pepper, garlic powder and onion powder in a small bowl. Rub the pork all over with olive oil, then evenly season with the spice blend.

Place the pork on a wire rack set in a roasting pan or rimmed baking sheet. Insert an oven-safe instant-read thermometer into the thickest part of the roast, if available.

Roast in the preheated oven until the internal temperature reaches 145°F (63°C) for medium doneness, about 25–30 minutes per pound (for a 2 lb roast plan ~50–60 minutes). Check temperature at 40–45 minutes and again as needed to avoid overcooking.

Remove pork from oven and transfer to a cutting board. Tent loosely with foil and rest 10–15 minutes before slicing thinly against the grain into 1/8"–1/4" slices.

While the pork roasts, heat a medium saucepan over medium heat and add 1 tablespoon butter. Add the smashed garlic cloves and thyme sprigs and sauté briefly (30–45 seconds) until fragrant; do not brown the garlic.

Pour in the beef broth and red wine (or extra broth). Stir in soy sauce and Worcestershire sauce. Bring to a gentle simmer and reduce heat to low. Simmer uncovered 10–12 minutes to concentrate flavors.

Discard the garlic cloves and thyme stems. For a slightly thicker, glossy jus, whisk the cornstarch with cold water to make a slurry, then slowly whisk into the simmering jus. Simmer 1–2 minutes until slightly thickened. Taste and adjust seasoning with salt or more soy if needed. Keep warm until serving.

When the pork is nearly finished resting, split club rolls and brush cut sides lightly with softened butter. Toast cut sides in a hot skillet or under broiler until golden, about 1–2 minutes.

To assemble classic roast pork loin sandwich: Pile several thin slices of rested pork onto the bottom roll, dip or spoon a few tablespoons of warm au jus over the meat to moisten, top with the roll lid and serve a ramekin of extra au jus on the side for dipping.

Caramelize onions: Heat 1 tablespoon olive oil or butter in a skillet over medium-low heat. Add the thinly sliced onion, a pinch of salt and the optional 1/4 tsp sugar. Cook slowly, stirring occasionally, until deeply golden and soft, 20–25 minutes. If onions start to stick, add 1 tablespoon white wine or water to deglaze and continue cooking.

If adding cheese: After toasting roll bottoms and placing pork slices, top meat with a slice of provolone or Swiss. Spoon warm caramelized onions over cheese. To melt cheese quickly, place assembled open sandwiches under a broiler for 30–60 seconds or cover skillet with a lid until cheese softens.

Finish assembly: Close sandwich, serve with au jus for dipping. The melted cheese and caramelized onions make a richer variant; offer both classic and cheesy-onion versions.