Roasted Pork Loin Recipe
Make Roasted Pork Loin Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pork & Marinade
Vegetables & Pan
Finishing & Sauce (optional)
Method
Pork & Marinade
- 1
Prepare pork
Remove pork loin from refrigerator 30 minutes before cooking to come to near room temperature. Pat the roast dry with paper towels. Trim any excessive fat but leave a thin fat cap for flavor.
- 2
Make marinade
In a small bowl combine kosher salt, black pepper, minced garlic, chopped rosemary, chopped thyme, olive oil, Dijon mustard, brown sugar, and lemon zest if using. Stir to form a paste.
- 3
Season pork
Rub the herb-garlic paste all over the pork loin, pressing it into the surface. If time allows, place the seasoned roast in a covered dish or zip-top bag and refrigerate for 2–4 hours or overnight to deepen flavor; otherwise proceed immediately.
Vegetables & Pan
- 4
Preheat oven and prepare pan
Preheat oven to 425°F (220°C). Arrange a roasting rack in a shallow roasting pan or use a rimmed baking sheet. Toss carrots, halved baby potatoes and red onion wedges with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- 5
Arrange vegetables and roast
Spread the vegetables evenly in the pan. Place the seasoned pork loin on the roasting rack above the vegetables (or directly on top of vegetables if you don't have a rack). Insert an oven-safe meat thermometer into the thickest part of the loin, avoiding bone if present.
- 6
Roast
Roast at 425°F (220°C) for 15 minutes to develop a crust, then reduce oven temperature to 350°F (175°C) and continue roasting. Estimate roughly 18–22 minutes per pound from this point, or until the internal temperature reaches 145°F (63°C). For a 2 lb roast expect total roast time about 35–45 minutes. Roast vegetables will be tender and slightly caramelized.
- 7
Rest
Remove roast from oven when it reaches 145°F (63°C). Transfer pork to a cutting board and tent loosely with foil. Let rest 10–15 minutes; carryover cooking will bring temperature up slightly and juices will redistribute. While the meat rests, keep vegetables warm in the oven if needed.
Finishing & Sauce (optional)
- 8
Make pan sauce
Place roasting pan over medium heat on the stovetop or use a small saucepan and add the pan drippings and 1 cup low-sodium broth. Scrape browned bits from the bottom of the pan. Bring to a simmer. In a small bowl, whisk cornstarch with cold water to form a slurry and slowly whisk into the simmering liquid. Cook 1–2 minutes until slightly thickened. Swirl in 1 tablespoon butter for silkiness, taste and adjust seasoning with salt and pepper.
- 9