Pork Loin Roast with Paprika

This pork loin roast recipe with paprika requires only that you rub some spices on a hunk of pork, shove it in the oven, and not forget about it. Pretty easy.

A pork loin roast with paprika on a foil tray

This pork loin roast recipe with paprika isn’t elegant or even particularly gourmet, confess the authors, but it’s a traditional Basque technique to put dinner on the table that’s reliable and draws rave reviews. Pretty impressive considering all you have to do is slather some spices on a chunk of meat and shove it in the oven. If you don’t have time to wait for a roast, simply slice the spice-slathered pork into thick slices and cook them in a skillet as you would pork chops, which the authors assert is also quite traditional in the Basque region.–Renee Schettler Rossi

Pork Loin Roast with Paprika

  • Quick Glance
  • (1)
  • 25 M
  • 12 H
  • Serves 6 to 8
5/5 - 1 reviews
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  • For the garlic paste
  • For the pork loin


Make the garlic paste

Toss the salt and garlic cloves in a food processor and pulse until you have a rough paste, about 15 times. Then add the water, a little at a time, and pulse to form a thick but smooth paste. (You’ll need at least 1/4 cup water to make the paste. Start with that. If necessary, dribble in more water, a little at a time, to achieve the proper consistency. You may need as much as 1/2 cup water total.)

Prepare the pork loin

Rub the paste onto the pork loin, covering it evenly. Cover and refrigerate the pork loin for 30 minutes.

Rinse off the paste and pat the pork loin dry. In a small bowl, stir together the hot and sweet paprikas, then stir in the oil to make a paste.

Smear a thin layer of the paste over the pork loin and wrap everything in plastic wrap. Refrigerate overnight.

The next day, let the pork loin come to room temperature.

Roast the pork loin

Preheat the oven to 450°F (230°C).

Unwrap the loin and scrape off any excess paprika paste to keep it from burning. Place the pork loin on a wire rack in a baking dish or roasting pan, shove it in the oven, and then immediately turn down the heat to 300°F (150°C). Roast the pork loin until an instant-read thermometer inserted into the center of the loin registers 145°F (63°C), which should be between 75 to 90 minutes. The exact timing will depend on the thickness of your pork roast.

Loosely tent the pork loin with foil and let it rest for at least 10 minutes. After the wait, slice and serve immediately. Originally published April 20, 2016.

Print RecipeBuy the The Basque Book cookbook

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Recipe Testers' Reviews

This pork loin roast recipe with paprika delivered that OMG first taste experience! The idea of marinating and roasting a large piece of meat might initially seem a little intimidating, but the results are a perfect roast with not a lot of fuss.

Both the garlic-salt brine and paprika mixture came together in minutes, and using a resealable 2-gallon plastic bag made it easy to store in the fridge. My paprika mixture used a combination of sweet and bittersweet Spanish paprika for the sweet portion and a hot Spanish paprika. None of these were smoked, though I can see that flavor working well here. We liked that the heat and flavor not only came through on the outside but also infused the roast.

The thick slices we served were uniformly pink and perfectly moist (thank you, dry brine!). The fat cap kept the roast moist but didn't yield much in the way of juices. So if you don't have a roasting pan that's large enough, you can probably get away with using a sheet pan.

This recipe easily serves 8, possibly more if you aren't serving thick slices or large portions. The 2 of us will be making many more meals out of it. I served my roast thickly sliced over a mash of red potatoes and alongside roasted asparagus. I'm planning on Cubano sandwiches, stir-fries, and more slices with mashed potatoes and asparagus like we had for our first meal. This was a complete success!

This pork loin roast recipe with paprika is a very simple but tasty recipe. The flavors of the garlic and paprika go very nicely with the pork. The preparation is simple, but it does take some planning because of the overnight rest in the paprika and garlic paste.

You also need to allow plenty of time for roasting because it's a very slow roast in the oven at 300°F. I halved the recipe, using a 2 1/2-pound boneless pork roast, and it took over an hour to get to an internal temperature of 145°F.

Our halved recipe was easily cut into 6 nice boneless chops after roasting. It's a dish that can be served with just about any type of potato and vegetable.


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    1. Hi Susanna, I would not recommend a slow cooker for this. Part of the loveliness of this recipe is the basque spice infused bark. A slow cooker would yield a different texture.

  1. Made this for a special meal, and then shared it with several of my neighbors. Everyone loved it. Very tasty. It did take longer to cook than given in the recipe.

    1. Debby, thanks so much for taking the time to let us know you love this as much as we do! As for the timing, so glad you paid special attention to that, different thicknesses of roasts tend to cook at slightly different rates. Looking forward to hearing which recipe on the site you try next!

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