Pork Loin Roast

This pork loin roast calls for boneless pork loin, olive oil, salt, and pepper to be slow roasted. Four ingredients. Incredibly easy to make. No fuss. And it makes the best roast pork we’ve ever had.

A cooked pork loin roast, tied and salted, set on a wire rack in a baking sheet

This boneless pork loin roast is easy and old-fashioned and just like what your grandma would put on the table for Sunday supper. No marinade. No fuss. Just shove it in the oven for its long, slow cooking time while you tend to something else. Then accept accolades on just how incredibly juicy and go-wobbly-in-the-knees flavorful it is.–Renee Schettler

How to keep the pork loin from drying out

The only trick to making roast pork loin–aside, that is, from being patient during its long, slow spell in the oven—is knowing how to keep the pork loin from drying out. The answer lies in the kind of pork loin that your grandma’s neighborhood butcher had readily available—meaning one with sufficient fat so the roast essentially bastes itself as the fat melts. It can be tricky to source this sorta thing nowadays, but we explain below the recipe how to go about finding it.

Pork Loin Roast

  • Quick Glance
  • (12)
  • 10 M
  • 1 H, 35 M
  • Serves 4
4.9/5 - 12 reviews
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Special Equipment: Kitchen string



Preheat the oven to 475°F (250°C). Line a rimmed baking sheet or shallow roasting pan with foil.

Pat the pork with paper towels until completely dry. If your pork loin has skin attached, using a sharp knife, score the skin by making deep, long, parallel cuts, 1/8 to 1/4 inch apart, in the fat, being careful not to cut through to the underlying pork. 

Rub the pork all over with the oil and then sprinkle the top with a generous amount of salt and pepper.

Place the pork on a wire rack, skin or fat side up, and place the whole shebang on the baking sheet or in the roasting pan. Roast for 25 minutes. (The initial high temperature promotes crisp crackling, which is the skin.)

Reduce the oven temperature to 350°F (180°C) and roast until cooked through, 40 to 45 minutes longer, rotating the pan once halfway through to ensure even cooking. The meat should be slightly pink in the middle. If you have a meat thermometer, it should read 145°F (63°C). You may need to adjust the cooking time, depending on the weight of the pork roast. Rest assured, the pork will continue to cook slightly after it’s removed from the oven.

Tester tip: A basic guide when cooking a pork roast is to allow 22 minutes per pound for medium done. If you like your pork more well-done, cook it for 27 minutes per pound. 

Place the pork roast on a warm platter and let it rest in a warm place for 10 to 20 minutes before carving. Don’t cover the roast as any steam coming from the resting pork will soften the skin, which will have crisped into “cracklings.” And you don’t want to lose that!

Tester tip: If you’re the sort who prefers extra-crisp cracklings, while the pork roast is cooling, remove the entire portion of skin from the pork loin, cover the pork loin with foil, and place the skin on the baking sheet or the roasting pan and either crank the oven to 425°F (220°C) and give the cracklings a quick blast under your broiler while the pork rests.

To carve the pork roast, remove the skin, if you haven’t already done so, and cut the crisp pork skin into strips. Carve the pork roast across the grain into slices, arrange them on a platter, and there you go. Originally published September 23, 2013.

Print RecipeBuy the Pig: A Passion for Pork cookbook

Want it? Click it.

    *What Else You Need To Know About Making This Boneless Pork Loin Roast

    • How To Ensure This Roast Pork Loin Is As Flavorful As Your Grandma’s
    • Boneless pork loin can be quite lean, but it can also end up being ridiculously lovely in taste and texture when its ample outer layer of fat is kept on during cooking. As the warmth of the oven melts the fat, it bathes the underlying meat with its unctuous awesomeness.

      Therein lies the trick—finding a boneless pork loin roast with a sufficiently generous layer of fat. You may have to go to a few butcher counters before you find one that has a nice, thick section of white fat attached. Persist. It’s worth the time and effort.

      And, if you can sweet talk your butcher into special ordering a boneless pork loin with the skin still attached, by all means, do it. The skin, which sits above the fat, transforms into crisp cracklings during roasting that are essentially roll-your-eyes-back-and-moan-good chicharrones.

      If you can’t track one down with skin, no worries. Go ahead and buy one without skin, just don’t skimp on the fat and be sure the fatty side is up during roasting. If the pork loin seems loose or floppy at all, tie it with kitchen string (see below) every couple inches.

    • How To Tie A Roast
    • This recipe calls for your blob of raw boneless pork loin to be “tied with string.” That’s it. No more instructions than that. This wasn’t an issue back in the day when boneless pork roast was common and this “tied with string” thing went without explanation.

      If you didn’t grow up watching your grandma do this, it’s essentially just folding or rolling or tucking the various flappy parts of boneless pork loin into a cylinder that’s similarly sized throughout. Then you simply tie and knot it with kitchen string at intervals every few inches. The tying creates structure to help keep all those pesky flappy parts in place. The even size and shape, helps ensure that the pork cooks evenly.

    Recipe Testers' Tips

    My new favorite recipe for pork loin roast. Though I couldn’t get a roast with the skin still attached, I was able to buy a nice one with lots of fat on the outside. I scored that and roasted it according to the recipe.

    Roasting time to reach 140°F (60°C), the internal temperature I’m looking for with pork loin, was 40 minutes after the initial high-temperature roasting phase. [Editor's Note: Some home cooks and chefs prefer to take pork out of the oven a little before it reaches 145°F (63°C) as the residual heat from the roast will cause the internal temperature to rise during resting.] The outcome was fantastic—a nicely browned, crisp exterior that was super juicy inside.

    Definitely a keeper.

    Easy, simple, delicious. The only fault I can find with this pork loin roast is the relative unavailability of a classic pork roast with skin. Most butchers today don’t have any of the fat or skin left on the pork they bring into their shops. I was unable to find a roast as described in the recipe even after checking with 4 different butchers. One butcher and I finally arrived at a workable compromise—he took some skin from a leg he had and tied it around a lovely rib end pork loin roast. This was the perfect solution.

    I then followed the recipe as written, using salt and pepper as the only seasoning. The end results were well worth the effort and a simple, shining example of everything a pork roast should be. The initial high temperature for 45 minutes does make for a very crisp crackling on top. After it had finished roasting, I removed the cracking and put it under the broiler for a couple of minutes to crisp the other side while the roast rested.

    If you can get a butcher to cooperate, this roast makes for a perfect weekend meal with simple side dishes so the pork takes center stage.

    This roasting method produced a silken and moist result.

    I roasted a 4-pound boneless pork loin. My roast was sans skin due to lack of availability. However, the roast was still excellent. The high heat at the beginning created a caramelized crust and the drop in temperature left the center moist. I prefer to pull a pork roast from the oven at about 137°F (58°C) and let the temperature rise to 145°F (63°F) during the rest. And 20 minutes per pound was a good time estimation for planning’s sake.

    The thin slices of meat fell like velvet on the cutting board. Adding a few crushed garlic cloves scattered around the roasting pan would add a wonderful fragrance and flavor.

    Roasting at a high temperature for a shortened period of time locks in the flavorful juices in the pork, creating a moist, tender piece of meat that you could cut with a fork.

    This was very tender and tasty pork.

    Finding a pork loin with skin was very difficult. No one seemed to have it. After determining on the phone that one particular butcher shop had a skin-on pork loin, I made the trip across town. I spoke to the same young man that I had on the phone, who seemed to remember me. But I got home and discovered that I had a pork loin with a lovely fat cap…but no skin. (I’m barely 5 feet tall and can’t see over any counter anywhere.)

    Following the timing given in the recipe, my pork hit 170°F (77°C). The fat crisped nicely, and it all tasted great. I made a quick gravy from the drippings, some Wondra, and some white wine, and it was nice with the pork loin.


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      1. Hi Donda, did yours burn? If so, was it during the initial high temperature stage, or after the temperature was reduced?

    1. Bloody AWESOME recipe! I was a chef for 22 years, haven’t been for 5 years, I forget (or have blocked all that stuff, lol) timings on cooking joints/larger pieces of meat etc. Have litterally just finished Christmas day lunch where I did a rolled loin roast pork, skin on and your recipe was GREAT! Brilliant crackling. I don’t have a meat thermometer, but when out of the oven, my joint went to 82 C with a regular thermometer. I thought it was going to be dry as buggery, but thankfully, my butcher has an old Heritage farmer he uses, so the pork had a really good covering of fat (= flavour!) under the skin. It had a good rest for 20mins also, then a quick flash in the oven again, for a burst of heat.

      All ovens run differently, mine may possibly run hot, although I don’t think so. For me, next time, I will do 25 mins at 250C then drop it to the specified 180C, but for 15 mins per pound. Mine was 2250g (4.96lb) Great solid recipe to use as a starting point though. Thanks guys! Will check your site out in the future. Highly reccommended.

      1. Brooke, you made our Christmas with your message! Yes, a proper covering of fat (=flavour, agreed!) along with the skin (often hard to find here in the states) make SUCH a difference. Glad our recipe was able to help you with the rest. And good call on the time per pound, thank you for sharing that. And we look forward to hearing which recipe on the site you try next! Wishing you and yours all the magic of the season…

    2. Well, here in Indianapolis, Indiana, you can go to Kroger and get a roast with the skin and good layer of fat, but it must be a Kroger in a higher-class area. Followed recipe except never used garlic due to several members not liking it period. But this baby was moist and juicy and tasted amazing! Thanks.

    3. I live in San Francisco, and the only place I could find a pork loin with the skin still on was at a filipino supermarket in Colma. But if you are trying to find it, I’d suggest ethnic meat markets (e.g., Mexican) if those are available near you.

    4. This recipe was amazing! I highly recommend it.

      I followed the ingredient list precisely and was amazed that such simple ingredients could produce such scrumptious results. The roasting temperatures—a start of 475°F (250°C) and then the reduced level of 350°F (180°C)—worked perfectly. I made sure my roast had a nice layer of fat. Searing the pork roast at the high oven temperature crisped the fat and added a delicious flavor. I chose to cook the roast for only 22 minutes per pound at the lower temperature and the roast was moist and delicious. I also used the drippings to make a small amount of drizzling sauce, and I think that was the clincher for this delightful entrée.

    5. Hello, I am going to prepare this roast this evening. My father-in-law has been craving a Sunday roast and although my mother and grandmother always had one on the table on Sunday, I’ve never made a pork roast, so I was very excited to find this recipe. Although I was not able to get the skin attached, the butcher pulled one with a nice fat cap. I have a few questions. 1.) Can I make slits and insert about 4 or 5 cloves of garlic into the meat? My father-in-law really likes garlic in his roasts Or is this just not the right thing to do? Maybe roast some garlic and throw it in the pan or put it in the fat cap? 2.) It mine is under a 2-pound. Will the times given in the recipe work or should I reduce? 3.) Haven’t decided on side dishes, but I saw where someone wanted to add potatoes to the pan. Maybe I can do that and then mash the potatoes? I just don’t know what else to make with this. 4.) What’s can I do with the pan drippings? I’ve never really made a gravy or drizzle with pan drippings. With the size of this roast, will I even have enough drippings to make a gravy? I guess I’ll go hunt down a drippings gravy recipe haha. Thank you in advance and thank you for this recipe.

      1. Mary, a fat cap will be perfectly fine. Make certain that’s on top when you situate the roast in the pan. Slits in the meat filled with garlic slivers will be perfectly fine if that’s the way your father-in-law prefers it! You’ll want to start checking the temperature about 15 to 20 minutes prior to the stated roasting times if your roast is smaller than 2 pounds. Yes you can scrub and peel some potatoes and toss them in the pan along with a little olive oil and stir them occasionally or you could make the easy mashed potatoes recipe on our site which is so simple yet so satisfying. You probably won’t have enough drippings for gravy but you may have enough to spoon over the sliced pork loin to lend a little extra flavor. First taste the drippings and see if you like the flavor and, if necessary, season with salt and freshly ground black pepper. As for other side dishes, sauerkraut is traditional. But almost anything will work well. Broccoli. Roasted red cabbage. Coleslaw. Your choice!

    6. Hello!
      I’m trying this recipe — in the process now. I have quite a small roast (under 2 lbs) so your recipe should be right for me. My trepidation is that in other recipes I’ve seen, the total cook time seems to be the 22ish mins/pound without the initial 25 mins at 475 degrees. My fear is overcooking. Can you confirm that the mins/pound are for after the initial high temperature period? and does that period ever get varied for size of roast? Thank you!

      1. ST,

        I’ve never had a problem with this being over cooked. But I haven’t made it with a roast smaller than what the recipe states. The best gauge always is to check with an instant-read thermometer. As long as you hit 145 degrees, you’re perfect.

    7. Fantastic recipe! For those people struggling to find pork loin with skin, try an Asian market if there is one in your area. They often carry this cut.

      1. Cindy, you’ll need to ask at your favorite butcher counter. They may be able to special order one for you. And if not, try to request a pork roast with a lot of fat left untrimmed. Good luck!

    8. I find myself lucky enough to be in possession of a 7.5 lb bone-in, skin-on pork loin roast from a hand-raised, loved-until-slaughter local pig named Cordelia.

      Given the bones, is there anything I need to do differently here?

      1. Christine, lucky you. You should be good to go. The bone will offer up a juicier more tender roast due to all that collagen. I guess all I have left to say is, “Alas, poor, Cordelia, I knew her, Horatio…”

        1. Ha! Indeed. Gladly I think she had a good life.

          I have seen recipes where they put shallots and dry cider into the bottom of the roasting pan, then use that for sauce later. Does the steam from the liquid affect the crispness of the crackling? Would that affect this recipe negatively?

          Thanks so much for all this recipe goodness. I cannot wait to try it out.

          1. Christine, you can add the shallots and cider, sure. It won’t really add much flavor, as all your doing is steaming the meat. But…it can make pan juices. The recipe calls for the roast to be blasted at the end to crisp the skin, so you’ll be fine. Now, young lady, I know you’ll take pictures for dear ole Fatty Daddy, right?

    9. I bought a tied pork loin roast from a local butcher and was surprised when I unwrapped it to see the skin still on. Having enjoyed skin-on roast pork from my local Chinese BBQ, I cast about online for a recipe and found this one. It works! The long, high-temp initial roast renders lots of fat and gives the skin that bubbly, crispy texture. The liberal salt dose brings out great flavor. Use a thermometer and don’t overcook.

      1. F. Henry, I wish I lived in your neighborhood and had access to your butcher! Thrilled to hear that you found skin-on pork and that you appreciate it the way you do. So glad you happened upon this recipe and loved it as much as we do. Looking forward to hearing which recipe on the site you try next…

    10. This recipe is a charmer! Decadent, moist, delicious and beautiful on presentation! To get fat atop my pork loin I simply wrapped it with thick sliced bacon. I added a dry white wine to the drippings with some herbs, garlic and a tbsp of butter. I cooked the alcohol taste out of the drippings and served the silky sauce on the side. SCRUMPTIOUS!

      1. We will never disagree with wrapping anything with bacon, Beth. So glad you found this to be such a lovely addition to your repertoire. Your pan sauce sounds perfect. And makes me crave it. Thank you for taking the time to share your thoughts! Looking forward to hearing the next recipe from the site that you try…

    11. I found this recipe after I had already purchased a nice pork loin with the skin. I was at a local butcher who specialized in organic pork and I asked if they had any with skin and they said they could make me one. I had fond memories of my mom making pork roast with crispy skin when I was a kid.

      However, I actually had no idea how to cook it. I found this recipe and it made a great roast. My wife and daughter didn’t like the skin but it was perfect. Salty and crispy and easy to chew. Easily the equivalent of my moms best. My wife and daughter did like the roast and found it tender and delicious. A big thanks.

      1. Mike, you are so very welcome. Responses like yours are exactly why we do what we do. Exactly. I envy you that salty, crispy pork skin! We so appreciate you taking the time to let us know how well this worked and are looking forward to hearing which recipe on the site you try next. Rest assured, we test each recipe we’re considering for the site multiple times and only those recipes that receive the highest kudos end up being published on our site, so you can make them with confidence. Wishing you and yours all the magic of the season…

    12. Thank you so much, sounds very good. I’m wondering though can I put potatoes and carrots in with the roast. Looking for them to be browned potatoes

    13. I made this tonight and it is hands down the easiest and best way to roast a pork loin. My roast was 3.3 lbs with a nice layer of fat on top. Since our oven runs a bit hot I roasted it at 450 for 20 minutes and reduced temp to 325. I pulled it from the oven at 145 and let it rest for 30 minutes and it was perfect. Fat drippings made a fabulous gravy.

    14. I also had difficulty finding a roast with the fat still attached. I laid 3 full strips of thawed bacon across the pork loin rib end boneless roast. Prior to this, I rolled the roast in a combination of olive oil, fresh rosemary leaves, ground black peppercorns, and a few twists of pink Himalayan sea salt. I sometimes add crushed red pepper spice. It never tastes the same twice but it’s close.

    15. Hello! I made this for the first time last week and my parents and brothers loved it, saying it was the most succulent pork loin they had ever had. Everyone in my family has a day where we cook dinner because everyone is either working or studying and when it came my turn, I felt bored of the same pork dishes, so I perused Google in hopes of finding some inspiration. Happenstance, I found this recipe and thanks to all the rave reviews, decided to try it.

      My pork loin didn’t have any skin, but it did have a substantial layer of fat, enough to crisp up. The only things I did differently were add a dusting of garlic powder, and adjust the cooking time. After crisping the skin at the recommended temperature, I dropped the oven down to 340 degrees and instead cooked 19 minutes per pound. Accompanied by sides–green beans with caramelized onions, candied carrots, and roasted potatoes–the four and a half pound pork loin was by far the best I have made (it was also the first pork loin I ever made). Thank you for this recipe, I look forward to making it again.

    16. Renee & David – Just two cents worth for the city folk posting here. I am an organic veg farmer on the Nebraska prairie. Real boondocks out here, but most small towns have a kinda sorta butcher shop/processor/locker. Some owned by experienced geezers like me (72 years old); some owned/operated by relatively inexperienced young guys/gals who may not have had any formal training in butchery at all. I don’t raise pigs, but my good farmer friend down the road raises one for me every year – relatively free range, organically raised, no chemicals or hormones, non-GMO supplemental feed, etc. And, perhaps most importantly he raises only a few pigs each year of one of several heritage varieties. Believe me, the pork from a Red Wattle hog raised out of doors is totally different from a factory-raised, hormone-injected, GMO Grain-fed pig bred to reach market weight in half the time it takes a naturally raised pig. For one – it is red meat, not white meat, and it has much more flavor.

      But – even with all those rural advantages, I was not able to get any of these rustic butchers to prep me a loin as David describes above (fat and skin left on the loin). One old dude butcher said that he remembered doing loins like 50 years ago, but had forgotten how to do it.

      I am prepping a 12 lb loin for Christmas dinner right now for 20-some kids, grandkids and great grandkids, and will follow your recipe exactly except that I will replace the salt&pepper rub with aoili with lots of fresh rosemary mixed in. For my family, roast pork almost requires garlic and rosemary. (Learned that living in Northern Italy many years ago!)

      Merry Christmas and thanks for maintaining an interesting website and having so many courteous, involved readers. There is so much snark on the internet that it is very refreshing for an old man to encounter folks that are respectful of each other. I will be back.

    17. I am preparing this as we speak! The aromas from the oven have my lady and I in a trance. One hour to go…I will let you know. ;-)

    18. This was amazing – I prepared it basically the same way. Baked on 350 for about 15 min and reduced temp to 200 for three hours. The roast was beautiful brown and juicy! Yummy for sure.

    19. I made this one last night. Like others here, I did not have a loin with the skin on, but found one with enough fat on it to do the trick. The cooking times and temperatures from the recipe worked perfectly for my 2-pound roast. And wow, the crunch on that after time at 475, that’s just magic. It was really succulent roast. I will definitely be using this recipe again, as it is dead simple and turns out an excellent roast.

          1. Rachelle, you probably could, although the timing may be somewhat longer. In addition, you’ll want to check the internal temperature not just of the pork roast but also of the stuffing inside the pork roast to be certain that it’s cooked to the proper temperature.

    20. This looks delightful. I have the hardest time finding a pork loin roast here in LA (at least a roast with a fat cap and skin. So I end up taking a pork tenderloin and wrapping it in raw pork belly, then tying it off. Works like a charm and is often cheaper than a loin roast.

        1. Ahhhhhh, quite nice, bkhuna. And just to state the obvious, chicharróns are always, always, always a very good thing…especially in contrast to the ridiculously tender pork loin that this roast presents to you. Thanks!

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