There’s just something about a pork roast that draws everyone to the dinner table. (Could it be how great the kitchen smells as the roast cooks in the oven?) Our flavorful recipe features an herb-rubbed pork loin that’s oven-roasted to perfection. It’s served over flavorful vegetables and topped with a savory gravy.
Whether served for Sunday dinner or at a holiday get-together, this pork loin roast recipe will surely become a family favorite.
Pork Loin vs. Pork Tenderloin
While their names may sound similar, pork loin and pork tenderloin are actually two different types of pork. Both cuts are sourced from the back of the pig, but pork loin comes from an area between the shoulder and leg, while pork tenderloin comes from a muscle that surrounds the backbone. (The tenderloin is a cut within the larger loin.)
Since pork loin is a much larger and fattier cut of meat than tenderloin, many pork loin recipes call upon slow-roasting or braising the meat. You can use bone-in or boneless pork loin, but we prefer a boneless roast for easier slicing.
Pork tenderloin, on the other hand, is lean, so pork tenderloin recipes tend to be quicker-cooking and are for perfect for weeknight meals.
How long should you cook a pork roast?
A pork loin roast will cook at 350° for 20 to 30 minutes per pound. For pork shoulder, also known as pork butt, which is a tougher cut of meat, plan for 30 to 40 minutes of cooking time per pound. A tenderloin can usually be cooked in around 30 minutes total at 425° to 450°, depending on the size of the tenderloin. The thickness of your roast will affect cooking times so err on the side of caution and check the internal temp at the minimum time.
In all cases, pork should be cooked to a minimum temperature of 145°. Don’t worry if your pork roast is still pink. And, yes, pink pork is safe to eat!
Cut |
Weight |
Cooking Time(Minutes per pound) |
Oven Temp. |
Doneness |
| Pork Loin Roast,
Bone-In or Boneless |
2 to 5 lbs. | 20 to 30 | 350° | 145° to 160° |
| Shoulder Roast or Boston Butt | 3 to 6 lbs. | 30 to 40 | 350° | Tender |
| Pork Tenderloin | 1/2 to 1 1/2 lbs. | 20 to 30
(minutes total) |
425° or 450° | 145° to 160° |
Pork Roast Ingredients
- Boneless pork loin: Use a 3- to 4-pound pork loin in this recipe. For an even deeper flavor, you can use a fattier pork shoulder or pork butt, but know you’ll need to adjust the cooking time. To cook pork shoulder, which is more marbled, it generally needs a long braise (or time on the smoker) to become fork-tender.
- Vegetables: This pork is roasted on a bed of onions, carrots and celery. Setting the pork roast on the vegetables helps to flavor the drippings (and resulting gravy). It also means you can skip the roasting rack.
- Seasonings: Our recipe uses a simple mix of bay leaf, dried thyme, salt and pepper.
- Flour: Mixing the seasonings with flour before rubbing into the pork helps to form a flavorful crust on the pork as it roasts.
- Brown sugar: A generous sprinkle of brown sugar when the roast is nearly done creates a sweet glaze. Depending on your flavor preference, you can use either light or dark brown sugar in this recipe.
Directions
Step 1: Prepare the roast
Preheat the oven to 325°F. Place the vegetables on the bottom of a shallow roasting pan. Mix 2 tablespoons flour with the bay leaf, thyme and 1 teaspoon each salt and pepper. Rub the seasoned flour mixture over the roast. Place the roast on top of the vegetables, fat side up.
Add 2 cups water to pan.
Editor’s Tip: For a more complex flavor, replace the water with chicken stock, white wine or a mix of the two.
Step 2: Cook the roast
Roast the pork loin, uncovered, for 1 hour and 30 minutes.
Step 3: Add a brown sugar crust
Remove the pork loin from the oven, and sprinkle the brown sugar over the top of the roast. Return to the oven, and continue cooking 15 to 20 minutes longer or until a thermometer reads 140°.
Editor’s Tip: The roast’s internal temperature will continue to rise another 5 to 10 degrees upon standing. That’s why an instant-read meat thermometer is a home cook’s best friend!
Step 4: Let the roast rest
Remove the roast to a platter. Tent with foil, and let stand 15 minutes before slicing.
Editor’s Tip: Do not skip the rest period. Resting meat helps the juices to redistribute, ensuring a juicy and moist roast.
Step 5: Strain the drippings
Strain drippings from the roasting pan into a measuring cup, and skim the fat. Add enough water to the drippings to measure 1-1/2 cups.
Step 6: Make the gravy
In a small saucepan over medium heat, whisk the remaining flour and 1/3 cup water until smooth. Gradually whisk in the drippings mixture and remaining salt and pepper. Bring to a boil over medium-high heat, stirring constantly. Cook and stir for two minutes or until thickened. Serve the roast with the gravy.
Recipe Variations
- Use your slow cooker: This recipe can be made in your slow cooker, following the recipe as written, except reduce the amount of liquid added to 1 cup. Because pork loin is a leaner cut of pork, a 3- to 4-pound loin should cook in about four to five hours on low. For a similarly-sized pork shoulder or butt, which contains more connective tissue and is a tougher cut of meat, cook on low for 8 to 10 hours.
- Add more vegetables: Place whole red potatoes, cubed sweet potatoes or turnips in the pan during roasting. Remove them before straining the drippings, then serve them with the roast and the gravy.
- Shake up the spices: Smoked paprika, garlic powder, onion powder, dried oregano or dried sage would be delicious additions to the spice mix.
- Use a different pork cut: Try this recipe with a pork tenderloin or shoulder. Just use our handy cook chart above so you know how to adjust your cook temps and times. And, remember, always cook your pork to at least 145°.
How to Store Pork Roast
Leftover pork roast can be stored in an airtight container in the refrigerator for four to five days. For a simple, tasty meal the next day, use leftover pork in Cuban pork wraps!
How to Freeze Pork Roast
Freeze the cooled, sliced pork and gravy in freezer-safe containers for up to two or three months. To use, partially thaw in the refrigerator overnight. Reheat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Pork Roast Recipe Tips
Should I cover this pork roast while baking?
To take advantage of the crust that’s formed by the seasoned flour rub, it’s best to bake this roast uncovered. The crust will lock in the moisture, resulting in tender and juicy meat.
How do I prevent pork roast from drying out?
To prevent the pork roast from drying out, book according to the directions and don’t forget to set a timer. When the internal temperature reaches 140°, it’s ready to remove from the oven. A 10- to 15-minute rest with a foil tent will allow the meat to absorb and retain the cooking juices.
What can you serve with pork roast?
Pork roast is a classic centerpiece for family Sunday supper or an elegant dinner with friends, so choose your side dishes accordingly. Serve quick and easy side dishes like mashed potatoes and broccoli for the kids, or red roasted potatoes and lemon-garlic green beans for company. And don’t forget some buttermilk biscuits or pillow-soft dinner rolls to sop up any leftover gravy.
