Baked Pork Loin
This Baked Pork Loin recipe gives you a juicy, tender roast with a beautifully caramelized crust and mouthwatering flavor. With a simple garlic-herb rub and step-by-step baking method, it’s easy enough for a weeknight but impressive enough for holidays. Follow this detailed guide to achieve perfect doneness every time — moist, flavorful, and never dry!
1 month ago
Ingredients
For the Pork Loin
For the Garlic-Herb Marinade
For the Pan Sauce (Optional)
Nutrition Facts (per serving)
- Calories340
- Total Fat18 g
- Saturated Fat5 g
- Cholesterol105 mg
- Sodium520 mg
- Total Carbohydrate2 g
- Protein42 g
Instructions
- 1 Pat the pork loin dry with paper towels to help the seasonings stick and ensure proper browning.
- 2 In a small bowl, combine olive oil, minced garlic, rosemary, thyme, paprika, mustard, salt, and pepper to create a thick paste.
- 3 Rub the garlic-herb mixture all over the pork loin, covering every side evenly. Place it in a dish, cover with plastic wrap, and let marinate for at least 1 hour (or overnight in the refrigerator for deeper flavor).
- 4 When ready to bake, remove pork from the fridge 30 minutes before cooking to bring it to room temperature. Preheat the oven to 200°C (400°F).
- 5 Place the pork loin fat-side up on a roasting rack inside a baking dish or pan. This helps the heat circulate and cook evenly.
- 6 Roast uncovered at 200°C (400°F) for 15 minutes to sear and develop a golden crust.
- 7 Reduce the oven temperature to 175°C (350°F). Continue roasting for 50–70 minutes, or until the internal temperature reaches 63°C (145°F) for medium doneness. (Use a meat thermometer for accuracy.)
- 8 If the top browns too quickly, loosely cover with foil halfway through cooking.
- 9 Once done, remove from oven and transfer pork to a cutting board. Tent with foil and rest for at least 15 minutes before slicing. This step locks in juices for tender meat.
- 10 Optional pan sauce: Place the roasting pan on the stove over medium heat. Add broth and wine (if using) to deglaze, scraping up brown bits. Simmer for 5–7 minutes until reduced slightly, then stir in butter to finish.
- 11 Slice the pork loin into ½-inch thick slices, drizzle with pan sauce, and serve warm with roasted vegetables, mashed potatoes, or salad.
Storage Tips
- 1 Allow the baked pork loin to cool completely before storing.
- 2 Store slices in an airtight container or wrap tightly in foil. Refrigerate for up to 4 days.
- 3 For longer storage, freeze individual portions in freezer-safe bags for up to 2 months. Label with date for reference.
- 4 To reheat, place slices in a covered baking dish with a splash of broth or water. Warm in a 160°C (325°F) oven for 15–20 minutes until heated through.
- 5 Avoid microwaving for too long — it can dry out the meat. Instead, reheat gently with moisture added.
Pro Tips
- 1 Always use a meat thermometer to prevent overcooking. Pork loin is best at 63°C (145°F) — juicy and slightly pink inside.
- 2 Resting the meat after baking is crucial; it redistributes juices for maximum tenderness.
- 3 For a deeper flavor, marinate overnight with the garlic-herb rub.
- 4 You can add vegetables (carrots, potatoes, onions) to the roasting pan to cook in the drippings for a full one-pan meal.
- 5 Make sure your pork loin has a thin fat cap — it helps self-baste during baking and adds flavor.
- 6 Slice against the grain for the most tender bite.
