Pork Loin Roast
Inside: The unexpected spice rub and roasting technique that turns a lean pork loin roast into a juicy, one-pan dinner with big flavor.
This pork loin roast is a full one-pan dinner that delivers big flavor with minimal effort. A tender, juicy oven baked pork loin cooks alongside simple root vegetables and finishes with a quick Dijon pan sauce. It’s ready in about an hour, feeds the whole family economically, and stays moist and tender thanks to a clever roasting method. Make this roast pork loin recipe for your family tonight.
What really sets this pork loin roast apart is the simple but vibrant herb-and-spice rub, which creates an aromatic crust that wakes up the mild flavor of the pork. It’s an unexpected blend — a little earthy, a little bright — and it gives the roast a depth and fragrance you don’t get from salt and pepper alone.
I often use herb and spice blends to enhance the flavor of roast and grilled meats, like these ever-popular Grilled Veal Chops, my Oven-Roasted Herb-Crusted Rack of Lamb, and this Spice-Crusted Grilled Pork Tenderloin. It’s a technique that builds big flavor with minimal effort.
The standout here is the METHOD of roasting something I learned from Barbara Kafka’s tome “Roasting”–She uses a very high heat (500°F) to sear the exterior and inflict maximum caramelization immediately. It might sound extreme, but it works.
Why this recipe works:
- High heat locks in moisture and builds flavor–Roasting at a high temperature immediately sears the outside of the pork loin, sealing in the juices while caramelizing both the meat and the vegetables for deeper, richer flavor.
- A bold, aromatic herb rub wakes up mild pork–Crushed fennel seed, mustard seed, thyme, rosemary, salt, and pepper create an earthy, fragrant crust that adds complexity without extra work.
- It’s a true one-pan dinner–The pork and vegetables cook together, which means less cleanup and more layering of flavor as everything roasts in the same pan.
- Leaner cut–the loin is a leaner, healthier cut of pork than the shoulder or belly, so you don’t have to wait for a special occasion.
- Economical–Pork loin roasts are among the most affordable. You can use a center-cut or tied pork loin roast for this recipe.
- The pan sauce brings it all together–A quick Dijon pan sauce made right in the roasting pan captures the caramelized fond and juices; nothing goes to waste.
Ingredients:
- Pork Loin–You can use a center-cut roast or one that’s been folded over and tied with butcher’s string. Either will work.
- Olive Oil–To adhere the herbs and spices to the meat as well as assisting in caramelizing the vegetables.
- Fresh Thyme–Adds earthy, aromatic flavor.
- Fresh Rosemary–For piney, savory depth.
- Mustard Seed–Gives sharp, bright heat that wakes up the pork and pairs with the Dijon in the pan sauce.
- Dried Fennel Seed–Adds subtle sweetness and a hint of anise (licorice-flavor).
- Kosher Salt–Enhances flavor and helps the crust form.
- Fresh Ground Black Pepper–for a balancing heat.
- Potatoes–You can use Yukon Gold or other white potatoes, even fingerling or Baby Dutch.
- Carrots–I prefer whole carrots that are peeled and cut into chunks rather than using baby carrots (which aren’t babies at all).
- Yellow Onion–Becomes meltingly sweet and caramelized in the hot oven.
- Flour–I recommend Wondra flour for smoother gravies, but you can also use all-purpose flour.
- Chicken Stock–I recommend using a low-sodium stock or broth to better control the sauce’s saltiness.
- Dijon Mustard–helps to season and emulsify the gravy.
- Red Wine Vinegar–my secret weapon for giving gravy the proper acidity.
Step-by-step instructions:
Before you begin, remove the pork loin roast from the refrigerator and let it rest on the counter for half an hour before placing it in the hot oven. A cold roast will take longer to cook and won’t sear the crust as optimally.
- Crush the fennel and mustard seeds using a mortar and pestle, a spice grinder, or place the whole spices in a zip-top bag and crush them with a rolling pin (rolling) or the flat side of a meat mallet (pounding).
2. Combine the crushed spices with finely minced rosemary and thyme, along with the kosher salt and black pepper, to make a dry rub that’s wonderfully aromatic (you can also use this combo on different cuts of meat, including pork chops and chicken.
3. Place roast on a rimmed baking pan or roaster. Brush the pork with half the olive oil, then rub it all over with ⅔ of the spice rub mixture. Place the pork in a preheated 500°F oven for 20 minutes.
4. While the meat roasts, prepare the root vegetables, cutting them into bite-sized pieces and coating with the remaining olive oil and spice rub. Toss well to coat.
5. Remove the pork loin roast from the oven, and use a wooden spoon to loosen it from the bottom of the roasting pan. This will help to prevent it from sticking.
6. Add the root vegetables to the roasting pan, so that they surround the pork loin roast. Spread them into an even layer and transfer back to the hot oven for 20 minutes. The interior temperature of the baked pork loin should be 140° F. Once it reaches that temperature, use a pair of tongs to transfer it to a cutting board to rest (you can tent it with a piece of foil, but it’s not necessary).
7. Stir the potatoes, carrots and onions to ensure they’re coated with the rendered fat and drippings from the pork and arrange them in a single layer in the roasting pan. Transfer the vegetables back to the oven to roast for an additional 10-15 minutes or until they’re golden and caramelized.
8. Remove the vegetables from the roasting pan and place it on the stovetop over medium-high heat. Add the vinegar to deglaze, and cook, stirring to scrape up any browned bits and letting some of the liquid evaporate, for 1-2 minutes. Sprinkle the flour over the drippings and vinegar until there are no lumps or dry bits of flour left in the pan.
9. Gradually stir in the chicken stock, stirring constantly to prevent lumps and bring the sauce to a boil. Cook the sauce for 1 minute, until thickened, and stir in the Dijon mustard until smooth.
10 Carve the roast into ¼-⅓ inch slices and transfer to the serving platter with the vegetables. Serve with the pan gravy.
Pro-Tips:
- Let it marinate–Since the meat needs to sit at room temperature for an hour before roasting, I recommend coating it with the herb and spice mixture first, while it rests to allow the flavors to season and penetrate the pork. You can even marinate it overnight and then let it rest for an hour out of the fridge.
- You read it right: the oven temp needs to be 500°F, and no, I don’t turn it down later. The high heat quickly seals in the juices and helps develop a golden crust.
- Rest the roast pork loin for at least 10-15 minutes after cooking, to ensure the juices redistribute throughout.
Swaps and Variations:
- Use other seasonings to season your roast, from different herb blends to spice rubs. Try it with my Creole seasoning, which includes a mix of paprika, garlic powder, onion powder, thyme, cayenne pepper and more.
- Swap out other vegetables for roasting, like broccoli, cauliflower, whole (peeled) shallots or winter squash.
- Don’t like mustard? Skip the Dijon in the pan gravy.
FAQs
The easiest method for cooking a pork loin roast is to cook it at a high heat until it just reaches the proper internal temperature, then allow the meat to rest for 10-15 minutes to allow the juices to redistribute within the flesh. This will keep the flesh juicy and flavorful.
This recipe includes the roasted vegetables as a side dish, so you’re ahead of the game. Adding a green vegetable would be a good idea. Try a nice green leaf salad, creamy Dijon asparagus, broccoli or Garlic Green Beans Recipe.
145°F is the proper temperature for this cut. I remove it from the oven when it reaches 140°F because as the meat rests, the internal temperature will continue to rise (a process known as carryover cooking).
Make ahead:
- Season the pork loin roast a day ahead of time and refrigerate until an hour before cooking it.
- Let it rest on the counter for an hour to come to temperature before placing the roast in the oven.
Storage:
- Store leftovers wrapped well in aluminum foil.
Reheating:
- To reheat, place the pork in a low oven about 325°F and heat for 10-15 minutes until heated through.
Freezing:
- Freeze leftovers well-wrapped in plastic wrap and freezer paper for up to 3 months.
- Defrost before reheating.
More easy roasts to try:
Pork Loin Roast
INGREDIENTS:
- 3 pound pork loin roast
- 1 tablespoon olive oil divided
- 1 teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 1 teaspoon fresh thyme chopped
- 2 teaspoons fresh rosemary chopped
- 1 teaspoon fennel seed
- 1 teaspoon whole mustard seed
- 1 pound yukon gold or other white potato
- 3 medium carrots peeled and cut into 1″ pieces
- 1 large onion cut into small wedges
For Pan Gravy:
- 2 tablespoons pan drippings left after cooking the roast
- 2 tablespoons Wondra flour (or all purpose)
- 2 cups chicken stock homemade or low-sodium canned
- 1 teaspoon Dijon mustard
- 1½ teaspoons red wine vinegar
- salt and pepper to taste
DIRECTIONS:
- Remove a 3 pound pork loin roast from the refrigerator half an hour before cooking to come to room temperature. Preheat the oven to 500°.
- Crush 1 teaspoon fennel seed and 1 teaspoon whole mustard seed in a mortar and pestle or spice grinder. Transfer to a small bowl and add 1 teaspoon kosher salt, ½ teaspoon black pepper 1 teaspoon fresh thyme and 2 teaspoons fresh rosemary. Mix to combine and set aside.
- Place the pork loin in a roasting pan and drizzle with 1 1/2 teaspoons olive oil. Spread it over the surface and sides of the pork. Sprinkle with about 2/3 of the spice mixture, pressing into the flesh so that it adheres.
- Place the pork loin in the hot oven and roast for 20 minutes.
- Combine 1 pound yukon gold or other white potato, 3 medium carrots and 1 large onion in a large bowl. Drizzle the remaining 1½ teaspoons olive oil over the potatoes and add the remainder of the spice blend. Toss to coat.
- After the pork has roasted for 20 minutes, use a wooden spoon to loosen the meat and shake the pan to make sure it hasn't stuck to the bottom. Pour the vegetables around the pork roast in an even layer. Roast the meat and vegetables for an additional 15-20 minutes, or until the pork reaches an internal temperature of 140°.
- Transfer the roast to a cutting board. Tent with foil and rest for 10 minutes before carving.
- Stir the vegetables and arrange them in an even layer in the roasting pan. Continue roasting the vegetables for an additional 10 minutes, until tender and golden. Transfer the vegetables to a serving platter with a slotted spoon, draining off any excess fat and reserve 2 tablespoons of drippings for the pan sauce.
MAKE THE PAN GRAVY:
- Place the roasting pan on the stove top and heat to medium-high heat. Deglaze the pan with 1½ teaspoons red wine vinegar, stirring and scraping up any bits and fond stuck to the bottom. Cook for 1-2 minutes until some of the vinegar evaporates.
- Sprinkle 2 tablespoons Wondra flour over 2 tablespoons pan drippings and stir until there are no dry bits remaining and a paste forms (like a roux). Add 2 cups chicken stock a little at a time, stirring constantly and bring the sauce to a boil. Cook for one minute, until the sauce thickens. Add the 1 teaspoon Dijon mustard until well blended. Taste for seasonings and add salt and pepper as needed.
- Carve the roast into ¼"-⅓" slices and transfer to the serving platter with the vegetables. Serve with the pan gravy.
NOTES:
- Season the pork loin roast a day ahead of time and refrigerate until an hour before cooking it.
- Let it rest on the counter for an hour to come to temperature before placing the roast in the oven.
- Store leftovers wrapped well in aluminum foil.
- To reheat, place the pork in a low oven about 325°F and heat for 10-15 minutes until heated through.
- Freeze leftovers well-wrapped in plastic wrap and freezer paper for up to 3 months.
- Defrost before reheating.
NUTRITION:
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This turned out good. The loin was a little smaller and took less time, but the veggies, even though cut quite small, took a lot longer to be done. The gravy was good, I didn’t have dijon so I used German mustard which gave it quite a strong flavour. Overall a nice meal, with leftovers good for next day’s meal.
I saw your recipe after I had put my pork loin roast in the oven (from another recipe). I needed a gravy and yours looked really good. In fact, it was delicious and super easy, too. Turned out like your photo. I don’t have a lot of confidence in making gravy so thank you! Next time I will make your pork loin recipe, too! I adore dried fennel. Thanks again.
This recipe is sooooo close to one I found online about ten years ago, with the exception of a couple of spices, and the added veggies and gravy. It’s been a favorite to serve as I know how to make it, but I’ll be trying this recipe next time. Veggies and a lovely gravy never hurt anything!