Go Back
–+ servings
slicing pork loin roast across the grain
Print Pin

Boneless Pork Loin Roast Recipe

Your search for succulent roasted pork loin, dripping with flavor stops here. This pork loin recipe is buttery tender from a simple brine and unabashedly flavorful thanks to a paprika tinged spice rub and hypnotic sweet, tangy and as spicy-as-you-like-it apricot sauce. This roasted pork loin may look impressive but is deceptively easy to make and prep ahead friendly (just pop it in the oven!).  It’s ideal for holidays or entertaining and makes fantastic leftovers – should you be so lucky.  I’ve included detailed instructions, tips, tricks and everything you need to know to make the BEST pork loin every time!  Serve this tasty recipe with mashed potatoes  or Hasselback potatoes, and roasted broccoli for a dinner your whole family will beg you to make again and again!
Prep Time 2 hours
Cook Time 1 hour 15 minutes
Servings 8 -10 servings

Ingredients

  • 3-4 pounds pork loin roast, fat cap trimmed to 1/8-1/4 inch (NOT pork tenderloin)
  • 2 tablespoons unsalted butter sliced into 4 pads

BRINE

  • 6 cups warm water
  • 1/2 cup kosher salt or ¼ cup table salt
  • 1/2 cup light brown sugar
  • 1/4 cup apple cider vinegar
  • 2 bay leaves
  • 1 cup ice cubes

SPICE MIX

  • 2 tsp EACH paprika, garlic powder
  • 1 tsp EACH onion powder, chili powder, salt
  • ½ teaspoon pepper

SAUCE

Instructions

  • Brine Pork: In an oven roasting bag, slow cooker liner, (or even grocery bag, whatever will fit the pork) mix salt with warm water until dissolved. (I place the bag inside a bowl to help prop it up.) Whisk in the brown sugar, vinegar and bay leaves, followed by the ice. Add the pork, tie the bag and make sure the pork is completely submerged. (Placing the bag in a bowl can help the pork stay sumberged.) Brine pork in the refrigerator for 90 minutes up to 24 hours. RINSE pork very well and pat very dry. Meanwhile:
  • Sauce and Spice Rub: Whisk all of the sauce ingredients together in a medium bowl; set aside. Whisk all of the spice rub ingredients together in a separate small bowl; set aside.
  • Prep: Preheat oven to 350 degrees. Lay a piece of foil in a 9x13 baking dish, long enough so it overhangs the dish (it will wrap up the pork later).
  • Rub and Sear Pork: Evenly rub the dried pork all over with spice mix. Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. When oil is very hot and just smoking, add pork loin (squeeze it in). Sear each side of the pork until golden, about 3-4 minutes, then transfer to the foil lined baking dish fat side up.
  • Enclose Pork: Fold up the foil snuggly around the sides of the pork. Pour or brush 1/3 cup sauce over the pork, then top with 4 pads of butter. Top the pork with another piece of foil and tightly close.
  • Bake: Roast until the internal temperature registers 145°F (62.5°C) in the thickest part on an instant read thermometer, about 20-25 minutes per pound (60-75 minutes for a 3 pound roast - check early, DONT'T OVERCOOK!). This means the pork will be juicy and slightly pink in the middle.
  • Rest and Slice: Remove the pork loin from the oven. Carefully remove the top foil and baste several times with some of the juices then transfer the pork to a cutting board. Let the pork rest for 15 minutes before slicing. Once sliced, brush with reserved sauce; dig in!

Video

Notes

Tips and tricks

  • Pork loin and pork tenderloin are not the same:  They vary in size and cooking method, so they should not be directly substituted for each other (see below for cooking tenderloin).  Pork loin can also be called “pork loin roast” “center cut pork loin roast,” “center-cut pork roast,” “center loin roast,” or “pork loin center.”  
  • To use pork tenderloin:  Brine for a maximum of 20 minutes (any longer and it can become mealy because it's so tender). Bake at 400 degrees F until pork registers 145 degrees F at the thickest part of the tenderloin, 15-25 minutes depending on thickness.
  • Trim fat cap:  I recommend trimming all but a thin layer, leaving about 1/8-1/4 inch.  The thin layer of fat will keep the pork extra juicy as it melts over the meat as it bakes.  If you leave thicker fat on the pork loin, most people will trim it off as they eat, along with the wonderful spice rub, caramelization and browning flavors created by the Maillard reaction.
  • Please brine! The juiciest pork loin is brined pork loin – it will blow your mind! The brining process increases the moisture capacity of the pork for outrageously juicy pork every time. 
  • Brining salt: Do NOT evenly swap table salt in your brining solution for kosher salt or your pork will be too salty.  You will need half as much table salt as kosher salt.  
  • Asian sweet chili sauce: is sweet and spicy.  It can be found in the Asian section of your grocery store.  It is sometimes labeled “Thai Sweet Chili Sauce.” Please do not confuse it with Asian Chili sauce/paste without the “sweet” – or your mouth will be on fire! 
  • Hot sauce:  If you like heat, use 3 teaspoons/1 tablespoon hot sauce.  If you are on the fence, start with 1 teaspoon, then add more to taste if desired.  Keep in mind the sauce will lightly glaze the meat and will taste extra spicy on its own. 
  • Use a meat thermometer. The only accurate way to check your pork loin temperature is with an instant read thermometer.  It will save you all the guessing and deliver perfectly juicy pork every time.  This is the exact digital probe instant read meat thermometer I use (seen in the video).
  • Don't discard juices:  Use the buttery basing juices/sauce over vegetables like roasted potatoes, broccoli, etc. (Thanks to reader Rose for the idea!)
  • Crockpot Pork Loin Roast: Follow the recipe, except instead of placing the pork in foil, place it in a lightly greased 6 qt. or larger slow cooker. Add the pork loin fat side up, top with one third of the sauce, followed by the butter.  Cook on LOW for 2 – 4 hours (check early) until pork reaches 145 degrees F on an instant read thermometer inserted into the thickest part of the meat.  Transfer pork to a cutting board, let rest for 15 minutes before slicing, then slather with reserved sauce.

MAKE AHEAD PORK LOIN

You can prep this pork loin recipe completely ahead of time up to the point of baking or you can prep it in stages.  Here are four make ahead options: 
  • Brine: Brine the pork for up to 24 hours, rinse and dry, wrap in plastic wrap and refrigerate for up to another 24 hours.
  • Rub:  Brine, rinse, dry and coat the pork with spice rub.  Cover with plastic wrap and refrigerate up to 24 hours.
  • Sear:  Brine, rinse, dry, spice rub and sear.  Let the pork cool, then cover with plastic wrap and refrigerate up to 24 hours.  Let sit at room temperature for 30-60 minutes before roasting in the oven.
  • Sauce:  Can be whisked together and stored in an airtight container for up to 2 days.
  • Everything!  Brine, rinse, dry, spice rub and sear. Place the pork in foil, then cover with one third of the sauce and pads of butter. Cover with additional foil and refrigerate up to 24 hours.  Let sit at room temperature for 30-60 minutes before baking.

HOW TO STORE AND REHEAT

  • Storage:  Leftover pork loin should be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
  • To reheat on the stove:  Heat a drizzle of olive oil in a large skillet over medium-low heat along with a splash of water. Add sliced pork loin in a single layer and heat through, flipping halfway.
  • To reheat in the microwave: Transfer sliced pork loin to a microwave-safe dish and microwave for 1 minute, then continue to microwave for 20-second intervals, if needed.
  • To reheat in the oven: Add sliced pork loin to baking dish along with a few tablespoons of water. Brush with some sauce and cover with foil. Bake at 325 degrees F for 15-20 minutes or until warmed through.