The Best Pork Loin Roast Recipe

Name: The Best Pork Loin Roast
Prep time: 10 min
Cook time: 60 min
Total time: 80 min
Ingredients: 4 cloves garlic; 2-3 Tablespoons fresh rosemary leaves ((or 1 1/2 teaspoons dried rosemary)); 2 Tablespoons salted butter; 3 pounds boneless pork loin roast ((not tenderloin)); 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 cup olive oil; 1/2 medium onion

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You’ll love this Pork Loin Roast Recipe! It takes 10 minutes to prep, then bakes for an hour. Featuring garlic, rosemary and delicious pan juices dotted with caramelized onions, it brings a "wow" factor to Sunday dinners, holidays and even weeknights!

roasted pork loin in pan partially sliced

I’ll say it upfront: You need to add this juicy pork loin roast to your dinner rotation and make it for holidays.

It's stuffed with garlic and rosemary and emerges from the oven in a savory pool of butter, olive oil and pan juices dotted with caramelized onions.

Mamma Mia!

The aroma that fills your home will make you swoon. And wait until you taste it!

You're going to love this Italian pork roast. It's been my go-to recipe for years.

And don't miss these Quick Italian Pork Chops!

Recipe ingredients

garlic, pork loin, butter, onion, salt, pepper, olive oil, rosemary.

Pork Loin: You'll need a three-pound, boneless pork loin roast for this recipe. It may be labeled as "center-cut pork loin roast."

Note, it's not the same as pork tenderloin, which is narrow and lean.

A pork loin roast is wider and flatter than pork tenderloin and comes with a thick layer of fat, called a "fat cap."

Rosemary: You can use fresh or dried rosemary. If using fresh rosemary, pluck the needles off of the stems until you have two or three tablespoons. If using dried rosemary, you'll just need 1 ½ teaspoons.

Rosemary goes wonderfully with pork, and I encourage you not to use a substitution. But...if you must, try sage, basil, tarragon or even oregano, if that's your thing.

Garlic: Use fresh garlic without green shoots. You'll chop it with the rosemary so this mixture can be tucked into slits in the pork for tremendous flavor. Oh yes, my friends!

Onion: You just need half of a medium onion. I prefer using a yellow onion here, but a sweet onion or a white onion also would work. You'll be adding it to the pan juices at the halfway point of baking, and it's going to bring the X factor to this recipe!

How to make a pork loin roast

See the card at the end of this post for the full recipe, but here's an overview. You also can watch the video of me making this in my kitchen!

rub ingredients in bowl. butter in pan. pork added and partially roasted.

Peel the garlic and chop it finely with fresh rosemary. Stir to combine.
Place butter in the baking pan and put it in the oven to melt.
Cut slits along the surface of the pork roast and stuff them with the rosemary and garlic mixture. Place the stuffed pork loin on top of the melted butter in the pan. Season the roast and pour olive oil on it.
Bake the pork uncovered for 30 minutes initially, then add chopped onions to the bottom of the pan. Place the roast back in the oven until it reaches an internal temperature of 160 degrees F.

Recipe tips

Keep all or most of the layer of fat on the pork roast when you cook it, because it provides great flavor and prevents dryness. You can always trim the fat off before eating your serving.
Bake the roast with the fat cap on top. Some of the fat will melt into the meat, making it more juicy.
Let the roasted pork rest for 10 minutes before slicing it, so it will retain its juices.
Use a straight-edged chef's knife (affiliate link) to slice the roast so you'll get smooth pieces of meat. If you use a serrated knife with "teeth," it will tear up the pork as you slice it.

plate of pork roast and potatoes. spoon drizzling juice

And then.

You’ll place your pork on your plate and spoon on that mouthwatering amber liquid from the bottom of the pan.

It. Is. Everything.

plate of pork roast and potatoes with onions on top.

Are you drooling yet?

What to serve with pork loin

Some fresh Italian bread for dipping is mandatory, I’d say. You won’t want to waste those pan juices.

But, if you really want to take this meal over the top, serve the garlic-rosemary pork loin with these crispy, buttery Italian Roasted Potatoes, plus some sautéed rapini. Amazing!

For holidays, you could serve this after manicotti, along with the best Italian green salad, for a complete meal.

Frequently asked questions

How long should you cook pork loin in the oven?

Cook a pork loin until the internal temperature reaches between 145-160 degrees F. Use an instant meat thermometer (affiliate link) to check it. Then let the roast rest for at least three minutes.

There’s no need to overcook pork like in the old days, according to current USDA guidelines. A pale pink center is absolutely fine.

This recipe calls for baking the pork roast at 350 degrees F for an hour.

Can you stuff the pork loin roast ahead of time?

Yes, you can stuff the pork roast the night before you make it. Wrap it in plastic and keep it refrigerated. Take it out of the fridge 30 minutes before you cook it.

More pork recipes

Enjoy!

If you make this pork loin, please leave a comment and a rating!