This boneless pork roast recipe uses a handful of spices to create a delicious crust surrounding tender, juicy meat. Make it tonight for a simple family meal!
Boneless Pork Roast Recipe
Despite my best efforts, it took years to come up with the perfect way to make pork loin roast.
Keeping it at a consistent temperature seemed to work just fine, but there was no contrast in texture between the inside and outside.
Plus, it never seemed to be as juicy as I hoped.
Finally, I discovered that boneless pork roast needs a high temperature for the first 10 minutes to give it a beautiful golden brown color.
Then, it finishes cooking low and slow to retain plenty of moisture.
Or, make boneless pork chops in the air fryer for a healthy meal that’s ready in under 30 minutes!
A homemade rub adds the perfect balance of sweet and savory flavor that goes well with any of your favorite sides.
Tips and Tricks
- Pat the meat dry. Doing so will allow the rub to adhere better to the surface.
- Start with high heat. This will quickly render the fat and create a nice crust to lock in the juices. No need to remove the pan in between.
Just lower the temp while keeping the oven door closed.
- Want lots of flavor? Be sure to cook pork loin roast with the fat pad on top so it can melt into the meat.
Not only will it add richness, but each bite will be more tender as well.
How To Cook Boneless Pork Loin Roast
Simply rub the meat with a spice blend and place it on a rack inside your pan.
Cook low and slow in the oven until done, then let it rest before slicing so it stays nice and juicy.
The size and cooking temperature will determine how long to cook the pork loin. When cooked through, a thermometer inserted into the center should read 145°F.
Kitchen Tools You Will Need
- Roasting Pan – A good quality pan can be used to make so many amazing meals.
- Digital Meat Thermometer – This is a game-changer! Use it to get perfectly cooked, juicy bites every time.
- Tongs – These are so handy and grip amazingly well!
Boneless Pork Roast FAQ
Loin is much larger and has a fat cap along the top, which makes it perfect for slow cooking. It is often sold as a large roast or portioned into steaks otherwise known as pork chops.
Instead, the tenderloin is smaller and thinner with no visible fat. It’s best cooked quickly at high heat so it doesn’t become tough and dry.
Leave pork loin roast uncovered to start so the fat can render more easily. If you find that the herbs are starting to burn, tent the meat loosely with foil.
With love, from our simple kitchen to yours.
Other Pork Recipes
Boneless Pork Roast Recipe + Video
- 3 pounds pork loin
- 1 1/2 tablespoons olive oil, extra virgin
- 1 tablespoon dried rosemary
- 1 tablespoon dried basil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 450°. Adjust top oven rack to center of oven.
- To prepare spice rub; combine rosemary, basil, salt and pepper in a small bowl. Add olive oil and stir to mix well. Warm rub in microwave for 15-30 seconds to help infuse oil with spices, Alternately you can allow rub to sit for a few minutes to marry the oil with the spices.
- Remove the rack from the roasting pan and place on counter top. Place the roast with the fat pad on the top side (do not cut this off, it will impart a lot of flavor into the roast and help it stay moist) on the rack and spoon spice mixture on top of the roast. Rub spice mixture all over the top, sides and bottom of the roast.
- Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250° and bake for 60-90 minutes (time will vary depending on whether you have a short fat roast or a thin long roast). My roast took 90 minutes to reach 145° internal temperature.
- Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board).
- Carve roast and serve. Enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2012, updated and republished March 2023
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