Boneless Pork Roast Recipe + Video
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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.
In case you grabbed the wrong cut by mistake, I have herbed and smoked pork tenderloin recipes that are just as simple and delicious as this one.
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.
Pair this boneless pork roast recipe with any of your favorite side dishes like mashed potatoes, tender vegetables, or a simple garden salad.
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.
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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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This looks delicious, but this is not a pork tenderloin. The tenderloin is a much skinnier piece of meat. It is a loin roast. People may get confused and purchase the wrong product. I will definitely try these seasonings. My local supermarket has pork loins on sale for $1.69/lb.
Thanks for catching that. It certainly is a pork loin. Enjoy your pork loin.
It doesn't say pork tenderloin…the recipe says pork loin!
It says pork roast
Roast or tenderloin – both would be great with this rub. Your roast looks fantastic. I made two tenderloins this weekend but was not thrilled with the marinade. I may need to try this combination! Thanks
This looks fabulous, and I'm imagining all the great leftovers, too.
The seasonings for this pork roast are perfect. Love it. Thanks for sharing the recipe with us.
Donna, this pork looks fabulous – I love these herbs and flavors combined, always winners at my house!
Wow, I had to look closely at that first picture! It looks so darn perfect 🙂 I love pork but usually tend to smoke it. i should try a roast!!
wonderful pork roast – super flavors – great supper!
We love pork roast in this house…this looks delicious! I make it similarly and it always comes out great 🙂
This looks just perfect, Donna! I love all the herbs on the crust.
This is our new "go to" for pork roast 🙂
Crazy-easy to make and delicious. I used fresh herbs from my garden and it looked and smelled fantastic–just like the photo. (I needed to up the browning session heat to 500 as a result of using the moister marinade.) Save some fresh rosemary sprigs and your dish is presentation-ready in a jiff.
I have been cooking my pork loin roast with a similar mixture that gives it very good flavor. I add 1 T. fennel seed, 1 tsp. smoked paprika, 1 T. kosher salt , 1 tsp. fresh ground pepper, 1/4 tsp dried thyme, 1/4 tsp. dried marjoram and 1/2 tsp. garlic powder. Stir spices together to mix well in a small dish & stir in 1- 2 T olive oil. It should have a paste consistency. Place in microwave for about 20 seconds on high power. This is just to warm the spices and make it easier to spread onto the roast. After using paper towels to take excess moisture off roast, use your hand to slather herb paste over entire roast including the bottom & ends. Cook according to the directions given. I like to serve this flavorful roast with rice pilaf & a vegetable.. The fennel seed gives the roast a wonderful flavor that get even better once it chills overnight in fridge. We love it on sandwiches the next day served on ciabatta rolls or bread. I tried your recipe as written and we enjoyed it very much and the meat remained nice & moist. I just included my spice rub recipe because I think it's always nice to have a couple of seasoning options. These spice rub recipes would also add great flavor to pork chops. Make sure to remove the roast from the oven when it reaches 145 degrees on a instant read thermometer. If you cook it until 160 degrees as many older cookbooks recommend, your roast will be dried-out & tough as shoe leather. Pork is so lean today that there is little fat to retain moisture in the meat if it is cooked beyond 145 degrees F. As the meat rests for about 15 minutes, tent the roast loosely with foil. The temp will continue to rise for at least another 10 degrees as it sits. If you do not let the roast rest before slicing, the juices will not have time to redistribute and if you slice it without letting it rest all the juices will run onto the carving board & the meat will be very dry.
I'm gonna try this today. Sounds good
I have one question. After you the first ten minutes, do you just turn down the temp without opening the door. It just sounds like the oven would retain that high temp for a long time.
Gonna try this today.
I have one question. Do you lower the temp after the first 10 minutes without opening the door? It seems to me that the oven would retain the high temp for some time
I have been searching for years for the perfect pork tenderloin roast. This is it! I am blown away by the melt-in-your-mouth tenderness and the spectacular flavor, which is reminiscent of succulent pork sausage. This will be my go-to recipe forever.
One question – how do you measure the internal temperature without piercing the roast?
I usually just insert the meat thermometer,when I go to check the internal temperature, then I just leave it in the meat until it's ready to slice. That way, none of the juices escape, while you wait the 10 minutes or so, to rest.
This came out great, although I couldn't find where I was supposed to cover this or leave it open in the oven. So I opted to leave it open for the first 10 minutes at 450 degrees then covered it for the slow cook at 250 degrees and it seemed to keep it moist and tender. I used dried fresh basil and rosemary from my garden and the flavor was amazing. The pork really soaks up the herb flavor and salt, so use sparingly in my opinion, however, I dosed it pretty good with herbs and my wife and young children all loved it! Also did a casserole of roasted potatoes tossed in olive oil and same said herbs that are on the roast. Throw in some carrots or your favorite veggie and this is an awesome cold weather weekend dinner that's cheap and easy to make for a family or group of folks. Thanks for the recipe!
I was wondering the same thing Vince, re covered or not,I am going to use your method 🙂
Just put this in the oven with strips of bacon on top. Smells divine
Made this tonight with Braggs 24 herbs, Minced Garlic and Olive Oil. Also tossed carrots and small gold potatoes with it in a cast iron pan it came out ridiculously delicious! 2lb pork tenderloin, 10 [email protected] 450 then 250 for 60 mins.
When you turn it down to 250 are you opening the door to make sure it is at 250 or let it gradually go down to 250?
I like this site so much, saved to favorites.
I have now cooked this several dozen times. Always a winner. I made one modification, seared the meat in a cast iron pan and put it into the 250 degree oven. Works great. Like all pork, it needs to be watched carefully as the outcome varies tremendously if the internal temp climbs above 145.
Tender and juicy, they only way to cook a pork roast! Thank you for the recipe!