Elevate your pork game with these popular pork loin and pork tenderloin recipes: start with this fanatic pork loin roast, then try crockpot pork loin, garlic butter pork tenderloin, balsamic pork tenderloin chili Dijon pork tenderloin, blackberry hoisin pork tenderloin, and pork tenderloin with pineapple glaze.
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How to make pork loin roast video
WHAT IS THE DIFFERENCE BETWEEN PORK LOIN AND PORK TENDERLOIN?
Before you make this pork loin roast recipe, it’s important you purchase pork loin and NOT pork tenderloin – they are two different cuts of meat and need to be cooked differently. Pork loin is larger, wider and thicker with a fat layer on top, while pork tenderloin is smaller, long and thin, and usually comes with two tenderloins per package. Here are the major differences:
A wonderful alternative to pork tenderloin because it is less pricy and larger so it feeds a crowd. Fantastically flavorful spiced rubbed with paprika, garlic powder, chili powder, onion powder, salt and pepper, seared to create a flavorful crust topped with butter then baked with the dizzyingly delicious apricot sauce. Smothered in the best slightly spicy, sweet and tangy, apricot sauce. The sauce is inspired by my Honey Buffalo Meatballs recipe which everyone adores but I’ve swapped some of the sugar for additional apricot preserves to really bring the fruity flavor and Asian sweet chili sauce for its sweet, spicy, garlicky goodness. Add some spicy Frank’s hot sauce, tangy balsamic vinegar and umami forward soy and you have a dynamic sauce that tastes like a million bucks. Extremely juicy thanks to the fat cap, pads of butter and simple brine which is optional, but so easy and hands off, and most importantly, it is CULINARY CHANGING! It will deliver the juiciest roasted pork loin you’ve ever tasted. Extremely easy to cook to tender, juicy perfection in the oven or the slow cooker. Just spice rub, sear then it’s hands-off cruising.
Cut of Meat: Pork loin roast comes from the back of a pig, starting from the shoulder and running to where the animal’s leg begins. Pork tenderloin comes from the loin of the pig, which runs from the hip to the shoulder. Size: Pork loin is long and cylindrical in shape. A whole loin weighs up to 20 pounds, which is then cut down into various chops and roasts. Pork loin roast can be cut to order anywhere from 3 to 5 pounds. Pork tenderloin is thin and small, usually 1-2 pounds; it usually comes in a package of two tenderloins. Texture and flavor: Pork loin roast is mildly flavored and relatively lean but can become extremely tender when cooked low and slow. Pork tenderloin gets its name for a reason – it is one of the most tender cuts of pork because it comes from a muscle that doesn’t receives much, if any, exercise. Cooking Method: Pork loin should be slow slow-roasted in order to become tender. It should not be cooked quickly or roasted at high temperatures. Pork tenderloin cooks quite quickly at higher temperatures, anywhere from 350 degrees to 425 degrees F.
WHAT ARE OTHER NAMES FOR PORK LOIN?
Pork loin roast goes by a few different names and can be a few different cuts, so don’t be confused when you go to the grocery store. When a recipe calls for pork loin, it is referring to the most common cut of pork loin: top loin roast which is boneless from the end of the loin near the sirloin/rump. This cut of pork loin may also be called “center cut pork loin roast,” “center-cut pork roast,” “center loin roast,” or “pork loin center.” Pork loin from the shoulder area can contain bones and is called “pork loin center rib roast,” “pork loin roast center cut,” or “pork loin rib half.” For this crock pot pork loin recipe, we want boneless pork loin roast.
WHAT TO LOOK FOR IN A PORK LOIN ROAST?
You can purchase pork loin in the meat section of your grocery store or from the butcher counter. When I picked it up last time, there weren’t any displayed, so I simply asked the butcher and he had one in back – so when in doubt, ask! Pork loin is typically $1.50-$2.50, so less than $10 to feed a crowd a restaurant worthy dinner.
Brine: Pork tenderloin is small and tender, so it must only be brined for 20 minutes, any longer and it can become mealy. Baking: Bake at 400 degrees F until pork registers 145 degrees F at the thickest part of the tenderloin, 15-25 minutes depending on thickness. This is different than pork loin which bakes at 350 for upwards of an hour.
Weight: Pork loin roast weighs 3-5 pounds and comes single in a package. Please note this is different than pork tenderloin that can also weigh 3 pounds but contains TWO pork tenderloins in a package (each weigh 1-1 ½ pounds) – so choose the correct cut of pork! Packaging: Look for pork loin roast that is NOT packaged in a rub or marinade because we are going to brine and season the meat ourselves. This way, we not only control the flavor, but we can control the amount of salt and eliminate the oil in the marinade. Color: When choosing pork loin roast, look for a meat that’s pinkish-red in color with some marbling. It will also come with a thin layer of fat on one side. Avoid pork loin that is pale in color or has dark spots on the fat. Storage: The sooner you cook your newly purchased pork loin, the fresher it will be, although it will keep for two to three days in the refrigerator. If storing longer than three days, transfer the pork loin roast to the freezer for up to three months. Thaw in the refrigerator 24 hours before using.
How to make this Pork Loin Roast Recipe
How to brine Center Cut Pork Loin Roast
If you’ve never brined any protein before, don’t be intimidated – you are simply immersing the pork loin in a salt solution, similar to a marinade. To brine pork, you will combine the following in a large disposable bag (I recommend a slow cooker liner or oven roasting bag):
kosher salt warm water apple cider vinegar brown sugar ice cubes pork loin
First, you’ll mix the kosher salt and warm water to dissolve the salt. Next, you’ll add the vinegar, brown sugar and ice cubes. The ice cubes cool the water back down so it’s ready to receive the pork. Lastly, you’ll add the pork. Quick tip about brining – Do NOT evenly swap table salt in your brining solution for kosher salt or your roast pork loin will be too salty. You will need half as much table salt as kosher salt.
Pork Loin Roast Recipe dry rub
Now that we have tender pork loin roast, it’s time to make it flavorful! The outside of the pork is coated in a rich, earthy, and complex dry rub with just the right amount of kick. It takes minutes to whisk together and delivers rich, dynamic flavor without knocking you over the head with one note. For this pork loin dry rub, you’ll need:
Paprika: I prefer regular paprika as opposed to smoked paprika in this recipe so the sauce can really shine. Garlic powder: is a favorite ingredient in rubs because it delivers all that yummy garlic goodness in concentrated flavor right on the meat in a way clumpy garlic cannot. Chili powder: made from a blend chili peppers and other spices including cumin, onion, garlic powder; note American chili powder is NOT hot cayenne pepper. Onion powder: is dehydrated, ground onion that infuses our roast pork loin with yet another layer of aromatic flavor. Salt and pepper: are musts to enhance all of the flavors. I used good old table salt in the rub and NOT kosher in this recipe – if you use kosher salt, you will need twice the amount.
How to cook Center Cut Pork Loin Roast
Pork loin in the oven is very simple to make but it is not a dump and run recipe, so you’ll want to plan a couple hours ahead for the brine or you can brine and/or sear the pork a day ahead of time (make ahead instructions to follow). Let’s take a closer look at how to make the best pork loin with step by step photos (full recipe in the recipe card at the bottom of the post):
STEP 1: BRINE PORK Loin
How to brine pork: Mix the kosher salt with warm water in order to dissolve the salt, then mix in the vinegar, brown sugar and ice cubes, then add the pork. The only real trick about brining pork loin roast, is that it’s larger than a freezer size bag so you’ll need a bag large enough to enclose it. You can use an oven/turkey roasting bag, slow cooker liner or even a plastic grocery bag. I find it helpful to place the bag in a large bowl to stabilize it and secure the bag by folding the edges around the rim of the bowl (see photo below). This will prevent the brine contents from pouring out while mixing. Make sure the pork is completely submerged in the brine. Rinse and dry pork loin before seasoning: When your pork is done brining, rinse thoroughly in cool water. If you don’t rinse the pork, it will be too salty – so don’t forget this step! Next, dry the pork loin roast completely with paper towels so the rub will stick.
STEP 2: MAKE DRY RUB AND SAUCE
Make the dry rub: While the pork is brining, you’ll make the dry rub and the apricot sauce. Mix the paprika, garlic powder, chili powder, onion powder, salt and pepper together. These spices create a wonderful flavor base for any sauce direction you want to go. Make apricot sauce: In a separate medium bowl, whisk together the apricot preserves, Asian sweet chili sauce, balsamic vinegar, soy sauce, hot sauce and herbs.
STEP 3: SPICE RUB PORK
Dry rub the pork loin. Evenly shake the spice mix over the pork loin roast and pat it into the pork on all sides.
STEP 4: SEAR THE PORK loin
Heat the skillet. Heat vegetable oil over medium-high heat and swirl the pan to evenly coat the bottom with oil. Don’t substitute olive oil for vegetable oil because we need an oil with a high smoking point. Use a large cast iron skillet and squish the pork loin roast in the best you can if it’s long. Sear pork: Add pork loin and sear until golden on all sides. Searing the pork creates a caramelized crust which locks in the juices and creates complex flavors that cannot be achieved any other way. It also helps our dry rub stick to the pork and not wash away when adding the sauce. It’s important that the oil is very hot before you add the pork and that you don’t move the pork before a couple minutes otherwise the spices will stick to the pan.
STEP 5: WRAP THE PORK loin IN FOIL
Add sauce: Place the seared pork loin roast on a large sheet of foil. Make sure the foil is long enough to fold up around the sides of the pork. Wrap in foil: Pour about one third of the sauce over the pork loin roast then top with 4 pads of butter. Top the pork with another piece of foil and tightly wrap around the pork. Transfer the enclosed pork pouch to a 9×13 baking dish or rimmed baking sheet.
STEP 6: bake THE PORK loin roast
Bake: Bake the pork loin roast until it reaches desired temperature. To check the temperature, insert a digital probe thermometer through the foil as it bakes or check with an instant read thermometer.
STEP 7: REST THE PORK
Let roasted pork loin rest. Transfer the pork to a cutting board and carefully open the foil because a lot of steam will escape. Spoon some of the accumulated apricot butter sauce in the bottom of the foil over top the pork. Let rest for 10-15 minutes before slicing. Smother with sauce. After slicing, slather the reserved apricot sauce (that wasn’t cooked with the pork) over the slices – this is where the real flavor comes in!
Do I remove the fat from a Center Cut Pork Loin Roast before cooking?
Pork loin comes with a layer of fat on the top. I recommend trimming all but a thin layer, leaving about 1/8-¼ 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.
Expert tips for this Roast Pork Loin Recipe
The best pork loin roast recipe is achieved by following a few key techniques:
Brine for optimal tenderness. As previously detailed, brining the pork results in the juiciest pork so PLEASE don’t skip! Thoroughly rinse the pork after brining so it isn’t too salty. You can always add salt after cooking but it’s hard to take away! Don’t overcook: overcooked pork is dry pork. Pork loin roast is extremely lean so it can dry out very easily when overcooked. Use your meat thermometer and check your pork at the early end of the cooking window. Use an instant read meat thermometer. There are many variables when it comes to cooking pork loin roast such as size, thickness, actual oven temperature, searing level and your desired level of doneness. To eliminate the guesswork and guarantee perfectly cooked, juicy pork loin every time, invest in an instant read meat thermometer. This is the exact one I use (more details below). Slice the pork loin roast across the grain. Cut perpendicular to the muscle fibers so they become as short as possible, as opposed to parallel which will result in long muscle fibers and chewy, rubbery meat. You can either slice in ½” slices or my husband loves super thin slices.
How to check Pork Loin Roast Temp
The most accurate way to check the internal temperature of pork loin is with an instant read thermometer inserted into the thickest part of the roast. Instant read thermometers eliminate all of the guesswork – you simply cannot make perfectly cooked pork without one! Transfer pork to a cutting board, let rest for 15 minutes before slicing, then slather with reserved sauce. To use the digital thermometer, you insert one probe into the pork (through the foil) and leave it in the pork while it cooks. Set the desired temperature on the monitor and an alarm will ring as soon as it reaches the set temperature. Now, just walk away and be rewarded with succulently juicy roasted pork loin every time.
CAN PORK loin BE PINK?
Yes, pork loin roast is safe to consume when a thermometer inserted into the thickest part of the meat registers 145 degrees F which means it will be slightly pink inside. This 145-degrees temperature is 15 degrees less than the old standards of 160 degrees F which would mean the pork would be completely cooked through without any pink. The research shows, however, that 145 degrees F is the same safety-wise as cooking pork to 160 degrees F AND yields much more tender pork.
Boneless Pork Loin Roast Recipe Variations
This pork loin roast recipe is fabulous as is or you can use the basic cooking technique and make it your own. Here are a few ideas:
Brine: Mix up the brine by adding peppercorns, rosemary and/or thyme. You can swap the vinegar for orange juice or red wine vinegar. Spice rub: The spice mix can be made with any mix of spices as long as you don’t add herbs or they will burn. you can also play with the ratios – swap the chili powder for paprika, add additional pepper, chipotle chili powder, go Cajun, etc. Customize the sauce: The sauce can be made sweeter, tangier, or spicier. Sweeten it up with honey or granulated sugar or add sweet heat with Asian Sweet Chili Sauce, make it tangier with additional balsamic vinegar or spicier with additional hot sauce. Just keep a note of your adjustments then whip out the perfect apricot sauce for next time. Try a different preserve: I have not experimented with this, but I imagine different flavored preserves such as apricot-pineapple, pineapple, peach, orange, blackberry, etc. would all be tasty. Use a difference sauce: You virtually can use anything here! Pick a sauce from your favorite recipe, but keep in mind you may need to thicken it with a cornstarch slurry after the pork bakes.
What to serve with this Pork Loin Roast Recipe
This pork loin roast pairs beautifully with practically everything! Here are some more favorites to choose from:
Potatoes: We love creamy Company Mashed Potatoes or Slow Cooker Mashed Pesto Potatoes because they don’t require the oven! Of course, you can’t go wrong with Hasselback Potatoes, Melting Potatoes, Twice Baked Potatoes, or Au Gratin Potatoes. Rice: Rice Pilaf is a classic favorite or decadently creamy Parmesan Risotto or Mushroom Risotto for the win. We also love Butternut Squash Risotto and Cranberry Pecan Apple Wild Rice Pilaf in the Fall/Winter. Veggies: So many to choose from! Roasted Parmesan Broccoli is always a hit and so are Brown Butter Asparagus, Lemon Garlic Brussels Sprouts and Glazed Carrots which are all made on the stovetop instead of the oven. Salads: We love pairing this pork loin recipe with a big green salad like Caesar Salad, Strawberry Spinach Salad or Apple Salad and a yummy fruit salad like Winter Fruit Salad or Perfect Fruit Salad. If you’re feeling extra fancy, try Berry Salad in Honey Mascarpone Dressing. Breads: This oven roasted pork loin needs bread to mop all the delicious sauce! Go with Perfect Dinner Rolls, Buttery Breadsticks or Garlic Bread, all so good!
What sauce goes with this Roast Pork Loin Recipe?
The star of this pork loin recipe is the sauce made with pantry staples in perfect proportion. Each ingredient plays a specific role in weaving the sweet and tangy tapestry. You will need:
Apricot preserves: adds the fruity, multi-dimensional sweetness. Asian sweet chili sauce: is sweet and spicy. It is made with red chilies, onion, garlic, brown sugar and fish sauce for a one stop complex flavor stop. 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! Balsamic vinegar: adds the needed tanginess to cut through the sweet apricot preserves. Soy sauce: grounds the sauce with its salty depth. Use low sodium so your recipe isn’t too salty. Hot sauce: cuts through the sweetness of the apricot preserves and sweet chili sauce. I use Frank’s Red Hot Original Sauce, but I’m sure any hot sauce would work, just start with less and add more to taste. Seasonings: rosemary, thyme, basil, oregano, salt and pepper round out the flavor profile with their herbaceous notes. They are added to the sauce rather than the spice rub because they will burn if seared.
How to store Center Cut Pork Loin Roast
HOW TO USE LEFTOVER PORK LOIN
If you are fortunate enough to have leftover roast pork loin, it reheats beautifully or you can repurpose it in sandwiches, wraps, quesadillas, eggs, omelets, breakfast hash, hash browns, breakfast enchiladas, breakfast casseroles, salads, pastas or pasta salads, rice, soups (amazing in ramen) or plain. It is also tasty jazzed up with other sauces.
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 LONG IS LEFTOVER PORK LOIN GOOD FOR?
Leftover pork loin should be stored in an airtight container in the refrigerator. When properly stored, pork is good up to 5 days.
HOW TO REHEAT PORK LOIN ROAST
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. 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. 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.
CAN I FREEZE LEFTOVER PORK LOIN?
Yes! You can freeze pork loin whole, chopped or in slices. Frozen pork loin roast should be used within 3-4 months.
LOOKING FOR MORE PORK RECIPES?
Slow Cooker Asian Caramel Pulled Pork Tacos Al Pastor Brown Sugar Glazed Ham Sheet Pan Chili Dijon Pork Tenderloin with Green Beans and Potato Chipotle Sweet Pulled Pork Cajun Pork with Pineapple Glaze Slow Cooker Pulled Pork Sloppy Joes Slow Cooker Pork Carnitas Maple Cider Ham
Crockpot Pork Loin: Cooked low and slow for melt-in-your-mouth pork loin with your choice of either buttery honey citrus sauce or buttery berry citrus – both 5-star winners. Best Baked Pork Tenderloin: My most popular pork recipe! It’s prepared in a similar manner for melt-in-your-mouth-tender pork dripping with buttery garlic herb flavor. Roasted Hoisin Blackberry Pork Tenderloin: A readers’ all-time favorite smothered in a delectable Blackberry Hoisin Ginger Glaze that will have you licking your plate! Sheet Pan Chili Dijon Pork Tenderloin: Is a complete meal roasted with fingerling potatoes and green beans with a sweet, tangy sensational glaze. Cajun Pork with Pineapple Glaze: Spiced rubbed and smothered in a tangy pineapple glaze for layers of sweet, tangy yum!
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