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Bone-in Pork Loin Roast

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posted: 12/03/22

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This post may contain affiliate links. Please read my disclosure policy

This Bone-in Pork Loin Roast is the perfect special occasion meal. It comes together easily and the result is the most tender and succulent pork you’ve ever had.

Overhead close up photo of Pork Loin Roast

If you are looking for an easy-to-make, absolutely delicious holiday recipe, look no further than this oven-roasted pork loin. It comes together with only about five minutes of prep time, it is incredibly flavorful and moist, and it is affordable! This beautiful dinner centerpiece serves 10, and it only cost us $24. Not bad for an amazing holiday meal.

In this bone-in pork loin roast recipe, we are baking it slowly in the oven to keep it tender and allow it to soak up the delicious seasonings.  We start with a higher temperature and then drop it down to achieve both a browned and crispy outside and juicy tender inside.

How to Cook a Pork Loin Roast

Here is a brief overview of how to cook a pork loin in the oven. For the full recipe and measurements, scroll to the recipe card at the bottom of the post.

  1. Make the herb rub. Mix together the salt, onion flakes, dried thyme, dried rosemary, black pepper, and garlic in a small bowl.
  2. Season the pork. Rub the pork rib roast with olive oil; it only takes about a tablespoon. Then cover it with the seasoning mix, making sure to cover the top, bottom, and sides of the roast.
  3. Roast it. Place the seasoned roast in a baking dish and bake for 15 min. Lower the temperature and continue cooking.
  4. Tent it. Remove the pork roast from the oven and tent it with foil. This will allow the roast to finish cooking and reach an internal temperature of 145 degrees.
Front facing photo of Roast Pork Loin on a plate

How Long to Cook Pork Loin

No matter what method you use to cook your bone-in pork loin roast, the goal is for it to reach an internal temperature of 145 degrees. This is what is required for food safety purposes as well as achieving a juicy and delicious roast. It is best to use an instant-read thermometer in any meat recipe, including this one. It allows you to end the cooking process at the exact right temperature.

The cooking time of your pork rib roast recipe will depend on both the method you cook it and the size of the roast. For this pork roast in the oven recipe, it will take approximately one hour. Please note that the suggested time here is for a pork roast that is about 3 inches thick when raw. The thickness is just as important as the weight when considering cooking time.

I highly recommend that you get a thermometer that you can leave in the pork loin inside your hot oven. This will keep you from overcooking your pork, something that is easy to do and results in meat that is very white and dry. You can find my recommendation below.

TOP PICK

Instant Read Thermometer

This thermometer is great because it can be left in your meat while it cooks. You can even set an alarm so you know exactly when the pork reaches 140 degrees.
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Carry Over Cooking

You will notice in the roast pork loin recipe we take advantage of carry over cooking, which is when meat continues to cook even when removed from the heat source. So while you need your pork to reach 145 degrees for food safety, we are taking it out of the oven at 140 degrees. It is then tented with foil and in the time it rests, will reach 145 degrees. This takes about 5 to 10 minutes. You can even leave your thermometer in the pork and watch this happen.

FAQ

What temp is pork loin done?

Pork is fully cooked when it reaches 145 degrees Fahrenheit. The best way to make sure it is fully cooked but not overdone is to use a meat thermometer. See my recommendation above.

How do I cook a pork loin so it doesn’t dry out?

The key is to not overcook the pork. This is best done by using a meat thermometer that can stay in the pork loin roast while it is in the oven. The method of carry over cooking also helps to keep the pork loin juicy.

Does pork roast get more tender the longer you cook it?

Yes, to a certain point. Cooking it slowly keeps it tender, but you want to be sure not to overcook it. That would result in pork that is dry.

Horizontal overhead photo of roast pork loin on a blue plate

Storing and Reheating

Please note that this dish is best when it comes right out of the oven. That being said, this is such a moist tender piece of meat, even leftovers are delicious. Store your leftovers in an airtight container in the refrigerator for up to four days.

To reheat, place your desired portion in the oven in a baking dish with a little chicken stock. Cook, covered, for 20 to 30 minutes at 300 degrees. Always use your best discretion with leftovers. For ways to use your leftover pork roast, see my ideas below.

Leftover Pork Roast Recipes

Using your leftover pork roast will be easy with these simple and delicious recipe ideas. It is easy to serve on buns with homemade BBQ sauce or in one of these simple dinners:

  • It would be delicious in my Pork Stir Fry Recipe. You will want to cut this into small, thin pieces. Skip the first step in which we cook the pork. Add the pork at the very end, just long enough to warm it up, and let it get covered in sauce.
  • Cut it into small pieces and use it to replace the cooked chicken in my BBQ Chicken Nachos.
  • My personal favorite way to enjoy leftover pork roast is sliced very thin in this Jalapeño Peach Panini.
Front facing photo of Roast Pork Loin on a plate with mashed potatoes in the background

What to Serve with Pork Loin Roast Recipe

If you try this pork rib roast recipe or any of my others, please leave a comment and let me know what you think. I love hearing from you!

Overhead close up photo of Pork Loin Roast
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Pork Rib Roast

Serves: 10 people
(tap # to scale)
Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
This Bone-in Pork Loin Roast is the perfect special occasion meal. It comes together easily and the result is the most tender and succulent pork you've ever had.

Ingredients

  • 6 pound rack of pork
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon kosher salt
  • 1 tablespoon dried onion flakes
  • 4 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 teaspoons black pepper
  • 2 cloves fresh garlic minced

Instructions

  • Preheat your oven to 450 degrees.  Spray a 9 by 13 inch baking dish with cooking spray.
  • In a small bowl, mix together the salt, onion flakes, dried thyme, dried rosemary, black pepper, and garlic.
    1 tablespoon kosher salt, 1 tablespoon dried onion flakes, 4 teaspoons dried thyme, 2 teaspoons dried rosemary, 2 teaspoons black pepper, 2 cloves fresh garlic
  • Rub the pork rib rack with the olive oil. Then spread the seasoning mixture over it. Do your best to cover not only the top and bottom but the sides.
    1 tablespoon extra virgin olive oil
  • Place the seasoned roast in the baking dish.  Roast (uncovered) in the oven for 15 minutes. Then reduce the heat to 325. Roast for another 45 minutes or until the thermometer reads 140. (Please keep in mind that the thickness of the roast will greatly impact the roasting time. It is best to use an instant read thermometer so it can be taken out at 140 degrees.)
  • Take out the pork and tent with foil, letting it rest for 10 minutes. In that time it will come to 145 degrees. Slice between the rib bones and enjoy. 
Calories: 384kcal (19%) Carbohydrates: 1g Protein: 50g (100%) Fat: 20g (31%) Saturated Fat: 7g (44%) Monounsaturated Fat: 2g Cholesterol: 150mg (50%) Sodium: 701mg (30%) Potassium: 21mg (1%) Vitamin A: 100IU (2%) Vitamin C: 2.5mg (3%) Calcium: 10mg (1%) Iron: 3.8mg (21%)
Author: Lisa Longley
Course: Main Course
Cuisine: American
Overhead close up photo of Pork Loin Roast

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Pork Rib Roast

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Terry says

    Sounds and looks delicious! I have a recipe that’s similar. I was making for our Thanksgiving dinner. Fresh herbs and garlic, salt, pepper, no onions. All mixed with olive oil, ground with a mortar pestle. It’s a marinade put on the night before. Reviews were saying too much salt, cut down, way down, rinse it all off before roasting. I was so confused. Then I wondered where’s my juice to make gravy? Must have gravy! So I decided if I rinse it all off, I may as well use the recipe I’ve used for years. I had already bought the herbs, so I made the marinade, rinsing it all off as reviews as said. What a mistake! It sure lacked salt and pepper. Thank goodness I put 5 gloves of garlic in the water I added to my Dutch oven before it went into the oven, so all wasn’t lost. They don’t sell pork loin roasts around me, boneless or bone-in. I had to drive to a meat locker in a large town 60 miles south. There’s a meat locker 5 miles west, but they don’t have pork loin roasts. I’m in the middle of pig and cow country too. Crazy.

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