Pork Loin

While some pork recipes can verge on being a bit boring and bland, this pork loin is anything but. Roasted with an herby, garlicky baste (and plenty of butter), this roasted pork loin gets extra-tender in the oven, while maintaining a strong, irresistible flavor. If you're looking to switch up your holiday roast this year, this easy recipe deserves a spot at your table. 

What's the difference between pork loin and pork tenderloin? 

Though both cuts are lean, uniform in shape, and mild in flavor, a pork loin is usually bigger and meatier with a layer of fat on top, while pork tenderloin is longer and thinner. 

How to cook pork loin.

While you can cook pork loin in the slow cooker or on the grill, we choose to cook ours in the oven for ease. Basting our pork loin roast in the oven will keep it juicy, tender and ultra-flavorful. In this recipe, you don't need to sear it: to get the caramelized crust effect, we spread the whole thing with butter and brown sugar and broil it just before slicing. 

Tip: If you're serving a crowd, a 3- to 4-lb. pork loin roast should be plenty for 6 to 8 people.

What temperature am I aiming for? 

For pork, the magic number is 145°. To ensure your pork gets to this desired temp., we always recommend using an instant meat thermometer when cooking big cuts of meat like this.  

What are the best flavors to add to pork?

Woody herbs like thyme and rosemary infuse a lot of fragrant flavor into otherwise bland meat. Mustard is always classic (we love grainy Dijon-style!) and pairs nicely with brown sugar. Also, butter. Always butter. Switch it up with an herby sauce or a sweet citrus glaze for another classic combo.

Storage and leftovers.

Any leftover pork loin should be stored in an airtight container in the fridge for around 3 days. Use your leftovers to make delicious tacos, a hearty Cuban sandwich, or simply serve it up with roasted veggies and smashed potatoes!

Made this? Let us know how it went in the comments below!