Pork loin refers to a specific cut of meat from a pig’s back. It is a lean and tender portion of pork that runs along the animal’s spine, extending from the shoulder area to the hip. Pork loin is known for its mild flavor and tenderness, making it a popular choice for various culinary preparations.

Pork Loin

Recipe by caion


Prep time


Cooking time



Pork loin can be found in various forms, such as whole loin roasts, boneless loin chops, and bone-in loin chops. It can be cooked using different methods, including roasting, grilling, pan-frying, and braising. Due to its relatively low fat content, pork loin is often cooked to medium or medium-rare doneness to prevent it from becoming dry.


  • 1 (3-4 pound) boneless pork loin roast

  • 3-4 cloves garlic, minced

  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)

  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)

  • Salt and pepper, to taste

  • 2 tablespoons olive oil

  • 1 cup chicken or vegetable broth

  • 1/2 cup white wine (optional)

  • 1 tablespoon butter (optional)


  • Preheat your oven to 350°F (175°C).
  • In a small bowl, mix together the minced garlic, chopped rosemary, chopped thyme, salt, pepper, and olive oil to create a paste.
  • Pat the pork loin dry with paper towels. Rub the garlic and herb paste all over the pork loin, making sure to cover it thoroughly.
  • Heat a large oven-safe skillet or roasting pan over medium-high heat. Add a bit of oil if needed. Once hot, sear the pork loin on all sides until nicely browned, about 2-3 minutes per side.
  • If using, pour the white wine into the pan to deglaze it, scraping up any browned bits from the bottom. Let the wine cook for a minute or two to reduce slightly.
  • Pour the chicken or vegetable broth into the pan around the pork loin.
  • Transfer the skillet or roasting pan to the preheated oven and roast the pork loin for about 20-25 minutes per pound, or until an internal thermometer inserted into the thickest part of the meat reads around 145°F (63°C). Cooking times may vary, so use the thermometer as your guide.
  • Once the pork loin reaches the desired temperature, remove it from the oven and tent it with aluminum foil. Let it rest for about 10-15 minutes before slicing.
  • If desired, you can make a quick pan sauce: Remove the pork loin from the skillet, and place the skillet on the stovetop over medium heat. Add a tablespoon of butter and let it melt. Stir and scrape up any browned bits from the bottom of the skillet. You can thicken the sauce with a bit of flour or cornstarch mixed with water if desired.
  • Slice the pork loin and serve it with the pan sauce and your favorite side dishes.

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