This Pork Loin Roast is coated with a mixture of honey mustard, balsamic vinegar, garlic and fresh rosemary then baked over vegetables until perfectly tender and juicy. This pork loin recipe is easy to make yet impressive enough to serve during the holidays. or dinner party.
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This Pork Loin Roast is definitely a simple dish to prepare that will make you look as if you had a professional chef cooking in your kitchen. Boneless pork loin roast (different than a pork tenderloin), is an affordable and lean cut of meat that produces the most succulent and tender pork roast. With a crispy top and a juicy interior, this pork loin recipe is always a big hit!
Pork Loin Vs Pork Tenderloin
Pork loin and pork tenderloin are very different cuts of meat and should not be used as a substitute for each other in recipes. Although both cuts are very lean, they are totally different in size and appearance.
Pork Loin comes from the animal’s back. It is large in size (about 2 to 5 pounds) and wide enough that can be cut into steaks. Pork loin has a thin cap of fat on the top that keeps the meat moist and juicy. Pork loin benefits from slow roasting.
Pork tenderloin is the muscle that runs alongside the backbone. It is small (about 1 to 1.5 pounds) lean, mild in flavor and best when cooked quickly over high heat.
Cooking Pork Loin
- Trim some of the excess fat from the top cap – make sure you leave some on. The fat helps in keeping the meat juicy.
- Cut a few slits on the roast- they don’t have to be too deep – this will hep so the seasoning penetrates the meat.
- Season the pork with salt and pepper (it is a big piece of meat so be generous). Coat the roast with the marinade ingredients and let it sit at room temperature for 30 minutes. If you have time, I highly suggest marinating in the refrigerator longer. 6 hours to overnight is ideal!
- Place the vegetables on the bottom of the roasting pan and place the pork loin – fat cap side up – on top of the vegetables. The vegetables help to keep the pork loin elevated.
- Because of the honey mustard in the marinade, I pour a bit of broth in the roasting pan. Honey mustard tends to over caramelize due to the sugar content in the mustard. You can add extra broth or water to the pan if needed.
- Place the pork loin roast in the oven and cook on high temperature (400 degrees Fahrenheit) for 15 minutes. Then lower the temperature to 325 degrees Fahrenheit and cook until the meat has reached the desired temperature. More about pork safety temperature below.
Pork Safety Temperature
Can Pork Be Eaten When Pink In The Center? The short answer is yes. Here are a few things to know about safe temperatures for pork.
- As per USDA guidelines it is safe to consume pork at the internal temperature of 145 degrees Fahrenheit
- Cook your pork until the internal temperature has reached 145 to 150 degrees (it used to be much higher in the past which produced dried up pork)
- Remove the meat from the oven and tent it with aluminum foil. Let it rest for about 5 to 10 minutes. The temperature will keep rising.
- Pork Temperatures:145 to 150 degrees F. for Medium-Rare
150 to 155 degrees F. for Medium
155 to 160 degrees F. for Medium-Well
160 degrees F. and up for Well-Done
What is the secret to Juicy Pork Loin?
To achieve juicy, melt in your mouth pork loin roast perfection you must not overcook the pork. Having an instant read thermometer is really key!
Pork Loin Roast Recipe Tips
- Do not be concerned about the dark top of the roast pictured here. It won’t taste burnt I promise! Have you seen roasted chicken skin that gets dark – but tastes amazing? That is the case here due to the honey mustard. After you slice the pork, you only get a sliver of the crispy top (check photo above). However, if you think your pork loin is getting a bit dark for your taste, cover the top with a piece of aluminum foil during some of the baking time.
You Can Serve This delicious pork roast with the following side dishes:
Take A Look At These Pork Recipes:
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Honey Mustard & Herb Oven Roasted Pork Loin
- 1 (3-4 pounds) boneless center-cut pork loin, trimmed of excess fat
- Salt and ground black pepper to taste
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey mustard
- 5 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 onion, quartered
- 2 carrots, peeled and cut into big chunks
- 2 celery ribs, cut into big chunks
- 1/2 cup chicken broth or more, if needed.
- Using a small paring knife, cut a few slits about 1/4 inch deep into the pork. Season the pork with salt and pepper and place it into a large zip top bag or a shallow pan.
- In a small bowl, mix the olive oil, balsamic vinegar, honey mustard, garlic and rosemary. Spread the mixture over the pork until evenly coated and allow it to sit at room temperature for at least 30 minutes or refrigerate it and marinate up to 24 hours.
- Preheat the oven to 400 degrees Fahrenheit.
- Place onions, carrots and celery in a large roasting pan. Place the pork loin fat cap side up on top of the vegetables. Pour the broth on the bottom of the roasting pan.
- Place in the oven and roast for 15 minutes. Lower the oven temperature to 325 degrees Fahrenheit and roast for 50 to 60 minutes or until the internal temperature reaches 145 degrees, adding extra broth if the roasting pan is completely dry on the bottom.
- Remove from the oven and cover with aluminum foil and let it rest for 5 – 10 minutes. Slice and serve.
- The meat gets tastier if you marinate it. 30 minutes is OK and overnight is best!
- If using a zip top bag to marinate the pork, you can just add all the marinade ingredients into the bag, squeeze out the air and seal the bag.
- Due to the honey mustard, the top of the pork gets a lot of caramelization. If you think the top of your pork loin is getting a bit too dark for your taste, cover the top with a piece of aluminum foil during some of the baking time.