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Here's how to cook a delicious and juicy pork loin in the oven:

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  • Pork loin roast (bone-in or boneless, size will depend on how many people you're serving)
  • Olive oil
  • Salt
  • Black pepper
  • Other seasonings of your choice (optional): garlic powder, onion powder, paprika, rosemary, thyme, etc.


  1. Preheat your oven: Aim for 400°F (200°C) for a good sear and even cooking.

  2. Prep the pork loin: Pat the roast dry with paper towels. Season generously with salt and black pepper on all sides. You can also add other seasonings you like, such as garlic powder, onion powder, paprika, rosemary, or thyme.

  3. Sear the pork (optional): This step adds a nice browned crust to the exterior. Heat a large oven-safe skillet over medium-high heat with a drizzle of olive oil. Sear the pork loin on all sides for a few minutes until golden brown.

  4. Roast the pork: Transfer the pork loin, seared or not, to a roasting pan or baking sheet. If it's bone-in, position it with the fat side up. This allows the fat to baste the meat as it cooks and keeps it moist.

  5. Cooking time: A good rule of thumb is to cook for 20-25 minutes per pound of pork loin at 350°F (175°C). However, the internal temperature is the most reliable indicator of doneness.

  6. Check the temperature: Use a meat thermometer to check the internal temperature of the thickest part of the roast. It should reach 145°F (63°C) for safe consumption.

  7. Rest and serve: Once the pork reaches the desired temperature, remove it from the oven and tent it loosely with foil. Let it rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful pork loin.

  8. Slice and enjoy! Carve the rested pork loin into thin slices and serve with your favorite sides.


  • You can add vegetables like potatoes, carrots, or onions to the roasting pan with the pork loin for a one-pan meal.
  • Basting the pork loin occasionally with pan juices while it roasts can add extra flavor and moisture.
  • For extra crispy skin (bone-in roast), crank up the oven temperature to 425°F (220°C) for the last 10-15 minutes of cooking.
  • Cover the pork loosely with foil during the last 30 minutes of roasting if you find it's drying out
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