A pork loin roast is one of those comforting main dishes that looks impressive, but does not need to be fussy. In this episode, I used olive oil, salt, pepper and a Bar-B-Que rub I brought home from Dallas to make an easy oven-roasted pork loin with a seasoned crust and beautiful pan juices.

I was so excited to roast this pork loin because I had accidentally found a bottle of Baker’s Ribs Bar-B-Que Rub Seasoning that I brought home with me from Dallas. Baker’s Ribs was one of the barbecue places I loved when I lived there, and finding that seasoning in my cupboard felt like the perfect excuse to make pork for dinner.

Of course, you do not need that exact rub to make this recipe. Use your favourite BBQ rub, barbecue seasoning, pork rub or seasoning blend you already enjoy.

Watch: How to Cook a Pork Loin Roast in the Oven

Watch my pork loin roast demonstration, then follow the ingredients and instructions below. You can also watch this pork loin roast video on YouTube.

Why This Roast Works

This pork loin roast is simple, flavourful and practical for a weeknight dinner or a holiday-style meal. Scoring the fat cap helps the seasoning settle into the top of the roast, while the fat bastes the meat as it cooks.

The olive oil helps the salt, pepper and BBQ rub cling to the pork. As the roast cooks, the seasoning creates a savoury crust, and the pan juices can be spooned over the meat, potatoes or rice at the table.

About the BBQ Rub

In the original episode, I used Baker’s Ribs Bar-B-Que Rub, which I brought home from Dallas after living in Texas. It was a fun bit of flavour history from that time, and it worked beautifully with pork.

If you have a favourite BBQ rub, use it here. Look for something with salt, garlic, paprika, warm spices and a little sweetness. The sugar in a BBQ rub can help the outside of the roast brown, but keep an eye on it near the end so it does not burn.

Ingredients

• 1 pork loin roast
• 1 1/2 tbsp olive oil, plus a little more for the pan if needed
• 1 1/2 tbsp Baker’s Ribs Bar-B-Que Rub, or your favourite BBQ rub or pork seasoning
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Equipment

• Sharp knife
• Basting brush
• Oven-safe skillet, roasting pan or baking dish
• Meat thermometer
• Foil for tenting while the roast rests

How to Cook a Pork Loin Roast in the Oven

Prepare the Pork Loin Roast

1. Preheat the oven to 375 degrees F / 190 degrees C.
2. Place the pork loin roast on a clean cutting board with the fat side facing up.
3. Using a sharp knife, score the fat cap by cutting shallow slits into the fat about 1 inch apart. Do not cut all the way through into the meat.
4. Season the roast with sea salt and freshly cracked black pepper.
5. Drizzle the olive oil over the pork and brush it over the top, sides and underside of the roast.
6. Sprinkle the BBQ rub generously over the pork, working some of the seasoning into the scored fat.

Roast the Pork

7. Add a little olive oil to the bottom of your oven-safe skillet, roasting pan or baking dish to help prevent sticking.
8. Place the pork loin roast in the pan, fat side up.
9. Insert a meat thermometer into the centre of the roast so you can monitor the internal temperature.
10. Roast until the pork reaches a safe internal temperature. In Canada, Health Canada lists pork whole cuts such as loin and ribs at 71 degrees C / 160 degrees F for medium and 77 degrees C / 170 degrees F for well done. Use the guidance appropriate for your location and preference.
11. If desired, baste the pork with the pan juices during roasting.
12. If the roast is cooked through but you would like more colour on top, place it briefly under the broiler for 2-3 minutes, watching carefully so the rub does not burn.

Rest and Serve

13. Remove the pork loin roast from the oven and tent it loosely with foil.
14. Let the roast rest for about 8-10 minutes before slicing.
15. Spoon the pan juices over the sliced pork, or use them to flavour rice, potatoes or vegetables on the side.

Kimberly’s Tips

• Use a sharp knife when scoring the fat cap. A dull knife makes the job harder and less safe.
• Do not be afraid of larger cuts of meat. Roasts often give you more free time than labour-intensive stovetop dishes.
• Keep the fat side up so it can help baste the roast as it cooks.
• Use a meat thermometer instead of guessing. It is the easiest way to avoid undercooking or drying out the pork.
• Let the roast rest before slicing so the juices settle back into the meat.

What to Serve with Roast Pork

This roast is lovely with roasted potatoes, rice, mashed potatoes, roasted carrots, squash, corn, green beans or a crisp salad. For holiday-style sides, try it with my roasted butternut squash or butter-roasted corn on the cob.

The pan juices are one of the best parts, so spoon them over the pork or use them to dress your side dish. If you have enough juices in the pan, you can also turn them into a quick gravy.

Final Thoughts

This is an easy, flavourful way to cook a pork loin roast in the oven. Score the fat, season it well, roast it with a thermometer, let it rest, and you have a beautiful main dish without a lot of fuss.

I hope you enjoy this pork recipe on Cooking with Kimberly.

Be a Champion in Your Kitchen, and Eat Deliciously!