Herb-Rubbed Roast Pork Loin
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Garlic and sage go on the night before, a short blast of heat sets the crust, and a long, slow roast fills the house with the smell of Sunday dinner. Slice it juicy, spoon on the mustard pan sauce, and feed six to eight.
The short version
Salt the loin and rub it with garlic, sage and oil, then chill it uncovered overnight. Roast at 500°F for 10 minutes, drop to 250°F, and cook to 140°F in the center, about 1½ hours. Rest 15 minutes, then make a pan sauce.
What makes ours better
why ours wins the argument at dinner
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Salt it the day before. Lean pork dries out easily. Salt carries moisture and seasoning deep into the roast, and leaving it uncovered dries the surface so it browns.
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Start hot, finish low. Ten minutes at 500°F browns the outside, then a low oven cooks the inside evenly, so you don't get a gray, dry ring around a pink center.
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Garlic and sage under the oil. A paste of garlic, sage and oil sits against the meat and flavors it. Pork and sage are a classic pair.
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Make a mustard pan sauce. The browned bits in the pan are free flavor. Two minutes with stock, Dijon and butter turns them into a sauce for the slices.
What you need
the stars of the show
- Boneless center-cut pork loin roast3 pounds
- Garlic3 cloves
- Chopped fresh sage1 tablespoon
- Olive oil1 tablespoon
- Low-sodium chicken stock¾ cup
- Dijon mustard1 tablespoon
- Unsalted butter1 tablespoon
Roast
Pan sauce
yes, all of the butter
Steps
apron on. phone down. mostly.
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Salt and season
Trim the fat on top to a thin layer, about ¼ inch. Pat the roast dry. Mash the garlic, sage, salt, pepper and oil into a paste and rub it over the whole roast.
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Chill uncovered
Set the roast fat-side up on a rack in a roasting pan or rimmed baking sheet and refrigerate, uncovered, for at least 8 hours and up to 24. Take it out 30 minutes before roasting.
Even 2 hours of salting helps, but overnight is better.
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Roast hot
Heat the oven to 500°F with a rack in the middle. Roast the pork for 10 minutes, until the top is starting to brown.
About 10 min. Cook mode has a timer for this step.
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Turn it down and finish
Reduce the oven to 250°F without opening the door more than needed. Start checking after 45 minutes by pushing an instant-read thermometer into the thickest part. Pull the roast at 140°F, which usually takes about 1½ hours total.
Go by the thermometer. Roasts of the same weight can differ by 20 minutes depending on their shape.
About 45 min. Cook mode has a timer for this step.
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Rest the roast
Move the pork to a cutting board, tent it loosely with foil and rest 15 minutes. The temperature will rise to 145°F, which is done and still juicy. Pour any pan juices into a cup and skim off the fat.
About 15 min. Cook mode has a timer for this step.
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Make the pan sauce
Set the roasting pan on the stovetop over medium heat. Add the stock and scrape up the browned bits with a wooden spoon. Simmer 2 to 3 minutes, whisk in the mustard and the pan juices, then take it off the heat and stir in the butter.
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Slice and serve
Slice the roast across the grain into ½-inch slices. Overlap them on a platter and spoon the sauce over.
Good to know
the stuff I’d tell you over the phone
- A bone-in roast takes longer, around 5 pounds and 2 hours or so, and is even tastier. Go by the thermometer.
- Pork loin is not the same as pork tenderloin. Tenderloin is thin and cooks in about 25 minutes, so use a different recipe.
- Pork is safe at 145°F with a 3-minute rest. A hint of pink in the center is normal and fine.
- For a faster version, skip the overnight chill, roast at 400°F for 50 to 60 minutes, and pull at 140°F. The result is good but less juicy.
- Storage. Fridge, 4 days. Slice before storing, and reheat covered in a low oven with a spoonful of stock. Freeze sliced for up to 3 months.
Questions, answered
asked and answered at the kitchen counter
What temperature should pork loin be cooked to?
Pull it at 140°F and let it rest. It rises to 145°F, which is the safe temperature and keeps the meat juicy. Cooking it to 160°F makes lean loin dry.
How long does it take to roast a pork loin?
At 250°F after the first 10 minutes at 500°F, a 3-pound boneless loin takes about 1½ hours in total. Start checking the temperature at 45 minutes.
Why is my pork loin dry?
Almost always it was overcooked. Pork loin has little fat, so even a few degrees past 145°F dries it out. Salting ahead helps it hold moisture.
Should I cook the pork loin covered or uncovered?
Uncovered, so the outside browns. Tent it with foil only while it rests.
Can I skip the overnight salting?
Yes, but give it at least 1 hour at room temperature after seasoning. The roast will be a little less juicy and less seasoned inside.
What goes with roast pork loin?
Try fluffy, buttery mashed potatoes and green beans almondine with brown butter, or crispy roasted brussels sprouts. Apple sauce and mustard are good on the side too.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
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Published October 28, 2026.