The pork loin roast is a lean, tender centerpiece cut from the back. Sold bone-in or boneless (and sometimes as a crown roast), it’s a Sunday-dinner classic that stays juicy when cooked gently.
Where Pork Loin Roast Comes From
The roast is simply the loin muscle left whole rather than cut into chops.
How to Cook Pork Loin Roast
- Roasting: to 145°F, then rest 10 minutes
- Searing first: for a browned crust
- Stuffing: butterfly and fill for a showpiece
- Don’t overcook: lean meat dries fast past 150°F
Pork Loin Roast is part of the pork loin primal. Find a farm selling pasture-raised pork near you.
How to Cook It
Best methods for this cut: Roasting, Reverse Sear. Browse all recipes & guides.
Frequently Asked Questions
How do you keep a pork loin roast from drying out?
Cook to 145°F (not beyond), sear first for a crust, and rest before slicing. Brining also helps this lean roast stay juicy.
Is pork loin roast the same as pork tenderloin?
No — the loin roast is a large, wide cut; the tenderloin is small and slender. They are different muscles.
What temperature do you roast pork loin at?
Sear hot, then roast around 350°F to an internal 145°F, and rest 10 minutes.