Pick a Pork Loin Roast For Juicy Results - National Pork Board

Pork Loin Roast

Cook pork loin roast to an internal cooking temperature of 145 – 160° F, followed by a 3-min rest.

The pork loin roast comes from the area of the pig between the shoulder and the beginning of the leg. It is sold either bone-in or deboned — loin roasts with a bone tend to be juicier and more flavorful but you’ll need to carve around the bone to serve. Boneless pork loin roast can be rolled and tied for cooking.

Pork loin roast is sometimes confused with tenderloin, but they are not the same. A pork loin roast is typically sold in pieces weighing 2-4 pounds while the tenderloin is a smaller, long cut that usually weighs about a pound.

Pork loin roasts are delicious when brined or rubbed with a spice mixture and barbecued over indirect heat. Pork loin roasts should not be braised or stewed as they have a tendency to fall apart and become a bit tough when cooked using moist heat.

Boneless Pork Loin Roast Basics
Simple, elegant, juicy.

Cooking Tip

For a crisp surface on your pork loin roast, be sure the oven is fully preheated before putting the meat in and do not cover it while roasting.