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Easy Pork Loin Recipe, Oven Baked, Juicy and Tender

This Easy Pork Loin roast recipe is a per­fect low-stress and sim­ple dish to serve on week­nights. And yet, it’s excep­tion­al fla­vor makes it spe­cial enough to serve at a din­ner par­ty with friends. 

Thinly sliced Baked Pork Loin on a white plate with parsley garnish.
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It’s a deli­cious bone­less pork loin recipe that requires only 5 min­utes of prep time. Since pork eas­i­ly takes on the fla­vors applied to it, you will be able to infuse extra­or­di­nary fla­vor by fol­low­ing this sim­ple roast­ed pork loin recipe. 

THIS deli­cious pork roast recipe, for the oven, is scrump­tious­ly savory with a touch of smoky heat from chipo­tle and gin­ger. Best of all, it’s sat­is­fy­ing­ly ten­der and juicy. Scrumptious!

I like the recipe for week­nights, because it’s only about 5 min­utes of prep and then into the oven. You can even do the 5 minute prep the night before, so all you have to do when you get home is stick it in the oven. 

Also, if you’re going to be gone all day, the recipe can be pre­pared in the crock pot. That way a deli­cious home­made din­ner is ready to serve when you arrive home from work. No wor­ries and no fuss! See the notes sec­tion of the recipe card for crock pot instructions.

Planning Intentional Leftovers

Savory Pork Loin Roast

An added ben­e­fit of roast­ing an entire loin is the leftovers. 

They are superb for lunch­es through the week or for prepar­ing anoth­er sim­ple din­ner on a hec­tic night. 

Left­overs can be used, sliced thin, in sand­wich­es or shred­ded for pulled pork on nachos or even a bar­be­cue pizza. 

Add some to stuffed baked pota­toes or crisp some up for car­ni­tas and eat in a tor­tilla with your favorite toppings. 

Oven Baked Pork Loin left­overs are also great in Asian dish­es like pork lo mein or pork fried rice. 

You’re only lim­it­ed by your imag­i­na­tion! I love this kind of cook once, eat many times kind of dish­es! Don’t you?

Understanding the Heat Level of Hot Peppers

There are big dif­fer­ences in the spicy spices and sea­son­ings we com­mon­ly use in Amer­i­can recipes. Chili Pow­der, Cayenne Pep­per and Chipo­tle Pow­der have extreme­ly dif­fer­ent heat lev­els and they have very dif­fer­ent fla­vor profiles.

chilis and jalapenos

Amer­i­can chili pow­der, isn’t just chili pep­pers. It’s usu­al­ly a blend of any num­ber of vari­eties of chili pep­pers, cumin, papri­ka, salt and oregano. 

Many chili pow­der blends con­tain onion pow­der and gar­lic pow­der, too. Because you can nev­er be 100% sure what chilis were used, you can’t be 100% sure of the heat level. 

For me, chili pow­der has more influ­ence on the FLAVOR of a dish than on the spici­ness. And if you go over­board, it can get a lit­tle bit­ter. Chili pow­der would def­i­nite­ly not be a great choice for this par­tic­u­lar recipe.

If you want more heat in a spice rub, with­out mud­dy­ing the fla­vor, choose chipo­tle pow­der (smoked and dried jalapenos) or cayenne (dried cayenne peppers). 

Keep in mind that cayenne has a heat lev­el 8–12 times hot­ter than chipo­tle pow­der. If sub­sti­tut­ing one for the oth­er, you’re going to want sig­nif­i­cant­ly less of the cayenne. 

Cayenne is all about the heat and not much about fla­vor. Chipo­tle pow­der can bring the heat, but also adds some nice, smoky notes. 

My per­son­al pref­er­ence is chipo­tle pow­der in this pork loin rub, because it com­bines with the smoked papri­ka for that addi­tion­al lay­er of smoky fla­vor that makes this recipe special.

How to Make the Easy Pork Loin Recipe

savory loin roast scored in roasting pan - homemade
  1. Pre­heat the oven to 350°.
  2. Whisk togeth­er the oil and all the spices/seasonings, in a bowl, until they become a thick paste.
  3. Place the pork loin into a 9x13 pan, fat cap up. (See the recipe card for crock pot instruc­tions.) Criss-cross score the top of the loin, just deep enough to get through the fat cap. This is going to let all that deli­cious fla­vor sink deep into the roast.
Apply Spice rub to pork loin roast
  1. Apply the paste to the top and sides of the pork loin, being sure to cov­er it even­ly. Mas­sage it over the top, down the sides and into the criss-crosses.
  2. Place the savory pork loin roast into the pre­heat­ed oven. Don’t cov­er it.
spice rub massed into loin roast - homemade
  1. Roast the pork for 45 min­utes to an hour, until the inter­nal tem­per­a­ture at the cen­ter of the roast is 145°. Then remove it from the oven and tent it loose­ly with foil. Allow it to rest for 10 to 15 min­utes before slicing.

Serve this deli­cious pork roast with your favorite sides and enjoy the added ben­e­fit of mul­ti­ple meals from one short 5‑minute prep! I know you’re going to love this recipe! Make it part of your reg­u­lar meal rota­tion to save time, mon­ey (whole pork loins are less than $2 per pound) and to eat like a king. Enjoy my friend!

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savory pork loin roast

Easy Pork Loin Recipe

  • Author: Glen­da Embree
  • Total Time: 1 hour 5 minutes
  • Yield: 10-15 serv­ings 1x


This Easy Pork Loin recipe is a per­fect low-stress and sim­ple dish to serve on week­nights. And yet, it’s excep­tion­al fla­vor makes it spe­cial enough to serve at a din­ner par­ty with friends. It’s a deli­cious bone­less pork loin recipe that requires only 5 min­utes of prep time.


Units Scale
  • 4-5 lb pork loin
  • 1/4 cup avo­ca­do oil (or your pre­ferred oil)
  • 1 Table­spoon kosher salt
  • 1 Table­spoon coarse­ly ground black pepper
  • 2 tea­spoons gar­lic powder
  • 1 tea­spoon onion powder
  • 1/2 tea­spoon pow­dered ginger
  • 1 tea­spoon smoked paprika
  • 1/2 tea­spoon chipo­tle pow­der (or 1/8 tea­spoon cayenne, *SEE NOTE)


  1. Whisk togeth­er the easy spice paste.  Put the avo­ca­do oil and all the sea­son­ings and spices into a bowl and whisk until they are com­bined and form a thick paste.
  2. Place the pork loin, fat cap up, into a *9x13 pan.  With a sharp chef’s knife or butch­er knife, score the top of the roast in a criss-cross pat­tern.  You don’t have to go very deep.  Just get through the fat cap.  That way all your sea­son­ings will go right into the meat.
  3. Pour the spice paste onto the roast, and with your hands, mas­sage it over the top and sides of the pork loin.
  4. Roast at 350° for  45 min­utes to an hour, until the inter­nal tem­per­a­ture has reached 145°. 
  5. Remove from the oven and tent loose­ly with foil. 
  6. Rest the pork loin roast for 10 to 15 min­utes, before slicing.


*Cayenne is 8–10 times hot­ter than chipo­tle pow­der and it does not have the smoky fla­vor of chipo­tle.  If sub­sti­tut­ing cayenne for the chipo­tle in this recipe, you will only use 1/8 tea­spoon and the fla­vor will be slight­ly different.


Prep this recipe in the base of your crock pot, instead of a 9x13 pan.  Fol­low all oth­er instruc­tions as the recipe indi­cates.  Cook on low for 4–5 hours or until the inter­nal tem­per­a­ture of the pork loin reg­is­ters 145°.  Remove from the crock pot and tent with foil for a 10–15 minute rest peri­od before slicing.

  • Prep Time: 5 min­utes
  • Cook Time: 1 hour
  • Cat­e­go­ry: Meat, Main Dish, Pork
  • Method: Roast­ing
  • Cui­sine: Amer­i­can

Key­words: roast, pork, main dish, pork loin

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