How to roast pork loin in the oven

How to roast pork loin in the oven

Pork loin can be grilled, but another alternative, if you do not have this option, is to roast it in the oven. Remember that pork loin is, in itself, a very lean type of  meat, so it is important to prepare it properly and respect the time and temperature to prevent the meat from drying out excessively.

The best way to prepare pork tenderloin

Since pork tenderloin or pork tape is such a lean meat, it must be prepared correctly. Otherwise, the meat dries out and is not juicy at all. Preparing pork tenderloin is not very difficult, you just need to follow the preparation tips and follow the guidelines of each recipe.

Pork tenderloin has very little fat and only a few calories, which makes it an ideal dish to serve to diners. It can always be accompanied with different sauces such as cheese, chestnut and even barbecue sauce. It is a cut that goes well with any side dish such as potatoes, vegetables and rice. It can also be stuffed!

The only disadvantage of pork tenderloin is that, due to low fat content, its flavor can be bland. That is why it is so important to marinate it properly or add the necessary spices and seasonings to help enhance the flavor of the cut.

The loin can be done in different ways, it can even be cut into steaks and sautéed on the grill. Another traditional way to prepare this cut is to bake it, but most people are confused about  how to roast pork loin in the oven. 

Tips on how to roast pork loin in the oven

Before getting down to work, it is important to follow a series of recommendations so that the meat is cooked to perfection. Some of these preparation tips are:

  • Remove the meat from the refrigerator, two hours before, so that it is at room temperature at the moment of cooking. If the tenderloin is put in the oven when it is cold, it is possible that the outside will be done, and the inside won't.

  • Do not overcook, as this will only end up drying out the meat.

  • Make sure there is enough liquid in the tray or baking dish because if the levels drop, the meat also tends to dry out. Add more water if you see that the liquid has begun to evaporate.

  • Pre-sear the meat in a frying pan. Sealing the tenderloin is important so that the cooking juices do not escape; it also helps to brown the outside of the meat. Sealing the meat is optional, but it is highly recommended so that the meat stays juicy.

  • Do not pinch the meat. Tenderloin, like most cuts of pork and beef, should not be handled with a fork, but with kitchen tongs. If you prick the meat, the cooking juices will escape. In the case of tenderloin, you can use a toothpick to check when the tenderloin is done.

The best recipe for oven-roasted pork loin


  • One kilo of pork tenderloin.

  • Coarse salt.

  • Freshly ground black pepper.

  • Extra virgin olive oil.

  • Two cloves of garlic.

  • Two bay leaves.

  • Aromatic herbs (dried or fresh); you can include the ones you like the most, such as  rosemary, thyme, basil, and parsley.

  • Cooking wine or cognac.

  • Half a liter of meat stock (you can use cubes or ladles dissolved in water).


  • Take the meat out of the refrigerator beforehand so that it reaches room temperature.

  • Preheat the oven to 180-190º C.

  • Seal the meat in the frying pan or griddle. To do so, add olive oil and heat over low heat, together with the bay leaves. Place the meat in the pan, season with salt and pepper and let it sear for approximately one or two minutes on each side. This will make the meat juicier.

  • Place the meat in a baking dish or tray. It is best to use a baking dish, as the liquids will be more concentrated.

  • Some people prick the meat, at different points so that the liquids of the marinade penetrate the interior. You can also use a syringe and inject just a little of this liquid. 

  • Place the meat in the dish and pour over the cognac or wine, as well as the meat stock.

  • Also pour over the juices from searing the meat in the pan.

  • Sprinkle the aromatic herbs of your choice on top, as well as the garlic powder. If you use garlic cloves, then crush them.

  • Season with salt and pepper.

  • When the dish is ready, bake it in the oven for 50 minutes. The time varies depending on how you like your meat.

  • After the first 25 minutes, it is time to open the oven and turn the tenderloin. During this maneuver e, take the opportunity, once the tenderloin is turned over, to pour a little more meat stock.

  • If the surface is more brown than you would  like, you can cover the tenderloin with aluminum foil.

  • When the meat is ready, remove from the oven and serve it in the dish. The tenderloin is characterized because, at the moment of serving it to the diners, it is cut into smaller filets .

  • Drizzle with the sauce and enjoy.

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