Oven Roasted Pork Loin With Dry Rub Recipe

Elevate your dinner with this incredibly flavorful Oven Roasted Pork Loin! This highly-rated recipe, inspired by branchan's allrecipes.com masterpiece, has been tweaked for even more deliciousness. A mouthwatering dry rub, packed with aromatic spices, creates a perfectly crispy exterior and incredibly juicy interior. Marinate for at least 6 hours (or up to 24 for maximum flavor!), then let it come to room temperature before roasting for a truly unforgettable pork loin experience. Pro-tip: Line your pan with foil to make cleanup a breeze!

Prep Time 30 mins
Cook Time 480 mins
Calories 641.9 kcal
Protein 100g
Rating 4.4 (14 Reviews)
Oven Roasted Pork Loin With Dry Rub 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Oven Roasted Pork Loin With Dry Rub

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How to Make Oven Roasted Pork Loin With Dry Rub

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, whisk together the dry rub ingredients: 1/2 cup packed brown sugar, 1/4 cup granulated white sugar, 2 tablespoons black pepper, 1 tablespoon salt, 1 tablespoon ground ginger, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dry mustard, 1 teaspoon cayenne pepper (optional), 1 tablespoon ground cumin, 1 tablespoon paprika, and 1 tablespoon dried thyme.
  3. Make several small slits in the pork loin and insert a garlic clove into each slit.
  4. Generously rub the pork loin with 2 tablespoons of olive oil, then apply 1/2 to 3/4 cup of the dry rub, ensuring all sides are evenly coated.
  5. Cover the pork loin with plastic wrap and refrigerate for at least 6 hours, or up to 24 hours.
  6. Remove the pork loin from the refrigerator and let it sit at room temperature for 2 hours.
  7. Place the pork loin in a foil-lined shallow roasting pan.
  8. Roast uncovered for approximately 4-5 hours, or until a meat thermometer inserted into the thickest part registers 150°F (66°C). Cooking time will vary depending on the size of the loin.
  9. Remove from oven and let the pork loin rest, tented with foil, for 20 minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful roast.

Nutrition Information (Approximate per serving)

Sodium

77 g

Sugar

201g

Fat

35g

Carbs

18g