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This Oven Baked Pork Roast is proof that simple ingredients can make a truly memorable meal! Tender, savory, and perfect for pairing with gravy and classic sides, it’s a dish I turn to often for family dinners. I’ll show you how to make it step by step so it comes out just right, every single time!
Why you’ll love this Oven Roasted Pork Loin
A good roast has always been a favorite at my house, especially for Sunday supper, when everyone’s got some extra time to spend at the dinner table. I love a classic pot roast, but an oven pork roast just brings something special and different! It’s lighter, incredibly juicy, and pairs beautifully with a rich pork gravy. When it’s done right, it’s comforting without being heavy, and that’s my kind of meal.
I love how simple and dependable this pork roast recipe is. A quick sear, a slow roast, and just enough seasoning to let the pork do the talking. If you love cozy, oven-baked dinners like my Ultimate Pot Roast or Cuban Pork Roast, this pork roast fits right in, and trust me, once you spoon that gravy over the top, you’ll be hooked!
Here’s what makes this Oven Pork Roast special:
❥ Sunday Supper Classic: This oven pork roast is cozy, comforting, and perfect for slow, easy meals with family (or on your own, because why not?!).
❥ Juicy & Flavor-Packed: Searing plus low-and-slow roasting keeps the pork tender and full of savory flavor.
❥ Gravy-Ready: The pan juices practically beg to be turned into pork gravy, and you should absolutely take the opportunity to make homemade pork gravy.
❥ Versatile Leftovers: Slice it thick for dinner, thin for sandwiches, or cube it up for easy meal prep!
Ingredients
- Pork Loin Roast: A 2.5 to 3-pound roast is ideal! It’s lean, tender, and perfect for oven roasting.
- Avocado Oil: High smoke point oil that’s great for searing without burning.
- Salted Butter: Adds richness and helps develop that beautiful golden crust!
- Kinder’s Cowboy Butter Seasoning: Brings bold, buttery, garlicky flavor without extra measuring.
- Black Pepper: Simple but essential for flavor.
- Beefy Onion Soup Mix: An easy shortcut that adds deep, savory flavor to both the pork and the gravy!
- Chicken Broth or Light Beer: Keeps the roast moist and creates a flavorful base for pan gravy.
How to Make Pork Roast
Step 2 | Season
Season the pork all over with Kinder’s Cowboy Butter Seasoning and a bit of black pepper.
Step 3 | Sear
Heat a Dutch oven over medium-high heat. Add avocado oil and butter, stirring to coat the bottom. Once hot, sear the pork loin on all sides until nicely browned. Place it fat side up.
Step 4 | Add Liquid
Sprinkle the beefy onion soup mix over the top of the pork. Then, pour the chicken broth or beer around (not over) the roast in the pot.
Step 5 | Roast
Cover tightly with a lid or foil and roast for 20 to 25 minutes per pound, or until the internal temperature reaches 145°F. For a golden crust, increase oven temperature to 450°F and bake uncovered for 5 to 10 more minutes after roasting.
Step 6 | Rest
Remove the pork from the oven and transfer it to a cutting board or platter. Tent with foil and let it rest for 15-20 minutes before slicing.
Step 7 | Slice & Enjoy
Slice the pork and spoon the warm gravy over the top to serve. It’s delicious over rice or mashed potatoes.
Variations and Substitutions
- Use pork shoulder instead of loin: Pork butt or shoulder works great if you want shreddable meat, just cook it longer to about 180°F!
- Swap the liquid: Chicken broth keeps things classic, while light beer adds a slightly malty depth that pairs beautifully with pork.
- Change up the seasoning: You can use garlic herb seasoning, Cajun seasoning, or your favorite pork rub if Cowboy Butter isn’t available.
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Expert Tips
Here are the best tips I use for the best oven-baked pork roast!
- Cook to temperature, not just time! Pork loin is perfectly done at 145°F. A meat thermometer is your best friend here; it keeps the pork juicy and prevents overcooking.
- Rest before slicing. Let the roast rest under foil for at least 15 minutes. This gives the juices time to redistribute, so every slice stays tender and moist.
- Always slice against the grain. Cutting across the muscle fibers makes every bite so much more tender!
What to Serve with Oven Pork Roast
This oven-baked pork roast is wonderful with Mashed Potatoes, Rice Pilaf, or Baked Potatoes, especially when you add plenty of gravy. For sides, I love serving it with Air Fryer Green Beans, Macaroni Salad, or a Broccoli Salad with Bacon. Add warm Dinner Rolls, and you’ve got yourself a full Sunday supper situation!
Recipe FAQs
Most pork roasts should be cooked for 20 to 25 minutes per pound at 325°F, depending on the cut. The most reliable way to tell it’s done is to use a meat thermometer and remove the roast once it reaches an internal temperature of 145°F.
Yes, covering the oven pork roast helps trap moisture and keeps the meat juicy as it cooks. You can uncover it during the last few minutes of baking if you want a more golden, flavorful crust on the outside.
More Dinner Recipes to Try
Oven Pork Roast Recipe
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Ingredients
- 1 tablespoon avocado oil
- 1 tablespoon salted butter
- 2.5 to 3 pound pork loin roast
- 2 teaspoons Kinder’s Cowboy Butter Seasoning
- Black pepper - to taste
- 1 packet beefy onion soup mix
- 1 ½ cups chicken broth or light beer
Instructions
- Remove the pork loin from the refrigerator and let it rest while you preheat the oven to 325°F.
- Season the pork all over with Kinder’s Cowboy Butter Seasoning and a bit of black pepper.
- Heat a Dutch oven over medium-high heat. Add avocado oil and butter, stirring to coat the bottom. Once hot, sear the pork loin on all sides until nicely browned. Place it fat side up.
- Sprinkle the beefy onion soup mix over the top of the pork. Then, pour the chicken broth or beer around (not over) the roast in the pot.
- Cover tightly with a lid or foil and roast for 20 to 25 minutes per pound, or until the internal temperature reaches 145°F. For a golden crust, increase oven temperature to 450°F and bake uncovered for 5 to 10 more minutes after roasting.
- Remove the pork from the oven and transfer it to a cutting board or platter. Tent with foil and let it rest for 15-20 minutes before slicing. If desired, you can make a pork gravy during the resting time.
- Slice the pork and spoon the warm pork gravy over the top to serve. It’s delicious over rice or mashed potatoes.
Notes
- Sear the pork before roasting! Taking a few minutes to brown the pork in oil and butter builds deep flavor right from the start. That golden crust locks in moisture and gives the roast a richer, more developed taste.
- Bring the pork closer to room temperature. Letting the roast sit out for 20 to 30 minutes before cooking helps it roast more evenly. Cold meat straight from the fridge can cook unevenly and dry out on the outside.
- Use liquid, but don’t drown the roast! Pour the broth or beer around the pork, not over it. This keeps the seasoning intact while creating a flavorful base for gravy.
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