That’s right…you only need 4 ingredients and about 5 minutes of prep for this easy, healthy, and juicy Pork Loin Roast! It’s a simple and wholesome dinner that will impress your friends and family — with minimal effort on your part.
I’m not exaggerating when I say that the hardest part of this recipe is just remembering to marinate the pork in advance! And since you can leave the meat in your marinade for up to 3 days, you can just throw together the 4-ingredient pork loin roast when you get home from the grocery store and stash it in your fridge to cook later.
For any of my Central Virginia friends out there, you might be familiar with the pork loin roast at the Boar’s Head Inn in Charlottesville. If not, let me give you a quick rundown since this ultimate southern dinner was inspired by a meal on the Boar’s Head’s menu.
The Boar’s Head is a beautiful resort, situated at the foot of the Blue Ridge Mountains, which prides itself on “warm and intimate ambiance and exceptional southern hospitality.” I’ve enjoyed many, many meals in the Inn over the years, and the pork loin roast is definitely at the top of my list.
The restaurant serves sliced cider-marinated pork loin over grits, drizzled with homemade barbecue sauce, and often accompanied by fried apples and sautĂ©ed fresh green beans. I’m telling you — this is a classic Virginia supper at its finest!
Since I’m not a professionally-trained chef, and since I don’t have all day to spend in the kitchen to create one meal, I have simplified the Boar’s Head’s recipe to suit my lifestyle…and today I’m sharing it with you!
You truly only need 4 ingredients for the perfect pork loin roast:
- A 3-4 lb. boneless pork loin;
- Apple cider;
- Garlic;
- and fresh rosemary.
The meat marinates for at least 12 hours (or up to 3 days), is browned in a cast iron skillet on all sides, and then goes into the oven for about 45 minutes. That’s it!!!
The end result is a flavorful, cozy, and versatile pork entree that you can drizzle with your favorite store-bought barbecue sauce (or make your own sauce, like the Inn).
Serving suggestions to complete the perfect Pork Loin Roast
Try pairing the pork with any of the following easy sides:
- Southern Fried Apples
- Squash Casserole
- Fried Cabbage with Apples and Onions (recipe coming to the blog soon!)
- Cornbread, Cheddar Biscuits with Chives and Bacon, or dinner rolls
- Grits or mashed potatoes
- Sautéed green beans or cooked collard greens
And if you have leftovers? We love the sliced pork served on biscuits with barbecue sauce for the perfect little lunch sandwiches.
I hope that you’ll give this comfort food a try. It will satisfy your soul and it will make your home smell cozy and wonderful this season!
If you’ve tried this 4-Ingredient Pork Loin Roast or any other recipe on The Seasoned Mom, then don’t forget to rate the recipe and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!
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Roasted Pork Loin
Equipment
- 10- to 12-inch cast iron or other oven-safe skillet
- Instant Read Thermometer
Ingredients
- 3-4 lb. boneless pork loin
- 5 cups apple cider
- 3 cloves garlic, minced
- 5 sprigs fresh rosemary, plus additional for garnish
- Kosher salt and ground black pepper, to taste
- 2 tablespoons olive oil, for searing
- For serving: barbecue sauce
Instructions
- Combine the apple cider, garlic, and rosemary in a large zip-top bag or dish. Add the pork loin, seal, and refrigerate for at least 12 hours or up to 3 days.
- Remove the pork from the marinade and pat completely dry with paper towels. Discard the marinade. Season liberally on all sides with salt and pepper.
- Preheat the oven to 400°F.
- Heat the olive oil in a 10- to 12-inch cast iron skillet over medium-high heat until shimmering. Sear the pork on all four sides, about 2 to 3 minutes per side, until golden brown and the meat releases easily from the pan.
- Transfer the skillet to the oven and roast uncovered for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F. Plan on roughly 15 minutes per pound and start checking at 40 minutes.
- Transfer the skillet to the oven and roast uncovered for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F. Plan on roughly 15 minutes per pound and start checking at 40 minutes.
- Tent loosely with foil and rest 15 to 20 minutes before slicing.
- While the pork rests, warm the barbecue sauce in a small saucepan over low heat.
- Slice thinly against the grain, drizzle with the warm sauce, and garnish with fresh rosemary.
Notes
- Marinating time matters:Â Twelve hours is the minimum and 2 to 3 days is ideal. Do not go past 3 days, or the texture starts to suffer.
- Pat the pork completely dry before searing. Surface moisture prevents browning.
- 145°F is the target: A little pink in the center is normal and safe at that temperature.
- Roast uncovered:Â Covering the pan traps steam and softens the crust you just built.
- Timing guide: roughly 15 minutes per pound at 400°F after searing, but the thermometer is the only reliable measure.
- No cast iron? Any oven-safe skillet works. Wrap a plastic handle in thick foil to make it oven-safe.
- Substitution: apple juice works in place of cider, and hard cider gives a drier, more savory result.
- Serving suggestion: for a classic Virginia-style meal, serve the pork the way the Boar’s Head Inn does, over grits with barbecue sauce, fried apples, and sautĂ©ed green beans.
- Storage: refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a covered skillet with a splash of broth or cider.
I made this for dinner last night. But I have quit buying pork loins and pork chops. So often they are tough. I now buy pork tenderloins for every recipe that calls for pork chops or loins. This recipe is great!! Everyone loved it. I served it with twice baked potatoes and my favorite crock pot green beans recipe. My daughter and granddaughters are here for the weekend from NC. Sallie and Mark couldn’t stay for dinner because it was Will’s bedtime but I sent her home with dinner for them to eat at home. I told her it was your recipe!! She also said it was really good.
Wonderful! So glad to hear that it was a hit, Debbie! Pork tenderloin is definitely our go-to, but it’s nice to mix it up with the larger loin sometimes, too! Hoping to see Sallie, Mark and Will next weekend!
Hi, what if you don’t have a cast iron skillet?
Hi, Kim! Any oven-safe skillet or dish will work. If you have a big skillet with a plastic handle, you can always wrap the handle in a thick layer of aluminum foil to make it oven-safe. 🙂
We made this for New Year’s Day dinner and it was amazing. My husband even overcooked it and it was still good. Making it again tonight!!
Awesome! Lucky pork for New Year’s! 🙂 So glad that you enjoyed it. We love this one, too!
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Do you have an easy recipe for pork tenderloin, which I hear is different . Love your blog. Carol smith.v
Hi, Carol! I have many recipes for pork tenderloin (grilled, roasted, pan-seared, etc.) Here’s a link to them: https://www.theseasonedmom.com/?s=pork+tenderloin
Hope you find some new favorites!
Help… I cannot make tender pork chops,they are always tough. Even with shake and bake,too tough. Id like to make a pork chop oven casserole. Please, any ideas.
Hi! In my opinion, the key to tender pork chops (and any other perfectly cooked meat) is using a good meat thermometer. That way you always know when the meat reaches the perfect temperature and level of doneness. 🙂
This is a recipe I want to make, I have an old seasoned cast iron skillet and plenty of fresh rosemary, and every thing the recipe calls for, and I will marinade the roast for 3 days, turning it every day. thank you for this recipe.
Sounds perfect, Shelia! I hope you enjoy it!
Spot on .. i’ve been making a similar recipe for decades never disappoints I sometimes substitute with apple juice.
Thank you, Sue! We’re so glad you enjoyed it.