How to Make Roasted Pork

Last updated: November 12, 2025

Quick Reference

Temperatures

USDA Safe Minimum: 145°F internal temperature, then 3-minute rest
Medium (Slightly Pink): 145-150°F for tender, juicy pork with hint of pink
Medium-Well: 150-155°F for traditional fully cooked appearance
Pre-Cooked Ham: 140°F internal temperature for reheating
Dry, Tough Pork: Don't overcook past 150°F—pork is safe at 145°F with 3-minute rest. Remove from oven early
Burned Glaze: Apply glaze during final 15-20 minutes only. Use lower oven temperature (300-325°F) for glazed hams
Rubbery or Pale Skin: Pat skin completely dry. Score fat in crosshatch pattern. Start at high heat (450°F) for first 15 minutes

Safety

Safety Note: Always use meat thermometer in thickest part, avoiding fat and bone

Timing

Pork Tenderloin (400-450°F): 20-25 minutes total for 1-1.5 lb tenderloin
Pork Loin Roast (350°F): 20-25 minutes per pound for 2-4 lb roast
Rack of Pork (350°F): 25-30 minutes per pound, bone-in
Pre-Cooked Spiral Ham (300-325°F): 10-15 minutes per pound for reheating
Resting Time: Minimum 5-10 minutes for tenderloin, 15 minutes for larger roasts
Undercooked Center: Use meat thermometer in thickest part. Bring pork to room temperature 30-60 minutes before roasting
Bland Flavor: Brine pork 4-8 hours before roasting. Use bold seasonings—pork pairs well with garlic, rosemary, fennel

General

Uneven Cooking: Tie loin roasts with butcher's twine for uniform shape. Tuck thin tail end of tenderloin underneath

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Essential pork roasting techniques & equipment

Choose Your Pork Cut

Select the right pork cut for your needs and skill level. Pork tenderloin is the most tender, lean cut—cooks quickly (20-25 minutes) and perfect for weeknight dinners or elegant entertaining. Pork loin roast (center-cut) offers excellent value for larger gatherings, serves 6-8 people, and stays juicy when roasted properly. Rack of pork (bone-in loin) provides dramatic presentation similar to beef prime rib—excellent for holidays. Pre-cooked spiral-cut ham makes entertaining easy—just reheat and glaze. Look for pork with pale pink color and some marbling. Avoid enhanced pork with added solution if possible—natural pork has better flavor.

Know Your Cuts

Tenderloin is leanest and fastest, loin roast best for crowds, rack for impressive presentation

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Prep Your Pork

Proper preparation ensures juicy, flavorful results. Remove pork from refrigerator 30-60 minutes before cooking to reach room temperature. Pat completely dry with paper towels—moisture prevents browning. Trim excess fat to 1/4-inch layer, leaving some for flavor. For tenderloin: remove silver skin (thin membrane) by sliding knife underneath and pulling away. Tuck thin tail end underneath and tie with twine for even cooking. For loin roasts: tie with butcher's twine at 2-inch intervals for uniform shape. Season generously with salt, pepper, and aromatics like garlic, rosemary, or fennel. Consider brining 4-8 hours for maximum juiciness.

Brine for Juiciness

Simple brine (1/4 cup salt per quart water) for 4-8 hours keeps pork incredibly moist during roasting

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Set Up for Success

Use shallow roasting pan or rimmed baking sheet—avoid deep pans that trap steam. Place pork on rack if available, or directly in pan. Position oven rack in center or lower-middle position for even heat circulation. Preheat oven thoroughly: use high heat (400-450°F) for quick-cooking tenderloin, medium heat (350°F) for loin roasts and rack of pork, lower heat (300-325°F) for glazed ham. For crispy skin on rack of pork, start at 450°F for 15 minutes before reducing temperature. Have instant-read meat thermometer ready—essential for achieving perfect 145°F target.

Thermometer Essential

Pork goes from perfect to dry in just 5-10 degrees—meat thermometer prevents overcooking

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Roast Your Pork

Place prepared pork in preheated oven and minimize door opening—heat loss extends cooking time. For tenderloin at 400-450°F: roast 20-25 minutes total, checking at 18 minutes. For loin roast at 350°F: calculate 20-25 minutes per pound, begin checking 15 minutes early. For rack of pork: start at 450°F for 15 minutes, reduce to 350°F, continue until thermometer reads 140°F. For pre-cooked ham: reheat at 300°F, applying glaze during final 15 minutes. Always insert thermometer into thickest part of meat, avoiding fat and bone. Target 140°F for removal—temperature rises during rest to safe 145°F.

Pull Early

Remove pork at 140°F—it reaches safe 145°F during resting while staying perfectly juicy

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Rest Before Slicing

Resting is critical for juicy pork—never skip this step. Remove roast when thermometer reaches 140-145°F. Transfer to cutting board and tent loosely with aluminum foil. Rest tenderloin 5-10 minutes, larger roasts 10-15 minutes. During rest, internal temperature rises final 5 degrees to safe 145°F, and juices redistribute throughout meat. Cutting too early causes all moisture to run out onto board. Use rest time to prepare pan sauce from drippings, prepare sides, or make gravy. Ham needs minimal resting—just 5 minutes.

Resting = Juiciness

Resting allows juices to redistribute—skip this step and watch all moisture pour out when slicing

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Slice and Serve

For tenderloin: slice into 1/2-inch thick medallions at slight angle for attractive presentation. For loin roast: remove twine, identify grain direction (lengthwise), and slice perpendicular to grain in 1/2-inch slices. For rack of pork: carve between bones to create individual chops, or remove bones entirely and slice like loin. For ham: slice along natural spiral cuts. Arrange on warm serving platter. Drizzle with any collected resting juices or pan sauce. Serve immediately with suggested accompaniments—pork pairs beautifully with fruit-based sauces, mustards, and roasted vegetables.

Slice Thin

Thin slices (1/2-inch) maximize tenderness and help each piece stay moist on the plate

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Advanced techniques & flavor enhancement

Glazes and Flavor Combinations

Elevate pork with strategic glazing and seasoning. For sweet glazes: combine maple syrup, brown sugar, Dijon mustard, and apple cider—brush on during final 15-20 minutes to prevent burning. Orange glaze: reduce orange juice with honey, ginger, and soy sauce. Balsamic-rosemary: mix balsamic vinegar, minced garlic, fresh rosemary, olive oil, and pepper—apply as paste before roasting. Apple cider glaze: simmer cider with mustard and thyme until syrupy. Herb crust: press mixture of breadcrumbs, parmesan, garlic, and fresh herbs onto surface. Remember: glazes with sugar burn easily—apply late in cooking or use lower temperature (300-325°F).

Glaze Late

Sugar-based glazes burn quickly—apply during final 15-20 minutes for caramelization without bitterness

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Brining and Advanced Prep

Transform good pork into extraordinary with brining technique. Basic brine: dissolve 1/4 cup kosher salt and 1/4 cup sugar per quart of water. Add aromatics like bay leaves, peppercorns, garlic, or apple cider for complexity. Submerge pork completely and refrigerate 4-8 hours (tenderloin 4 hours, loin roast 8 hours—don't over-brine or texture becomes spongy). Rinse thoroughly, pat dry, and proceed with recipe. For dry brine: rub generously with salt and refrigerate uncovered 8-24 hours—this method concentrates flavor and creates crispy exterior. Brined pork stays remarkably juicy even if slightly overcooked—perfect insurance for beginners.

Brine Time Limits

Over-brining creates mushy texture—4 hours for tenderloin maximum, 8 hours for loin roasts