The days of dry, uninspired pork are over.
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Have succulent and flavorful pork loin on the table in no time with a few easy-to-follow tips from Nicole McLaughlin. Roasting your pork to perfection is simple — all you'll need are a few pantry-friendly ingredients, a preheated oven, and a little patience. A great dish for the holidays or anytime of year, pork loin makes an impressively delicious meal every time.

sliced pork loin on a white platter with fresh herbs
Perfect Herb-Roasted Pork Loin with Tangy Glaze
| Credit: Allrecipes

There's the Rub

"The good thing about pork is that is takes on other flavors very well, so you can do pretty much whatever you want to it," shares McLaughlin. Create a boldly savory rub with garlic, salt, pepper, and sage, mixing the ingredients thoroughly before rubbing them into the meat.

Feel free to experiment with a range of different herbs and spices that fit your family's preference. As long as both sides of your pork are well-coated, you're good to go.

Operation Oven

Place your pork loin on a foil-rimmed baking sheet for easy cleanup. Start at 450 degrees F for about 20 minutes to develop a brown color, then lower to 325 degrees F to allow the meat to cook thoroughly.

"You want the internal to be at least 145 degrees, but I like mine closer to 150 because my family doesn't love pink pork," says Nicole. As the pork loin begins to brown, whip up an easy glaze made with apple cider vinegar, brown sugar, soy sauce, and mustard. Spoon the lion's share of the mixture over the loin halfway through cooking, and reserve the rest to pour over just before removing the meat from the oven.

Best After Rest

Resist the urge to cut into your beautifully cooked pork loin right way. Let the meat rest for 10-15 minutes — this allows the moisture to stay inside every mouthwatering slice. The result will be a pork loin with a gorgeous crust, tender interior, and decadent sauce.

Gather your sides and dig into this perfectly moist pork dish that's sure to become a family favorite. Forget the beef — this pork is where it's at.

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