20 Flavorful Bone in Pork Loin Recipes Perfect for Dinner

Craving a hearty, flavorful dinner that’s sure to impress? Look no further than bone-in pork loin—your ticket to juicy, tender meals packed with mouthwatering taste. Whether you’re in the mood for quick weeknight fixes, cozy comfort food, or seasonal twists, we’ve rounded up 20 irresistible recipes that’ll make this cut the star of your table. Get ready to fire up the oven—these dishes are too good to miss!

Garlic Herb Roasted Bone-In Pork Loin

This juicy, bone-in pork loin gets a crispy golden crust thanks to a garlicky herb rub—perfect for impressing guests without stressing over the stove.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a small bowl, mix 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and ½ tsp black pepper. Rub mixture evenly over the pork, including into crevices near the bone.
3. Place pork on a rack in a roasting pan, fat side up. Roast for 1 hour 15 minutes, or until a meat thermometer reads 145°F at the thickest part.
4. Let rest 10 minutes before slicing. The bone keeps the meat extra moist while roasting, and the garlic-herb crust adds bold flavor to every bite.

Tip: For extra crispiness, broil the pork for 2–3 minutes at the end—just watch closely to avoid burning!

Honey Mustard Glazed Bone-In Pork Loin

This juicy pork loin gets a sweet-and-tangy upgrade with a sticky honey mustard glaze that caramelizes into pure magic.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup honey
• 2 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 2 cloves garlic, minced
• 1 tsp smoked paprika

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry, then rub with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. In a small bowl, whisk together 1/3 cup honey, 2 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 cloves minced garlic, and 1 tsp smoked paprika.
3. Place pork on a rack in a roasting pan. Roast for 45 minutes, then brush half the glaze over the pork. Continue roasting 20–30 minutes, brushing with remaining glaze halfway, until internal temperature reaches 145°F.
4. Let rest 10 minutes before slicing. The glaze forms a glossy, crackly crust while keeping the meat tender—perfect for slicing into showstopping centerpiece cuts.

Tip: For extra depth, let the pork marinate in the glaze (minus the honey) overnight before roasting.

Apple Cider Braised Bone-In Pork Loin

This cozy braised pork loin gets melt-in-your-tender from a cider bath, with caramelized apples and onions adding just the right touch of sweetness.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 2 tbsp olive oil
• 2 tsp kosher salt, divided
• 1 tsp black pepper
• 2 large apples (like Honeycrisp), cored and sliced into ½-inch wedges
• 1 large yellow onion, sliced
• 3 garlic cloves, smashed
• 2 cups apple cider
• 1 tbsp Dijon mustard
• 2 sprigs fresh rosemary

Instructions:

1. Preheat oven to 325°F. Pat pork loin dry, then rub with 1 tsp salt and pepper.
2. Heat olive oil in a large Dutch oven over medium-high. Sear pork on all sides until deeply browned (about 3–4 minutes per side). Transfer to a plate.
3. Add apples, onion, and garlic to the pot. Cook 5 minutes, stirring occasionally, until softened. Stir in apple cider, Dijon, rosemary, and remaining 1 tsp salt, scraping up browned bits.
4. Return pork to pot, nestling it into the liquid. Cover and braise in oven for 2–2.5 hours until pork pulls apart easily with a fork.
5. Discard rosemary. Let pork rest 10 minutes before slicing against the grain.

The cider reduces into a glossy glaze that clings to every bite, while the apples keep their shape for little bursts of tartness. Tip: For extra richness, swirl in 1 tbsp butter at the end before serving.

Rosemary and Thyme Crusted Bone-In Pork Loin

This herb-crusted pork loin is a showstopper with minimal effort—perfect for Sunday dinner or impressing guests.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 3 tbsp olive oil, divided
• 2 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves
• 4 garlic cloves, minced
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tsp lemon zest

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, rosemary, thyme, garlic, salt, pepper, and lemon zest to form a paste.
3. Rub the paste evenly over the entire surface of the pork loin, pressing gently to adhere.
4. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high. Sear the pork loin for 3–4 minutes per side until deeply browned.
5. Transfer the skillet to the oven and roast for 45–55 minutes, or until a meat thermometer reads 145°F at the thickest part.
6. Let rest for 10 minutes before slicing against the bone.

The herb crust locks in juicy flavor while the bone keeps the meat tender—no brining required!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

Balsamic Glazed Bone-In Pork Loin

This juicy pork loin gets a glossy, tangy-sweet glaze that caramelizes beautifully in the oven—perfect for impressing guests without fuss.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup balsamic vinegar
• 2 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh rosemary, chopped

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry, then rub with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat a large ovenproof skillet over medium-high. Sear the pork on all sides until browned, about 3 minutes per side.
3. In a bowl, whisk together 1/2 cup balsamic vinegar, 2 tbsp honey, 2 cloves minced garlic, and 1 tsp rosemary. Pour over the pork.
4. Transfer skillet to the oven. Roast for 45–55 minutes, basting every 15 minutes, until internal temperature reaches 145°F.
5. Let rest 10 minutes before slicing. Drizzle with pan sauce.

The glaze reduces into a sticky, aromatic coating that clings to every slice—balancing richness with a bright punch of vinegar.

Tip: For extra depth, add a splash of red wine to the glaze before roasting.

Spicy Cajun Rub Bone-In Pork Loin

This juicy pork loin gets a bold kick from a homemade Cajun rub, creating a crispy, flavor-packed crust that’s perfect for weekend dinners.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (adjust for heat)
• 1 tbsp brown sugar
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions:

1. Prep: Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. Make the rub: In a small bowl, mix 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp thyme, 1 tsp oregano, 1/2 tsp cayenne, 1 tbsp brown sugar, 1 1/2 tsp salt, and 1 tsp black pepper until it forms a paste.
3. Season: Rub the mixture evenly over the pork loin, covering all sides.
4. Roast: Place the pork on a rack in a roasting pan. Bake for 50–60 minutes, or until a meat thermometer reads 145°F at the thickest part.
5. Rest: Let the pork rest for 10 minutes before slicing. The crust stays extra-crispy while the inside stays tender.

Tip: For deeper flavor, let the rubbed pork sit uncovered in the fridge for 1–2 hours before roasting.

Maple Dijon Bone-In Pork Loin Roast

This sweet-savory roast is a showstopper with minimal effort—just let the oven do the work while the maple and Dijon work their magic.

Ingredients:

• 1 (3–4 lb) bone-in pork loin roast
• 1/4 cup pure maple syrup
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a small bowl, whisk together 1/4 cup maple syrup, 3 tbsp Dijon mustard, 2 tbsp olive oil, 4 cloves minced garlic, 1 tbsp rosemary, 1 tsp salt, and 1/2 tsp pepper.
3. Rub the mixture all over the pork, coating evenly. Place fat-side up on a rack in a roasting pan.
4. Roast for 1 hour to 1 hour 15 minutes, until a meat thermometer reads 145°F at the thickest part. Baste with pan juices halfway through.
5. Let rest 10 minutes before slicing. Serve with pan drippings spooned over the top.

The glaze caramelizes into a sticky, herb-flecked crust that locks in the pork’s juices—no dry meat here!

Tip: For extra flavor, score the fat cap in a crosshatch pattern before rubbing on the glaze.

Garlic Butter Bone-In Pork Loin Steaks

These juicy pork loin steaks get a rich, savory upgrade with a garlic butter pan sauce that’s downright irresistible—perfect for a quick yet impressive weeknight dinner.

Ingredients

• 2 bone-in pork loin steaks (about 1 inch thick)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 4 garlic cloves, minced
• 1 tsp fresh thyme leaves
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp chopped fresh parsley

Instructions

1. Pat pork loin steaks dry and season evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Once hot, add the steaks and sear for 4–5 minutes per side until deeply golden and cooked to 145°F internally. Transfer to a plate.
3. Reduce heat to medium and melt remaining 2 tbsp butter in the same skillet. Add 4 minced garlic cloves, 1 tsp fresh thyme, and 1/4 tsp red pepper flakes (if using). Cook for 30 seconds, stirring constantly, until fragrant.
4. Return the pork to the skillet, spooning the garlic butter over the steaks. Let rest for 2 minutes, then sprinkle with 1 tbsp chopped parsley before serving.

The bone keeps the pork extra juicy, while the garlic butter forms a glossy, herb-packed glaze that clings to every bite. Tip: For a thicker sauce, stir in 1/2 tsp flour with the garlic before adding the butter.

Smoked Bone-In Pork Loin with BBQ Rub

This smoky, juicy pork loin is rubbed with a sweet-spiced BBQ blend and slow-cooked to perfection—ideal for impressing guests or treating yourself to a weekend feast.

Ingredients

• 1 (3–4 lb) bone-in pork loin
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper (optional)
• 1 tbsp olive oil

Instructions

1. Prep the rub: In a small bowl, mix 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper (if using).
2. Season the pork: Pat the pork loin dry, then rub it all over with 1 tbsp olive oil. Massage the spice mixture onto the meat, covering it evenly.
3. Smoke: Preheat your smoker to 225°F. Place the pork loin directly on the grate, close the lid, and smoke for 3–4 hours until the internal temperature reaches 145°F.
4. Rest & serve: Transfer the pork to a cutting board, tent with foil, and let rest for 15 minutes before slicing.

The bone keeps the meat extra tender, while the smoky-sweet crust adds bold flavor in every bite. Tip: For deeper color, spritz the pork with apple juice every hour during smoking.

Orange Ginger Glazed Bone-In Pork Loin

This juicy pork loin gets a glossy, sweet-tangy glaze with a spicy ginger kick—perfect for impressing guests or spicing up Sunday supper.

Ingredients

• 1 (3–4 lb) bone-in pork loin
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 cup orange juice (freshly squeezed preferred)
• 1/4 cup honey
• 2 tbsp soy sauce
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes

Instructions

1. Preheat oven to 375°F. Pat the pork loin dry, then rub with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
2. Heat a large ovenproof skillet over medium-high. Sear pork on all sides until browned, about 3 minutes per side.
3. In a bowl, whisk 1/2 cup orange juice, 1/4 cup honey, 2 tbsp soy sauce, 1 tbsp ginger, 2 minced garlic cloves, and 1/2 tsp red pepper flakes. Pour half over the pork.
4. Transfer skillet to oven. Roast 45–55 minutes, basting every 15 minutes with remaining glaze, until internal temp reaches 145°F.
5. Let rest 10 minutes before slicing. Drizzle with pan juices.

The glaze caramelizes into a sticky, fragrant crust while keeping the pork tender—ginger’s warmth balances the citrus perfectly.

Tip: For extra depth, add a splash of rice vinegar to the glaze.

Pineapple Teriyaki Bone-In Pork Loin

Sweet, tangy, and packed with juicy flavor, this pineapple-glazed pork loin is a crowd-pleaser that’s easier to make than it looks.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 1/2 cup soy sauce
• 1/3 cup pineapple juice
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 tbsp rice vinegar
• 3 garlic cloves, minced
• 1 tsp grated fresh ginger
• 1/2 tsp black pepper
• 1 tbsp cornstarch (mixed with 1 tbsp water)
• 1 cup fresh pineapple chunks (for garnish)

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry and place it in a roasting pan.
2. In a saucepan, whisk together 1/2 cup soy sauce, 1/3 cup pineapple juice, 1/4 cup brown sugar, 2 tbsp honey, 2 tbsp rice vinegar, 3 minced garlic cloves, 1 tsp ginger, and 1/2 tsp black pepper. Simmer for 5 minutes until slightly thickened.
3. Brush half the teriyaki glaze over the pork loin. Roast for 45 minutes, basting every 15 minutes with remaining glaze.
4. Stir the cornstarch slurry into the pan juices and cook on the stovetop over medium heat until glossy (2–3 minutes). Drizzle over sliced pork.
5. Garnish with fresh pineapple chunks before serving.

The caramelized pineapple glaze balances the savory pork perfectly, while the bone keeps it extra moist. Tip: For deeper flavor, marinate the pork in half the glaze overnight—just reserve the rest for basting!

Herb-Crusted Bone-In Pork Loin with Pan Gravy

This juicy, bone-in pork loin gets a golden, fragrant crust from fresh herbs and a rich pan gravy that ties everything together—perfect for a cozy Sunday dinner.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 2 tbsp fresh rosemary, finely chopped
• 2 tbsp fresh thyme, finely chopped
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 cup chicken stock
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a small bowl, mix 2 tbsp olive oil, 3 cloves minced garlic, 2 tbsp rosemary, 2 tbsp thyme, 1 tbsp salt, and 1 tsp black pepper. Rub the mixture all over the pork loin.
3. Heat a large oven-safe skillet over medium-high. Sear the pork loin on all sides until golden, about 3–4 minutes per side.
4. Transfer the skillet to the oven and roast for 45–55 minutes, or until a meat thermometer reads 145°F at the thickest part. Remove the pork and let rest 10 minutes.
5. For the gravy, return the skillet to medium heat. Add 1 cup chicken stock, scraping up browned bits. Whisk in 2 tbsp butter and 1 tbsp flour; simmer 3–4 minutes until thickened. Slice the pork and serve with gravy.

The bone keeps the meat extra succulent, while the herbed crust and velvety gravy make every bite feel indulgent.

Tip: Letting the pork rest ensures juicy slices—don’t skip it!

Brown Sugar and Bourbon Glazed Bone-In Pork Loin

This juicy pork loin gets a sweet, smoky kick from a sticky bourbon glaze—perfect for impressing guests without stressing over complicated steps.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup packed dark brown sugar
• 1/4 cup bourbon
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry, then rub with 2 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper.
2. In a small saucepan, whisk together 1/2 cup brown sugar, 1/4 cup bourbon, 2 tbsp Dijon mustard, 1 tbsp vinegar, and 2 cloves garlic. Simmer over medium-low heat for 5 minutes until thickened slightly.
3. Sear the pork loin in an oven-safe skillet over medium-high heat for 3 minutes per side. Brush half the glaze over the top, then transfer skillet to the oven.
4. Roast for 45–55 minutes, brushing with remaining glaze every 15 minutes, until internal temperature reaches 145°F. Let rest 10 minutes before slicing.

The glaze caramelizes into a glossy, crackly crust while keeping the pork tender—bourbon’s warmth balances the sweetness for a grown-up twist on classic glazed ham.

Tip: For extra depth, add a pinch of smoked paprika to the glaze.

Garlic Parmesan Crusted Bone-In Pork Loin

This juicy pork loin gets a crispy, savory crust thanks to a garlicky Parmesan breadcrumb coating—perfect for impressing guests without fuss.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 3 tbsp olive oil, divided
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 4 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork loin on all sides until browned, about 3 minutes per side. Transfer to a plate.
2. In a bowl, mix panko breadcrumbs, Parmesan, garlic, parsley, salt, pepper, and remaining 2 tbsp olive oil until crumbly.
3. Press the breadcrumb mixture onto the top and sides of the pork loin. Return to the skillet and roast for 45–55 minutes, until the internal temperature reaches 145°F and the crust is golden.
4. Let rest 10 minutes before slicing.

The magic here? The bone keeps the meat extra juicy while the crust shatters with every bite—no dry pork worries!

Tip: For extra crispiness, broil for the last 2–3 minutes (watch closely!).

Slow Cooker Bone-In Pork Loin with Vegetables

This melt-in-your-mouth pork loin cooks low and slow with hearty veggies, making it a hands-off dinner that tastes like you spent all day in the kitchen.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 lb baby potatoes, halved
• 3 large carrots, cut into 2-inch chunks
• 1 yellow onion, sliced
• 1 cup low-sodium chicken broth
• 2 tbsp apple cider vinegar
• 1 tbsp honey

Instructions:

1. Pat the pork loin dry with paper towels. Rub with 1 tbsp olive oil, then evenly coat with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.
2. Arrange baby potatoes, carrots, and yellow onion in the bottom of a 6-quart slow cooker. Place the seasoned pork loin on top.
3. Whisk together 1 cup chicken broth, 2 tbsp apple cider vinegar, and 1 tbsp honey in a small bowl. Pour around (not over) the pork.
4. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until pork reaches 145°F internally and veggies are tender.
5. Let pork rest 10 minutes before slicing. Serve with veggies and drizzle with cooking juices.

The bone keeps the pork incredibly juicy, while the tangy-sweet broth infuses the vegetables with rich flavor. Tip: For extra caramelization, broil the sliced pork and veggies for 2–3 minutes before serving.

Chimichurri Marinated Bone-In Pork Loin

This vibrant, herby marinade transforms a simple pork loin into a juicy, flavor-packed centerpiece—perfect for grilling or roasting.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh oregano, finely chopped
• 4 cloves garlic, minced
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions:

1. In a bowl, whisk together 1 cup parsley, 1/4 cup oregano, 4 cloves garlic, 1/3 cup red wine vinegar, 1/2 cup olive oil, 1 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.
2. Place the pork loin in a large resealable bag or shallow dish. Pour the marinade over it, turning to coat evenly. Refrigerate for at least 4 hours (or overnight for deeper flavor).
3. Preheat grill or oven to 375°F. If grilling, cook over indirect heat for 45–55 minutes, turning once, until internal temperature reaches 145°F. For oven roasting, place on a rack in a pan and bake for 50–60 minutes.
4. Let rest for 10 minutes before slicing against the grain.

The chimichurri’s bright acidity cuts through the pork’s richness, while the bone keeps it incredibly moist. Serve with extra marinade as a sauce!

Tip: For a charred herb crust, pat the pork dry before cooking and sear it directly over high heat for 2 minutes per side.

Lemon Pepper Bone-In Pork Loin Roast

This juicy roast is bursting with bright citrus and bold pepper—perfect for impressing guests without stressing over complicated steps.

Ingredients:

• 1 (3–4 lb) bone-in pork loin roast
• 2 tbsp olive oil
• 2 tbsp lemon zest (from about 2 lemons)
• 2 tbsp freshly cracked black pepper
• 1 tbsp kosher salt
• 4 garlic cloves, minced
• 1 tsp dried thyme
• 1/2 cup chicken broth

Instructions:

1. Prep: Preheat oven to 375°F. Pat the pork loin dry with paper towels. In a small bowl, mix 2 tbsp olive oil, 2 tbsp lemon zest, 2 tbsp black pepper, 1 tbsp salt, 4 minced garlic cloves, and 1 tsp thyme to form a paste.
2. Season: Rub the paste evenly over the entire surface of the pork, including the sides and under the fat cap.
3. Roast: Place the pork fat-side up on a rack in a roasting pan. Pour 1/2 cup chicken broth into the bottom of the pan. Roast for 1 hour 15 minutes, or until a meat thermometer reads 145°F at the thickest part.
4. Rest: Transfer the pork to a cutting board, tent with foil, and let rest for 15 minutes before slicing.

The lemon zest caramelizes into a golden crust, while the bone keeps the meat extra succulent—no brining required!

Tip: For deeper flavor, let the seasoned pork sit uncovered in the fridge for 1–4 hours before roasting.

Mustard and Herb Roasted Bone-In Pork Loin

This juicy, bone-in pork loin gets a flavorful crust from a zesty mustard and herb rub—perfect for impressing guests without stressing over complicated steps.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 3 tbsp Dijon mustard
• 2 tbsp olive oil
• 2 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 2 tsp kosher salt
• 1 tsp black pepper
• 3 garlic cloves, minced

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry with paper towels.
2. In a small bowl, whisk together 3 tbsp Dijon mustard, 2 tbsp olive oil, 2 tbsp rosemary, 1 tbsp thyme, 2 tsp salt, 1 tsp pepper, and 3 minced garlic cloves.
3. Rub the mixture evenly over the pork loin, covering all sides. Place fat-side up on a rack in a roasting pan.
4. Roast for 1 hour to 1 hour 15 minutes, until a meat thermometer reads 145°F at the thickest part. Let rest 10 minutes before slicing.

The mustard caramelizes into a savory crust, while the bone keeps the meat extra tender and rich. Serve with pan juices drizzled over the top!

Tip: For deeper flavor, let the pork sit with the rub for 30 minutes at room temperature before roasting.

Caramelized Onion and Mushroom Bone-In Pork Loin

This hearty pork loin gets a flavor boost from sweet caramelized onions and earthy mushrooms, making it a showstopper for Sunday dinner.

Ingredients:

• 1 (3–4 lb) bone-in pork loin
• 2 tbsp olive oil, divided
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 large yellow onions, thinly sliced
• 8 oz cremini mushrooms, sliced
• 2 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tsp fresh thyme leaves

Instructions:

1. Preheat oven to 375°F. Pat the pork loin dry, then rub with 1 tbsp olive oil, 1 tsp salt, and 1 tsp black pepper.
2. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-low. Add onions and cook, stirring occasionally, for 15 minutes until softened. Stir in mushrooms and cook 5 more minutes.
3. Push onion-mushroom mixture to the edges of the skillet. Add pork loin, fat-side down, and sear for 3 minutes per side until browned.
4. Mix balsamic vinegar, brown sugar, and thyme into the onions and mushrooms. Transfer skillet to oven and roast for 45–50 minutes, until pork reaches 145°F internally.
5. Let rest 10 minutes before slicing. Serve topped with the sticky onion-mushroom mixture.

The balsamic-brown sugar glaze turns the veggies into a rich, jammy topping that pairs perfectly with juicy pork.

Tip: For extra depth, deglaze the skillet with 1/4 cup red wine after searing the pork.

Sweet and Spicy Bone-In Pork Loin with Chili Glaze

This juicy pork loin gets a sticky-sweet glaze with just the right kick—perfect for impressing guests without stressing over complicated steps.

Ingredients

• 1 (3–4 lb) bone-in pork loin
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp black pepper
• 1/2 cup honey
• 1/4 cup soy sauce
• 2 tbsp sriracha
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp crushed red pepper flakes

Instructions

1. Preheat oven to 375°F. Pat the pork loin dry, then rub with olive oil, 1 tsp kosher salt, and 1 tsp black pepper.
2. In a small saucepan, whisk together 1/2 cup honey, 1/4 cup soy sauce, 2 tbsp sriracha, minced garlic, grated ginger, and 1 tsp red pepper flakes. Simmer over medium-low heat for 5 minutes until slightly thickened.
3. Sear the pork loin in an oven-safe skillet over medium-high heat for 3 minutes per side. Brush generously with half the glaze.
4. Transfer skillet to the oven and roast for 45–50 minutes, basting every 15 minutes with remaining glaze, until internal temperature reaches 145°F.
5. Let rest 10 minutes before slicing. Serve with pan drippings spooned over the top.

The magic here? That glaze caramelizes into a glossy, crackly crust while keeping the meat tender. A little sweet, a little heat—totally addictive.

Tip: For extra depth, add 1 tbsp apple cider vinegar to the glaze—it balances the sweetness beautifully.

Conclusion

With 20 delicious ways to cook bone-in pork loin, dinner just got a whole lot more exciting! Whether you’re craving smoky, sweet, or savory flavors, there’s a recipe here for every taste. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to pin this roundup for your next culinary adventure—happy cooking!