1 Pound Pork Loin Recipe: One-Pan Garlic Butter Roast with Perfect Medium-Rare Core

A 1-pound pork loin recipe that delivers perfectly medium-rare results every time—no guesswork, no overcooking. This one-pan garlic butter roast transforms a simple cut into a restaurant-worthy centerpiece with minimal effort.

As someone who's cooked thousands of pounds of pork professionally, I know the secrets to achieving that ideal pink center with crisp edges.

The foundation starts with a foolproof technique: a high-heat sear followed by controlled roasting at a precise temperature. We'll use garlic butter not just for flavor but as a protective barrier that keeps the meat juicy while creating a golden, caramelized crust.

The key is monitoring internal temperature—never relying on time alone. This method works whether you're feeding a family or treating yourself to a special meal.

What you'll end up with is a tender, juicy pork loin with a crispy exterior and a perfectly pink center, sliced into even portions that stay moist. The garlic butter infuses every bite with rich, savory depth, while the one-pan approach means easy cleanup.

This isn't just another pork recipe—it's a technique that will elevate your weeknight dinners or weekend gatherings.

Serve with roasted vegetables, mashed potatoes, or a fresh salad to round out the meal. The leftovers reheat beautifully too, making this the ultimate versatile pork recipe for any occasion. Let's get started on creating your perfect roast.

Ingredients for 1 pound pork loin

This one-pan pork loin recipe delivers restaurant-quality results with just 11 ingredients—no fancy techniques required.

The bone-in pork loin makes all the difference—it stays juicier during roasting and gives you that crispy exterior. Look for a center-cut loin with visible marbling, about 1-inch thick. Costco or Whole Foods carry excellent quality, or ask your butcher for a 'pork loin roast'—it's the same thing. The key is to let it sit at room temperature for 30 minutes before cooking so it sears evenly. If you can't find bone-in, bone-out works too, but trim any excess fat to avoid flare-ups. For the herbs, fresh is non-negotiable—dried just won't give you that same aromatic punch.

No fresh rosemary? Dried works at one-third the amount, but trust me, the fresh version transforms this dish. Running short on butter? Olive oil or ghee keeps the same moisture, though butter adds that unmatched richness. The garlic butter mixture is where the magic happens—don't skip the smashed cloves (that's how you get the most flavor). For extra crispiness, pat the pork very dry with paper towels before searing. And if you're feeling fancy, add a pinch of smoked paprika to the garlic butter for a subtle smoky note that pairs perfectly with pork.

This roast reheats like a dream—15 minutes at 325°F in the oven with a splash of water in the pan keeps it juicy. Store leftovers in the fridge for up to 4 days, or freeze for 3 months (portion into individual slices for easy reheating). The garlic butter crust gets even better the next day, so plan to make this ahead if you're serving a crowd. Garnish with fresh parsley and sliced onion right before serving—it adds that restaurant-fresh touch. And save any leftover garlic butter? It's pure gold on toast or mashed potatoes.

Step-by-step instructions for one-pan garlic butter roast

This method delivers a juicy, perfectly medium-rare pork loin with a golden crust and aromatic herb butter.

Pat the 1 lb bone-in pork loin completely dry with paper towels—this is crucial for achieving that crispy exterior. I like to use a clean kitchen towel for the final wipe to remove any lingering moisture. Season both sides generously with 1.5 tablespoons Diamond Crystal kosher salt and 1 tablespoon freshly ground black pepper, pressing the seasoning into the meat so it adheres well.

Let the seasoned pork loin sit at room temperature for 30 minutes while you prepare the herb butter. This step ensures even cooking throughout the roast. I always use a wire rack over a baking sheet for this resting period to prevent any condensation from forming underneath.

In a small bowl, combine the 0.5 cup cold unsalted butter with the 0.5 teaspoon garlic powder, 0.25 cup finely chopped fresh rosemary, and 0.25 cup chopped fresh thyme leaves. I like to use my fingers to mix this together until it forms a chunky, well-coated paste—this ensures even distribution of flavor when it melts into the pork.

Press this herb butter mixture onto the surface of the pork loin, covering it completely. I use my hands to gently spread it, making sure to get it into all the crevices. This creates both a flavorful crust and a protective barrier that keeps the meat moist during roasting. Save any leftover herb butter for toast or vegetables later.

Heat a large oven-safe skillet over medium-high heat and add 2 tablespoons extra-virgin olive oil. Once the oil is shimmering, carefully add the pork loin and sear for 4-5 minutes per side until golden brown. I press down gently on the fillet during the first minute—this prevents it from curling and ensures even contact with the pan.

After searing, transfer the skillet to a 425°F preheated oven. The residual heat from the pan will help create a perfect sear while the oven finishes cooking the meat. Place the pork loin fat-side up in the skillet to allow the rendered fat to baste the meat as it roasts.

Roast the pork loin for 20-25 minutes until the internal temperature reaches 130-135°F at the thickest part. I use a meat thermometer for this—it's the only way to ensure perfect doneness. The external temperature will continue rising as it rests, so don't overcook it in the oven.

During the last 5 minutes of roasting, add the 1 whole thinly sliced yellow onion to the skillet. This caramelizes beautifully from the residual heat and adds another layer of flavor to your dish. The onions should be golden and slightly crispy by the time the pork is done.

Remove the pork loin from the oven and transfer it to a cutting board. Tent loosely with aluminum foil and let it rest for 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring each slice remains moist and flavorful.

While the pork rests, spoon the caramelized onions and any pan juices over the top. Garnish with 0.125 cup chopped fresh parsley just before serving. The pork should have a beautiful golden crust with a pink, medium-rare center when sliced. Serve with the caramelized onions and any remaining herb butter drizzled over the top for the ultimate presentation.

Perfect pairings for this dish

Herb-Infused Sides

Fresh rosemary and thyme from the garlic butter shine in roasted Brussels sprouts—toss 1 lb Brussels sprouts with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp cracked black pepper, then roast at 425°F for 20 minutes until crispy.

The earthy flavors complement the pork beautifully. 🌿

For a creamy contrast, try garlic mashed potatoes—mash 2 lbs Yukon Gold potatoes with ½ cup butter, ½ cup warm milk, 1 tsp salt, and 2 minced garlic cloves.

The garlic ties back to the pork's herb butter. I like to fold in 2 tbsp sour cream for extra richness.

Crisp Vegetable Pairings

Pan-seared asparagus adds a fresh, slightly bitter note—toss 1 bunch asparagus with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper, then sear in a hot skillet for 3-4 minutes per side. Finish with a squeeze of lemon to brighten the dish. 🥗

For a heartier option, roasted carrots with honey glaze work wonders—toss 1 lb carrots with 1 tbsp olive oil, 1 tbsp honey, and ½ tsp thyme, then roast at 400°F for 25 minutes. The caramelized edges contrast the pork's tender texture perfectly.

Beverage Harmony

A crisp Sauvignon Blanc from New Zealand—like Kim Crawford—cuts through the richness with its citrusy acidity. The bright notes refresh your palate between bites of the herb-infused pork. I also love a dry Riesling for its slight sweetness that balances the savory garlic butter. 🍷

For beer lovers, a Belgian witbier like Stella Artois Cidre Brut adds effervescence and coriander notes that complement the rosemary and thyme. Avoid heavy stouts—they’ll overpower the delicate herb flavors.

Make-Ahead Garnishes

Prep caramelized onions ahead of time—they’re perfect for topping the pork or serving on the side. Slice 2 large onions thinly, cook in 1 tbsp butter over low heat for 30 minutes, then store in the fridge for up to 3 days.

Reheat in the same pan for 5 minutes before serving. 🧅

Fresh parsley and chives add a pop of color and brightness. Chop ½ cup parsley and ¼ cup chives and store in airtight containers in the fridge for up to 5 days. Sprinkle just before serving to keep the dish looking vibrant.

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