Pork Loin Roast
Published June 8, 2021 • Updated March 15, 2026
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I make this keto pork loin roast almost every Sunday. The garlic, paprika, and mustard rub builds a dark, savory crust that my family fights over, and the whole thing takes maybe ten minutes of hands-on time.
This roast has become a Sunday ritual at my house. I season a three-pound boneless loin with garlic powder, paprika, ground mustard, salt, and pepper, slide it into the oven at 375, and an hour later the kitchen smells incredible. The mustard and paprika caramelize into this dark, savory crust that surprises people every time. It’s the same principle behind a good spice rub on bacon wrapped pork chops, but the roast is even simpler because you just season it and walk away.
I pull it at 145 degrees internal and let it rest for a full 10 minutes before cutting. That rest is non-negotiable. The juices redistribute and every slice comes out tender and moist through the center. I went to 160 once and paid for it with dry, tough meat, so I’m firm on that 145 pull temp now.
The fat cap is everything on this cut. I always roast it fat-side up so it bastes the meat as it renders. That rendered fat with the mustard-paprika crust is the part my husband picks at off the cutting board before I’ve finished slicing. Leave it on.
What I love about this keto roast is how well it fits into weekly meal prep. I roast it Sunday, slice everything up, and have protein ready for lunches through Wednesday. One of my readers buys a nine-pound loin at Sam’s Club every month, has them cut it into thirds, and makes this rub three times a month. The mustard in the rub holds up better than most seasonings after freezing, which is why it works so well for batch cooking. Leftovers keep in the fridge for five days and freeze for two to three months.
The pan drippings are too good to waste. I mix them with a pat of butter and half a teaspoon of arrowroot powder, whisk in heavy cream and chicken broth, and let it thicken into a low carb gravy that takes this from a regular dinner to something my family pours over everything on the plate. The full method is in the gravy section below.
For other pork mains to rotate through the week, my instant pot pulled pork is nearly hands-off. A baked ham shank rounds out the holiday table, and when I need something in under 15 minutes, air fryer pork chops are my backup.
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Ingredients
3 pound pork loin roast -
2 teaspoons salt
-
2 teaspoons garlic powder
-
1 teaspoon paprika
-
1 teaspoon ground mustard
-
1/2 teaspoon pepper
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat the oven to 375 degrees. Allow pork loin to be at room temperature while the oven is preheating.
Mix seasonings
In a small bowl, mix together salt, garlic powder, paprika, ground mustard and pepper.
Dry rub down
Pat the pork loin dry with a paper towel. Massage dry rub all around pork loin roast.
Roast it
Add pork loin to a baking dish with the fat cap facing up. Bake at 375 degrees until it reaches a temperature of 140 F degrees, 60 minutes. Remove from the oven and allow to rest for 15 minutes before slicing. Slice the roasted pork loin crossways into ¾ to 1 inch slices and serve with a drizzle of the pan drippings or make a gravy.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I sear it before roasting for a better crust?
I've tried both ways. Searing in a hot cast iron for about 2 minutes per side before the oven gives you a more pronounced crust, but the garlic-mustard rub caramelizes so well on its own at 375 that I skip the sear most of the time. If I'm cooking for guests and want that extra visual impact, I'll do it. For a regular Sunday dinner, straight to the oven.
How do I reheat leftover slices without drying them out?
I add a splash of chicken broth to the container, cover it loosely, and microwave in 30-second bursts. The broth creates steam that keeps the slices tender. If I have leftover gravy, I spoon some over the meat before reheating and it works even better. The oven method (325 for about 12 minutes, covered in foil with a tablespoon of broth) also works, but I'm usually just grabbing a quick lunch.
Can I cook this from frozen?
I don't recommend it. A frozen roast won't absorb the rub and cooks unevenly, dry edges with a raw center. I defrost mine in the fridge overnight, which takes about 24 hours for a three-pound cut. If I forget, a cold water bath in a sealed bag with the water changed every 30 minutes gets it thawed in two to three hours.
What side dishes pair well with this roast?
My go-to sides are roasted vegetables and cauliflower mash. When I want a bigger spread, I'll add keto beef and broccoli as a second protein on the table. The sliced roast also makes great cold leftovers, so I eat it alongside a simple salad for lunch the next day.
How long do leftovers keep?
I store sliced leftovers in airtight containers in the fridge, and they stay good for four to five days. For the freezer, I wrap individual portions tightly in plastic wrap, then put them in a freezer bag with as much air pressed out as possible. My slices have kept well for two to three months that way.
Should I season it the night before?
I do this whenever I remember, and the overnight version always comes out a notch better. Rubbing the seasoning on the night before and letting it sit uncovered in the fridge gives the salt time to penetrate deeper, and the surface dries out slightly for a crispier crust. Same-day works fine, but overnight is my preference.
Can I buy a large loin and freeze portions?
One of my readers does exactly this. She buys a nine-pound loin at Sam's Club monthly, has them cut and wrap it in thirds, and makes this rub about three times a month. I've tested the freeze-and-cook method myself, and the mustard holds up better than most seasonings after thawing. Wrap tightly in plastic, then foil, and it freezes well for up to three months.
Made this last week and the rub crust was great, but I pulled it at 145 and the fat cap was still pretty thick and chewy. Do you take it to a higher internal temp, or is there something else that helps the fat render down?
I grew up on Sunday pork roasts and when I went keto I honestly thought that was just over. This proved me wrong (that mustard-paprika crust on the fat cap is everything). Going in the Sunday rotation permanently.
Sunday roasts were never supposed to be a keto casualty. Nice to have them back.
My husband has this rule where he doesn't eat the same thing twice in a row, leftovers included. Made this on a Sunday when it was freezing outside (first pork roast I've ever attempted, I was nervous the whole time it was in the oven) and he grabbed some for lunch Monday, then texted me mid-afternoon asking if there was any left. He never does that. The dry rub with the garlic powder and ground mustard creates this dark, almost caramelized crust that smells so good when it comes out of the oven. The inside stayed completely tender, way more than I expected for something this simple. Four stars because I think I slightly overcooked mine and it was still this good, so I'm really curious what it tastes like when I actually nail the timing.
The mid-afternoon text says everything. Next time pull it at 145 internal, rest it 10 minutes before cutting, and it'll be even juicier in the middle.
Made this on Sunday during the snowstorm and the house smelled so good by hour two that my wife kept wandering into the kitchen 'just to check on things.' She doesn't eat the fat cap. Ever. I've been making pork roasts for years and she always cuts around it, plates it off to the side. This time I watched her pull a piece of the crisped fat off the cutting board while I was still slicing and just eat it, no comment, nothing. The dry rub caramelized into something really good with the garlic and paprika and I think the mustard brings more depth than people expect. This is our Sunday roast now.
The silent fat cap grab off the cutting board, no comment. That's it. Mustard does something to fat that garlic and paprika alone can't, it caramelizes differently and that's probably why she didn't say anything.
Just tried this. It was easy and delicious!
Nice. My family requests this one pretty often.
The nutritional information does not add up. All the grams of fat, protein, and carbs should add up to the calories, but they do not. 9 calories per gram of fat, 4 calories per gram of protein, and 4 calories per gram of carbs. The recipe is delicious though!
Good catch. The calorie count is wrong - the macros math is right, the displayed calories aren't. I'll get that fixed. Glad you made it anyway!
This was so simple & absolutely delicious!!
Right? The spice rub does all the work. If you season it the night before it soaks in even deeper.
I buy a 9 lb. Pork loin at Sam's Club monthly, and have them cut it and wrap it in 1/3's. Then I make this about 3x a month. It makes about 5 servings each. I live by myself and am always so excited for leftovers! It is great for lunches or dinners with just about any veggie you can imagine. It freezes beautifully, and works great as a meal prep idea. Thanks so much, Annie! This recipe always works perfectly!
Didn't know they'd cut and wrap it for you like that, lol. The freeze and reheat works so well with this rub, the mustard holds up better than most seasonings.
How do you make a keto gravy?
I mix the dripping with a little bit of butter and 1/2 teaspoon of arrowroot powder. Then whisk in heavy cream and chicken broth. Let cook until thickened. Season with salt and pepper.