To cook a pork loin roast perfectly, follow these expert steps for a juicy and flavorful result:
Preparation and Seasoning
- Preheat your oven to an initial high temperature (around 400°F to 425°F) to help form a crust that locks in moisture.
- Pat the pork loin dry and rub it all over with a seasoning mix. Common seasonings include garlic powder, onion powder, salt, pepper, paprika, rosemary, thyme, and sometimes a Worcestershire sauce or olive oil base to help the rub stick
Searing (Optional but Recommended)
- Heat oil in a skillet over medium-high heat and sear the pork loin on all sides until browned, about 3-5 minutes per side. This step enhances flavor and texture
Roasting
- Place the pork loin fat side up on a roasting pan or foil-lined baking sheet. The fat bastes the meat as it cooks, keeping it moist
- Roast initially at the higher temperature for 10-15 minutes to develop a crust.
- Lower the oven temperature to about 350°F to 375°F and continue roasting. Cooking time is roughly 20-25 minutes per pound, or until the internal temperature reaches 145°F (use an instant-read thermometer for accuracy)
- For added flavor, some recipes suggest brushing the pork with a glaze (e.g., honey, mustard, soy sauce mixture) partway through cooking and adding vegetables to roast alongside
Resting
- Remove the pork from the oven and tent loosely with foil.
- Let it rest for 10-15 minutes. This step allows the juices to redistribute, ensuring moist and tender slices
Serving
- Slice the pork loin against the grain.
- Optionally, serve with pan sauces made from drippings, such as a creamy mustard sauce or a wine reduction
This method yields a tender, juicy pork loin with a flavorful crust and moist interior. The key points are seasoning well, searing for flavor, roasting fat side up, cooking to the correct internal temperature, and resting before slicing
