Roasted Pork Loin Recipe
Roasted Pork Loin
January 2, 201510 Comments
I know what you are thinking, a roasted pork loin can be dry, and tough. What if I could show you how to make a delicious pork loin that is moist on the inside?
One of my favorite ways to cook a pork loin is with garlic and rosemary. You can make one of these in the oven; it is practically fool-proof. This recipe only requires a 4 to 5 pound pork loin, kosher salt, some fresh rosemary and garlic. This recipe produces a nice browned roast with a lovely crust while keeping the meat inside moist and tender.
About Pork Loin
The loin roast comes from the area of the pig between the shoulder and the beginning of the leg. You can purchase the pork loin with either the bone in or boneless. I like the purchase the entire pork loin and then you can cut some of it into slices for boneless pork chops, and you can also make a roast from this meat.
Sometimes a loin roast is confused with the tenderloin. They are not the same, and the loin roast is sold in portions that weight between two and four pounds. The tenderloin is smaller when compared to the pork loin and it weighs only a pound. There is also large price difference between the two. The pork loin is a more budget friendly cut of pork. The pork loin roast is a much more budget friendly cut of pork.
Purchasing pork loin
You always want to go to a reliable butcher; they can help guide you through the meat buying process. If you are purchasing one on your own, you want to look and see that there is a nice fat cap on top of the roast, this will ensure that the meat is tender and juicy. You also want to look towards the eye of the roast and see that it nice and pink, you also want to check and see that it has some marbling inside of the pork. You can always trim off any excess fat you do not want to consume, but for me, I always like to see that meat is marbled so I know it will be flavorful and juicy.
Cooking the pork loin
I feel the most basic, and critical tool in roasting meat is an inexpensive meat thermometer. There is a rule about how long to cook the pork until done, but different cuts of meat have different thicknesses, and a meat thermometer is a good way cook pork perfectly. To cook the pork roast correctly, make sure you note how much the meat weighs, it takes approximately 25 minutes per pound at 350 degrees. The internal temperature of the pork roast should between 145 and 160 degrees. Do not overcook the pork, it will become dry. Also make sure you allow the pork loin roast for about 10 minutes before serving.
There is no need to cover the roast with foil or a lid while it is cooking; this is a dry roasting technique. When the roast finishes cooking, you may have some pan drippings that you will want to pour over the pork loin roast after it has finished cooking.
Meat Thermometer
I recommend using a meat thermometer for this recipe. I find that when I use one I get far better results than just guessing.
Roasted Pork Loin with Rosemary and Garlic
Prepare this savory pork like a pro with this simple recipe.
Ingredients
- 1 4 pound pork loin roast (please note the weight of your roast, you may need to adjust)
- 2 teaspoons fresh rosemary leaves
- 2 teaspoons Kosher salt
- 5 cloves garlic
- 2 tablespoons olive oil
Instructions
Preheat oven to 350 degrees. Use either a mortar and pestle, or a a food processor, add rosemary leaves, salt, garlic, and olive oil. Mash or pulse until a paste is formed. Place roast on a wire rack on a baking sheet fat cap side up. Spread rosemary and garlic paste over the roast.
Bake for approximately 1 hour and 20 minutes. Check roast for temperature with a meat thermometer. When the temperature is between 145 to 160 degrees remove the roast for from the oven. You may need to adjust cooking time. All ovens and cuts of meat are different.
About Stephanie
I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.
Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.