Pork loin roasts are one of the most succulent cuts of pork available, but keeping it tender throughout the cooking process can stress out any mom, no matter how much experience you have in the kitchen. While pork pairs well with a variety of flavors from sweet to spicy or even savory, the key to making a very tender pork loin roast is in not overcooking. This requires attention to the pork loin during the cooking process, so it is best to plan to make a pork loin roast dish on a day when you have the time to focus.
1 Prepare the pork loin roast according to the recipe of your choice. This may involve wrapping the pork loin in prosciutto, basting it with a rich glaze, or making small incisions and adding a dry rub.
2 Place pork loin in a roasting pan. If your recipe calls for a marinade or glaze over the top, pour it on at this point.
3 Bake at 375 degrees Fahrenheit until the internal temperature of the pork loin reaches 145 F when tested with a meat thermometer. This will take approximately 45 minutes to 1 hour. After the first half hour, check pork loin’s internal temperature every 5 minutes.
4 Remove from oven and let rest for 10 minutes before carving. Resting is what causes the juices to settle instead of spilling out onto the carving board.
Items you will need
- Pork loin
- Roasting pan
- Meat thermometer
- Make a large pork loin roast and use the leftovers for quick and easy sandwiches the next day.
- You can roast vegetables or apples along with the pork loin roast. Arrange cubes or chunks around the pork loin but don’t let them touch the roast itself. This way you can continue to rotate the pork loin as it cooks, without disturbing the vegetables.
- You can use a marinade to flavor your pork loin roast, or for a simpler approach that focuses on enhancing the flavor of the pork itself, use kosher salt.
- A pork loin roast needs to reach a minimum internal temperature of 145 F to be safe to eat, according to the Food Safety and Inspection Service.
- USDA: Food Safety and Inspection Service: Fresh Pork from Farm to Table
- Bon Appetit: Roast Pork Loin with Rosemary and Garlic
- The Complete Meat Cookbook: A Juicy and Authoritative Guide to Selecting, Seasoning, and Cooking Today's Beef, Pork, Lamb, and Veal by Bruce Aidells and Denis Kelly (pgs 334-338)
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