Pork loin is one of the cheapest and most popular cuts of meat around, but it is also one of the hardest to cook. If you get anything wrong in the recipe, the loin can end up tough and dry. That means you’ll have to treat pork loin gently, but a well-cooked pork roast is well worth the extra effort.
A lot of today’s pork is very flavorless, so it is very easy to end up with a tasteless piece of meat. Fortunately, pork loin lends itself to seasoning; a little rub and tender, loving care can make it both moist and tasty—if you follow the recipes. Here are some really good recipes that can help you liven up your loin.
Pork Loin Roast
Ingredients
Ingredients | Amount |
Center cut pork loin | One three- to four-pound roast |
Minced garlic cloves | Four to five |
Kosher salt or sea salt | One teaspoon |
Minced fresh sage | One teaspoon |
Chopped fresh thyme leaves | One teaspoon |
Freshly ground black pepper | One teaspoon |
Olive oil | Two teaspoons |
Time & Yield
Total Time | One hour 15 minutes |
Yield | Eight servings |
Directions
Take the loin out of the refrigerator and let it sit out at room temperature for 30 minutes.
Preheat the oven to 450 degrees Fahrenheit.
Mix the oil and spices in a bowl until it forms a paste.
Pat the pork loin dry with paper towels.
Rub the pork loin with the oil and spice mixture.
Put the pork loin on a rack in the middle of a shallow roasting pan.
Insert a meat thermometer in the pork loin.
Roast the loin for 15 minutes at 450 degrees.
After 15 minutes turn the temperature down to 300 degrees Fahrenheit.
Roast for another 30 to 40 minutes or until the roast’s internal temperature reaches 140 degrees Fahrenheit.
Let the roast sit for 10 to 15 minutes before slicing and serving it.
You can also watch the following video as reference.
Pork Loin Roast with Apples
Ingredients
Ingredients | Amount |
Boneless center cut pork loin | One two-pound roast |
Olive oil | Two tablespoons |
Kosher salt or sea salt | To taste |
Freshly ground black pepper | To taste |
Thickly sliced medium onion | One |
Thickly sliced carrots | Two |
Thickly sliced celery | Two stalks |
Smashed garlic cloves | Three |
Fresh thyme | Three sprigs |
Fresh rosemary | Three sprigs |
Cold unsalted butter | Four tablespoons |
Cored apples | Two cut into eight slices |
Apple cider vinegar | Two tablespoons |
Apple cider | One cup |
Whole grain mustard | Two tablespoons |
Time & Yield
Total Time | One hour 20 minutes |
Yield | Four servings |
Directions
Take the roast out of the refrigerator, and let it sit at room temperature for 30 minutes.
Preheat the oven to 400 degrees Fahrenheit.
Season the pork loin with salt and pepper.
Sear the loin until it is golden brown on each side. This usually takes two to three minutes on each side.
Take the loin out of the skillet, and set it aside.
Add the vegetables, herbs, and two tablespoons of the butter to the oil. Cook and stir until the vegetables are brown.
Add the apples to the mixture in the skillet.
Put the loin in the middle of the skillet with the apples on the side.
Put a meat thermometer in the loin.
Put the skillet in the oven, and cook for 30 to 35 minutes or until the meat’s internal temperature reaches 140 to 150 degrees Fahrenheit.
Take the cooked meat out of the skillet, and set it aside.
Take the vegetables and apples out of the skillet and arrange on a serving platter.
Take out the herb sprigs and throw them away.
Add the vinegar to the skillet, and bring the mixture to a high heat on the stove while stirring it.
Add the cider, and cut the heat in half.
Take the skillet off the stove, and whisk in the mustard and the rest of the butter. Add pepper to taste.
You can also watch the following video as reference.
Cajun Pork Loin Roast
Ingredients
Ingredients | Amount |
Pork Loin | One four-pound roast |
Butter | Two tablespoons |
Cayenne Pepper | ½ teaspoon |
Dried Oregano | One teaspoon |
Ground Black Pepper | ½ teaspoon |
Dried Thyme | ½ teaspoon |
Ground Mustard | ½ teaspoon |
Fresh Minced Garlic | Two |
Salt and Pepper | To taste |
Olive Oil | One tablespoon |
Carrots | Two cut into ½ inch pieces |
Red Bell Pepper | One cut into ½ inch pieces |
Celery | One stalk cut into ½ inch pieces |
Large Onion | One cut into ½ inch pieces |
All Purpose Flour | Three tablespoons |
Chicken Broth | ½ cup |
Time & Yield
Total Time | Two hours 25 minutes |
Yield | Eight servings |
Directions
Take the loin out of the refrigerator, and let it sit out at room temperature for 30 minutes.
Preheat the oven to 300 degrees Fahrenheit.
Chop the vegetables.
Melt the butter in a skillet.
Stir in the vegetables, the spices, and the garlic, and cook them for one minute.
Use a paring knife to make several slits in the fat side of the loin.
Stuff the slits with the spice, garlic, and butter mixture.
Rub the loin with the rest of the mixture.
Heat the olive oil in a roasting pan on medium heat.
Put the loin in the pan.
Put the vegetables around the loin.
Add salt and pepper to taste.
Cook the roast for one hour and 45 minutes at 300 degrees Fahrenheit.
Increase the temperature to 425 degrees Fahrenheit, and cook for another 15 minutes.
If you use a meat thermometer, cook until the internal temperature of the loin is 145 degrees Fahrenheit.
Take the roast out of the pan, and let it stand for 10 minutes before slicing.
Heat the juices in the roasting pan over medium heat. Whisk the flour into the hot drippings, and cook for three minutes. Add the chicken broth, and cook for another three minutes.
Strain the sauce, and serve it with the sliced pork loin.
You can also watch the following video as reference.
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