A roasted pork loin is a dish that gets our top marks in almost every category.
Aroma: The smell of roasting pork is impossible to resist. One whiff can make anyone’s stomach start to growl in anxious anticipation.
Taste: A home run!
Healthy: Pork loin is lean and the outer layer of fat can be trimmed almost to nothing.
Easy: Incredibly easy to cook and literally problem-free.
Versatile: Pork loin is easy to compliment and can be paired deliciously with endless accompaniments and sauces.
Gluten-free: Of course!
As easy as pork loin is to prepare, there are a few tips that will ensure great results every time.
Tip 1. Always brown the loin first. Browning the loin in a small amount of oil over medium-high heat will provide extra flavor. When browning the loin, be sure to turn it several times to brown it on all sides. Brown the loin in the same pan that it will roast in.
Tip 2. Select a roasting pan that fits the loin. The roasting pan should be large enough so that the loin fits easily in the center without touching the sides of the pan but not too large as the meat will dry out and the juices will burn. Ideally, there should be about 2 inches between the end of the loin and the sides of the pan.
Tip 3. Pork loin should be cooked until it’s light pink in the middle and at about 145 degrees F. when it comes out of the oven. This method will result in a juicier roast. Many years ago, it was recommended that pork be cooked well done because of a concern with trichinosis. Today it is considered safe to eat pork that is cooked to a light pink in the center and it is definitely more juicy and tasty.
Tip 4. Let the roast rest. This is a very important step that will allow the roast to ‘finish’ properly. Just cover the roast loosely with foil after removing from oven and let sit for about 10-15 minutes while you finish the rest of the meal.
Tip 5. Serve pork loin with a sauce. Roasting a pork loin to 145 degrees F. will result in a juicy and moist roast but we think roasted pork loin is always better served with a sauce. For a simple sauce, after removing the roast to rest, place the roasting pan on the stove top over medium heat. Add a small amount of water, broth or wine and scrape up browned bits and juices and bring to a boil. At this point you can add other seasonings and a little cornstarch mixed with water to thicken; stirring constantly.
Here are a few of our favorite Roast Pork Loin recipes:
Roast Pork Loin w/Port Wine Sauce
Roast Pork Loin with Shiitake, Pepper & Leek Compote
Roast Pork Loin Wrapped in Bacon & Rosemary
Roast Pork w/Marsala & Prunes
Roast Pork w/Peppercorn Crust
- Chef Yvonne