How to Cook a Boneless Pork Loin Roast
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
1 hr 30 mins
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Total Time
1 hr 35 mins
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Servings
8 servings
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Calories
467 kcal
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Course
Main Course
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Cuisine
American
How to Cook a Boneless Pork Loin Roast
Description
The roast is prepared by blending softened butter, olive oil, minced garlic, fresh rosemary, sea salt, and black pepper into a paste. Two-thirds of this mixture is rubbed onto a boneless pork loin, coating the top and sides to form a savory crust. Placing the roast in a roomy roaster, chopped carrots, potatoes, and onions are arranged around it and dressed with the remaining seasoning paste.
The oven is preheated to 450°F for an initial 15-minute blast, creating a golden exterior. The temperature is then reduced to 300°F for slow roasting, with no oven door openings, allowing the meat to cook through uniformly over approximately 20-25 minutes per pound until reaching an internal temperature of 140°F. After roasting, the meat rests covered for 10 minutes to redistribute juices before slicing.
The recipe specifies cutting vegetables to manageable sizes (about 1/2 inch) so they'll cook well in the roasting time. The resulting dish marries tender, flavorful pork with well-roasted root vegetables, suitable for a main course. USDA guidelines of 145°F safe pork temperature are noted, with instruction to aim for 140°F before resting.
Ingredients
- one pork loin roast boneless, 4-5 pounds
- 1/4 cup butter softened
- 1/4 cup olive oil
- 7 large garlic minced, cloves
- 1 1/2 tablespoons sea salt coarse
- 3 tablespoons rosemary chopped, fresh
- 1 teaspoon black pepper freshly ground
- 1-2 pounds carrot see notes for sized, chopped
- 1-2 pounds potato
- 1-2 pounds onion
Instructions
- Preheat your oven to 450° F.
- In a small bowl, combine the butter, oil, garlic, rosemary, salt and pepper, and mix until a paste forms.
- Pat the pork roast with a paper towel to remove excess moisture and then rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.
- Place the roast in the bottom of a large roaster.
- Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.
- Roast uncovered in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F. Do not open the oven!
- Let the roast continue to roast for another 20-25 minutes per pound of meat, around 100 minutes or until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle.
- Remove the roast from the oven and cover it with foil. Let it rest 10 minutes, then slice and serve.
Notes
- Cut vegetables into small pieces (carrots and potatoes ~1/2 inch) to ensure thorough roasting alongside the pork.
- The roast cooking time varies; an almost 6-pound roast cooked about 90 minutes after initial high heat.
- USDA recommends cooking pork to 145°F; this recipe removes roast at 140°F and rests it to reach safe temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 467 kcal
% Daily Value*
| Calories | 467kcal | 23% |
| Carbohydrates | 9g | 3% |
| Protein | 62g | 124% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 172mg | 57% |
| Sodium | 1485mg | 62% |
| Potassium | 1271mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 9645IU | 193% |
| Vitamin C | 7.6mg | 8% |
| Calcium | 108mg | 11% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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