How to Cook a Pork Loin
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5
How to Cook a Pork Loin
Description
How to Cook a Pork Loin involves seasoning a 4-pound boneless pork loin with salt, pepper, olive oil, minced garlic, rosemary, and thyme. The herbs and garlic form a fragrant coating on the meat. The loin roasts in a 375°F oven for about 1 to 1 hour 20 minutes until the internal temperature reaches 145°F. Resting allows juices to redistribute for tender slices.
While the pork cooks, the gravy is prepared by sautéing sliced onions in pan drippings or oil, then seasoning with thyme, salt, and pepper. Flour is added and cooked briefly to form a roux, then chicken stock is whisked in and simmered until thickened. This gravy complements the pork’s mild flavor with a smooth, herbaceous sauce.
Served sliced alongside the rich gravy, this pork loin works well for a main dish. Leftovers can be shredded for sandwiches, enchiladas, or carnitas style dishes by mixing with other flavorful ingredients.
Using a thermometer ensures the pork is cooked safely without overcooking. Resting time improves texture. The gravy can be adjusted seasonings as needed.
Ingredients
For the Pork
- 4 pound pork loin boneless, fresh
- salt
- black pepper
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 tablespoons rosemary minced, fresh
- 2 tablespoons thyme minced, fresh
For the Gravy
- 2 tablespoons pan drippings or vegetable oil or butter
- ½ onion sliced
- 2 teaspoons thyme or 1 tsp dried, fresh
- 2 tablespoons all-purpose flour
- 2 cups chicken stock
- salt
- black pepper
Instructions
For the Pork
- Preheat the oven to 375 degrees F.
- Remove pork loin from the wrapper and pat dry with paper towels.
- Place pork loin in a roasting dish, and season with salt and pepper.
- Combine the olive oil, garlic, fresh rosemary and fresh thyme in small bowl.
- Spread herb & garlic mixture over the pork loin.
- Roast in the oven for 1 hour, to 1 hour 20 minutes (15-20 minutes per pound), or until the center reads 145 degrees F in the middle.
- Rest for at least 15 minutes before slicing.
- Devour.
For the Gravy
- In a large skillet, saute half a medium onion in the vegetable oil (or butter or pan drippings).
- Season with salt, pepper and add fresh or dried thyme.
- Add the flour and mix well, and allow to cook for a minute.
- Whiskin the hot stock.
- Simmer, whisking constantly until thickened.
- Test for seasoning and add more if needed.
- Serve with sliced roasted pork loin.
Notes
- Cook pork loin to an internal temperature of 145°F for safety and juiciness.
- Use leftovers by shredding for enchiladas, BBQ sandwiches, or carnitas with added seasonings.
- Rest meat for at least 15 minutes before slicing to keep it moist.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 4g | 1% |
| Protein | 36g | 72% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 97mg | 32% |
| Sodium | 137mg | 6% |
| Potassium | 663mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 17mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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