Pork Loin Roast
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
4 servings
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Calories
308 kcal
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Course
Main Course
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Cuisine
American
Pork Loin Roast
Description
The Pork Loin Roast begins with drying and seasoning the meat with olive oil, sea salt, and black pepper. For options with skin attached, the skin is scored deeply to promote crackling. The roast cooks initially at a high temperature to produce a crispy outer fat layer. It is then roasted longer at a moderate temperature until the internal temperature reaches about 145°F (63°C), which keeps the meat moist with a slight pink center.
Serving this roast allows for a balance between crispy fat on the outside and tender meat inside. The rendered fat adds moisture and flavor. This roast pairs well with roasted vegetables or simple sides due to its rich meat flavor.
If available, having a butcher attach a pork belly fat cap adds extra texture and juiciness. Leftovers keep well refrigerated for three days and can be reheated gently in a low-heat oven wrapped in foil to avoid toughness. Avoid microwaving reheated pork to maintain texture. This recipe fits gluten-free and dairy-free diets.
Ingredients
- One (2-pound) boneless pork loin roast or covered with pork belly and, if possible, with skin still attached--tied with string, with a fat cap
- 1 to 2 teaspoons olive oil
- coarse sea salt or kosher salt
- black pepper or kosher salt
Instructions
- Preheat the oven to 475°F (250°C). Line a rimmed baking sheet or shallow roasting pan with foil.
- Pat the pork with paper towels until completely dry. If your pork loin has skin attached, using a sharp knife, score the skin by making deep, long, parallel cuts, 1/8 to 1/4 inch apart, in the fat, being careful not to cut through to the underlying pork.
- Rub the pork all over with the oil and then sprinkle the top with a generous amount of salt and pepper.
- Place the pork on a wire rack, skin or fat side up, and place the whole shebang on the baking sheet or in the roasting pan. Roast for 25 minutes. (The initial high temperature promotes crisp crackling, which is the skin.)
- Reduce the oven temperature to 350°F (180°C) and roast until cooked through, 40 to 45 minutes longer, rotating the pan once halfway through to ensure even cooking. The meat should be slightly pink in the middle. If you have a meat thermometer, it should read 145°F (63°C). You may need to adjust the cooking time, depending on the weight of the pork roast. Rest assured, the pork will continue to cook slightly after it's removed from the oven.☞ TESTER TIP: A basic guide when cooking a pork roast is to allow 22 minutes per pound for medium done. If you like your pork more well-done, cook it for 27 minutes per pound.
- Place the pork roast on a warm platter and let it rest in a warm place for 10 to 20 minutes before carving. Don’t cover the roast as any steam coming from the resting pork will soften the skin, which will have crisped into "cracklings." And you don't want to lose that!☞ TESTER TIP: If you're the sort who prefers extra-crisp cracklings, while the pork roast is cooling, remove the entire portion of skin from the pork loin, cover the pork loin with foil, and place the skin on the baking sheet or the roasting pan and either crank the oven to 425°F (220°C) and give the cracklings a quick blast under your broiler while the pork rests.
- To carve the pork roast, remove the skin, if you haven’t already done so, and cut the crisp pork skin into strips. Carve the pork roast across the grain into slices, arrange them on a platter, and there you go.
Notes
- If pork loin without a fat cap is unavailable, ask a butcher to tie a layer of pork belly onto the roast for added moisture.
- Remove the roast from the oven when the internal temperature reaches about 140°F, as it will continue to rise to 145°F while resting, allowing a slightly pink center.
- Store leftover pork in an airtight container in the refrigerator for up to 3 days.
- Reheat pork wrapped in foil at 300°F to maintain tenderness; avoid microwave reheating which toughens the meat.
- This recipe is suitable for gluten-free and dairy-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 308kcal | 15% |
| Protein | 51g | 102% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 143mg | 48% |
| Sodium | 111mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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