Roast Pork Loin Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 5 mins
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Servings
6
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Calories
390 kcal
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Course
Main Course
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Cuisine
American
Roast Pork Loin Recipe
Description
The Roast Pork Loin Recipe starts with trussing and dry brining the pork loin to concentrate flavor and improve texture. A whipped herb butter with garlic, thyme, and rosemary provides an aromatic coating. The loin is seared on all sides to create a caramelized exterior and then roasted, developing a tender, juicy interior. The pan sauce adds depth with ingredients like red wine, shallots, and dried tart cherries, which contribute fruitiness and a slight tartness that complements the savory pork.
The dish is best served medium, removing the pork at an internal temperature of 135°F and allowing carry-over cooking during resting to reach the ideal medium temperature. Resting helps the meat retain its juices and remain moist. The recipe suggests warming the sauce separately and reheating the pork carefully to avoid overcooking, preserving its texture.
Dry brining in the refrigerator uncovered for 24 to 48 hours enhances the pork’s flavor and improves the crust. Leftover herb butter can be saved and freezes well for future use. When searing, adjusting the heat prevents burning the herbs and garlic.
Ingredients
- 2 ½ pound pork loin
- 2 unsalted butter sticks, softened
- 6-8 garlic finely minced
- 1 ½ tablespoons rosemary minced fresh
- 1 ½ tablespoons thyme minced fresh
- 3 tablespoons olive oil
- ½ shallot peeled small diced
- ½ cup red wine dry
- 3 cups beef stock
- 1 ½ tablespoons whole grain mustard
- ½ cup dried tart cherries
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Start by trussing the pork loin. See the video below on who to do this.
- Place the trussed pork loin on a sheet tray with a rack and generously season it on all sides with salt and pepper.
- Put the pork on the rack in the refrigerator uncovered for 24 hours and up to 48 hours. This process is known as dry brining.
- Make the herb butter by whipping the softened unsalted butter in a stand mixer with the paddle attachment on high speed for 5 to 7 minutes or until it becomes light and fluffy.
- Turn the speed to low and add garlic, thyme, rosemary, salt, and pepper until combined. Set it aside.
- In a large 12” inch sauté pan with olive oil, heat it over high heat until it begins to smoke.
- Place the pre-seasoned pork into the pan fat cap side down turn the heat down to medium, and sear for 3-4 minutes or until well browned.
- Give the pork a quarter turn and cook for 2 to 3 minutes or until well browned. Repeat the process on the direct other side until well browned.
- Turn the pork to seared fat cap side up turn the heat down to low, and cook for 1 minute.
- Add in ½ of the herb butter.
- Once it’s melted, baste the pork with a large spoon for 3 to 4 minutes.
- Place the pork on the middle rack in the oven at 300° and cook for 32-35 minutes or until it reaches an internal temperature of 135°. This will render a medium internal temperature.
- Once it’s done cooking, set the pork on a plate or cutting board and rest for 15 minutes.
- While it’s resting, drain half the fat from the pan and return the pan to a burner over medium heat.
- Stir in the shallot and cook sauté for 2 to 3 minutes or until lightly browned.
- Add the wine and cook until 2 to 3 tablespoons are remaining.
- Deglaze with the beef stock and cook over high heat for 2-4 minutes or until the amount of liquid is reduced by 2/3. It should be thicker, like a gravy.
- Finish by stirring in the mustard, dried cherries, 1 tablespoon of the herb butter, salt and pepper.
- Slice the pork and serve with the sauce.
Notes
- Dry brine the pork uncovered in the refrigerator for 24 to 48 hours to improve flavor and texture.
- Rest the cooked pork loin at least 5 minutes before slicing to allow juices to redistribute.
- Reheat pork gently in a 350°F oven for 6-8 minutes or in a pan; avoid high heat to prevent overcooking.
- Prepare the pan sauce separately and warm it before serving.
- Leftover herb butter can be frozen and used in other dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Calories | 390kcal | 20% |
| Carbohydrates | 12g | 4% |
| Protein | 46g | 92% |
| Fat | 15g | 23% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 120mg | 40% |
| Sodium | 374mg | 16% |
| Potassium | 969mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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