Perfectly Roasted Long Pork Loin: Tips And Techniques

Cooking a long pork loin roast is a great way to feed a large group of people. The process is simple and can be done in a few hours. First, you'll want to gather your ingredients. For a basic pork loin roast, you'll need garlic, rosemary, salt, pepper, and a 2-5 pound boneless pork loin roast. You can also add other spices such as paprika, onion powder, and thyme for extra flavour.

Once you have your ingredients, preheat your oven to between 350°F and 425°F. While the oven is heating up, crush your garlic with rosemary, salt, and pepper to make a paste. Then, pierce the meat with a sharp knife and press the paste into the openings. Rub the pork loin with the remaining garlic mixture and olive oil, and place it in an oven-safe pan.

Now, you're ready to cook your roast. Place it in the oven and cook for 10-15 minutes at the higher temperature, and then lower the heat to 350°F-375°F and cook for another 40-60 minutes, depending on the size of your roast. You'll know it's done when the internal temperature reaches 145°F.

Remove the roast from the oven, cover it loosely with foil, and let it rest for 5-10 minutes before slicing and serving. Enjoy!

How to prepare a pork loin roast for cooking

Preparing a pork loin roast for cooking is a simple process, but there are a few key steps to follow to ensure the best results. Here is a detailed guide on how to prepare a pork loin roast for cooking:

Choosing the Right Cut:

Firstly, it is important to select the right cut of meat. For this recipe, you will need a boneless pork loin roast. Pork loin is wider and flatter than pork tenderloin, and it usually comes with a "fat cap" that adds flavour and moisture to the roast. The size of the roast can vary, but typically, they weigh between 2-5 lbs. and are around 2-3 inches tall and 12 inches long.

Trimming and Seasoning:

Before seasoning, trim the excess fat cap using a sharp knife, leaving just enough to provide flavour and moisture. For seasoning, you can use a simple dry rub of salt, pepper, paprika, rosemary, onion powder, garlic powder, and other herbs like thyme. You can also crush garlic with rosemary, salt, and pepper to make a paste and rub it over the pork loin. Make sure to coat the pork loin generously with the seasoning mix, ensuring it is evenly distributed.

Searing the Meat:

Heat some olive oil in a large skillet or pan and sear the meat for about 3-5 minutes on each side until lightly browned. This step helps create a crust on the meat and seals in the juices. After searing, transfer the pork loin to a foil-lined baking sheet or roasting pan, placing it fat-side up.

Preparing the Glaze (Optional):

You can enhance the flavour of the pork loin by preparing a glaze. A simple honey-dijon garlic glaze can be made by mixing honey, dijon mustard, garlic, soy sauce, and olive oil. Brush this glaze over the seared pork loin before roasting.

Vegetables (Optional):

If desired, you can add vegetables to roast alongside the pork. Seasonal veggies like Brussels sprouts and butternut squash complement the pork well. Cut the vegetables into even-sized pieces, toss them with olive oil and any reserved glaze, and arrange them around the pork loin on the baking sheet.

Temperature and Timing:

The ideal oven temperature for cooking pork loin is between 350°F to 425°F. Start by roasting at a higher temperature (400-425°F) for 10-15 minutes to create a crust, then lower the temperature to 350-375°F for the remaining cooking time. The total cooking time will depend on the weight of the roast, typically taking about 20-25 minutes per pound. For a 3-lb. roast, the total cooking time will be around 1-1.5 hours.

Checking Doneness:

It is crucial to use a meat thermometer to check the internal temperature of the pork loin to ensure it is cooked properly. The National Pork Board recommends cooking pork loin to an internal temperature of 145°F. Remove the roast from the oven when it reaches 140-145°F, as the temperature will continue to rise while resting.

Resting:

After removing the pork loin from the oven, loosely tent it with foil and let it rest for at least 5-10 minutes. This resting period allows the juices to redistribute, ensuring a tender and juicy roast.

Once the pork loin has rested, it is ready to be sliced and served. Enjoy your perfectly prepared and cooked pork loin roast!

How to cook a pork loin roast in the oven

Ingredients

• 1 pork loin roast (2-5 lbs.)
• Salt and pepper
• Olive oil
• Other seasonings (e.g. paprika, rosemary, onion powder, garlic powder, thyme)

Optional Ingredients

• Vegetables (e.g. potatoes, carrots, butternut squash, Brussels sprouts)
• Gravy ingredients (e.g. flour, butter, chicken broth)

Instructions

• Preheat your oven to 350-425°F.
• Prepare the pork loin roast by trimming any excess fat and patting it dry with a paper towel.
• Create a dry rub by mixing together salt, pepper, and any other desired seasonings.
• Rub the spice mix all over the pork loin.
• Place the seasoned pork loin, fat side up, on a foil-lined baking sheet or roasting pan.
• Roast the pork loin for 15 minutes at 425°F, then reduce the heat to 350-375°F and continue roasting for 40-60 minutes, or until the internal temperature reaches 145°F.
• Remove the pork loin from the oven and let it rest for 5-10 minutes before slicing and serving.

Tips

• For a more well-done pork loin, cook until the internal temperature reaches 160°F.
• If desired, sear the meat in a large skillet before roasting, or add vegetables to roast alongside the pork.
• Use the pan juices to make a gravy by whisking in butter, flour, and chicken broth over medium heat.

How to make a spice rub for a pork loin roast

A spice rub is a great way to add flavour to your pork loin roast. Here is a guide on how to make a spice rub and apply it to your pork loin roast.

Preparing the Pork

Firstly, you will need to prepare the pork loin. Remove the pork loin from the fridge around 15-20 minutes before you are ready to cook it. This will allow it to come up to room temperature, ensuring even cooking results. If your pork loin has a "fat cap", carefully trim it with a sharp knife, leaving a thin layer to provide flavour and moisture to the meat.

Making the Spice Rub

The spice rub can be made with a variety of dried spices, such as garlic powder, onion powder, paprika, thyme, rosemary, cumin, coriander, cayenne pepper, and dry mustard powder. You can also add salt and pepper to taste. Mix your chosen spices together in a bowl, stirring with a fork to ensure they are well combined.

Applying the Spice Rub

With a dry hand, sprinkle the spice rub all over the pork loin, gently pressing and rubbing it into the meat to ensure the seasoning adheres well.

Cooking the Pork Loin Roast

Once you have applied the spice rub, you can cook your pork loin roast according to your chosen recipe. Many recipes recommend searing the meat first to create a flavoursome crust, before finishing it in the oven.

Tips

• If you have time, wrap the seasoned pork tightly in plastic wrap and refrigerate for 4 hours to overnight before cooking. This will allow the flavours of the spice rub to penetrate the meat.
• It is important to ensure your pork loin is cooked thoroughly. Use an instant-read thermometer to check the internal temperature, which should reach at least 145°F (62°C-63°C).
• Let the meat rest for 10 minutes after cooking, covering it loosely with foil. This will allow the juices to redistribute, ensuring the pork is moist and juicy.

How to make a glaze for a pork loin roast

A glaze is a great way to add flavour and texture to a pork loin roast. The key to a good glaze is to get the right balance of sweet and savoury flavours, and to apply it at the right stage of the cooking process so that it caramelises and forms a nice crust. Here is a step-by-step guide to making a glaze for a pork loin roast:

Choose Your Ingredients

The first step is to choose your ingredients for the glaze. You can use a variety of ingredients such as honey, dijon mustard, garlic, soy sauce, olive oil, maple syrup, balsamic vinegar, brown sugar, or apple cider vinegar. You can also experiment with different herbs and spices like rosemary, thyme, paprika, or onion powder to add extra flavour.

Prepare the Glaze

Once you have chosen your ingredients, it's time to prepare the glaze. In a small bowl, simply mix and whisk all the ingredients until they are well combined. You can adjust the quantities of each ingredient to suit your taste preferences. If the glaze seems too thick, you can add a little more oil or soy sauce to thin it out.

Apply the Glaze to the Pork Loin

After preparing the glaze, it's time to apply it to the pork loin. First, make sure the pork loin is seasoned with salt and pepper, and you can also sear it in a pan to create a nice brown crust. Then, brush the glaze generously over the surface of the pork loin, making sure to cover all the areas evenly.

Roast the Pork Loin

Place the glazed pork loin in the oven and roast it at a temperature between 350-450 degrees Fahrenheit (depending on your recipe). The cooking time will vary depending on the size of your roast, but a general rule of thumb is to roast it for 15-20 minutes per pound. Baste the pork loin with the glaze a few times during the cooking process to keep it moist and flavourful.

Check for Doneness

To ensure your pork loin is cooked properly, use an instant-read meat thermometer to check the internal temperature. The recommended safe internal temperature for pork is 145 degrees Fahrenheit. Remove the pork loin from the oven when it reaches this temperature and let it rest for about 10 minutes before slicing and serving.

Tips for Success

• Make sure to trim any excess fat from the pork loin before applying the glaze. This will help the glaze stick better and create a nicer crust.
• If you want to add vegetables to your roast, choose ones that complement the flavours of the glaze, such as butternut squash, Brussels sprouts, carrots, or sweet potatoes.
• You can also try different types of mustard, such as Dijon or whole-grain, to find the flavour you like best.
• If you want to make your glaze ahead of time, it can be stored in an airtight container in the refrigerator for up to a week.

How to store and reheat leftover pork loin roast

Leftover pork loin roast can be stored in the refrigerator for three to four days or in the freezer for up to three months. When storing leftovers, cut the roast into large slices or pieces to make reheating easier.

To reheat leftover pork loin roast, you can use an oven, microwave, or stovetop.

If using an oven, preheat it to at least 325 degrees Fahrenheit. Place the desired amount of pork slices in an oven-safe dish and put them in the oven for about 20 minutes. Check the internal temperature of the meat with a meat thermometer; it should read 165 degrees Fahrenheit. If it has not reached this temperature, continue cooking and checking the temperature every five minutes.

For microwave reheating, place the slices of pork in a microwave-safe dish and cover them. Heat for about five minutes, preferably using the microwave's setting for reheating meat. Check the internal temperature, and if needed, continue reheating for two to three minutes at a time until the desired temperature is reached.

Reheating on a stovetop can be done in a frying pan with a lid. Add a thin layer of oil to the pan and heat over medium heat. Place the pork slices in a single layer in the pan and cover with the lid. Flip the meat occasionally to ensure even heating. For half-inch slices, flipping every minute should result in a total cooking time of about three minutes. For a whole tenderloin, turn the meat every two to three minutes, with a total cooking time of 12 to 15 minutes.

With any of these methods, ensure that the leftover pork reaches an internal temperature of 165 degrees Fahrenheit to maintain food safety.

Frequently asked questions