Storing Pork Loin: How Long Can You Keep It?

Pork loin is a versatile dish that can be seasoned in a variety of ways. However, it is important to note that pork loin is different from pork tenderloin. Pork loin is wider and flatter and usually comes in sizes of about 2-5 lbs. On the other hand, pork tenderloin is a long, narrow, boneless cut of meat.

When it comes to cooking pork loin, it is recommended to cook it to an internal temperature of 145°F. The time it takes to cook pork loin will depend on the size of the roast. As a general rule of thumb, it is recommended to cook pork loin for about 20 minutes per pound of meat. For a 3-pound pork loin, this would be about 50 to 60 minutes in an oven set to 350˚F.

It is important to let the pork loin rest for at least 10 minutes after cooking to allow the juices to redistribute and keep the meat tender and juicy.

How to store roast pork

Before Cooking

If you've purchased fresh pork, you can store it in the refrigerator for up to four days. It's best to keep it in a sealed plastic bag or container and place it on the bottom shelf of the fridge so that the juices don't contaminate other foods.

After Cooking

Leftover roast pork can be stored in the refrigerator for up to three days. It's important to let the meat cool down first, then keep it in a sealed container.

Alternatively, you can freeze leftover roast pork in a freezer-safe container for up to three months.

Reheating

When reheating, it's best to avoid drying out the meat. One way to do this is to store the juices with the meat and reheat them together.

How to reheat roast pork

A large pork roast can result in plenty of leftovers. Don't let the food go to waste; instead, reheat and enjoy another meal!

Reheating in the Oven

To reheat roast pork in the oven, preheat your oven to at least 325 degrees Fahrenheit. Put the pieces of pork roast you want to reheat in an oven-safe dish or pan, such as a metal pan that is no more than 2 inches deep. Place the dish or pan in the preheated oven and allow the meat to cook for about 20 minutes before removing it to check its temperature.

Insert a meat thermometer into the thickest part of the reheated pork. Pork roast and other types of meat should be reheated to an internal temperature of 165 degrees Fahrenheit, according to the USDA Food Safety and Inspection Service. Place the pork back in the oven if it has not yet reached a temperature of 165 degrees Fahrenheit. Check the temperature of the pork about every five minutes until it reaches the desired temperature before serving it.

Reheating in the Microwave

Place slices of pork roast in a microwave-safe dish and cover it. Put the pork in the microwave and cook it for about five minutes. If possible, use your microwave's setting for reheating meat. Insert a meat thermometer into the thickest part of the meat to see whether it has reached an internal temperature of 165 degrees Fahrenheit. If needed, continue reheating the pork for two to three minutes at a time, checking the temperature at each interval.

Reheating on the Stovetop

Reheating pork tenderloin can be quickly done on the stovetop over gentle heat in a simple frying pan. Regular, cast iron, non-stick—it doesn’t matter too much, but just make sure that you have a lid that fits the pan of your choice. Reheating in an uncovered pan will result in dried-out meat, but a lid helps to trap all that precious moisture and steam so the pork stays juicy.

Add a very thin film of oil to the pan and heat over medium heat until the oil is shimmering. Add the pork tenderloin—whole or sliced—to the pan in a single layer and immediately cover with the lid. Flip occasionally until heated through, making sure to keep it covered between flips.

Storing Leftovers

Leftover pork loin can be refrigerated for up to 3 days or frozen in a freezer-safe container for 3 months. Place leftover pork in the refrigerator immediately, where you can keep it for three to four days. Any meat that has been left at room temperature for more than two hours or outdoors at a temperature above 90 degrees Fahrenheit for more than one hour should be thrown away, according to the USDA.

Store leftover pork in shallow containers that can be covered or wrapped. Do not reheat pork roast and other meats more than once, the USDA advises. Also, never use a slow cooker to reheat pork because the meat may spend too much time at temperatures conducive to bacteria growth.

How to tie a pork loin roast

Tying a pork loin roast is a great way to ensure the meat cooks evenly and maintains a uniform shape. It's also useful if you're planning on stuffing your roast, as the string will keep the filling in place. Here's a step-by-step guide on how to tie a pork loin roast:

Step 1: Take a roll of kitchen string and slide a section under one end of the pork loin. Pull the string around crosswise and tie the first knot, making sure to leave a long end for the second knot.

Step 2: Create a large loop with the string and slide it around the opposite end of the loin, stopping approximately one inch below the first loop. Pull the string taut and continue making loops at one-inch intervals until the entire loin is covered.

Step 3: Wrap the string under the loin lengthwise, creating another loop. Tie the second knot securely next to the first knot, then cut the string.

Step 4: As an alternative, you can tie individual lengths of string crosswise around the loin. This method may not be as streamlined, but it will still help you achieve even cooking. Remember to slice the cooked loin on either side of the string for better presentation and to hold the piece together during serving.

Now that you know how to tie your pork loin roast, you can move on to the next steps of preparing and cooking it. Remember to always handle raw meat with care and follow food safety guidelines.

How to serve roast pork loin

Pork loin is a versatile dish that can be served with a variety of side dishes to create a delicious and satisfying meal. Here are some ideas on how to serve roast pork loin to impress your family and friends:

Choose the Right Cut of Meat

Firstly, it's important to select the right cut of meat. Pork loin is different from pork tenderloin, which is thinner and smaller. Pork loin roasts are typically between two and four pounds, and you should plan for about 8 ounces of meat per person. Look for a wide cut with a thick layer of fat on top, as this helps keep the meat moist during cooking.

Prepare the Meat

Before roasting, rub the pork loin with a mixture of seasonings such as garlic, onion powder, salt, and pepper, and also paprika, thyme, and rosemary. You can also pierce the meat with a sharp knife and insert a paste made from crushed garlic, rosemary, salt, and pepper into the openings. This will infuse the meat with flavour.

Cooking Method

Roasting is a great way to cook pork loin. Preheat your oven to a high temperature, such as 400 degrees Fahrenheit, and then lower the temperature to 350 degrees Fahrenheit for the remainder of the cooking time. This initial high heat will help create a crust on the meat, sealing in the juices.

For a 3-pound pork loin, roast it at 375 degrees Fahrenheit for about 50 to 60 minutes, or until the internal temperature reaches 145 degrees Fahrenheit. Let the roast rest for about 10 minutes before slicing and serving to retain the juices.

Side Dishes

Now, for the fun part—choosing side dishes to complement your juicy roast pork loin! Here are some mouth-watering options:

• Mashed potatoes: Classic mashed potatoes are a comforting and delicious pairing.
• Sweet potatoes: Try mashed sweet potatoes or baked sweet potatoes for a sweet and creamy side.
• Roasted vegetables: Brussels sprouts, butternut squash, and carrots are excellent roasted and pair well with pork.
• Green beans: Roasted green beans or a green bean salad add a crunchy and healthy element to the meal.
• Cauliflower: Garlic mashed cauliflower is a tasty and healthy alternative to mashed potatoes.
• Polenta: Baked polenta with fresh tomatoes and Parmesan is a unique and vegetarian-friendly side dish.
• Salads: Try a fruit salad with cranberries, raisins, and mango, or a grain salad with farro, walnuts, green apple, and dried cherries.
• Cheese dishes: Macaroni and cheese, cheese grits casserole, or cheesy broccoli casserole are always crowd-pleasers.
• Soups: A pureed soup of sweet potatoes, carrots, and apples is a perfect winter warmer to accompany the pork.

How to keep pork loin moist

Pork loin is a notoriously difficult piece of meat to prepare, as it dries out faster than other meats. However, there are several methods you can use to ensure your pork loin stays moist.

Brine or Marinade

One of the most effective ways to keep your pork loin moist is to soak it in a brine or marinade. A brine is a simple solution of kosher salt and water, while a marinade typically includes ingredients like vinegar and citrus to tenderise the meat and add flavour. You can leave the pork loin in the brine or marinade for up to six hours, but be sure to rinse off the brine before cooking.

Cooking Methods

When it comes to cooking your pork loin, it's best to avoid slow cookers and instead opt for high heat to create a beautiful, brown crust. You can sear the pork loin in a pan on high heat or roast it in the oven at around 400 degrees Fahrenheit. Once the crust starts to form, remove the pork loin from the heat and finish cooking it in the oven at a lower temperature of around 300 degrees Fahrenheit. This will ensure the meat doesn't dry out.

Meat Thermometer

Using a meat thermometer is the most reliable way to know when your pork loin is done, as there are no visual indicators of doneness like there are with chicken or beef. Pork loin is safe to eat when it reaches an internal temperature of 145 degrees Fahrenheit.

Other Tips

• When roasting pork loin, place it fat side up in the pan to allow the fat layer to baste the roast as it cooks.
• Avoid overcooking the pork loin, as this will dry it out.
• If you're grilling or smoking the pork loin, mist it with equal parts alcohol and apple juice to keep the outer layer damp.
• Wrap the pork loin in foil halfway through cooking to allow it to roast in its juices and retain moisture.
• Sear the pork loin before placing it in the slow cooker to seal in moisture.
• Don't cut the fat off the pork loin before cooking, as this will help keep it moist.

Frequently asked questions