Food & Drink

Pork Loin Roast

loin is one of the cheapest and most popular cuts of meat around, but
it is also one of the hardest to cook. If you get anything wrong in
the recipe, the loin can end up tough and dry. That means you’ll
have to treat pork loin gently, but a well-cooked pork roast is well
worth the extra effort.

lot of today’s pork is very flavorless, so it is very easy to end
up with a tasteless piece of meat. Fortunately, pork loin lends
itself to seasoning; a little rub and tender, loving care can make it
both moist and tasty—if you follow the recipes. Here are some
really good recipes that can help you liven up your loin.

Pork Loin Roast




Center cut pork loin

One three- to
four-pound roast

Minced garlic cloves

Four to five

Kosher salt or sea salt

One teaspoon

Minced fresh sage

One teaspoon

Chopped fresh thyme

One teaspoon

Freshly ground black

One teaspoon

Olive oil

Two teaspoons

Time & Yield

Total Time

One hour 15 minutes


Eight servings


  1. Take the loin out of the refrigerator and let it sit out at room temperature for 30 minutes.

  2. Preheat the oven to 450 degrees Fahrenheit.

  3. Mix the oil and spices in a bowl until it forms a paste.

  4. Pat the pork loin dry with paper towels.

  5. Rub the pork loin with the oil and spice mixture.

  6. Put the pork loin on a rack in the middle of a shallow roasting pan.

  7. Insert a meat thermometer in the pork loin.

  8. Roast the loin for 15 minutes at 450 degrees.

  9. After 15 minutes turn the temperature down to 300 degrees Fahrenheit.

  10. Roast for another 30 to 40 minutes or until the roast’s internal temperature reaches 140 degrees Fahrenheit.

  11. Let the roast sit for 10 to 15 minutes before slicing and serving it.

You can also watch the following video as reference.

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