Treat yourself to this juicy and tender boneless pork loin this weekend. The recipe is surprisingly simple, but the results will make your mouth water.
Using just a few simple ingredients, this pork roast is ready in one hour. You can enjoy a gourmet meal any night of the week.
What Is Pork Loin?
Pork loin is a premium cut of pork from below the shoulder. It’s not a very fatty cut so it can dry out if it’s slightly overcooked. To keep it succulent, it’s usually sold with a protective fat cap which gives it plenty of flavor.
Pork Loin Roast vs Pork Tenderloin
While the pork loin is a wide, flat cut of meat that can be bone-in or boneless, the pork tenderloin is a long, lean, narrow and boneless section from the muscle along the backbone of the pig. As a result, it cooks very quickly.
Ingredients You’ll Need
- boneless pork loin roast
- salt and pepper
- garlic powder
- onion powder
- paprika
- dried rosemary
- Worcestershire sauce
(Note: Full recipe is at the bottom of the post)
How to Cook Boneless Pork Loin
- Place the roast on a large plate and trim some of the excess fat. Be sure to leave some as this will give the roast more flavor.
- In a small bowl, combine the dry seasonings. Coat the roast with Worcestershire sauce and then the spices, rubbing them generously all over the pork.
- Position the pork on the prepared sheet pan with the fat side up. Bake at 425°F for 15 minutes.
- Reduce the heat to 375°F and cook for another 45 minutes, or until an instant-read thermometer inserted into the center of the roast reads 140°F.
- Remove the pork and allow to rest for 5-10 minutes covered by a loose tent of foil. Meanwhile, make gravy with the leftover pan juices.
Tips and Tricks
- When you’ve removed the roast from the oven, cover it with a loose tent of foil for about 5-10 minutes. Leaving the pork to rest like this gives you succulent meat because the juices redistribute throughout the pork.
- When you are ready to serve, move the pork roast to a cutting board and slice it in ½-inch thick slices.
- Spoon any juices left in the pan over the carved slices or use them to make a gravy. Over medium heat, melt 2 tablespoons of butter in a saucepan. Add 2 tablespoons of flour and whisk until there are no lumps. Add the pan juices and 1 cup of chicken broth. Continue to whisk over medium heat, then reduce to a simmer for about 5-10 minutes. The gravy will also continue to thicken once it’s removed from the heat.
How Long Does Pork Loin Take To Cook?
A 3-pound pork loin will cook in about 1 hour. However, to be safe, check the meat by inserting an instant-read thermometer into the thickest part of the roast. It is safe to eat when the internal temperature reaches 145°F. Generally, you can plan to cook the roast for 25 minutes per pound.
How to Know When Pork Loin is Cooked
Check the meat by inserting an instant-read thermometer into the thickest part of the roast. It is safe to eat when the internal temperature reaches 145°F. However, to avoid overcooking the pork loin, begin checking the temperature after 30 minutes. When the roast reaches 140°F, remove from the oven as the internal temperature will continue to rise.
How Do I Cook A Pork Loin So It Doesn’t Dry Out?
To avoid overcooking the pork loin, begin checking the temperature with an instant-read thermometer after 30 minutes. When the roast reaches 140°F, remove from the oven as the internal temperature will continue to rise.
When you’ve removed the roast from the oven, cover it with a loose tent of foil for about 5-10 minutes. Letting the pork rest like this allows the juices to redistribute throughout the meat, leaving you with a tender, juicy roast.
What To Serve With Pork Roast
This succulent pork roast will be delicious with mashed potato or rice, especially if you make gravy with the juices from the pan. Pour the gravy over the meat and starch to serve up a roast that will have the whole family begging for seconds.
Boneless Pork Loin Recipe
Ingredients
- 3 pounds boneless pork loin roast
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried rosemary crushed
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 425°F. Cover a baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
- Place the roast on a large plate and trim some of the excess fat. Be sure to leave some as this will give the roast more flavor.
- In a small bowl, combine the dry seasonings. Coat the roast with Worcestershire sauce and then the spices, rubbing them generously all over the pork.
- Position the pork on the prepared sheet pan with the fat side up. Cook in the oven for 15 minutes.
- Reduce the heat to 375°F and cook for another 45 minutes, or until an instant-read thermometer inserted into the center of the roast reads 140°F.
- Remove the pork and allow to rest for 5-10 minutes covered by a loose tent of foil. Meanwhile, make a gravy with the leftover pan juices.
- Serve, and enjoy with your choice of sides.
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