A pork loin roast is cut from the part of a pig that runs from the shoulder to the top of the leg. You can buy loin roast with or without the bone. According to the Pork Be Inspired website, loin roasts with the bone in are usually more flavorful and juicier; however, the bone makes carving the roast a challenge. Boneless loin roasts are usually sold in weights ranging from two to four pounds.
Step 1
Preheat the oven to 350 degrees Fahrenheit.
Step 2
Wash a three to four-pound boneless pork loin under running water. Trim the fat from the roast, rinse it and pat it dry.
Step 3
Rub the pork roast all over with olive oil and sprinkle it with salt and pepper.
Step 4
Place the pork roast into a foil-lined pan, and place the pan in the oven.
Step 5
Bake the roast for 1 ½ to 2 hours. The pork loin will be done when its internal temperature reaches 160 degrees Fahrenheit. You can check it by inserting a meat thermometer into the thickest part of the meat.
Step 6
Remove the roast from the oven when it is done and let it stand for about 15 minutes before carving. The roast makes 8 to 10 servings.
Tips and Warnings
- You can substitute a four to five-pound pork butt roast in this recipe and bake it at 350 degrees Fahrenheit for 4 to 4 ½ hours. Or try tenderloin, a smaller cut of pork that is usually longer and thinner than loin roast and weighs about one pound; it will cook in 25 to 30 minutes. Keep raw pork tightly wrapped while in the refrigerator so it will not dry out. Cook the roast uncovered for a crisper surface.
Things You'll Need
- 3- to 4-lb boneless pork loin roast
- 1 tbsp. olive oil
- 2 tsp. salt
- 2 tsp. pepper
- 13- by 9-inch pan
- aluminum foil
- meat thermometer
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