Pork loin is a tender, succulent cut of meat, whether it is bone-in or boneless. Boneless pork loins can be roasted individually or stacked and tied to make a rolled roast. Your meat market may refer to these as single or double rolled roasts. Choose a rolled roast that has an evenly thin layer of fat cresting the meat. The fat bakes away, keeping the meat tender and juicy. A rolled pork roast is a versatile cut, just right for an herb-infused dish, a flavorful rub, spicy bar-b-cue or Caribbean style. Another favorite way to prepare it is pot-roast style with potatoes, onions and carrots.
Refrigerate the rolled pork roast in its airtight wrapper until ready to bake. Unwrap the roast and apply your favorite herbs, rub seasonings or sauce. Place it in the roasting pan so the fat layer is on top. The fat melts and drips down through the meat as it bakes, adding flavor and moistness to the roast. Cover the roasting pan with a lid or with foil to help hold in moisture.
Bake the rolled roast at about 300 degrees Fahrenheit. Higher temperatures can cause the meat to cook too quickly and dry out. Check the roast every 20 to 30 minutes, and baste it with juices from the bottom of the roasting pan when necessary.
Bake the roast about 20 minutes for each pound of weight. A three-pound roast would need to bake for about an hour. Use a meat thermometer as a final check for doneness. The final internal temperature of a rolled pork roast should be 150 degrees F. Remove the roast from the oven and allow it to rest before slicing and serving. As it rests, the roast will finish cooking as the internal temperature increases to about 160 degrees F in about 10 minutes.
- The Meat Source; Center Boneless Pork Loin Roast
- Betty Crocker Cookbook; Meats: Pork Roast; 1979
- National Pork Board; Recipes; Boneless Pork Loin Roast With Herbed Pepper Rub