Cuts from the pork loin come from the upper midsection of the pig between the shoulder and the hind leg. You will most likely encounter them in the supermarket case labeled as "pork loin roast" or "pork tenderloin." A pork loin roast may be rolled and tied with string, or contain a bone; they weigh about 2 to 4 lbs. Pork tenderloin, meanwhile, is a longer, thinner cut similar to beef tenderloin that usually weighs about a pound. Either one takes well to dry-heat cooking methods such as baking, or more properly, roasting.
Step 1
Preheat the oven to 350 degrees Fahrenheit for pork loin roast or 425 F for tenderloin.
Step 2
Spray the roasting pan or roasting rack, if you're using one, with cooking spray.
Step 3
Rub the pork roast all over with olive oil. Rub in seasonings if desired, or simply sprinkle with salt and pepper to taste.
Step 4
Place the roast in the oven and bake until a meat thermometer inserted into the thickest part of the roast, away from fat or bone, reads 150 F for pork loin roast, or 160 F for tenderloin. This should take about 20 minutes per pound for a pork loin roast, 20 to 30 minutes for pork tenderloin.
Step 5
Place a tent of aluminum foil over the roast and allow it to stand for five to 15 minutes so the juices redistribute themselves. Residual cooking will cause the roast's internal temperature to rise another five to 10 degrees.
Step 6
Slice the meat across the grain and serve.
Tips and Warnings
- Pork roasts pair well with root vegetables and apples, as well as flavor enhancements such as Dijon mustard, rosemary, thyme and Indian spice rubs. For a well-caramelized crust, heat a little olive oil in a heavy skillet and quickly sear all sides of your pork tenderloin before roasting.
Things You'll Need
- Shallow roasting pan
- Cooking spray
- Roasting rack (optional)
- Olive oil
- Seasonings as desired
- Meat thermometer
- Aluminum foil
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