Butchers cut pork loin roasts from along the top of the pig's ribcage, which is where "the leanest and most tender pork cuts" are found, according to the Cook's Thesaurus. Butchers divide pork loins into three sections. The blade is closest to the pig's shoulder and tends to be fatty, while the sirloin is closer to the rump and is bonier. The pork center loin cut is tender, lean and frequently more expensive. By roasting this cut of pork loin, you bring out the flavor and seal in the juices.
Step 1
Preheat your oven to 450 degrees Fahrenheit. This high temperature in the early stages of cooking will give your roast an attractive golden-brown color. Use an oven thermometer to verify the temperature. Allow your oven temperature to stabilize for 10 to 15 minutes before putting in your roast to ensure that you have even heat in your oven.
Step 2
Prepare a rub with spices complementary to pork. Rosemary, thyme, oregano and sage work well. Start with 1 tbsp. of olive oil in a small dish and add about 1 tbsp. of each spice. Use a commercial spice rub if you do not have a wide variety of spices in your kitchen.
Step 3
Leave the fat on the roast. Fat will make your pork loin roast more juicy and tender. You may remove this fat later, if desired. Pat the roast dry with a paper towel. Apply your spice rub to all sides of the roast, including the fatty side. Rub the ends of the roast as well.
Step 4
Place the roast, fatty side up, on a V-shaped roasting rack. This is a special rack that holds the roast slightly above the pan. You may also place the pork loin roast on a cookie sheet lined with aluminum foil.
Step 5
Cook the roast for 10 minutes at 450 F. Turn the oven down to 250 F, but don't open the oven door. Cook the roast for 50 to 80 minutes, according to StartCooking.com. Check the internal temperature with a meat thermometer. Continue cooking the pork loin roast until it surpasses an interior temperature of 160 F. Pork is safe to eat after the meat reaches that temperature.
Step 6
Remove the roast from the oven and allow it to rest at room temperature for 15 minutes before carving. Use the time to make gravy from the roast drippings by stirring in a smooth paste made with flour and water.
Things You'll Need
- Meat thermometer
- Olive oil
- Spices
- Paper towels
- V-shaped roasting rack
- Roasting pan
- Cookie sheet (optional)
- Foil (optional)
- Flour (optional)
- Water (optional)
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