How to do pork loin roast (not tenderloin)

11 years ago

I bought my second prok loin roast, since it was on sale, BF likes it and he can use the leftovers for a sandwich for lunches. As you know, I don't do much meat. The last time I made one it was dry, and I did it in the oven. This is a big loin roast, not a tenderloin. I'd like to do it like a potroast but not sure what temp. to cook it at and for how long. Lots of conflicting advice on the 'net. Should I slice it up into smaller bits?

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Comments (3)

Annie Deighnaugh
11 years ago
I made this one and it was superb....guests asked for the recipe which is always a good sign.

Here is a link that might be useful: Cranberry pork roast
pkramer60
11 years ago
Pork loin can dry out quickly since the "new" pork is so much leaner. You can counter act it several ways.

Season your roast with S&P and any herbs you like. Now place several strips of bacon on it. Place it in teh roasting pan along with some carrots, a cut up onion and any veggies you like. Roast for 17 minutes per pound at 350F.

About half way through, remove the bacon and add a bit of water to the pan. Remove from the oven at about 145F interal, cover and let it rest for 15 minutes. With luck you will have nice brown bits to make a gravy.
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annie1992
11 years ago
I agree with Peppi, today's pork is leaner than ever, and it dries out quickly. It's very easy to overcook and then it will be dry.

I like this recipe from Cooking Light, the apple cider brine gives a nice flavor, as do the herbs, and keeps the pork a bit moister. I never remember to brine it overnight, a couple of hours will do if that's what you have. I seldom have pork and fresh herbs available at the same time, so I use dried and I have subbed mustard seed for the coriander when I didn't have that. Lots of times I didn't make the cider reduction either, but it's very good. It's all good.

Cider Brined Pork Loin

3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper

Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.

Preheat oven to 350Ã¯Â¿Â½.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350Ã¯Â¿Â½ for 1 hour or until thermometer registers 155Ã¯Â¿Â½, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.

Note:
Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat.
Annie

Kathryn Conrad, Cooking Light
OCTOBER 2004

How to do pork loin roast (not tenderloin)

Comments (3)

Annie Deighnaugh

pkramer60

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annie1992

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