Pork loin roast is the main event recipe at every single Sunday night dinner in the Jones household. I used to make more beef roasts but they became a bit too pricey for me, so a few years back, I began picking up the large pork loin roasts at Sam’s Club or Costco for $1.69 a pound and never looked back. I’ve mastered my recipe over the years for the best result possible. Perfectly golden brown on the outside and juicy on the inside! It is a simple recipe so I think it is perfect for someone who has never tried making a roast before.
If you want to know what makes my recipe so much better than the million others you will find on the web, here it is:
- Searing the roast on the stove before roasting it in the oven creates a beautiful caramelization on the outside of the roast that not only looks sexy, but tastes fabulous! Plus, if you are going to be making gravy for your roast, those browned bits and drippings are the foundations to a killer gravy.
- Tying up the roast may seem like a step you can skip, and you could if you want to be a stinker 🙂 However, that simple step using some kitchen twine makes a big difference in both the way the roast looks and how it tastes. If you don’t tie it up, the roast will end up lying flat in pan and it will cook unevenly. That means by the time the inside of the roast reaches the necessary 145 degrees, the outside will be dry and yucky.
- Don’t be afraid of pork that has a light pink hue to it. While pork is a light meat like chicken, it is meant to be cooked to 145 degrees, which leaves a just a hint of pink to the meat and some pinkish juices. If you cook it past 145, the roast will become dry and tough.
I know you may want to try this recipe without an instant read thermometer, but please spend the $7 on my favorite one because you will use it all the time. No questioning if your meat is done anymore, which means you won’t overcook it 🙂Print
- 3 pound boneless pork loin roast
- salt and pepper
- 1 Tb vegetable oil
- Preheat oven to 300 degrees and put the rack in the middle position. Pat the roast dry with paper towels and use 5 pieces of kitchen twine to tie the roast at even intervals along the length of the roast. Tying the roast ensures that it has a more even thickness from one end to the other and helps it to cook evenly. Generously apply the salt and pepper all around the outside of the roast.
- In a 12 inch oven safe skillet, heat the oil over medium high heat until hot. Add the roast, fat side up and allow it to brown well before turning it to the next side to do the same. Continue on all sides and end with the fat side last.
- Transfer the pan to the oven and roast until an instant read thermometer inserted into the center of the roast registers at 135 degrees, about 60 to 70 minutes. Remove the roast from the oven and transfer it to a cutting board, then tent it lightly with foil to rest for 15 minutes before slicing. As it rests, it will continue to cook and reach 145 degrees.
- Serving Size: 1/14th
- Calories: 122
- Sugar: 0g
- Sodium: 63mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 19g
- Cholesterol: 0mg
**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries….I only link to products that I both use and love! ~Carole