Roast loin of pork recipe

Roast loin of pork recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Roast pork
  • Pork loin

This recipe calls for a little preparation the night before but you will be rewarded with a succulent roast loin of pork for your efforts.

3 people made this

IngredientsServes: 10

  • 1.2kg pork loin
  • 3 cloves garlic, sliced
  • 600ml white wine
  • 3 tablespoons lemon juice
  • 4 tablespoons olive oil
  • 3 onions, chopped
  • 2 bay leaves
  • 1 tablespoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

MethodPrep:15min ›Cook:2hr ›Ready in:2hr15min

  1. Make slits in the roast and insert garlic slices.
  2. Place the wine, lemon juice, olive oil, onions, bay leaves, thyme, salt and pepper in a large sealable food bag or tubberware container. Add the pork loin and marinate overnight in the fridge.
  3. Preheat oven to 180 C / Gas 4. Remove meat from marinade and roast until meat is no longer pink inside and thermometer reads 71 to 77 degrees C (160 to 170 degrees F).

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Reviews & ratingsAverage global rating:(36)

Reviews in English (31)


I made this recipe for a Christmas dinner with my family. Not only did *I* think it was marvelous, more importantly, everyone else raved as well. I increased the garlic and lemon juice and didnt have any bay leaves so I just left them out. It was so moist, so tender, and so flavorful. I set it to marinate at 10 a.m. and put it on to cook at 6 p.m. the same day. I can only imagine how wonderful it would have been if I would have waited longer to cook.Will try this on other cuts of pork!! Thanks!!-27 Dec 2001


I used the basic receipe and did a 48 hour marinade. Then I cooked the whole bonless pork loin on my offset firebox slow cooker. It took approx. 8 to 9 hrs. I used an electronic meat thermometer and when the pork reached 156 degrees I called it done. It was the most moist roast I have ever tasted. I sliced it thin and served it on good rolls with fresh horseradish. (Five Stars)-05 Jun 2001


It took less than 10 minutes to put the marinade together.... the aroma waswonderful. After 24 hours I roasted the pork tenderloin and it was so tenderyou could cut it with a fork. My dinner party of 6 raved about the pork. Sincethere was no additional instructions for a gravy, I used the same kind of winethat I roasted the pork in and made a sauce with scallops as a side dish whichmy guests could use as gravy for their pork if they wanted..... but truthfully nosauce (gravy) was necessary... it was just so tender!-23 Oct 2001

Pork Loin Roast Recipe

Let the oven do the heavy lifting for you, and roast Boneless Pork Loin to absolute perfection, exerting maximum flavor and requiring only minimal effort. Succulent and juicy with a crispy, caramelized crust, this is a deliciously straight-forward holiday roast you can’t go wrong with.

In addition to an easy, foolproof recipe, we’ll also cover what pork loin is and how it differs from pork tenderloin, how to pick the best cut, the only pork seasoning you’ll ever need, cook times, and temperatures of doneness, and more!


A Pork Loin Roast typically weighs between 2 to 4 pounds and can be sold either bone-in or deboned. This particular cut is located between the shoulder/butt and the leg of the pig.

    1. Preheat oven to 375°F. Whisk 1/4 cup oil, garlic, butter, sage and rosemary in small bowl to blend. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. (Can be made 1 day ahead. Cover and chill.) Cover pork loosely with foil and roast 2 hours.
    2. Divide remaining 1/4 cup oil between 2 heavy large skillets. Heat oil over medium-high heat. Divide potatoes between skillets. Sprinkle with salt and pepper. Sauté until potatoes are golden but not tender, about 15 minutes. Transfer potatoes to roasting pan with pork. Toss potatoes with pan juices. Continue roasting, uncovered, until pork browns, potatoes are tender and juices are slightly reduced, about 40 minutes.
    3. Place pork in center of large platter. Surround with potatoes. Pour pan juices into 2-cup glass measuring cup. Spoon fat off top of juices and discard. Pour juices over pork and potatoes.

    350 is definitely the better oven temp - love garlic, but 6 cloves overwhelmed - going to use three next time.

    So easily and tasty! I used pork loin instead.

    I am cooing this recipe now the trick itls to crisp the patatos instead of sogginess cook at medium high not medium or high! The tenderloin roast also start cooking your patatos at an hour left on roast your just crisping out side I needed to add rosemary and sage and garlic to the pataoes to get that look and tast and look to the outside if you just put them in with roast they will be plain. My roast is at this point 125 degrees.

    The aroma from the oven while this was roasting was like "nose porn". Absolutely delish and so very easy! Wonderful sliced thin for sandwiches the next day. I used a 4 pound pork loin.

    Cooked using the reduced heat and timing as suggested by other reviewers. I did brown the vegetables (yukon golds and carrots) before adding to the pan. Worked perfectly.

    Made recipe tonight. I had a 4 lb rib end pork loin. After reading reviews I cooked at 350 deg with constant temp monitoring. Meat starting temp was 49 deg. I roasted tented for 1 hr and temp was 90 deg. Then uncovered, added cubed new potatoes and carrots (didn't pan fry) and in 45 min temp rose to 140. After resting covered 15 min, final internal temp was a perfect 150. Received two thumbs up from the wife.

    I prepared this for Thanksgiving Dinner and it was hands down the best dinner I have served. Simple to prepare and an impressive presentation.

    This has the potential to be a 4 fork recipe but I have to deduct one fork because the cooking time is definitely incorrect. I used a 4 lb rib roast and took it out after an hour and 15 mins to add the potatoes and the roast was already at 157 - which is way too much for pork, which should be removed at 135 and let rest to reach proper temp. I didn't tent the roast, but that wouldn't have changed the cooking time by half. The flavor was wonderful though so otherwise it is a great recipe. I would agree with others. let it marinate for as long as you can. I did 2 hours which was fine but wished it was longer. I did fry the potatoes and found that to be too messy/dangerous (splatter!) to be worth the effort. Not sure how others got crisp potatoes. by the time I added mine to the pan liquids they took on a soggy texture. Next time I'll make extra marinade and roast them on their own pan. The only complaint my guests had is they wished there was gravy or other sauce for the plate. Cooking the potatoes separately will allow for that though today I rewarmed the remaining two pieces and added creamy leeks from the Chicken and Creamy Leeks recipe on this site and that went very well.

    I agree with "allnames." The cooking times and temperatures as given did over cook the pork roast. I'm trying it again today at 325-50º and taking the temperature of the meat after an hour. I'm also going add onions, turnips and carrots to the potatoes. Last time I did what "allnames" did and the potatoes came out beautifully. Browning the potatoes separately seems not to be necessary but they did need to be mixed with the drippings and then the whole thing back in the over for about 40 min. at 350-75º.

    The flavor was really yummy- but I recommend a close eye on the meat temp. I followed the pork recipe to a T and when I inserted the meat thermometer at the end- it was above 150 (yikes!) Great flavor but definitely over done. The potatoes were a treat! I threw in red potatoes(did not fry beforehand- just cut in half and added to the casserole. Oh my- good. Prob not the healthiest thing- but hey, every once in a while.

    Wow this was totally amazing, it's the seasoning that really makes it. I made a few modifications, but I think the original recipe would have been just fine, will try to make that as-written one of these days. I used boneless pork loin because that's what I had on hand. I didn't season it a day ahead, just a few hours. Then I baked it at a higher temp (450) in my clay pot - on a bed of apples (peeled and cut into wedges) and some more of the herbs. In the clay pot, it takes a bit longer to cook, 1-½ lb boneless roast took about an hour. It was completely amazing. The pork was deliciously seasoned, and the apples were sinful with the pork drippings & herbs. Very easy, do it all ahead for a dinner party, and relax with your guests while it all cooks. YUM!

    I used a 4 rib, about 2 1/2 lb roast and rubbed it the night before roasting. I had to dig the fresh herbs out of the snow, but it was worth it. Let it set an hour on the counter and then put it into the convection toaster oven. Only cooked to 130 or 135 degrees before resting. I added 2 carrots, 2 parsnips and 2 diced potatoes about half way through. It could benefit from browning fat cap or even a quick brine. It smelled great and it tasted great. We have two chops left for tomorrow, and looking forward to them.

    I used a 1.5 lb boneless pork loin (what I generally keep around the house) and it roasted beautifully in 45 minutes. I included onions in the potatoes and that addition was fantastic. Next time I plan to cut down on the garlic and put the herbs and garlic through the food processor for a much, much finer chop. The pan jus didn't go very far for a family of three, but it was very good.

    Delicious! I did a 6lb. bone-in pork loin and 6 med. potatoes in a disposable foil pan. I needed to add another 20 minutes to get the internal temp to 140°. And I agree with another reviewer: Forget "browning" the potatoes in a separate pan. AND next time I will also omit that second 1/4 c. oil. it's not necessary. My husband and man-cub flipped over the taste of the potatoes and fought over the last few bites. Serve with the homemade applesauce on this site Pork Chops and Applesauce. Seriously! You can peel eight apples in under 10 minutes. don't think it'll take too long!

    Easy to make. Turned out okay. Iɽ like it to fall off the bone, so maybe I should have cooked it slower.

    Very good very simple. Would be nice "do ahead" for company. My adjustments were: Took the Review recommendation and brined Took the Review recommendation & slathered the herb mixture on 12 hrs. advance Prepared a boneless roast (sale) Did not tent in the oven (mistake, LOL). Boneless roast was 1.83 lbs, & took 47 minutes to reach 140 degrees. Tented during the 10 minute rest to a more appropriate temperature, & it was wonderful, juicy. Only had room for half the potatoes in the pan, so spooned out some of the roasting yum into separate pan & continued pan roasting there with onions. Enjoy!!

    Out of this world, change nothing. I did it exactly as directed and it was so moist and easy to prepare. Nobody talked, they just ate and make really good noises. I will make it again and again.

    This was a great, simple recipe. Everyone loved it, including the dogs who got some small pieces for being good and staying out of the kitchen -) I almost didn't trust the timing but it was just about right, I adjusted for 5 lbs. and added around another 20 minutes to the initial cook time. Paying attention to the thermometer is a MUST in the end. Get close to the bones when probing the meat for 160, that's where "bone-in" roasts tend to sometimes under-cook. As a twist, I also added a crushed chicken bullion cube in with the seasoning mixture. This helped to give a little more flavor and salt to the spuds too.

    this recipe reminds me of my italian grandmother.. she loved rosemary in everything. too much bother as written however no need to fry the potatos first! who needs that mess? had the fresh rosemary growing in the garden, but used dried sage since my plant hasnt yet recovered from the winter also added some thyme, because I like the flavors. remember, 1 tsp dried = 1 Tbsp fresh herbs! mixed everything all together at once, using home made roasted garlic cloves & oil rubbed a small boneless loin roast & tossed about 6 small quartered yukon golds that I didnt bother to peel in the remaining oil mixture. it goes all into the pan at once, stir the potatos every once in a while, and cooked the roast to an internal 145. let it rest for the requisite 15 minutes, then plate & serve. that's the way a true old world italian would have done it. grams had no time for unnecessary fussing. delicioso!*

    This was mouth wateringly delicious! I just laid the herbs and garlic around in the pan instead of rubbing a mixture on the pork - it still got a lot of flavour. Perfect!

    Have made this a few times, each a bit different. This last time I made it exactly as written. All of them good. pork is so moist and tasty. I have also prepared it with just olive oil, ground pepper and garlic also, olive oil, garlic, finely minced onion, course ground pepper, sea salt. I don't do the potatoes..but use new potatoes boiled. a bit more healthy and like the flavour more than roasted potatoes. Not a huge fan of potato roasted.

    enjoyed this recipe - very simple, good strong flavor. Don't know what the point of the butter is along with the olive oil, but whatever.

    This is a simple, elegant recipe, full of flavor and just the right thing for a fall day. Along with the potatoes, I added a red pepper, and a quartered red onion. A meat thermometer saved on guess work. The roast turned out perfect. We paired it with a petite syrah&We will definitely make this again!

    My boneless loin of pork came out good. I need to adjust the seasoning a bit. Totally, I use 3 tsp of salt for this dish. Two for the pork and one for potato.

    I used a boneless pork loin so only cooked it 4o minutes. I cooked the potatoes with it the whole time. My husband loved it, our dinner guest went back for seconds, and I will make this again for sure. The potatoes were divine. I can't wait to make this again. (Oh I also brined the meat before roasting it. Yummmmm. )


    Well, as everyone said: rub with olive oil and roast it for something less than 55 minutes. I tested the temp after 55 minutes and it was already past 140, a little more done than I would have preferred. I altered slightly, based on what other dishes were on the menu. I used herbs de provence and a touch of ground garlic, as well as salt and pepper. The 5-pound roast browned nicely, and I really appreciated not having to brown it first on the stovetop, which makes a mess. Delicious and couldn't be easier.

    Absolutely delicious. Followed everyone's recommendations (added some lemon zest to the herb mixture and some olive oil to make it rub better). I too took it out of the oven at about 130-135 and let it rest while the rest of the dinner came together. It was slightly pink which was fine. I must have trimmed too much fat so had no gravy at all so I made a quick sauce of parsley, rosemary, garlic and olive oil whirled in my mini food processor.

    Delicious!! And definitely a keeper.

    I made this with a 2# loin - it was delicious and the first time I've been able to make a flavorful pork loin that wasn't dry. I used some Meyer lemon olive oil and a bit of lemon rind (both great ideas from these reviews!), coating the roast and letting it marinate for about an hour before cooking just because that worked better with my schedule. This is a wonderfully easy recipe! And I'm on the bandwagon for pulling the meat out of the oven at 135 or 140 and letting it sit.

    I made this recipe today and I agree that need olive oil to rub into the meat. But it's not tasty at all need more species to add. Any suggestion ?

    I would agree with some other reviewers in that, only cook until 135-140, then let it rest. I added water and cooked with veggies, like my mom used to do.

    I made this last night for dinner and it was delicious. I added the zest of a lemon to the rub and let it sit overnight in the fridge. My loin was 3 1/2 pound and I cooked it for about 35 minutes on each side. Pan juices were too fatty to pour on top, but it was moist enough to serve without!

    I am so happy to have found this recipe because it has become a staple!! It's simple and delicious - my favorite two things when it comes to food. I add a little olive oil to the garlic/rosemary mixture before rubbing it on the pork because it makes it easier to apply and it comes out more moist. Love it!

    Very tasty recipe. I added a tablespoon of olive oil to moisten up the rub. It's salty, but not overly so, and no guests mentioned anything, but if I made this again, Iɽ reduce the salt just a bit. As for the cooking instructions, because I have a convection oven, I reduced the temp to 380. I turned it over at 30 minutes and my 2.5 pound roast was done in about 55 minutes. The internal temp was 142 and after tenting in foil, it raised to 156. If you like your meat just cooked, you could take it out at 135. At 140, it was most moist, but just a tad over for my taste. Still delicious, however.

    I took it out when the internal temp was 135 and let it rest under some foil and it finished cooking to 145. IF you take it out at 155 then it's already overcooked. I did flip it after 30 min and I think the temp was around 105 at the time. I also take it out of the fridge at the same time as when I turn the oven on so that it's not so cold going into a hot oven. Very moist and flavorful. Plenty of drippings to make a gravy. Not sure Iɽ do anything different.

    For those without an internal thermometer, I cooked mine for about 50 minutes after flipping the roast. Cooked it with some veggies but they didn't cook through all the way and came out a little hard still. Roast was great, although not that moist. Not sure how youɽ remedy that. Tasted great nonetheless, loved the garlic rub.

    This is great and tender. My stove tends to be too hot and this turned out wonderful. No burning like some reviewers stated. I got rave reviews from others eating it. It was very simple. Will make it again!

    Have made this twice now and it is absolutely delicious. Followed the recipe as stated and it's a keeper! DO note that pork loin is quite different from pork tenderloin and shop accordingly!

    To "a cook from LA" Not sure if you mistyped or not, but there is a big difference from a pork loin roast and a pork tenderloin.

    My pork loin roast was very lean, thick and tied up in string. Not the usual long, narrow tenderloin. When I read the recipe - which I was inclined to like because I love using high heat - I thought, 400 degrees is going to burn the hell out of all that raw garlic. And it did, within a few minutes. Didn't anyone else have this problem?

    Made the recipe as written , no alterations, and it turned out perfect.

    WOW! Have made very few pork roasts. This was a ´President's Choice Free From' roast. It wa succulent and tasty. Husband said it was the best he had ever had. Kids all had seconds. It was a huge hit!

    I made this roast last night and do not recommend this recipe. The amount of salt recommended is ridiculous. It needs to be cut at least in half. Also, it needs some kind of oil added to the mixture. Even with that, it was overly garlicky and needs another ingredient to make it special.

    This was a really good basic recipe. I added potatoes, carrots, onions and whole garlic cloves to the pan for a one dish meal. When I turned the roast, I did not have much for drippings, so I added some dry white wine that I had open to make sure I had enough for a sauce. This will go into the regular rotation - super easy - and very tasty!

    This was a really good basic recipe. I added potatoes, carrots, onions and whole garlic cloves to the pan for a one dish meal. When I turned the roast, I did not have much for drippings, so I added some dry white wine that I had open to make sure I had enough for a sauce. This will go into the regular rotation - super easy - and very tasty!

    This is good - but I also like to sliver several cloves of garlic - usually three. Then make slits with a sharp knife about an inch apart in staggered rows over the pork loin. Put a slither of garlic in each slit. You can also use a mix of salt, pepper, cloves, and fennel as a rub - check out Joy of Cooking for some rubs for pork loin. Such a versatile cut of meat.

    I LOVE this recipe! It's super easy and tasty. I usually put my own spin on a recipe, but this one requires no augmenting.

    Super simple, wonderfully moist roast

    Ridiculously easy and so delicious. A reminder that simple often is best.

    How Long to Cook Pork Loin

    This recipe takes a bit of time to cook. It’s not one of those 󈬎-minute meals,” but that cooking time is what helps to make it truly the perfect pork loin.

    • You’ll need 10 minutes to oven sear the roast, and then about 20 minutes of cooking time per pound of meat.

    So you’ll definitely want to plan ahead. This is not a last-minute recipe.

    One great thing about this recipe is that it is very hands-off in terms of prep work. Just a quick dry rub and pop it in the oven! So, if you’ve got time on your hands, but also want to be productive in other places around the house, this is the pork loin recipe for you!

    More fo my family’s favorite easy meals!

    Tools used to make this Perfectly Moist Pork Loin recipe

    Roasting Pan: while this isn’t a pan that gets daily use in our house. When I pull it out, you know we’re going to have a great meal. Every kitchen should have a reliable roasting pan!

    Meat Thermometer: I love this tool because it takes the guesswork out of cooking meat. Just stick it into the middle of your pork loin and see if you’ve reached the correct internal temperature. No need to cut into the roast, lose some juices, just to find out it needs more cooking time!

    Pork Loin Recipes

    Ingalls Photography

    Pork loin and pork tenderloin are versatile, easy, delicious cuts of meat. From a Sunday roast to Korean pancakes, we’ve collected our favorite pork loin recipes.

    Pork loin is a large, lean cut that is great for slow roasts. For the roast pork sandwich from the John Dory, the loin is cooked slowly before being sliced and mixed with a tuna mayonnaise. In our porco à alentejana, pork is braised and served with clams.

    Pork can also be cooked quickly. For spiedies, a regional favorite kebab dish from New York State’s Southern Tier, loin is cut small and grilled over hot coals to create a charred crust.

    Because it is lean, pork loin can dry out. One way to avoid this is to wrap it in fat—you can use bacon, or go all out and use an entire slab of pork belly and make porchetta.

    Check out all of our favorite pork loin and pork tenderloin recipes.

    Pineapple and Pork Teriyaki Skewers

    Sweet grilled onion and pineapple stand up against rich marinated pork in these easy, Hawaiian-inspired skewers. Get the recipe for Pineapple and Pork Teriyaki Skewers »

    Grapefruit-and-Sugar-Rubbed Pork Tenderloin

    Slathered on pork tenderloin and roasted, a marinade of grapefruit, brown sugar, and spices caramelizes to an exquisite crust.

    Bacon-Wrapped Stuffed Pork Loin

    Pork loin is lean—wrapping it in bacon helps keep it juicy as it grills. Get the recipe for Bacon-Wrapped Stuffed Pork Loin »

    Pork with Apples and Cider Cream Sauce (Székelyalmás)

    Tender slices of pork loin in a sumptuous cream sauce get tartness from apple cider and apple wedges and a pleasant twinge of heat from red Holland chiles.


    This dish of pork loin wrapped in pork belly is wonderfully decadent.

    Thai Pork Satay (Muu Satay)

    Coconut milk imbues this pork satay with a subtle sweetness. Get the recipe for Thai Pork Satay (Muu Satay) »

    Pork with Juniper Berries (Filetto di Maiale con Bacche di Ginepro)

    Juniper berries and fresh herbs add aromatic appeal to pan-seared pork loin with potatoes and green beans, a dish served at Villa Roncalli in Foligno, Italy.

    Roast Pork with Sinner Stuffing

    A generous pour of bourbon is the secret to this juicy pork loin’s sweet fruit stuffing. Get the recipe for Roast Pork with Sinner Stuffing »

    Roast Pork Sandwich

    Tuna mayonnaise gives April Bloomfield’s roast pork sandwich at John Dory Oyster Bar in New York City a savory boost.


    These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State’s Southern Tier, their name derives from the Italian spiedino or spiedo (“skewer” and “spit”). Get the recipe for Spiedies »

    Korean Mung Bean Pancakes with Dipping Sauce (Bindaeduk Cho Kanjang)

    These savory Korean pancakes are made from a batter of ground mung beans flecked with pork, scallions, and pungent kimchi. Get the recipe for Korean Mung Bean Pancakes with Dipping Sauce (Bindaeduk Cho Kanjang) »

    Porchetta Sandwich

    Danish Roast Pork with Crackling (Flæskesteg)

    This is the recipe for a traditional Danish roasted pork with a crisp rind. In Denmark this roast is called a Flæskesteg which translated simply means a pork roast and it is typically served during Christmas. However, many people also have it for dinner all year around. In many countries, a pork roast is normally prepared without the rind. In this Danish version the rind is always left on and then it is cooked into crisp and salty cracklings. In Denmark, you can get this piece of meat in every grocery stores. Outside Denmark, you properly need to contact you local butcher to get a cut where the rind is left on the meat.

    In the following we have collected three important tips how to get a very delicious Flæsesteg.

    Tip 1 When preparing this pork roast you need to cut deep grooves in the rind about 5mm (1/5 inch) apart. In this step it is important that the grooves are deep but do not goes all the way down to the actual meat.

    Tip 2 It is also important the you add plenty of salt on the rind and down in-between the grooves. If you do not add enough salt you risk that the rind do not get nice and crisp.

    Tip 3 finally, is important that the roast is lying in a horizontal position when cooking it in the oven. This makes sure that the rind is cooking evenly, so you do not risk that one end is burned and the other is under cooked.

    If you are looking for other traditional Danish recipes you can take a look at our Danish archive section.

    Roast Loin of Pork Recipe

    Get the butcher to French trim the loin and score the rind vertically. Ideally, buy the joint the day before cooking and leave it uncovered on a plate in the bottom of the fridge to dry out the skin.

    Preheat the oven to 220 C, 200 C fan, 425 F, gas 7. Rub the oil over the surface of the pork and season generously. Bake for 25 minutes, then turn the oven down to 190 C, 170 C fan, 375 F, gas 5 and cook for 2 hours and 10 minutes. Take the pork out to rest for 15 minutes before carving. Serve with spicy pear sauce.

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    1. Preheat the oven to 400°F. If the butcher has not removed the silver skin from the loin, take it off. Season the loin with salt and pepper. If using pork shoulder meat, cut into 1/2—inch-wide strips. If using chops, bone them, cut the meat into strips, and use both the meat and the bones. Put the pork pieces (and bones) in a roasting pan—spread them around to cover the surface completely - and put the pan in the oven for about 20 minutes, or until they start to brown. 2. Put the loin on top of the trimmings and roast until the meat feels firm to the touch or an instant-read thermometer inserted into the center reads 130°F. Transfer to a warmed platter, cover loosely with aluminum foil, and let rest while you prepare the jus. 3. If the roasting pan contains liquid juices — there won't be much fat from a boneless loin - put the pan on the stove top and boil down the juices until they caramelize into a brown crust on the bottom of the pan. If the juices have already caramelized, skip this step. Add about 3 tablespoons water per serving and simmer over medium heat while stirring and scraping the bottom of the pan with a wooden spoon to extract all the savor from the caramelized juices. After about 3 minutes, strain the jus through a fine—mesh strainer into a warmed bowl for serving. 4. Carve the loin and serve with the jus.

    Recipe Summary

    • 2 1/2 pounds boneless pork loin, trimmed and tied
    • Coarse salt and freshly ground pepper
    • 6 fresh sage leaves, plus more for garnish
    • 1 tablespoon extra-virgin olive oil
    • 1/3 cup apple cider
    • 1/3 cup Homemade Chicken Stock, or low-sodium canned, skimmed of fat
    • 1 tablespoon unsalted butter

    Preheat oven to 375 degrees. Season pork loin with salt and pepper. Tuck sage leaves under kitchen twine along the length of the pork loin.

    Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add pork, and sear until golden brown on all sides, including ends, 10 to 15 minutes. Wrap pork loin in parchment paper, tucking ends under to seal completely. Place in skillet, and transfer to oven. Roast until an instant-read thermometer inserted into the center registers 150 degrees. 40 to 50 minutes. Remove pork loin from parchment paper, and transfer to a serving platter. Let rest for 10 minutes before removing twine and slicing into 1/2-inch-thick slices.

    Place skillet over medium heat, and add cider and stock. Cook, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add any accumulated juices from bottom of serving platter. Continue to cook until liquid is syrupy and reduced to about 1/3 cup. Add butter, stirring until melted. Drizzle over pork, garnish with sage leaves, and serve.


  1. Sumner

    One and the same, infinite

  2. Fraine

    I congratulate, the brilliant thought

  3. Orford

    Thanks immense for the explanation, now I will not admit such a mistake.

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