Pork loin is one of the most exciting cuts of a pork, it is also one of the tastiest. There are a lot of recipes that can bring out the juiciness and taste of a pork loin. This ranges from simple roasting to more complicated cooking styles. Nevertheless, whatever cooking style is used, pork loins always end up tasty and delicious.
One of the most preferred style of cooking pork loin is by roasting. Roasting also helps to melt some fat on the meat which adds juiciness. Some recipes might require hard to find spices or ingredients, but this recipe will stick to the basics and will only require easy to acquire ingredients. Sometimes, the best tastes can be acquired by using just simple ingredients.
When cooking pork loin, pay a lot of attention to the roast. A very hot roast will cause the outside of the loin to cook faster that its insides, leaving you with a rather unbalanced result. Some may advise slow roasting, but you have to be careful with this one as well, since cooking pork loin this way will drain most of the juices and you might end up with a dry and firm meat.
- 2 pounds of boneless pork loin roast
- 4 large garlic cloves, pressed
- 4 teaspoon chopped fresh rosemary
- ½ teaspoon black pepper, grounded
- ½ teaspoon salt
First thing that you need is a 13×9-inch roasting pan with foil. Using a large bowl, mix the pressed garlic, chopped fresh rosemary, salt and ground black pepper. Make sure that the spices are well-mixed and finely grounded. Once the mixture is done, rub it evenly on the pork loin. Make sure that the pork loin is properly and evenly covered with the mixture as this will provide the necessary taste for the meat.
Place the pork loin with its fat side down in the roasting pan. Roast the pork loin for at least 30 minutes, or until desired consistency is achieved. Once done, turn the pork loin this time with its fat side up. Cook it for about 25 more minutes. Using a thermometer, check the center temperature of the pork loin. It should be properly cooked when the temperature checks in at about 1550F. Remove the pork loin from the oven and let it sit for about 10 minutes.
There should be leftover juices from the roasting pan. Pour all the leftover juices into a small bowl and set it over low heat in order to keep it warm. Take the pork loin and cut it crosswise, depending on your desired thickness. After cutting it, arrange the pork loins on a platter and pour over the leftover juices. Serve.
There are a lot of options when it comes to the spices. Some might preferred dried rosemary. Adding a bit of olive oil and white wine into the mixture also adds taste to the pork loin.