|Nutritional Guidelines (per serving)|
|Servings: 8 servings (8 portions)|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 11g||57%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
To prepare this roast pork loin recipe, we first rub a boneless pork loin with a simple blend of garlic and seasonings and then roast it to perfection.
Note that the final target temperature for this pork loin roast is 140 F to 145 F, which is medium. The interior will have a lovely rosy color. Read How to Cook Pork for more info on why it's not necessary to cook pork well-done. But if you're not convinced, you can adjust accordingly.
Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it coast to its final doneness.
Gather the ingredients.
About 30 minutes before you plan to start roasting, take the pork loin out of the fridge and let it sit at room temperature.
Preheat oven to 450 F.
In a small bowl, combine the oil, garlic, salt, pepper and herbs, and mix until paste forms.
Dry the pork loin with paper towels and rub it all over with the seasoning paste. Then set it on a rack in a shallow roasting pan. Insert a meat thermometer on a slight angle into the very center of the roast. If you're using the digital kind with a temperature alert function, set it to 135 F and transfer it to the oven.
Roast for 15 minutes, then turn the oven temperature down to 300 F. Let the loin continue roasting for another 30 to 40 minutes or until the internal temperature reaches 135 F.
Take the roast out of the oven and cover it with foil. Let it rest 10 to 15 minutes, during which time the roast's internal temperature will cruise up to around 140 F at which point it is ready to slice and serve.
Serve and enjoy!
- When selecting your pork loin, choose fresh-looking meat, preferably with a thick layer of fat. Many people tend to shy away from meat with fat on it, but this fat helps keep the meat moist while cooking and helps with the flavor.
- At the time of cooking, the pork should be at room temperature, not cold straight from the fridge, so remove it about 30 minutes or more and leave it covered in a cool, not warm, place.
- Make sure to rest your meat. Resting your meat will allow the pork loin to cool a bit, retaining the juices, and providing a more tender and flavorful dish.