Roast a Pork Loin

A pork loin is a beautiful piece of meat. But if you don't cook it properly, it ends up being tough, dry, and inedible. Treat it gently and try a few easy steps, and you will have a moist, delicious dinner and sandwiches the day after!

Ingredients

  • 1 or 2 lb. pork loin
  • Salt and pepper
  • Coconut oil or vegetable oil
  • Garlic powder (optional)
  • Thyme (optional)
  • Dijon mustard (optional)
  • Honey (optional)
  • Red or white wine (optional)
  • Chicken stock (optional)

Steps

  1. Preheat the oven to 375 F.
  2. Let the roast sit on the counter until it comes to room temperature. Cover it, of course, and allow the chill of the fridge to come off - it will cook more evenly.
  3. Season the meat liberally. Salt and pepper are a miracle from God and the cosmos - even if you don't have anything else at hand, these will be wonderful (sprinkle on and rub them into the meat a little).
  4. Brown the meat on all sides. Use a skillet big enough to accommodate the length of the roast, and use tongs to turn it, not a fork (don't be poking holes in it). Let it get nice and brown - about 3 minutes per side. Be sure the pan is really hot - don't stew the meat by putting it in a cold pan and then turning the heat up. Making sure the pan is hot will ensure that you get a nice sear and golden "crust" on the roast - and this will help keep it moist inside (which is why you don't want to be poking it full of holes - you want to keep the juices inside).
  5. Add more seasonings if desired at this point. Remove the roast from the sauté pan. You can add things like powdered garlic, thyme, or my favorite: 1/4 c. Dijon mustard mixed with 1 T. honey. Mix them well, then slather on the pork roast (after salt and pepper).
  6. Lay the pork roast into a baking pan. (Not a cookie sheet, a proper baking pan like you would use to bake brownies).h
  7. Use an electronic meat thermometer with a probe if you have one. These little gadgets have a probe attached to a wire which plugs into a timer. Insert the probe into the thickest part of the roast, making sure to keep it well centered. Set the thermometer for the temperature, not the "meat", desired (155F).
  8. Remove the roast from the oven when the desired temp has been reached and allow to rest on the counter for at least five minutes. This may be the most important step of all. Do not remove the probe! Residual heat will continue to cook the meat and the temp may rise another few degrees. Resting the meat like this gives the juices a chance to be reabsorbed into the roast. Don't slice it or poke it, and don't remove the probe - the roast will literally "bleed to death". In other words, all of the delicious juices will run out without being reabsorbed into the meat, and it will be dry and yucky.
  9. Remove the probe and carve into serving slices. Do not carve more slices than you want to serve - leave the rest of the roast for the next meal, then carve and heat the slices gently in a microwave or sauté pan - because they are slices, they will come to temperature quickly, so be vigilant.



Tips

  • Make a nice gravy out of the pan drippings. Deglaze the pan by setting it over a stove burner. Turn on the heat and add some red or white wine and chicken stock, then scrape up the brown bits in the pan. Add a little roux (a pat of butter and an equal amount of flour in a second pan - heat the butter until frothy, then add the flour and whisk until it turns into a paste, about 1 minute) and whisk until the mixture begins to bubble and thicken. Taste and adjust the seasonings - voila, a delicious sauce to serve over your delicious roast!
  • Serve with sweet potato gnocchi, and a nice butter and sage sauce, or with butternut squash cooked in a little butter and brown sugar. A side dish with a sweet side will show off the pork wonderfully.
  • It does need to be cooked through, but it does not need to be cremated. A lot of outdated materials insist that pork needs to hit 180F, but if you cook it that hot, it will certainly be dry. Cooking to 155 may leave a very slight pinkish tinge, but it should reach 158 or 160 on the counter as it rests, and that should be plenty to make sure it is thoroughly cooked while remaining moist and delicious.
  • Remember that today's pork is very lean. When you brown it, use some coconut oil or vegetable oil. Don't be afraid to add a little butter - the oil will keep the butter from burning, and it will add some delicious flavor.

Warnings

  • Do be sure the pork is thoroughly cooked. If it looks too pink, heat up your sauté pan and flash cook the slices for a couple of minutes, just to be sure. Don't smash them down, just put them gently in the hot pan and allow them to cook for a minute or two per side (sliced pork loin should 1/4" to 3/8" thick - no more than that).

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