Garlic Pork Loin Roast Recipe with Potatoes (2024)

FAQs

What is the secret to tender pork loin? ›

Once the pork loin roast reaches 145°F on an instant-read thermometer, remove it from the oven, and let it rest on a cutting board for 20 minutes. This gives the meat time to reabsorb all its juices. You can also brine the pork before you cook it, which ensures the meat stays tender, juicy, and well-seasoned.

Pork loin is a wide, oblong-shaped cut from the pig's back.

It goes by a number of names, including pork roast, center cut roast, and pork center rib roast, and is suited to low-and-slow cooking preparations. It also happens to be the same area that pork chops are sliced from and is sold with and without bones.

Sear + Roast

This cooking method is a surefire way to make moist and juicy pork tenderloin without much fuss. Searing the meat first gives it that golden-brown crust before a quick roast in the oven finishes it off. It's an easy, crowd-pleasing meal for any night of the week.

Tenting can be suitable for some cuts of meat, but if you want a crunchy crust on your roast, then it's best to leave it uncovered. If you notice that the roasted pork is browning too much, you can lightly cover it with aluminum foil. However, do not cover it for the last 5-10 minutes in the oven.

Is it better to cook a pork loin at 350 or 400? Cooking a pork loin at 400°F will give a nice crust and cook it faster, reducing the risk of drying out. If using 350°F, cooking will take longer but be gentler, helping retain moisture.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook.

Prepare Pork for Roasting

Dry skin – Pat skin dry using a paper towel; Season flesh – Season the flesh sides of the pork with salt, pepper and optional fennel, with a drizzle of oil; Salt skin – On the skin side, drizzle with oil then sprinkle evenly with salt.

While pork loin offers a larger size, robust flavor, and versatility in cooking methods, pork tenderloin boasts tenderness, lean meat, and a milder taste.

Sear and roast in the same pan: A cast iron skillet mitigates the “one more pan to wash concern” since you can sear the pork loin roast in it, add some aromatics like onions and apples, and then roast the whole thing in the oven. Brown the roast for two to three minutes on each side.

Slow-Roast It All Day

Then put a roasting rack into the roasting pan, unwrap your pork, and nestle it onto the rack. Before you put the pork in the oven, pour a cup or two of water into the bottom of whatever pan you're using—just enough to completely cover the surface—then cover the roast completely with foil.

What is the best temperature to cook a pork roast? ›

Pre-heat oven to 325F (163C). Bake pork roast in the oven UNCOVERED for approximately 25-30 MINUTES *PER POUND* (55-66 MINUTES PER KILOGRAM) Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

If the meat is fresh or thawed, I add ¼ to ½ cup of water or chicken broth. Likewise, if you get a pork roast that has not had broth and salt added to it, you may want to add more salt.

Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine. For easier tenderizing, use a commercial meat tenderizer by wetting the surface of the meat, and then sprinkling the tenderizer over the meat.

Salt and moisture are key

Salt can help break down protein fibers in meat so that the meat is more tender and is able to retain more moisture. Even just sprinkling salt on your tenderloin for 15 minutes before cooking can have a dramatic effect on the juiciness of your tenderloin.

A brine is essentially just salt and water. It helps prevent moisture loss during cooking, and the salt also helps tenderize the meat from the inside out.

Pork loin is a very lean cut of meat so it should be cooked LOW and slow. Please do NOT cook your pork loin on high in the crock pot. Cook on LOW for 2-4 hours. In general, smaller pork loins (3 pounds) will take closer to 2 hours and larger pork loins (5 pounds) will take closer to 4 hours).