Recipes

[coffee drinker]

Does anyone have a sure-fire recipe/method for cooking a boneless pork loin.  Just can't seem to get it juicy and moist.  I'd appreciate any help you may offer.  TIA.

[JeanLouiseFinch]

Thaw the roast completely.  

Preheat oven to 400*

Depending on what kind of seasoning you like, a pork roast is adaptable.  A jarred seasoning blend for pork is easy, but you could easily do salt, pepper, a little garlic, and a couple sprigs of rosemary. I like to make my own dry rub (posted below). Rub a small amount of olive oil or avocado oil on the roast and sprinkle with the seasoning all around.  Put it in a buttered or oiled baking dish, fat side up. Set aside.

Prepare your veggies - clean and slice an onion, cut up a 3-4 ribs of celery in chunks, peel some potatoes and cut them in chunks, peel and cut a few carrots into chunks (or just buy a regular size bag of baby carrots).  Combine all the veggies in a large bowl and toss with a little oil salt and pepper . 

Add the veggies to the pan, some on each side of the meat.  

Put a small amount of chicken or vegetable stock, about 1/2 cup in the pan. You just want this in the bottom of the pan, not covering the meat.

Put the roast in the oven and set the timer for 15 minutes

Without opening the oven door, turn the temperature down to 325* and continue roasting for 20 mins. per pound.

Remove the roast from the pan and put it on your cutting board, Tent it with foil and allow it rest 3-5 minutes before slicing. Remove the veggies from the pan and put them in a serving dish (cover with foil to hold in the heat).  While the meat is resting, you can make gravy from the pan juices/drippings

There's no law that says you have to serve the veggies from the roasting pan. They add flavor to your meat and gravy so you need them, but you can cook different veggies for your sides.  If you prefer mashed potatoes, leave them out of the pan and make them separately.  

[candys mine]

Admitting there are Far better cooks than I,  My usual way is simple.

put the roast on a rack on a rimmed cookie sheet.

Rub with a little bit of oil then either sprinkle with Penzeys Bavarian seasoning  OR stab some slits in it and stuff some slices of garlic inside and sprinkle a bit of salt over it. I roast it in a 325 degree oven.

[candys mine]

Sorry, can't edit.  Wanted to add  that 'They" say safe internal temp is between 145 to 160 degrees. I take it out at about 150 as it will go up a few more degrees as it rests.

[novamc1]

Easy way that works for me is the same thing I do for a pork tenderloin roast, except I marinate the larger pork loin roast much longer....as long as overnight. 

Marinating or brining almost all meats and poultry makes them cook up more moist in the end.

I first season the whole roast with my favorite Montreal Steak Seasoning (pepper, garlic, salt).  After seasoning, I marinate the meat with a combo of Dijon mustard, maple syrup and rosemary.  I also baste the roast with that marinade a few times while cooking.

Bring the roast with marinade  to room temperature before putting in the oven...that also makes it moister in the end, according to much better cooks and chefs than I.

[Somertime]

Center cut loin of Pork with bone and a DECENT layer of FAT!  Have the butcher/supermarket remove bone and tie the pork loin back on the bone.  Bring the loin f pork to room temperature.  Sprinkle salt, pepper, garlic, parsley on top of fat.  Oven at 350. Place roast in roasting pan with one onion cut & quartered , roast at 20 minutes per pound.

It is necessary to have a layer of fat on the top of the roast. it adds to the taste and keeps the pork from being dry.

[kare29]

This is a tried and true method from Paula Deen that I have made several times over the years:

3 1/2 pound boneless center cut pork roast  (allow to come to room temp 2 hours).

Rub with olive oil, salt and pepper and garlic powder or whatever dry seasoning blend you prefer.

Place on rack in roasting pan with fat side up (line with heavy duty foil for easier cleanup)

Roast in preheated 450 degree oven for 40 minutes  (that's it!)

If the roast has a good layer of fat,  I start out at 550 degrees for 5 minutes and then lower to 450; start checking for temp after 30 minutes. Goal is 150 degrees but I think 145 would be okay with atleast 10-20  minutes of resting time.    

[10sluvr]

i'm still a big fan of cooking bags. I defrost, if needed, season and put a sliced onion on the bottom of bag and put roast on that. i cook per instructions, on bag direction.

[Still Raining]

Since it is just me, I buy 2 inch thick "chops", which is a mini roast.  Boneless.

Covered at 325 for about 45 minutes.  I do add a bit of water to start the gravy.  I have never used a higher temperature.

[kate2357]

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@JeanLouiseFinch wrote:

Thaw the roast completely.  

Preheat oven to 400*

Depending on what kind of seasoning you like, a pork roast is adaptable.  A jarred seasoning blend for pork is easy, but you could easily do salt, pepper, a little garlic, and a couple sprigs of rosemary. I like to make my own dry rub (posted below). Rub a small amount of olive oil or avocado oil on the roast and sprinkle with the seasoning all around.  Put it in a buttered or oiled baking dish, fat side up. Set aside.

Prepare your veggies - clean and slice an onion, cut up a 3-4 ribs of celery in chunks, peel some potatoes and cut them in chunks, peel and cut a few carrots into chunks (or just buy a regular size bag of baby carrots).  Combine all the veggies in a large bowl and toss with a little oil salt and pepper . 

Add the veggies to the pan, some on each side of the meat.  

Put a small amount of chicken or vegetable stock, about 1/2 cup in the pan. You just want this in the bottom of the pan, not covering the meat.

Put the roast in the oven and set the timer for 15 minutes

Without opening the oven door, turn the temperature down to 325* and continue roasting for 20 mins. per pound.

Remove the roast from the pan and put it on your cutting board, Tent it with foil and allow it rest 3-5 minutes before slicing. Remove the veggies from the pan and put them in a serving dish (cover with foil to hold in the heat).  While the meat is resting, you can make gravy from the pan juices/drippings

There's no law that says you have to serve the veggies from the roasting pan. They add flavor to your meat and gravy so you need them, but you can cook different veggies for your sides.  If you prefer mashed potatoes, leave them out of the pan and make them separately.  

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I roast my pork very similar to Jean Louise. The only difference is I brine my pork roast ahead of time, about 4 hours. The brine is 1/4 cup kosher salt, 1/4 cup sugar to 8 cups of water. I dissolve the sugar and salt in cold water, add the pork roast so it's submerged, put in the refrig for about 4-6 hours.

When I take the roast out of brine, I dry w/ paper towels, rub in the seasoning blend, spray w/ oil (I use canola w/ the high heat). I also put in celery, carrots and onions in bottom of baking dish and add whatever broth I have, chicken, vegetable, beef ... doesn't matter. Then I roast until 140 degrees internal temp. I let my roast rest a bit longer, up to 20  minutes as I make up gravy and/or finish roasting the carrots.

By the by, this brine is also excellent for brining chicken if you are roasting chicken.