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I don’t know about you, but although I’ve tried and tried, most every time I try to cook pork loin, whether its a roast or chops, I find that its highest and best use is as shoe leather. I just refused to give up on it though, and found the secret for a perfect, moist, tasty roast, YAY! Please note, this is not a recipe for pork tenderloin, which is a different animal altogether (well, same animal, different cut of meat, you know….). Pork loin roasts come as small as two pounds and as large as…well, as large as the pig will provide!
- pork loin – approx 4 lb (see notes for smaller cuts)
- vegetable or canola oil for coating meat
- Italian seasoning, or seasoning mix of your choice
- Preheat oven to 500 degrees (yes, I said 500 degrees!)
- Remove pork loin from packaging, rinse and pat dry.
- Place pork loin on a piece of aluminum foil on a roasting pan (to help with cleanup afterward)
- Rub the loin on all side with a little vegetable or canola oil.
- Season the loin with the Italian seasoning, or seasoning of your choice. Cover on all sides.
- Place the pork loin fat side down on the aluminum foil.
- Place the meat in the preheated oven – do not wrap it in the foil. Allow the meat to roast according to the chart (see notes)..
- Shut the oven off. DO NOT OPEN THE OVEN DOOR! Leave the roast in the oven for 50 minutes, without disturbing it.
- After 50 minutes, remove the roast and cover loosely with foil. Let sit for 10 minutes so that the juices can recede into the meat.
- Slice and enjoy!
Roasting times at 500 degrees:
2 – 3 lb roast – 15 mins
3 – 4 lb roast – 20 mins
4 – 5 lb roast – 25 mins
Some would suggest that the meat should be placed fat side up when roasting. You can do this if you like to add fat and cholesterol to your diet, but it really is not necessary. The meat will be moist and delicious. Do whatever your cardiologist recommends :).
- Prep Time: 15 minutes
- Cook Time: 70-80 minutes
- Category: main course
- Method: roast
- Cuisine: American
Keywords: pork, roast pork, pork loin, roast pork loin
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.