Pork Loin Roast Get ready to channel your inner Oven roasted pork loin. Pork can be intimidating to cook because it has a bad rep for being bland and boring. But if you cook it right, it can be extremely good.
Good enough for a spot on your holiday table in fact. This is our favorite roasted pork loin recipe, and below are answers to the questions we get asked the most. Is there a difference between pork loin and pork tenderloin? Though both cuts are lean, uniform in shape, and mild in flavor, a pork loin roast is usually bigger and meatier. Do I need to sear it?
You could, but in our opinion, it’s not at all necessary because there’s no skin. To get the caramelized crust effect, we spread the whole thing with butter and brown sugar and broil it just before slicing. What are the best flavors to add to pork? Woody herbs like thyme and rosemary infuse a lot of fragrant flavor into otherwise bland meat. What temperature am I aiming for? We always recommend using an instant meat thermometer when cooking big hunks of meat.
Do I need to let it rest? Just like beef and chicken, resting the meat is necessary for holding in all those juices. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site. Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches.