Monday, March 19, 2012

Perfect Every Time Pork Roast


Happy Monday and welcome to On The Lighter Side at The Slow Roasted Italian.  Today are sharing with you our Perfect Every Time Pork Roast.  At about 154 calories for a 4 ounce serving, pork loin is a great low calorie option.


I have been making pork loin roast for some time now, but it was just not 'perfect' yet.  Cooking the roast at a constant temperature seemed to result in a good roast, but not quite juicy enough and there was no contrast in texture, inside to outside.  After trying several different methods,  I have found the perfect way to get a nice browned exterior and super juicy and perfectly cooked pork loin roast every time!  The first 10 minutes the roast cooks at a high temperature to give it a beautiful golden brown color.  The remaining time it is cooked low and slow resulting in a moist and flavorful roast. 

Enjoy!

Perfect Every Time Pork Roast
3 pound pork loin
1 1/2 tablespoons extra virgin olive oil
1 tablespoon dried rosemary
1 tablespoon dried basil
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Preheat oven to 450°.  Adjust top oven rack to center of oven.

To prepare spice rub; combine rosemary, basil, salt and pepper in a small bowl.  Add olive oil and stir to mix well.  Warm rub in microwave for 15-30 seconds to help infuse oil with spices, Alternately you can allow rub to sit for a few minutes to marry the oil with the spices. 


Remove the rack from the roasting pan and place on counter top.  Place the roast with the fat pad on the top side (do not cut this off, it will impart a lot of flavor into the roast and help it stay moist) on the rack and spoon spice mixture on top of the roast.  Rub spice mixture all over the top, sides and bottom of the roast.


Place rack back in roasting pan and bake in oven for 10 minutes, reduce temperature to 250° and bake for 60-90 minutes (time will vary depending on whether you have a short fat roast or a thin long roast).  My roast took 90 minutes to reach 145° internal temperature.

Remove roast from oven, place on cutting board with tongs (do not puncture the roast) and allow to rest for 5 minutes so the juices and disperse into the roast (and not all over your cutting board).



Carve roast and serve.  Enjoy!


Click here for a printable version of this recipe - The Slow Roasted Italian.com

17 comments:

  1. This looks delicious, but this is not a pork tenderloin. The tenderloin is a much skinnier piece of meat. It is a loin roast. People may get confused and purchase the wrong product. I will definitely try these seasonings. My local supermarket has pork loins on sale for $1.69/lb.

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    1. Thanks for catching that. It certainly is a pork loin. Enjoy your pork loin.

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    2. It doesn't say pork tenderloin...the recipe says pork loin!

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  2. Roast or tenderloin - both would be great with this rub. Your roast looks fantastic. I made two tenderloins this weekend but was not thrilled with the marinade. I may need to try this combination! Thanks

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  3. This looks fabulous, and I'm imagining all the great leftovers, too.

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  4. The seasonings for this pork roast are perfect. Love it. Thanks for sharing the recipe with us.

    Velva

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  5. Donna, this pork looks fabulous - I love these herbs and flavors combined, always winners at my house!

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  6. Wow, I had to look closely at that first picture! It looks so darn perfect :) I love pork but usually tend to smoke it. i should try a roast!!
    Take care..

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  7. wonderful pork roast - super flavors - great supper!
    Mary x

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  8. We love pork roast in this house...this looks delicious! I make it similarly and it always comes out great :)

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  9. This looks just perfect, Donna! I love all the herbs on the crust.

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  10. This is our new "go to" for pork roast :)

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  11. Crazy-easy to make and delicious. I used fresh herbs from my garden and it looked and smelled fantastic--just like the photo. (I needed to up the browning session heat to 500 as a result of using the moister marinade.) Save some fresh rosemary sprigs and your dish is presentation-ready in a jiff.

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  12. I have been cooking my pork loin roast with a similar mixture that gives it very good flavor. I add 1 T. fennel seed, 1 tsp. smoked paprika, 1 T. kosher salt , 1 tsp. fresh ground pepper, 1/4 tsp dried thyme, 1/4 tsp. dried marjoram and 1/2 tsp. garlic powder. Stir spices together to mix well in a small dish & stir in 1- 2 T olive oil. It should have a paste consistency. Place in microwave for about 20 seconds on high power. This is just to warm the spices and make it easier to spread onto the roast. After using paper towels to take excess moisture off roast, use your hand to slather herb paste over entire roast including the bottom & ends. Cook according to the directions given. I like to serve this flavorful roast with rice pilaf & a vegetable.. The fennel seed gives the roast a wonderful flavor that get even better once it chills overnight in fridge. We love it on sandwiches the next day served on ciabatta rolls or bread. I tried your recipe as written and we enjoyed it very much and the meat remained nice & moist. I just included my spice rub recipe because I think it's always nice to have a couple of seasoning options. These spice rub recipes would also add great flavor to pork chops. Make sure to remove the roast from the oven when it reaches 145 degrees on a instant read thermometer. If you cook it until 160 degrees as many older cookbooks recommend, your roast will be dried-out & tough as shoe leather. Pork is so lean today that there is little fat to retain moisture in the meat if it is cooked beyond 145 degrees F. As the meat rests for about 15 minutes, tent the roast loosely with foil. The temp will continue to rise for at least another 10 degrees as it sits. If you do not let the roast rest before slicing, the juices will not have time to redistribute and if you slice it without letting it rest all the juices will run onto the carving board & the meat will be very dry.

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  13. I'm gonna try this today. Sounds good

    I have one question. After you the first ten minutes, do you just turn down the temp without opening the door. It just sounds like the oven would retain that high temp for a long time.

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  14. Gonna try this today.

    I have one question. Do you lower the temp after the first 10 minutes without opening the door? It seems to me that the oven would retain the high temp for some time

    Thx

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  15. I have been searching for years for the perfect pork tenderloin roast. This is it! I am blown away by the melt-in-your-mouth tenderness and the spectacular flavor, which is reminiscent of succulent pork sausage. This will be my go-to recipe forever.

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