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
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.
ReplyDeleteThanks for catching that. It certainly is a pork loin. Enjoy your pork loin.
DeleteRoast 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
ReplyDeleteThis looks fabulous, and I'm imagining all the great leftovers, too.
ReplyDeleteThe seasonings for this pork roast are perfect. Love it. Thanks for sharing the recipe with us.
ReplyDeleteVelva
Donna, this pork looks fabulous - I love these herbs and flavors combined, always winners at my house!
ReplyDeleteWow, 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!!
ReplyDeleteTake care..
wonderful pork roast - super flavors - great supper!
ReplyDeleteMary x
We love pork roast in this house...this looks delicious! I make it similarly and it always comes out great :)
ReplyDeleteThis looks just perfect, Donna! I love all the herbs on the crust.
ReplyDeleteThis is our new "go to" for pork roast :)
ReplyDelete