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Pork Loin Roast

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Pork Loin Roast

Cuisine:World

Course:Dinner

15m prep 1h cook 2h ready

6 to 8 servings Pork loin is best slow-roasted to ensure the outer layer of the roast does not turn dry before the center cooks through. For an especially even doneness, you can cook the loin roast at the lower temperature until it reaches 140°F, remove from the oven and rest for 30 minutes, and brown it at 500°F (as is done with Slow-Roasted Beef). Boneless roasts cook a little faster, but bone-in roasts are tastier and make for a nice presentation. Rib roasts will often have the back bone (or chine bone) removed. If it has not been removed, ask the butcher to cut through the chine bone for easier portioning. (If all else fails, you may unceremoniously cut the loin completely off the bone before carving.) To promote juiciness, brine the loin and omit the salt below. Preheat the oven to 500°F.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • One 3-pound boneless or 5-pound bone-in center-cut pork loin roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1
    • Fat from the pan drippings or butter to make 2 tablespoons
    • 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    • The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    • Salt and black pepper
    • (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage)
    • (Finely grated lemon zest or lemon juice)
    Sub-recipe steps
    1. Remove the meat or poultry from the pan, place it on a platter, and keep warm. Pour off all the pan juices, leaving behind or adding: Fat from the pan drippings or butter to make 2 tablespoons
    2. Place the pan over medium-low heat (melt the butter, if using). Gradually whisk in: 1 to 2 tablespoons all-purpose flour (the larger amount for a thicker sauce)
    3. Cook, whisking constantly, until the roux is smooth and the flour is nutty and fragrant, about 5 minutes. Gradually whisk in: The degreased pan juices plus enough stock, wine, beer, cream, milk, or water to make 1 cup
    4. Simmer gently until thickened, up to 10 minutes. Season to taste with: Salt and black pepper; (Minced fresh or crumbled dried herbs, such as thyme, rosemary, or sage); (Finely grated lemon zest or lemon juice)
    5. Strain the gravy, if desired, and reheat before serving.
  • 1
    • 8 ounces mushrooms
    • 2 tablespoons butter
    • ¼ cup minced shallots, onions, or green onions (white part only)
    • 2 tablespoons dry sherry, dry red or white wine, Madeira, or port
    • (¼ cup heavy cream)
    • (Finely grated zest of ½ lemon)
    • Salt and black pepper to taste
    • Pinch of dried thyme or grated or ground nutmeg
    Sub-recipe steps
    1. Chop very fine or pulse in a food processor until they resemble oatmeal: 8 ounces mushrooms
    2. Squeeze about ½ cup of the mushrooms at a time in a thin cotton towel, wringing them very hard to extract their juices. The mushrooms will be in a solid lump if you have squeezed hard enough.
    3. Melt in a medium skillet over medium-high heat until the foam subsides: 2 tablespoons butter
    4. Add and cook briefly, until softened: ¼ cup minced shallots, onions, or green onions (white part only)
    5. Add the mushrooms and cook, stirring often, until they have begun to brown and there is very little liquid left, 5 to 6 minutes. Stir in: 2 tablespoons dry sherry, dry red or white wine, Madeira, or port
    6. Cook until completely evaporated. Stir in: (¼ cup heavy cream); (Finely grated zest of ½ lemon); Salt and black pepper to taste; Pinch of dried thyme or grated or ground nutmeg
    7. Let cool. Refrigerate in a covered container for up to 10 days or freeze for up to 3 months.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • One 3-pound boneless or 5-pound bone-in center-cut pork loin roast
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 (Basic Pan Gravy or Herb Pan Sauce)
  • 1 (Double recipe Duxelles)

Let's Cook

  1. Step 1.

    Trim all but a thin layer of fat from the top of: One 3-pound boneless or 5-pound bone-in center-cut pork loin roast

  2. Step 2.

    Dry thoroughly and rub with: 1 tablespoon olive oil; 1 teaspoon salt; ½ teaspoon black pepper

  3. Step 3.

    Place the meat on a rack in a roasting pan, fatty side up. Roast for 10 minutes. Reduce the oven temperature to 250°F and roast until a thermometer inserted in the thickest part of the meat registers 140° to 145°F (the temperature will rise 5 to 10 degrees as the roast rests). Cooking times vary depending on the thickness of the roast; begin checking after 45 minutes (and expect around 1 ½ hours total cooking time). Transfer to a cutting board, cover loosely with foil, and let stand for 10 minutes. Skim off the fat from the pan juices and reserve. If desired, prepare: (Basic Pan Gravy or Herb Pan Sauce)

  4. Step 4.

    For rib roasts, you may cut the loin off the bones in one piece and slice into ¼- to ½-inch slices or cut between the ribs into thicker chops. For a special treat, top the slices with: (Double recipe Duxelles)

  5. Step 5.

    Arrange the slices so that they overlap on a platter and spoon the pan juices or pan sauce over them.

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