Pork Loin Roast Recipe
This pork loin recipe is hands down the BEST. If you’re wondering how to cook pork loin, this easy recipe makes juicy, fork tender pork loin.
Prep: 15min
Yield: 8
Serving Size: 1 serving
Nutrition Facts: calories 347 kcal, Carbohydrate 22 g, Protein 41 g, Fat 11 g, Saturated Fat 3 g, Cholesterol 107 mg, Sodium 322 mg, Fiber 4 g, Sugar 11 g, servingSize 1 serving
Ingredients:
- 3- pound pork loin
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt and fresh ground pepper, (to taste)
- 4 cloves garlic, (minced)
- 1/4 cup honey
- 3 tablespoons low-sodium gluten free soy sauce
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1 tablespoon olive oil
- 1 pound brussels sprouts, (cut in half)
- 1 pound butternut squash, (peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash))
Instruction:
- Preheat oven to 375˚F. Line a rimmed baking sheet with aluminum foil or parchment paper and set aside. Pat dry pork loin with paper towels.
- In a small mixing bowl combine paprika, garlic powder, onion powder, thyme, rosemary, salt and pepper.
- Lightly spray pork loin with cooking spray. This will make it easier for the spice mix to stick.
- Take the spice mix and rub it all over the pork loin.
- Heat olive oil over medium heat and sear the pork loin until browned on all sides; about 3 to 5 minutes per side. Transfer pork loin to previously prepared baking sheet, fat-layer side up; set aside.
- In a bowl, combine garlic, honey, soy sauce, mustard and oil; whisk until well combined. If too thick, add a bit more oil or soy sauce. Reserve 2 tablespoons of the sauce to use for the vegetables.
- Brush remaining honey mixture over the pork loin. Roast for 25 minutes.
- In the meantime, toss the vegetables with a tablespoon of olive oil and the reserved honey mixture. Pull pork roast out of the oven and add the vegetables all around it in one layer.
- Tent a piece of foil over the pork so the top doesn’t burn, but the inside continues to cook. Put back in the oven and continue to cook for 25 to 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness. Stir vegetables half way through cooking.
- Remove baking sheet from oven and loosely cover meat and veggies with foil; let rest 10 minutes. Cut the pork in slices and serve with veggies.
How to Make an Easy Juicy Pork Loin | Chef Jean -Pierre
FAQ
How do you cook a pork loin without it drying out?
The best way to keep the pork loin from drying out is to cook it at a low temperature slowly. I like to roast it at 325 or 350 degrees. By using a thermometer you will be able to tell when the pork loin has reached the desired internal temperature of 145 degrees.
Should you cover a pork loin roast in the oven?
For a crisp surface on your pork loin roast, be sure the oven is fully preheated before putting the meat in and do not cover it while roasting.
Should pork loin be cooked slow or fast?
Pork loin should be slow slow-roasted in order to become tender. It should not be cooked quickly or roasted at high temperatures. Pork tenderloin cooks quite quickly at higher temperatures, anywhere from 350 degrees to 425 degrees F.
What is the secret to tender pork loin?
Place your pork loin fat side up in your roasting pan. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. This is the step that keeps the pork from becoming dry and tough! Cook the pork loin for 10 minutes in the 400-degree oven.
