Pork loin how long

Calories: kcal. Author: Aubrey. Ingredients pounds pork loin roast 2 tablespoons olive oil 1 tablespoon salt 1 tablespoon pepper 1 tablespoon garlic powder 1 tablespoon onion powder. Instructions Preheat oven to degrees F. Rub entire pork roast with olive oil. Then rub with salt, pepper, garlic powder, and onion powders on all sides.

Place pork in roasting pan fat side up. Cook for 10 minutes. Lower heat to degrees F and cook for 20 per pound until the internal temperature reads degrees F. Remove pan from oven, and put a piece of foil loosely on top of the roast.

Let meat rest for 10 minutes. Transfer roast to a cutting board to slice for serving. Tried this recipe? Snap a pic and upload to your pin and let me know what you thought! Watch your inbox for your free guide. There was an error submitting your subscription. Please try again. First Name. Email Address. Rating: 4. Read Reviews Add Review. Succulent pork roast with fragrant garlic, rosemary and wine.

Save Pin Print Share. Roasted Pork Loin Marcela. Roasted Pork Loin Louis Fink. Roasted Pork Loin melisa Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 8. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list.

Preheat oven to degrees F degrees C. I Made It Print. Full Nutrition. Reviews Read More Reviews. Most helpful positive review AbsintheMinded0. Rating: 5 stars. I've made this recipe twice so far, and I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Roasted for about 1. I scooped out the veggies, and then used a can of chicken stock and some cornstarch to make a gravy out of the pan drippings.

I served with buttered herb rice and the roasted vegetables. BIG hit! Read More. Most helpful critical review alison. Rating: 3 stars. I thought that this was okay The rosemary provided some flavor but I didn't feel that there was enough flavor to want to go back for seconds.

Reviews: Most Helpful. Amy Tattoli-Steitz. I've made this twice and I have to tell you the second time I cheated. I browned the roast then put it in the crock pot and dumped the minced garlic, you know the stuff in a jar and the rosemary on top of the roast and then cut holes in it a kinda pushed the stuff inside and left some on top too.

I didn't make a paste. Then I drizled a little olive oil on tbe top added salt, pepper and accent. Threw some dehydrated minced onions on top. Added the wine and cooked it in the crock pot for 8 hrs.

The only fault I can find with this pork loin roast is the relative unavailability of a classic pork roast with skin. I was unable to find a roast as described in the recipe even after checking with 4 different butchers. One butcher and I finally arrived at a workable compromise—he took some skin from a leg he had and tied it around a lovely rib end pork loin roast. This was the perfect solution. I then followed the recipe as written, using salt and pepper as the only seasoning.

The end results were well worth the effort and a simple, shining example of everything a pork roast should be. The initial high temperature for 45 minutes does make for a very crisp crackling on top. After it had finished roasting, I removed the cracking and put it under the broiler for a couple of minutes to crisp the other side while the roast rested.

If you can get a butcher to cooperate, this roast makes for a perfect weekend meal with simple side dishes so the pork takes center stage. I roasted a 4-pound boneless pork loin.

My roast was sans skin due to lack of availability. However, the roast was still excellent. The high heat at the beginning created a caramelized crust and the drop in temperature left the center moist. The thin slices of meat fell like velvet on the cutting board. Adding a few crushed garlic cloves scattered around the roasting pan would add a wonderful fragrance and flavor.

Roasting at a high temperature for a shortened period of time locks in the flavorful juices in the pork, creating a moist, tender piece of meat that you could cut with a fork. Finding a pork loin with skin was very difficult. No one seemed to have it.

After determining on the phone that one particular butcher shop had a skin-on pork loin, I made the trip across town. I spoke to the same young man that I had on the phone, who seemed to remember me. But I got home and discovered that I had a pork loin with a lovely fat cap…but no skin. The fat crisped nicely, and it all tasted great.

I made a quick gravy from the drippings, some Wondra, and some white wine, and it was nice with the pork loin. If you make this recipe, snap a photo and hashtag it LeitesCulinaria. We'd love to see your creations on Instagram , Facebook , and Twitter. A question not really a comment, has anyone every used a slow cooker? Can someone give me any pointers, ideas, anything? We do have a grilled pork loin recipe , or this braised pork loin , which you make on the stovetop.

You might be able to easily adapt it to a slow cooker, too. I hope that helps! Perfect, simple, and delicious. Hi Donda, did yours burn? If so, was it during the initial high temperature stage, or after the temperature was reduced? This recipe was so easy, and super tasty meat! Then tell us. Have a picture you'd like to add to your comment?