Roasted Pork Loin
A whole pork loin is lean and quick to dry out if neglected. Treat it with high heat initially to develop a crust, then pull it from the oven the moment the thermometer registers properly to keep the center tender.
Don't trim all the fat
Keep the fat cap on during roasting to shield the meat from the heat. You can trim it off after cooking if you prefer, but leave it on while it is in the oven.
- Cast-iron skillet
- Instant-read meat thermometer
- Tongs
- Aluminum foil
What goes in.
- 3 lbpork loin, trimmed of excess silver skin
- 1 tbspkosher salt
- 1 tspcracked black pepper
- 2 tbspneutral oil, such as grapeseed or canola
- 3 sprigsfresh rosemary
- 3 clovesgarlic, smashed
Pull at 140°F
Because the temperature will continue to rise while resting, remove the loin from the oven when your probe hits 140°F. The carry-over heat will bring it to a safe 145°F as it sits.
The method.
Season the meat
Pat the loin completely dry with paper towels. Rub the salt and pepper into every surface. If the loin is wet, it will steam rather than sear.
Sear the fat cap
Heat the oil in the skillet over medium-high heat. Place the loin fat-side down. Let it develop a deep brown crust for about 4 minutes without moving it.
Brown the sides
Turn the loin to sear the remaining sides, adding the rosemary and garlic to the pan during the final minute so they flavor the oil.
Roast
Move the skillet to an oven preheated to 375°F. Roast until the center hits 140°F, usually 25 to 35 minutes depending on the thickness of the loin.
Rest
Remove the meat to a cutting board. Tent loosely with foil. Wait 10 to 15 minutes before carving against the grain.
Other turns to take.
Herb-crusted
Press a mixture of chopped parsley, thyme, and Dijon mustard onto the loin before searing.
Pan-sauce finish
After removing the meat, deglaze the skillet with half a cup of dry white wine, scraping up the browned bits, and simmer until reduced by half.
When it doesn't go to plan.
Always slice against the grain to ensure the meat is not chewy.
If the fat cap begins to smoke excessively during searing, lower the heat slightly.
Use a digital probe thermometer; guessing with time alone is the primary cause of overcooked pork.
The ones that keep coming up.
Can I roast this at a lower temperature?
You can, but you will miss out on the crust. If you prefer a lower temperature, sear the meat first, then drop the oven to 325°F and increase the roasting time accordingly.
Why is my pork gray in the middle?
This happens when the pork is cooked beyond 150°F. Use your thermometer early and often toward the end of the cooking time.