Not only is a low-fat roast pork loin simple and easy to fix, but it also has other distinct characteristics that make it an excellent choice for a weeknight dinner with the family and for entertaining alike. This tender and succulent cut of pork will all but melt in your mouth, making it perfect for those who are opposed to having to work too hard for their dinner. This may include children or the elderly, who are unable to chew many other less tender varieties of meat.
As for entertaining, a roast pork loin is one of those menu items that seems tricky, tastes delicious, is versatile and always gets rave reviews. Stop with the overdone chicken entrees, and make room for the other white meat.
Getting started with roasting a pork loin is just this simple:
Season the pork loin as you would like. Some great herbs and spices to try are garlic and onion, rosemary and mint, marjoram and thyme or any others you are fond of using in your tried and true pork dishes. It is best to season 24 to 48 hours beforehand and then let the meat stand in the refrigerator. This will allow your pork loin to develop a tremendous, tantalizing flavor. You may choose to add a touch of meat tenderizer as well (if you do, avoid using additional salt). Should your family prefer or require a bland diet, just add salt and pepper right before cooking.
Start roasting the pork loin. In order to get the show on the road so you can unveil your mouth-watering main course to your hungry crew, preheat your oven to 450 degrees Fahrenheit. Place your roast in the oven at this temperature for around 30 to 45 minutes, uncovered. This will add a nice brown crust while sealing in the natural juices of the pork loin.
You will then need to reduce the heat to 350 degrees Fahrenheit and cover the roast with a lid or tented aluminum foil. If you are looking to prepare a one-dish meal, now is the time to add your cut-up veggies and some chicken stock. Continue cooking for an additional 45 to 60 minutes or until the inner temperature reaches 155 degrees Fahrenheit.
Let the pork loin roast stand. At this point, remove your roast pork loin from the oven and allow it to "rest" or stand for no less than 15 minutes. This will ensure the meat retains its juices and will also enable easier carving.
Once you get the hang of roasting a pork loin, you can experiment by seasoning them with different herb combinations and using a variety of marinades. The only real limits with a roast pork loin are your imagination and your taste buds.
A smoked pork loin is the perfect recipe for novices. Using the following technique, anyone new to smoking meats can turn out a tasty dish. The natural thickness of pork loin allows it to be smoked for a relatively long time without overcooking or drying out.
Barbeque pork loin is a summertime favorite, but why save this treat for summer? While it may be too cold to cook barbeque pork loin on the grill in February, you can try other cooking methods.