A Simple Roast Pork Loin
17 February 2008 Labels: Entrees, Meat, Pork, Roast, Roast Pork Loin 9 comments
You can never go wrong with a roast, all you need is a calibrated oven for the right baking temperature and a cooking thermometer to check for doneness. It is very important not to overcook the meat, the result will be a dry and unappetizing entree. If you do a lot of cooking, then I suggest investing in a digital cooking thermometer.
One of my dh fave is roast pork loin because the meat is very lean. The recipe I use is very simple. I use salt and pepper to season the meat. Preheat the oven to 375degF. Brown the pork loin on the stove top and then put it in the oven. I use either a cast iron pan or a pan that can withstand the high temp in the oven, this saves me an extra pan to clean.
Cook until done, about 40-50 minutes (do not rely on the cooking time, always check the temperature of the meat). The cooking thermometer should register 150degF. Let the cooked meat rest for at least 10 min., this is important so the juice will have time to settle back into the meat. If you skip this step and you cut into it, you'll see all the juice come out and you will end up with a dry piece of meat.
My family is not big on gravy when it comes to roast pork. They like to pair it up with apple sauce. (Yes, you read that right, my thoughts exactly. LOL For Filipinos, apple sauce is classified under dessert/snack, here in the US and some European countries, they cook and serve pork with apples and other fruits.) I also made wild rice and steamed green beans to complete the meal. Bon Apetit!
PORK COOKING TIME CHART
ROASTING - in an uncovered, shallow pan at 350° F.
Loin Roast, Bone-in or Boneless: 2-5 pounds - 20 minutes per pound
Crown Roast: 6-10 pounds - 20 minutes per pound
Leg: 3 1/2 pounds- 20 minutes per pound
Shoulder Roast (Butt): 3-6 pounds - 30 minutes per pound
Tenderloin (roast at 425-450° F) : - 20 - 30 minutes per pound
Ribs: - 1 1/2 - 2 hours**
Crown Roast: 6-10 pounds - 20 minutes per pound
Leg: 3 1/2 pounds- 20 minutes per pound
Shoulder Roast (Butt): 3-6 pounds - 30 minutes per pound
Tenderloin (roast at 425-450° F) : - 20 - 30 minutes per pound
Ribs: - 1 1/2 - 2 hours**
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sarap naman ..gutom tuloy ako...have agreat monday wink.
Nakakagutom! I love to experiment with meats and fruits, kaya lang hindi mahilig ang kids ko. Mas gusto nila kainin ang fruits as it is.
By the way, I have a tag for you at mommy's little corner. I hope you're up to it, kung hindi naman, ok lang ;)
Take care and have a nice day.
mareng barb, turu-an mo ako nito dahil lagi over cook yong luto ko lagi
di ko mabalance akong pagluto kinahanglan diay ko mopalit ug digital thermometer lol
i think i'll try this one sometime. mukhang ang sarap. may roast pork ako sa freezer, mahilig din kasi ng ganyang luto si chip. btw, buhay na buhay na itong blog mo ate barb. it's nice that you find time on blogging again. i opened a new one din but konti pa post ko dun and i have two private ones.
have a great week!
-Ligaya
what a delicious roasted pork loin :-) i pair mine with caramelised apples, peaches and rosemary too!!
The dishes look appetizing and something to try one of these days!
mareng barb, nakakagutum ang pics mo.. hehhehe* us too.. paborito din namin yong roast pork loin. iba lang ang sauce na gamit ko.. "sauce aux trois poivre" wink*
ganda ng presentation mo:)
naku, nagugutom ako.....sarap nito ay.
wala na kasi akong makakain dito sa amin, i mean, naubos na yon mga BH ko last weekend.
loto ko ngayon spaghette bolognese lang, hay gusto ko pinoy foods....
ay oo nga, apple sauce.....
applemus-apfelmus name nila nito.
oo nga ulam nga ito....lol
pero minsan din as dessert, pero parang ulam ang used nila minsan.
itong roast pork mo, parang schweinebraten din dito,...
german recipe nga yan loto mo....
with beans n applemus.....
sarap talaga dyan, lalo na kung hindi dry ang pork ano?
minsas magloto ako nito, dry ang meat, that is why i used a little bit fat ang meat....lol
para hindi dry at masarap kasi may fats....
thanks, naku nagugutom na talaga ako.....