A Simple Roast Pork Loin

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**

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