BEST DAMN OVEN ROASTED PORK LOIN
Tender, juicy pork loin roast expertly seasoned and roasted to perfection in your oven for about an hour. This mouthwatering recipe uses all simple ingredients and steps.
Provided by RecipeTeacher
Categories Dinner
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 425°(F). Line a sheet pan with aluminum foil, spray with a little non-stick cooking spray and set aside.
- Mix all dry ingredients in a small bowl and set aside.
- Trim any excess fat from top of pork loin roast. Place roast on a large plate and coat with Worcestershire sauce, then with dry seasonings. Rub liberally on all sides of the pork.
- Place seasoned pork roast, fat side up, on foil lined sheet pan and place in oven at 425°(F) for 15 minutes.
- After 15 minutes, reduce heat to 375°(F) and continue roasting for about 45 minutes or until internal temperature of the pork is 145°(F) at the center of the roast.
- Remove from oven and tent pork roast loosely with a piece of foil for 5-10 minutes before serving.
JANUARY PORK
Juniper berries and bay leaves Bring a soft spicy flavor to this pork dish. Dish must be marinated for up to 18 hours. From The Splendid Table.
Provided by Xexe383
Categories Lunch/Snacks
Time P1DT2h
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine the olive oil, juniper berries, garlic, clove and pepper in a food processor.
- Process until finely chopped.
- Put the pork in a dish large enough to hold it and rub the entire surface with the mixture.
- Lightly cover and let marinate in the fridge for 18 to 24 hours.
- Next day preheat oven to 325°F.
- Transfer the pork and marinade to a shallow roasting pan.
- Sprinkle the meat lightly with salt and set the bay leaf on top of the roast.
- Roast For 1 hour and 50 minutes or until internal temperature of 155°F.
- Baste the meat with the pan juices and the wine adding the wine in thirds: the first third goes over the pork after the first 30 minutes of cooking.
- Add another third after 20 minutes and another third is poured over the meat after 10 minutes.
- Add a little water if the pan juices threaten to burn.
- Once the meat is done cooking remove it and place on a platter and keep warm.
- Degrease the pan juices and keep them hot as well.
- If the pan juices are skimpy,set the pan over high heat and stir in the broth.
- Simmer the juices as you scrape up the brown bits.
- Taste for seasoning and keep warm.
- Thinly slice the pork and arrange it on a warm platter.
- moisten with pan juices and serve hot.
Nutrition Facts : Calories 555, Fat 38.5, SaturatedFat 12, Cholesterol 136.1, Sodium 96.4, Carbohydrate 0.7, Sugar 0.2, Protein 45.2
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