At the Cadman house, one of our overall favorite cuts is the boneless pork loin roast. It can be cooked quickly (always a plus) and doesn’t need much preparation to make it taste delicious.
Boneless pork loin roast is not the same thing as pork tenderloin. There are two muscles in a pig (and in a cow) that are referred to as loin—the “loin,” and the “tenderloin.” The loin is larger and has more fat than the slender tenderloin. Loin is where pork chops come from. Tenderloin is usually sold whole or as pork tenderloin medallions. Though most people are unfamiliar with a boneless pork loin roast, we are sure you will love it oven-roasted like a chicken.
Here is our simple recipe for pork loin roast:
2-3 pound boneless pork loin roast
1 tsp sea salt
1/8 tsp each: black pepper, cayenne pepper, rosemary, thyme, oregano, garlic powder
Preheat oven to 400F. Combine seasonings and rub on the fat side of the roast. Place the roast fat-side-up into a dry glass baking dish. Bake until center reaches 160F, about 1-1.5 hours. Let rest for 5 minutes, then slice and spoon drippings over slices. Leftovers make amazing sandwiches.