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.
You are absolutely right, this cut is so delicious! Last week, I fixed one pretty much like your recipe, then when it was done I sort of shredded the pork, then stirred in a little homemade picante sauce. I lightly browned some flour tortillas in a little butter, in an iron skillet. In a bowl I tossed some chopped fresh spinach together with green onions and a bit of fresh red bell pepper. In another bowl I put some shredded cheddar cheese. This made a SUPER DELICIOUS and easy pork taco. Each person just slathered some meat mixture onto a tortilla, added toppings, folded it up in a roll, and munched down. No silverware needed, we ate them like a sandwich. It was super easy, and really really good!
We tried out this recipe last night! Very tasty. I did trim some of the fat off the top to use for frying at another time, and I chopped up a couple of carrots and potatoes and put them under the roast with a splash of water so they wouldn’t get glued to the pan before the fat started dribbling off. It was great! Simple preparation, with little hands-on time, equals a great weeknight meal. 🙂
You don’t mention covering while cooking. Do you recommend?
No, you don’t want to steam the meat–you want it to roast and caramelize, and the way that happens is by allowing quick evaporation of the water in the tissue. 🙂