Pork Loin Roast

This pork loin roast calls for boneless pork loin, olive oil, salt, and pepper to be slow roasted. Four ingredients. Incredibly easy to make. No fuss. And it makes the best roast pork we’ve ever had.

This boneless pork loin roast is easy and old-fashioned and just like what your grandma would put on the table for Sunday supper. No marinade. No fuss. Just shove it in the oven for its long, slow cooking time while you tend to something else. Then accept accolades on just how incredibly juicy and go-wobbly-in-the-knees flavorful it is.–Renee Schettler

How to keep the pork loin from drying out

The only trick to this pork loin roast—aside, that is, from being patient during its long, slow roast—is knowing how to keep the pork loin from drying out. The answer lies in the kind of pork loin that your grandma’s neighborhood butcher had readily available—meaning one with sufficient fat so the roast essentially bastes itself as the fat melts. It can be tricky to source this sorta thing nowadays, but we explain below the recipe how to go about finding it.

  • Quick Glance
  • (12)
  • 10 M
  • Serves 4

Special Equipment: Kitchen string

Ingredients

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Directions

Preheat the oven to 475°F (250°C). Line a rimmed baking sheet or shallow roasting pan with foil.

Pat the pork with paper towels until completely dry. If your pork loin has skin attached, using a sharp knife, score the skin by making deep, long, parallel cuts, 1/8 to 1/4 inch apart, in the fat, being careful not to cut through to the underlying pork. 

Rub the pork all over with the oil and then sprinkle the top with a generous amount of salt and pepper.

Place the pork on a wire rack, skin or fat side up, and place the whole shebang on the baking sheet or in the roasting pan. Roast for 25 minutes. (The initial high temperature promotes crisp crackling, which is the skin.)

Reduce the oven temperature to 350°F (180°C) and roast until cooked through, 40 to 45 minutes longer, rotating the pan once halfway through to ensure even cooking. The meat should be slightly pink in the middle. If you have a meat thermometer, it should read 145°F (63°C). You may need to adjust the cooking time, depending on the weight of the pork roast. Rest assured, the pork will continue to cook slightly after it’s removed from the oven.

A basic guide when cooking a pork roast is to allow 22 minutes per pound for medium done. If you like your pork more well-done, cook it for 27 minutes per pound. 

Transfer the pork roast to a warm platter and let it rest in a warm place for 10 to 20 minutes before carving. Don’t cover the roast as any steam coming from the resting pork will soften the skin, which will have crisped into “cracklings.” And you don’t want to lose that!

If you’re the sort who prefers extra-crisp cracklings, while the pork roast is cooling, remove the entire portion of skins from the pork loin, cover the pork loin with foil, and place the skin on the baking sheet or the roasting pan and either crank the oven to 425°F (220°C) and slide the pork inside or give the cracklings a quick blast under your broiler.

To carve the pork roast, remove the skin, if you haven’t already done so, and cut the crisp pork skin into strips. Carve the pork roast across the grain into slices, arrange them on a platter, and there you go. Originally published September 23, 2013.

*What Else You Need To Know About Making This Boneless Pork Loin Roast

  • How To Ensure This Roast Pork Loin Is As Flavorful As Your Grandma’s
  • Boneless pork loin can be quite lean but can end up being ridiculously more lovely in taste and texture when its ample outer layer of fat is kept on during cooking. As the warmth of the oven melts the fat, it bathes the underlying meat with its unctuous awesomeness.

    Therein lies the trick—finding a boneless pork loin roast with a sufficiently generous layer of fat. You may have to go to a few butcher counters before you’ll find one that has a nice, thick section of white fat attached. Persist. It’s worth the time and effort.

    And if you can sweet talk your butcher into special ordering a boneless pork loin with the skin still attached, by all means, do it. The skin, which sits above the fat, transforms into crisp cracklings during roasting that are essentially roll-your-eyes-back-and-moan-good chicharrones.

    And if you simply can’t track one down with skin, no worries, go ahead and buy one without skin, just don’t skimp on the fat and be sure the fatty side is up during roasting. If the pork loin seems loose or floppy at all, tie it with kitchen string (see below) every couple inches.

  • How To Tie A Roast
  • This recipe calls for your blob of raw boneless pork loin to be “tied with string.” That’s it. No more instructions than that. This wasn’t an issue back in the day when boneless pork roast was common and this “tied with string” thing went without explanation.

    If you didn’t grow up watching your grandma do this, it’s essentially just folding or rolling or tucking the various flappy parts of boneless pork loin into a cylinder that’s similarly sized throughout. Then you simply tie and knot it with kitchen string at intervals every few inches. The tying creates structure to help keep all those pesky flappy parts in place. The even size and shape, helps ensure that the pork cooks evenly.