I too reduced the cooking time to 1 hour and fifteen minutes and I even had a little over three pounds of pork loin. I used very little olive oil, just enough in my mini food processor to hold the rosemary and garlic together, around 2 to 3 tablespoons. I served this along with roasted potatoes and sauteed green beans with almonds This is a great tasting roast.
I used a 2. I used fresh rosemary from my garden instead of dried, and added just a little onion and olive oil to the paste rub. I recommend using a meat thermometer, cooking time really depends on the cut and size of your meat. I added more chicken broth and wine to the drippings in the pan, a touch of flour to thicken, and everything turned out delicious! I served this with asparagus risotto. Thank you, Kathleen, for sharing this recipe. Christy E. This was a superb dish!
I have always hated pork loin, but I think it's because no one ever cooked it like this! I baked this in a covered dish, and the meat was simply falling apart when done. Thanks for a great recipe! I couldn't believe how tender this roast came out! I substituted fresh rosemary instead of the dried and increased it to 3 tablespoons. I also addded a litlle minced onion and lots of pepper. The wine I added as it cooked and then made a very tasty gravy with a mixture of more wine, beef broth, flour, water and of course those great drippings from the pan.
I did throw some small fingerling potatoes in the pan about 50 minutes before finish time. Very wonderful, every one loved it. It cooked for about 1 hour 45 minutes for a 3. Lisa Smith. I made this recipe tonight using a bone-in Boston Butt pork roast. It was almost 5 lbs, so I doubled the recipe. I guessed on the cooking time, but it was about 3 hours. I cut the slits real deep to put the paste mixture in, then blended the olive oil with the remaining mixture in the same processor to rub on the roast.
I used a roasting pan with a lid and had a ton of juice to baste with. It has a mild flavor. When cooked properly it should be tender.
It is best seared then cooked low and slow for most tenderness. Pork Tenderlion: One of the biggest differences is that a pork tenderloin is a smaller, thinner and more narrow. This cut cooks faster and can be cooked over higher temperatures. It is the muscle that runs along the backbone of a pig and is cut from the loin. Pork tenderloin has a silverskin that should be trimmed before cooking. This cut is also fairly lean so be careful not to overcook. Pork Shoulder: This is cut right from the upper portion of the shoulder of a pig.
It is a generally wider, larger cut, rather than longer like the other two. This portion is more flavorful than the loin portions. It is best cooked low and slow since it is tougher. Note that the three cuts of pork should never be used interchangeably. Salt and freshly ground black pepper: Table salt or kosher salt work well.
I like a fair amount of pepper with pork. Thyme, rosemary and sage: Fresh are best but dried will work fine too. You can look for a package of fresh poultry herbs which should have a blend of the three herbs. Garlic: Use fresh garlic for best flavor. Lemon zest or orange zest: This is an optional ingredient for a little extra flavor. Butter: Olive oil will work fine too. This is just used to make the roux for the gravy. Flour: This helps thicken the gravy.
Low-sodium chicken broth: Needed for base for the gravy to add some extra flavor and moisture to the pork. Heavy cream: This is completely optional. It just adds some extra creaminess to the gravy. Scroll below for recipe with ingredient amounts and print option. If you have time, rub salt in the pork skin 2 hours before cooking and leave it uncovered in the fridge.
Turn the pork rind-side down and with a small knife make about 6 deep incisions along the meat. Poke a sliver of garlic, a piece of rosemary and bay in each incision and turn the pork the right way up. Mix the carrot, onion and apple and scatter along the middle of a shallow roasting tray to make a bed for the pork to sit on.
Sit the pork on the vegetables and rub the skin with the oil. Remove the pork from the roasting tray to a board to rest and pour off all but about 2 tbsp of fat from the tray. If your tray is robust enough to go on the heat then do so, if not scrape the contents into a shallow saucepan and place on the heat. Stir the flour in with the veg and cook until you have a mushy, dark amber paste then splash in the cider and bubble down to a thick paste again.
Pour in the stock and simmer everything for mins until you have thickened gravy. Simmer again and season to taste. I am so sorry the comment got lost, I am just seeing this tonight.
Yes, you could halve the recipe and reduce the cook time to about 35 minutes and it should still work well. This is just fantastic. I am so happy to have found this recipe! I made the dish yesterday. I followed the directions re seasonings to a T. I have been making this recipe for about a year now and it is always a winner. It is so simple and reliable and feels like such a fancy meal.
I usually have to double the rub seasoning so that I have enough, but I only double the salt and paprika because the pepper can be overpowering. I will often cut an apple into slices and roast the pork loin on top of the apple slices. This usually means a little longer on the cooking time, but the apples add so much to the flavor.
If it seems like the garlic is cooking too quickly, I will just cover the roast in foil for the rest of the cook time. A meat thermometer is a must so that the meat is cooked through but not overcooked. I let the meat rest on a separate plate for at least 10 minutes.
This is critical to ensuring that the juices distribute evenly and keep the pork from drying out. I also scoop the apple pieces out of the pan and make a gravy We love it with the gravy, but it tastes wonderful either way. To make the gravy, I take the leftover pan juices and the juices that run out of the meat after it has rested for awhile and add them to a sauce pan, heating on medium heat. I whisk over medium low heat until it reaches the desired thickness.
This is so delicious and you will not regret making it. Can I cook this roast one day ahead? I have a 6. How long do I need to cook? Thanks for the information and help. This is so good that every time pork loin comes on sale we buy one just to make this. I use more garlic but then I use more garlic on everything. Made a 5 pound pork loin last night. The addition of the brown sugar was new to me, but will use this again.
It only had a slightly sweet taste, juicy, tender and easy recipe. Thanks, pork loin is one of my favorite roasts.. My husband loved it and it was EASY — I was going to go with another recipe where you poked holes and made a paste and basted — yada yada yada — but I got lazy…..
Thank you so much, Sabrina! So far super simple ingredient list and easy to follow directions. How long and what temperature should I have the oven at if the pork sirloin half weighed 3. Make sure the internal temperature reaches degrees. I made this for Christmas Day. I followed the recipe, but added a little more garlic.
I bought a 6 lb pork loin roast for 6 guests and I had no leftover. Everyone raved about how good it was. Definitely will be making it again.
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