Roast the perfect pork loin: Tips for juicy success every time
This simple roast often saves the day. I always prepare it when I'm out of ideas for dinner. It pairs well with a variety of side dishes. Need something extra for sandwiches or an appetizer? It also tastes great cold.
Roasting a whole pork loin seems incredibly easy. It's often said there's no simpler roast. However, there's always the concern that the meat will turn out too dry. Pork loin without juiciness tastes significantly worse.
The best pork loin for roasting
How do you avoid a bone-dry pork loin? The first step is crucial: choosing the right cut of meat. The center cut pork loin is the best option and should be light pink in color. If it's too dark, it might be tough.
Try to avoid lean meat. Fat ensures the roast's juiciness. Ideally, find a piece of pork loin that's evenly marbled with a delicate layer of fat. A piece of pork loin for roasting must weigh over 2 pounds, because a smaller piece will likely dry out. It should also be as fresh as possible. It's best to roast it on the day of purchase.
The pork loin won't be dry
There are more tricks to ensure the pork loin doesn't dry out. When you have more time, it’s worth marinating it. Ideally, rub it overnight with a mixture of oil, mustard, and spices; you can also add beer.
If you want to roast the pork loin faster, use vegetables like onions or carrots and fresh herbs, enhancing its juiciness. Before roasting, sear the meat, and once it's in the oven, regularly baste it with water.
The easiest recipe for whole roasted pork loin
Ingredients:
- 3.3 lbs pork loin,
- 4 tablespoons butter,
- 1 onion,
- several cloves of garlic,
- a sprig of fresh rosemary (optional),
- 1 tablespoon salt,
- marjoram, paprika, and coriander to taste,
- a few juniper berries,
- pepper to taste,
- 1 cup cream (optional),
- oil for searing.
Preparation:
- Wash and pat dry the pork loin.
- Mix all the spices, and crush the juniper berries in a mortar.
- Rub the pork loin with the spice mixture and set it aside in the fridge for an hour.
- Next, sear the meat on all sides in well-heated oil.
- Peel and slice the onion, and place it at the bottom of a baking dish. Lay the sliced garlic cloves on top.
- Place the pork loin on top, and add the butter.
- Cover everything with aluminum foil, then place in a preheated oven at 350°F for 1.5 hours.
- After this time, remove the foil, add rosemary, and roast the pork loin uncovered for another 30 minutes.
- You can mix the fat from the dish with the cream, heat slightly, and serve slices of pork loin with this sauce.
