Steaming Pork Loin: A Healthy, Delicious Option

Steaming is a moist-heat cooking method that results in tender and juicy meat. It is a healthy cooking option as no additional fat is used, and the meat retains more nutrients since it does not come in direct contact with water. While steaming is a popular method in Asian cooking, it is not commonly used for cooking pork loin. However, it can be an effective way to cook pork, including ribs, ground pork, diced pork, and cubed pork.

How to steam pork loin

Steaming is a moist heat method of cooking that results in tender and juicy meat. It is also one of the healthiest methods of cooking as no additional fat is used. Here is a step-by-step guide on how to steam pork loin:

Step 1: Prepare the steamer

Use a traditional steamer that fits on top of a saucepan, a rack that sits at the bottom of a tightly covered pan, an electric steamer, or a bamboo steamer. Fill the steamer pot half full of water and bring it to a full boil using high heat. You can also add herbs or other flavourings to the water to impart more flavour into the meat.

Step 2: Prepare the pork loin

Place a single layer of meat in the steamer. If using a rack or tray, place the pork in a heatproof dish and put it on the rack in the pot of boiling water. Ensure that the water is not boiling up over the heatproof dish.

Step 3: Start steaming

Cover the pot with a tight lid and let the pork loin cook for the amount of time indicated in your recipe. Avoid removing the cover during the cooking process as this will allow heat and steam to escape, resulting in extended cooking times.

Step 4: Check for doneness

After the indicated cooking time has passed, check if the pork loin is thoroughly cooked. If it is, remove the meat from the steamer and serve as directed in your recipe.

Tips:

• Marinate the pork loin before steaming to give it a distinctive flavour.
• Impart flavour into the meat by adding ingredients to the steaming water, such as onions, carrots, celery, and fresh ginger root.
• Steam vegetables with the meat but be sure not to overcrowd the steamer.
• Avoid removing the cover to the pot during the cooking process to prevent heat and steam from escaping.

What temperature to cook pork loin at

Cooking the Perfect Pork Loin Roast

Pork loin is a thicker and wider cut of meat, usually found with a fatty layer on top. This layer of fat is integral to the cooking process as it helps keep the meat moist and juicy.

Seasoning

Pat the meat dry with a paper towel. This will help the seasoning stick and absorb better. You can then season the pork loin with a dry rub of paprika, garlic powder, onion powder, red chilli powder and brown sugar.

Sear

Place the pork loin in a large pan or skillet over medium heat. Sear the pork all over until golden brown, rotating to avoid burning the spices.

Oven-Roast

Preheat the oven to 350°F (175°C). Place the seasoned pork in a roasting pan, fat side up. Cook the pork loin for 10 minutes in the oven. Then lower the temperature to 350°F and continue to roast for about 20 minutes per pound of meat. The pork loin is ready when it reaches an internal temperature of 145°F (62°C).

Rest

Remove the pork loin from the oven and cover the roast loosely with a piece of foil. Let the meat rest for about 10 minutes. This will keep the juices inside the meat.

Serve

Slice the pork loin and serve with pan juices.

Tips

• You can use a meat thermometer to check if your pork loin is cooked to your liking.
• The National Pork Board recommends cooking pork loin to an internal temperature of 145°F (62°C), followed by a 15-minute rest.
• If you like your pork well done, you can cook it to an internal temperature of 160°F.

How to prepare pork loin for steaming

Yes, you can cook pork loin in a steamer. Steaming is a moist heat method of cooking that results in tender and moist meat. Here is a step-by-step guide on how to prepare pork loin for steaming:

Step 1: Prepare the Pork Loin

Start by patting the pork loin dry with a paper towel. This will help the seasoning stick and absorb better into the meat. You can also trim any excess fat from the pork loin to avoid it melting into the sauce during cooking.

Step 2: Season the Pork Loin

Prepare a rub or seasoning for the pork loin by combining spices such as paprika, garlic powder, onion powder, red chilli powder (optional), and brown sugar. You can also add salt and pepper to taste. Mix the spices with a small amount of olive oil to create a paste.

Step 3: Pierce and Rub the Pork Loin

Using a sharp knife, pierce the meat in several places. This will allow the flavours to penetrate the meat. Take the garlic paste and press it into the openings. Rub the remaining garlic mixture and olive oil all over the pork loin.

Step 4: Prepare the Steamer

Fill the steamer pot half full of water and place it on high heat. Bring the water to a full boil. You can also add herbs or other flavourings, such as onions, carrots, celery, or gingerroot, to the water for added flavour.

Step 5: Steam the Pork Loin

Place the seasoned pork loin in a single layer in the steamer basket or rack. Make sure the steamer basket is secure and placed over the boiling water. Cover the pot with a tight lid and begin steaming. Follow the recipe instructions for cooking time, but check the pork loin regularly to ensure it is thoroughly cooked.

Step 6: Rest and Serve

Once the pork loin is cooked to the recommended internal temperature of 145°F (62°C), remove it from the steamer and let it rest for at least 15 minutes before slicing and serving.

How long to steam pork loin for

Yes, you can cook pork loin in a steamer. Steaming is a moist heat method of cooking that results in tender and moist meat.

Steaming is a popular method of cooking in Asian cuisine, and when steaming pork, it is usually ground, diced, cubed, or sliced. To steam pork, you can use a traditional steamer that fits on top of a saucepan, an electric steamer, or a bamboo steamer.

First, fill the steamer pot half full of water and bring it to a boil using high heat. You can add herbs or other flavourings to the water, such as onions, carrots, celery, or ginger root, to impart flavour into the meat during steaming.

Then, place a single layer of meat in the steamer and put the steamer in the pot over the boiling water, ensuring that no water is coming up through the holes in the steamer. Cover and cook according to your chosen recipe's instructions. If using a rack in the bottom of a large pot, add at least one inch of water to the pot, bring to a boil, and place the pork in a heatproof dish on the rack.

The cooking time will depend on the size of your pork loin and the recipe you are following. For example, a 3-pound pork loin may need about 50 to 60 minutes in a 375˚F oven, which is roughly 20 minutes per pound.

It is recommended to cook pork loin to an internal temperature of 145° F (62°C). An instant-read thermometer can be used to check for doneness. Once the desired internal temperature is reached, remove the pork loin from the steamer and let it rest for at least 10 minutes before slicing and serving.

What to serve with pork loin

Pork loin is a thicker and wider cut of meat than pork tenderloin, and it usually has a fatty layer on top. It is a lean cut of meat that benefits from being cooked with a sauce. A good-quality cut of pork loin can be slow-roasted in the oven or cooked in a slow cooker.

Potato Side Dishes for Pork Loin

• Mashed potatoes
• Roasted sweet potatoes
• Baked sweet potatoes
• Dauphinoise potatoes
• Cheesy skillet domino potatoes
• Crispy skillet-fried potatoes
• Garlicky red potatoes
• English jacket potatoes
• Colcannon (Irish potatoes and cabbage)
• Lemon butter melting potatoes
• Cream cheese mashed potatoes
• Garlicky Parmesan sweet potatoes
• Hot honey butter smashed potatoes
• Cheesy baked mashed potatoes
• Fondant potatoes
• Twice-baked colcannon potatoes
• Twice-baked sweet potatoes
• Loaded mashed potatoes
• Cheesy garlic and herb smashed sweet potatoes
• Ranch roasted potatoes
• Crispy potato galette
• Creamy whipped potato casserole
• Homemade mashed potatoes
• Au gratin potatoes
• Roasted garlic duchess potatoes
• Twice-baked potato casserole

Vegetable Side Dishes for Pork Loin

• Green beans
• Glazed carrots
• Creamed corn
• Roasted broccoli
• Savoy cabbage
• Cheesy baked asparagus
• Parmesan-crusted carrots
• Green beans almondine
• Creamed spinach
• Smothered cabbage and potatoes
• Easy sautéed savoy cabbage
• Easy 10-minute garlic broccolini
• Caesar roasted broccoli
• Sautéed kale
• Miso butter-glazed carrots
• Sautéed Brussels sprouts
• Seared and baked cabbage wedges
• Sautéed broccoli rabe
• Blistered green beans with pickled shallots and toasted breadcrumbs
• Sautéed mustard greens
• Roasted root vegetables with spicy pecan topping
• Sweet potato stacks
• Spiraled sweet potato gratin
• Brussels sprouts with bacon and shallots
• Asparagus with Gruyere and Parmesan
• Smoky creamed greens
• Roasted broccolini with pecans and lemon
• Frenched green bean salad
• Cajun potatoes
• Oven-roasted root vegetables with spicy pecan topping
• Crispy smashed Brussels sprouts

Salads and Slaws for Pork Loin

• Fig and arugula salad
• Chef John's perfect polenta
• Butternut farro salad with blood orange vinaigrette
• Heirloom tomato salad with rosemary
• Cabbage and apple slaw with honey-lime dressing
• Spanakopita kale salad
• Bacon, cabbage, and apple slaw
• Roasted cauliflower salad
• Broccoli bacon salad
• Honey-mustard almond and dried cherry slaw
• Asparagus salad with peas, leeks, and herbs
• Sour cream and dill cucumber salad
• Green bean salad with farro and crispy shallots
• Marinated feta-beet salad
• Brussels sprouts Caesar salad
• Crunchy cabbage slaw with farro, pecorino, and dates

Frequently asked questions