Pork Loin: Cover Or Uncover For Roasting?

Whether or not to cover a pork loin in a roasting pan depends on the result you want. Covering the pork loin in a roasting pan will help to retain moisture as the steam is unable to escape. However, if you are looking for a crispy texture, you should leave the pork loin uncovered.

The purpose of covering a pork loin

Covering the pork loin with a lid or foil is essentially "wet-roasting" it, which is similar to braising. The meat steams, which is great for certain cuts of meat, especially pot roasts. However, if you want a nice browned and crunchy crust on your roast, you shouldn't cover it.

If you are cooking vegetables alongside your pork loin, covering the pan can be helpful as it will allow the vegetables to steam and prevent them from drying out.

You can also cover the pork loin with a spicy rub of your favourite spices, such as peppercorns, chilli powder, sea salt, sage, thyme and dried garlic. This will add flavour to the meat and help to preserve moisture.

How to avoid drying out the pork loin

How to Avoid Drying Out Pork Loin

Pork loin is a delicious meal, but it can easily become dry and tasteless if not cooked properly. Here are some tips to help you avoid drying out your pork loin:

Choose the Right Cut of Meat

It's important to distinguish between pork loin and pork tenderloin. Pork loin is a large, cylindrical roast, usually weighing between two and four pounds. On the other hand, pork tenderloin is long and thin, typically weighing around one pound. Don't mistake one for the other, as they require different cooking methods.

Trim and Tie Your Roast

Ask your butcher to trim and tie the pork loin for you if you're unsure how to do it yourself. This will help ensure that your roast is cooked evenly and doesn't end up with a layer of chewy fat.

Season Generously

Pork loin is a deep cut of meat, so it needs a lot more seasoning than you might think. Create a paste with garlic and salt and rub it onto the pork loin at least 30 minutes before cooking, or ideally, overnight. This will allow the salt to penetrate the meat and season it throughout.

Brown Before Roasting

Searing the pork loin in a hot pan before roasting will give you a crisp crust and help lock in the juices. Use a cast-iron skillet to sear the meat for two to three minutes on each side, then add aromatics like onions and apples before transferring the entire pan into the oven to roast.

Cook to the Right Temperature

Cooking pork loin to well-done will result in dry, chewy meat. Instead, aim for an internal temperature of 145°F, then let the roast rest for 20 minutes before slicing. The interior should be a lovely, rosy, pale pink, indicating that it's juicy and full of flavor.

Use a Meat Thermometer

The best way to ensure your pork loin is cooked perfectly is to use a meat thermometer. This takes the guesswork out of cooking and allows you to monitor the internal temperature of the meat. Remove the pork loin from the oven when it reaches 145°F, then let it rest, and the temperature will continue to rise a few degrees as it rests.

Cover with Aluminium Foil

Covering your pork loin with aluminium foil or a baking pan cover helps retain moisture and prevents the meat from drying out. You can also add liquids such as water, wine, or broth to the pan juices to create a basting liquid and further prevent drying.

Add Vegetables

Cooking your pork loin with vegetables like potatoes, carrots, onions, and celery can help add moisture to the dish. Cut the vegetables into small pieces and add them to the pan, ensuring they are in a single layer. You can also add some broth or stock to the pan to prevent the vegetables from drying out and enhance the flavor of your gravy.

Don't Overcook

Pork loin doesn't need to be cooked for a long time, or it will become dry. Depending on the size of your roast, it should take around 18-25 minutes per pound to reach the desired internal temperature. Keep an eye on the temperature and remove it from the oven when it's done to avoid overcooking.

How to cook pork loin with vegetables

Ingredients:

• 1 x 3–5lb pork loin roast
• 3 x ribs of celery (optional)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2–3 medium-sized sweet potatoes
• 1 lb brussels sprouts
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 2–3 tbsp olive oil

Method:

First, preheat your oven to 350°F. Mix together the black pepper, garlic powder and salt. Rub the seasoning all over the pork loin. Put the roast on a rack in a roasting pan. If you don't have a rack that fits, you can use three stalks of celery or carrot.

Roast the pork until the internal temperature is between 130–150°F. This should take 18–28 minutes per pound. If you want your pork to be slightly pink, take it out of the oven at 130°F. If you prefer it fully white and well done, take it out at 150°F.

Cover the roasting pan with foil and let the pork rest for 30 minutes. While you wait, turn up the oven to 475°F. Uncover the roast and remove the thermometer. Put the roast into a clean pan and roast for another 10 minutes.

While the pork is resting, prepare your vegetables. First, wash and dice the sweet potatoes into 1-inch pieces. Cut your brussels sprouts in half. Toss the vegetables with olive oil, smoked paprika, onion powder, salt and pepper. Pull the pork out of the oven and add the vegetables in a single layer around the roast.

Place the pork and vegetables back in the oven and cook for another 25–30 minutes, or until the internal temperature of the pork reaches 145°F. This will give you a tender, juicy slice of pork with a beautiful pink centre, which is totally safe!

Remove from the oven and let rest for three minutes. Then, slice the pork and serve with vegetables.

How to season a pork loin

Pork loin is a large cylindrical roast, usually weighing between two and four pounds. It is a budget-friendly, lean cut of meat that can be tender and juicy when cooked right.

Trimming and Tying

If you are not confident about trimming and tying your pork loin, ask your butcher to do it for you. Trimming and tying the roast will ensure that it cooks evenly and that you don't end up with a chewy layer of fat.

Seasoning

Pork loin is a deep cut of meat and needs plenty of seasoning. You can use a dry rub, a paste, or a marinade.

Dry Rub

A dry rub is a mix of herbs and spices that you rub over the surface of the meat. You can use a pre-made blend or make your own. A basic dry rub might include garlic powder, onion powder, smoked paprika, salt, and pepper. You could also add dried herbs like thyme and oregano, or ground spices like cumin and mustard powder.

Paste

A paste will help the seasoning to penetrate the meat. Crush some garlic cloves and mix with salt to create a paste, then rub this all over the pork loin. Leave the paste to work its magic for at least 30 minutes before cooking, but preferably overnight.

Marinade

A marinade will add flavour and moisture to your pork loin. Try a mixture of soy sauce, fruit juice, beer, or wine. You could also add olive oil to help the marinade cling to the meat.

Browning and Roasting

To get a crispy crust on your pork loin, sear the outside of the meat before roasting. You can do this by putting the roast under a hot grill for 15-20 minutes, or browning it in a pan on the hob.

Once your pork loin is browned, transfer it to an oven preheated to 350-375°F. Roast for 18-25 minutes per pound, or until the internal temperature reaches 145-160°F. The temperature you choose will depend on how well done you like your meat. For a rosy, juicy interior, remove the pork from the oven when the internal temperature reaches 145°F. For a fully white, well-done roast, remove it at 160°F.

Resting

When your pork loin comes out of the oven, cover it with foil and leave it to rest for 20-30 minutes. This will give the juices time to redistribute, ensuring your roast is tender and juicy.

Carving and Serving

After resting, your pork loin is ready to carve and serve. For a simple, classic roast, serve with mashed potatoes and green vegetables like green beans or Brussels sprouts. Alternatively, slice your pork loin into steaks and grill them, or shred the meat to make pulled pork sandwiches.

How to ensure a pork loin is cooked through

The key to ensuring your pork loin is cooked through is to use a meat thermometer to check its internal temperature. The lowest safe temperature for pork is 145°F, but if you want to avoid any pinkness, you should aim for 160°F.

Step-by-Step Guide to Cooking a Pork Loin Through

First, preheat your oven to 350°F. Mix together your chosen seasonings—for example, black pepper, garlic powder, and salt—and rub them over the pork loin.

Place the pork loin on a rack in a roasting pan. If you don't have a rack, you can use celery or carrot sticks to lift the meat and allow hot air to circulate underneath.

Roast the pork until the internal temperature reaches 130°F-150°F. This will take approximately 18-28 minutes per pound at 350°F. Check the temperature regularly to avoid overcooking.

Once the desired temperature is reached, cover the roasting pan with foil and let the meat rest for 30 minutes.

Increase the oven temperature to 475°F. Uncover the roast and remove the thermometer. If desired, use any drippings in the pan to make gravy.

Place the roast back into the oven, either in a clean pan or one that has been thoroughly wiped down, and roast for another 10 minutes.

Check the internal temperature again to ensure it has reached at least 145°F.

Tips for Cooking Pork Loin

• If you want to brine your pork, do so before preheating the oven and applying the seasoning.
• For extra flavour and moisture, sear the pork loin in a hot pan before placing it in the oven.
• To add more flavour and moisture, cover the pork loin with a layer of fruit, such as peach halves, apple, lemon, orange, or pineapple slices.
• For a crispier crust, leave the pork uncovered while it roasts.
• If you are cooking vegetables alongside the pork, cover the pan to help them steam and prevent them from drying out.
• Resting the pork for 20-30 minutes after removing it from the oven will result in a juicier cut of meat.

Frequently asked questions