Pork Loin Roasting: Pan Choice

Roasting pork loin is a great way to get a juicy, tender, and flavourful meal. The key to a perfect pork loin is ensuring the meat is cooked evenly throughout, with a nice browned and crispy exterior.

There are a few ways to achieve this. Some recipes suggest starting the pork loin at a high temperature of around 400°F (200°C) for 10-15 minutes, and then reducing the temperature to 350°F (175°C) for the remainder of the cooking time. Other recipes suggest a more moderate initial temperature of 350°F (175°C) for the duration of the cooking time.

The cooking time will depend on the weight of your pork loin, but a good rule of thumb is to allow 20 minutes per pound of meat. It's important to use a meat thermometer to check that the internal temperature of the pork loin reaches 145°F (62°C). This will ensure that your pork is cooked safely, without drying it out.

When it comes to choosing a pan, a roasting pan or a rimmed baking sheet are good options. You'll want to make sure your pan is large enough to fit the pork loin with some space around the edges. Some recipes also suggest using a rack inside the pan to allow the hot air to circulate and cook the pork evenly.

With these tips in mind, you'll be well on your way to roasting a delicious and juicy pork loin!

How to choose the right cut of pork

Choosing the right cut of pork can be tricky, but it's important to get the best results. Here's a guide to help you select the perfect cut for your next meal.

First, let's talk about the different types of pork cuts. The four main "primal" cuts are shoulder, loin, leg, and side. The shoulder is one of the fattier options and is great for slow cooking methods like BBQ or braising. The loin is the most tender and leanest, perfect for grilling, frying, or broiling. The leg is where you get your traditional hams, which are best roasted low and slow. The side or belly usually has a higher fat content and is great for adding flavour to dishes.

Now, let's go into more detail about each cut:

• Pork Shoulder: This cut is perfect for family meals as it's usually large, tender, and marbled with fat. You can cook it "low and slow" on the BBQ to get juicy, melt-in-your-mouth results. Common cuts include pork butt (or Boston Butt), picnic shoulder, neck bones, and coppa shoulder.
• Pork Loin: This is the most tender and leanest cut, making it easy to cook. It includes chops, sirloin chops, crown roasts, and sirloin roasts. Pork loin chops are versatile and can be grilled, fried, or broiled. Pork tenderloin is another popular option that cooks quickly and is great for busy weeknights.
• Pork Leg: This is where you'll find traditional hams like prosciutto. Hams are best roasted low and slow. The shank end of the ham is leaner and only has one bone, making it easier to cut and consume.
• Pork Side or Belly: This cut usually has a higher fat content and adds lots of flavour to dishes. Bacon is the most popular option, but you can also find pork belly, which is great for ramen or sandwiches.

When buying pork, look for firm, pink flesh. Pastured pork or organic pork will give you the best results. Avoid meat that looks damp, pale, or soft, as this is likely from a factory-farmed pig.

Now that you know the different cuts and how to select the best pork, you can choose the right cut for your next meal. Whether you're grilling some pork loin chops or slow-roasting a pork shoulder, your meal is sure to be delicious!

How to prepare the pork loin for roasting

Preparing a pork loin for roasting is simple and straightforward. Here is a step-by-step guide:

Firstly, gather your ingredients and tools. You will need a pork loin roast, preferably with a fat cap, and some basic seasonings like salt, pepper, garlic powder, onion powder, rosemary, paprika, and olive oil. You will also need a roasting pan, a meat thermometer, and some aluminium foil.

Before you begin, preheat your oven to a high temperature, between 375°F and 475°F.

Now, it's time to prepare the pork loin. Trim any excess fat from the top of the roast using a sharp knife. Leave a thin layer of fat to keep the meat juicy and flavourful.

Next, create a dry rub by mixing your chosen seasonings in a small bowl. Coat the pork loin with a small amount of olive oil or Worcestershire sauce, then rub the dry seasonings all over the meat, making sure to cover all sides generously.

Place the seasoned pork loin, fat side up, on a foil-lined sheet pan or roasting rack. This positioning is important as it helps keep the meat moist and juicy.

Once your oven is preheated, place the pork loin in the middle rack of the oven and roast for 10-15 minutes at the high temperature to develop a nice crust.

After the initial high-temperature roast, reduce the oven temperature to between 350°F and 375°F. Continue roasting for 20-25 minutes per pound of meat, or until the internal temperature reaches 145°F for slightly pink meat or 160°F for well-done.

Remove the pork loin from the oven when it reaches the desired temperature and cover it loosely with foil. Let the meat rest for at least 10 minutes before carving. This resting period is crucial as it allows the juices to redistribute, ensuring a tender and juicy roast.

Finally, carve the pork loin into slices and serve immediately. Enjoy your delicious, juicy pork loin!

Oven temperature and cooking time

Oven Temperature:

The ideal oven temperature for roasting pork loin depends on the desired doneness and the size of the roast.

• For a juicy, slightly pink centre: Set your oven to 350°F (180°C).
• For a well-done, white centre: Opt for a higher temperature of 400°F (200°C).

Keep in mind that the size of your pork loin also matters. Larger roasts may require a slightly lower temperature to ensure even cooking.

Cooking Time:

The cooking time will depend on the weight of your pork loin and your desired doneness. Here's a general guide:

• For a juicy, slightly pink centre: Roast for 18-23 minutes per pound until the internal temperature reaches 135-145°F (57-63°C).
• For a well-done, white centre: Roast for 20-25 minutes per pound until the internal temperature reaches 150-160°F (66-71°C).

Use a meat thermometer to monitor the internal temperature of your roast to avoid overcooking. Remove the pork loin from the oven when it reaches the lower end of the temperature range, as the temperature will continue to rise during the resting period.

Resting:

Resting the pork loin after roasting is a crucial step. Transfer the roast to a cutting board, tent it loosely with foil, and let it rest for about 10-30 minutes. This allows the juices to redistribute, ensuring a juicy and tender roast.

Searing:

Some recipes suggest searing the pork loin in a hot oven (475°F/245°C) for the final 10 minutes of cooking to create a crispy, browned crust. This step is optional but will add flavour and texture to your roast.

Tips for Perfect Roasting:

• Place the pork loin fat-side up in the roasting pan to allow the fat to baste the meat as it cooks, keeping it moist.
• Use a meat thermometer to monitor the internal temperature of your roast to avoid overcooking.
• Tent the roast with foil if the top starts to brown too quickly.
• Let the roast rest adequately before slicing to retain moisture and juiciness.

With these guidelines in mind, you'll be well on your way to roasting a perfect pork loin that's juicy and tender every time!

How to check if the pork loin is cooked

Checking if your pork loin is cooked through is easy and there are several ways to do so. Here are some methods to try:

Using a Thermometer

The easiest, safest way to tell if pork is cooked through is by using a thermometer. Insert the thermometer into the thickest part of the meat since that’s the last part to reach the proper temperature. Wait until the thermometer reads at least 140 °F (60 °C) before taking it out of the oven. The final temperature should be at least 145 °F (63 °C). If you want it well done, aim for 160 °F (71 °C).

Checking the Juices

If you don't have a thermometer, you can also check if the meat is cooked by looking at the juices. Cut or poke the meat with a knife or fork and look at the colour of the juices. Clear juices or slightly pink juice indicate that the meat is cooked. Deep pink or red juices mean that the pork needs to be cooked more.

Testing the Toughness

Use a long knife or a skewer to puncture the middle of the pork and assess the resistance it gives you as you press it in. If the knife or skewer slides in and out easily and the centre has tender meat, the pork is cooked. If you hit resistance, allow the pork to continue cooking and try again after a few minutes.

Testing the Firmness

You can also check if the meat is cooked by feeling and comparing the firmness to the tissue under your thumb. Poke the cooked pork loin and take note of the firmness. When cooked, the pork should feel as firm as the centre of your outstretched palm. If the pork feels soft to the touch, it needs to keep cooking.

Checking the Colour

Cut a slit into the thickest part of the pork, then pull it apart with a knife and fork to gauge its internal colour. When done, the pork should be opaque and may have a slight pinkish tint.

What to serve with pork loin

When it comes to serving pork loin, there are a variety of side dishes that can elevate your meal. Here are some ideas to make your lunch or dinner special:

Potato Side Dishes

• Mashed potatoes – a classic, comforting side dish that goes well with pork loin. You can even make them more indulgent by adding ingredients like cream cheese, garlic, or cheese.
• Roasted sweet potatoes – a simple yet delicious option. Sweet potatoes are a great pairing for pork loin, and roasting them gives a nice caramelized crust while keeping the center creamy.
• Dauphinoise potatoes – a crowd-pleasing French dish of creamy, cheesy potatoes.
• Crispy skillet-fried potatoes – the secret to these spuds is not boiling or baking them first!
• Cheesy skillet domino potatoes – thin slices of potato baked in a creamy, cheesy sauce.

Vegetable Side Dishes

• Roasted broccoli – a simple, healthy side that goes with just about anything.
• Roasted cauliflower – another easy, oven-roasted vegetable side that pairs well with pork loin.
• Bourbon-glazed carrots – a fancier option with a touch of butter, brown sugar, and bourbon to bring out the carrots' natural sweetness.
• Parmesan crusted carrots – sweet, roasted carrots with a salty, crispy Parmesan crust.
• Green beans almondine – blanched green beans served with shallots and buttery sliced almonds.
• Sautéed spinach – spinach cooked in a creamy sauce makes for an easy, tasty side.

Salads and Slaws

• Fig and arugula salad – a peppery, fruity salad to wake up your taste buds.
• Heirloom tomato salad with rosemary – a juicy, summery salad that's perfect with grilled pork tenderloin.
• Broccoli bacon salad – a crunchy, nutty salad with a sweet and creamy dressing.
• Cabbage and apple slaw with honey-lime dressing – a crisp, fresh slaw to balance out the richness of the pork.
• Roasted cauliflower salad – a warm salad with roasted cauliflower, crunchy almonds, and a tangy vinaigrette.

Frequently asked questions