155 minutes
A succulent and flavorful roast pork loin, seasoned with salt and pepper, tied for even cooking, and roasted to perfection.
Pork Loin With Ribs, Prepared for roasting
0 lb
to taste
to taste
Cotton String, For tying the roast
0 feet
Wine, Broth, Or Water, For deglazing the pan
0.25 fluid ounces
1. Prepare the Pork Loin
Start by partially separating the meat from the ribs. Using a sharp knife, carefully slice along the ribs, stopping about an inch before the end of the bones.
2. Season the Pork
Season the pork loin generously with salt and freshly ground black pepper. Allow the seasoned roast to rest at room temperature for about an hour before cooking.
3. Tie the Roast
Before you begin roasting, tie the pork loin with cotton string. Tying the roast ensures it holds its shape during cooking, leading to even roasting.
4. Roast the Pork
Preheat your oven to 375°F. Place the pork loin fat side up in a roasting pan and insert a meat thermometer into the thickest part of the meat. Roast the pork until the internal temperature reaches 130°F, which should take approximately 1 hour and 15 minutes. Start checking the temperature after about 45 minutes to avoid overcooking.
5. Rest and Deglaze
Once your roast has reached the desired temperature, let it rest for 20 minutes. During this time, deglaze the roasting pan by pouring off any excess fat and adding a splash of wine, broth, or water to the pan. Scrape up any browned bits from the bottom of the pan to create a rich sauce.
6. Carve and Serve
Remove the cotton strings, carve the roast into slices, and serve with the flavorful juices drizzled on top.
Opt for a center-cut pork loin, which is more uniform, ensuring even cooking and a beautiful presentation. Ensure it has a nice fat cap, which will render during roasting, adding flavor and moisture.
Use a meat thermometer to achieve perfect doneness, aiming for an internal temperature of 145°F (63°C), and consider pulling it out at 140°F (60°C) and letting it rest to hit the perfect mark.
Let the roast rest for at least 10-15 minutes before slicing to allow juices to redistribute, ensuring each slice is succulent.
Consider dry brining the pork loin a day in advance. Rub it generously with salt and allow it to rest uncovered in the refrigerator overnight to enhance moisture retention and depth of flavor.
Sear the pork loin in a hot skillet until golden brown on all sides before roasting. This locks in juices and develops a deeper flavor base.
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