1535 minutes
A deliciously seasoned and roasted pork loin, perfect for a comforting meal.
Bone-in 4-rib Pork Loin, seasoned
0 lb
to taste
to taste
Cotton String
length
Wine, Broth, Or Water, for deglazing
fluid ounces
1. Season the Pork Loin
Season the bone-in 4-rib pork loin or a boned 2½-pound pork loin with salt and freshly ground black pepper. Coat the surface evenly and allow it to rest, seasoned, for a day before cooking.
2. Prepare for Roasting
Partially separate the meat from the ribs using a sharp knife for easier carving later on. Take the seasoned pork out of the refrigerator an hour before cooking and tie it with cotton string to retain its shape while cooking.
3. Roast the Pork Loin
Preheat the oven to 375°F and place the pork loin in a roasting pan with the fat side up. Insert a meat thermometer into the thickest part and roast until the internal temperature reaches 130°F, approximately 1 hour and 15 minutes.
4. Rest and Deglaze
After cooking, let the roast rest for 20 minutes. Meanwhile, deglaze the roasting pan with wine, broth, or water over medium heat, scraping up any flavorful bits stuck to the bottom.
5. Serve
Reheat the collected juices and serve them alongside the roast. Remove the strings, slice the pork loin, and arrange it on a serving platter, pouring the warm juices over the top.
Insert an oven-safe digital meat thermometer into the thickest part of the loin and roast until it reaches about 145°F.
Season your pork loin with kosher salt the night before roasting to enhance flavor and tenderness.
Let the loin rest after cooking and slice thinly against the grain for tenderness.
Look for pork loin with some marbling and consider a bone-in roast for more flavor, or a boneless cut for convenience.
Sear the pork loin in a preheated oven-safe skillet before roasting to create a golden-brown crust.
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