Follow key steps for juicy, evenly roasted pork loin with great crust.
1 Answer
The best way to roast a pork loin is to sear it first for a flavorful crust, then roast at a moderate temperature (around 375-400°F / 190-200°C) until it reaches an internal temperature of 145°F (63°C), followed by a crucial resting period.
Detailed Explanation:
Roasting a pork loin to achieve a tender, juicy interior with a savory crust involves a combination of searing and careful temperature management. Begin by seasoning the pork loin generously with salt, pepper, and any desired herbs or spices. For a superior crust and enhanced flavor, sear the pork loin on all sides in an oven-safe skillet over medium-high heat with a little oil until deeply golden brown. This step, while optional, significantly contributes to the overall taste and appearance. Transfer the seared pork loin (if using a skillet, transfer to the oven directly) to a preheated oven set to a moderate temperature, typically between 375-400°F (190-200°C). The cooking time will depend on the size and thickness of the loin, but generally, it's about 20-25 minutes per pound. The most critical step is to use a meat thermometer: insert it into the thickest part of the loin. Remove the pork from the oven when its internal temperature reaches 140-145°F (60-63°C). Immediately transfer the loin to a cutting board, tent it loosely with foil, and let it rest for at least 10-15 minutes. This resting period is vital, as carryover cooking will bring the temperature up to the safe 145°F (63°C) and redistribute juices, ensuring a succulent result.
Pro Tip:
For extra flavor and moisture, consider tying fresh herbs like rosemary and thyme around the pork loin with kitchen twine before roasting.