what is the best way to cook a pork loin roast?
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03/13/2006
My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part besides the wonderful aroma while cooking. I too reduced the cooking fourth dimension to 1 hour and fifteen minutes and I even had a piddling over iii pounds of pork loin. I also put the garlic/rosemary rub on the meat early in the morn and let it sit covered in the fridge all day. I used very little olive oil, just enough in my mini food processor to concur the rosemary and garlic together, around two to 3 tablespoons. My other recommendation would exist to double the amount of rosemary/garlic mixture, especially when using more than 2 pounds of meat. I served this along with roasted potatoes and sauteed green beans with almonds........yum!
08/27/2006
This is a great tasting roast. I used a 2.8-pound pork loin top loin roast for this recipe. I used fresh rosemary from my garden instead of dried, and added just a petty onion and olive oil to the paste rub. About 1/4 through the cooking process, I added a piddling chicken goop and a little wine to the bottom of the roast, and nearly twenty minutes later, I turned the roast. I cooked the roast for one and ½ hours total, covered information technology with foil for about 10 minutes, and it came out done just very moist. I recommend using a meat thermometer, cooking time really depends on the cut and size of your meat. I added more chicken broth and wine to the drippings in the pan, a bear on of flour to thicken, and everything turned out delicious! I served this with asparagus risotto. Cheers, Kathleen, for sharing this recipe.
06/02/2003
This was a superb dish! I take always hated pork loin, simply I think it'due south considering no one ever cooked it like this! My modifications: i) Cooked at 300 degrees for 2 hours, 2) Substituted basil for rosemary, iii) Substituted 3/4 c. craven goop for wine. I broiled this in a covered dish, and the meat was simply falling apart when washed. Cheers for a great recipe!
09/26/2006
I couldn't believe how tender this roast came out! I substituted fresh rosemary instead of the stale and increased it to 3 tablespoons. I also addded a litlle minced onion and lots of pepper. The wine I added as it cooked and then made a very tasty gravy with a mixture of more wine, beef goop, flour, water and of course those swell drippings from the pan. I did throw some small fingerling potatoes in the pan about 50 minutes before finish time. Very wonderful, every i loved information technology. It cooked for about 1 hour 45 minutes for a iii.5 pound roast, but I used a meat thermometer.
11/06/2002
This recipe was soooo adept. I too just cooked it for about 1 hr and 15 minutes and I even doubled the recipe using two one/2 pound loins. I used half the rosemary (which was plenty) and doubled the garlic. I also marinated it overnight. This was absolutely swell and I will make information technology once again! Thanks for a great recipe!
01/xix/2003
Very very good. I added some ruby-red potatoes correct into the pot and they came out great. I used a little extra vino for the sauce and added some diced mushrooms. Likewise added some flour to thicken it a little. Dandy stuff!!!
01/04/2008
I just made this for dinner. Information technology was groovy. I used my prime rib rub - rosemary, thyme, garlic pulverization, salt & pepper. Stuffed sliced garlic pieces into roast (2 1/2 lb). Heated oven to 450 and placed roast into oven for 20 minutes to get that seared expect. Lowered oven to 350. Cooked 1 hour more. Information technology was perfect. My husband said he prefers this roast to prime rib! Add the pan juices to ane cup chicken goop and i tablespoon */- cornstarch for an excellent gravy.
01/28/2007
WONDERFUL recipe, but I've fabricated quite a few changes. I used an awful lot of rosemary and garlic and I as well added thyme, poked a lot of holes, and stuffed the roast as instructed, however- I so heated a pan until it was very hot and put in olive oil. I seasoned the pork all over with salt and pepper, then seared the pork on all sides to seal in the juices. I and so removed information technology, let information technology cool, and rubbed the pork with the remaining garlic-rosemary-thyme. I find that searing the meat (the pan must be VERY VERY hot to become a lot of squeamish dark-brown color on it quickly!) helps seal in the juices and makes continuously turning and basting information technology almost superfluous. I watched it, keeping to almost xx mins per pound of pork, and checked it with a meat thermometer. I let the meat residual earlier cutting into it. The result was an incredibly juicy, tender, and tasty roast pork. I patted myself on the back it was so adept! Really lovely- and I'll make information technology again, simply probably on another Sunday- it was a bit of piece of work for a weekday meal.
01/02/2010
This recipe simply uses i herb, dry rosemary, which by itself is somewhat bland. The amount of olive oil is excessive besides. You only demand 2 to 3 table spoons of oil. That's why I am giving this recipe 4 out of 5 stars. My personal recommendation is to not to waste your money buying dry rosemary. Even the national herb brand you see in every grocery store sells dry rosemary for over $4 for a small container. Withal, this has little to no flavor. Fresh rosemary packs a mean punch, but when it's dry out, rosemary has no aroma or sense of taste. Using a 3.5 pound pork loin, create a paste using ii to iii table spoons of olive oil, 3 table spoons each of fresh rosemary, sage, thyme and minced garlic. Add 1 to 2 tabular array spoon of fresh ground pepper to the mix. You lot may desire to adjust the quantities of everything according to your amount of pork loin and sense of taste. For my pork loin, these quantities were perfect. Place the herbs, garlic, olive oil and pepper in a food processor and mix everything to a fine texture. This creates your paste. When the paste is finished, your kitchen volition exist filled with a wonderful aroma. Rub the paste all over the pork loin and refrigerate the pork loin a solar day prior to cooking. The author is dead on nearly using a thermometer. Y'all don't want an undercooked roast. At the bottom of the pan, I added carrots, diced onions and white wine. I also created a gravy using 2 cups of chicken stock, 2 table spoons of corn starch and the pan drippings.
02/05/2007
I take now fabricated this several times and each time I experiment a footling -- but it e'er turns out Fabulous! Beginning, I ALWAYS utilise a meat thermometer and take information technology out when the meat reaches 160 degrees. The other affair I e'er do is sear the meat before I put it in the oven. That way I don't demand to turn it during cooking. I also have substituted 1 loving cup of apple juice for the wine and melt it in the bottom of the pan -- it helps proceed it moist and the apple juice makes a terrific gravy. (I serve this variation with the Crawly Sausage, Cranberry and Apple tree Stuffing found on this site -- terrific combination!) Information technology also makes a great take-abroad weekend dish. I make the rub and liberally place it all over the meat, often adding a footling chopped spinach and garlic to stuff inside the roast. (Take a large sharp knife and pierce the center of the roast at it'due south end. Plow over and do the same to the other end, creating a "tunnel." Stuff the spinach mixture into the center with the dorsum of a wooden spoon.) Then I wrap in plastic wrap and take information technology with me on weekend getaways or to family affairs. It's always a large hit!
08/28/2008
WOW! This was my first attempt at a pork roast and it couldn't have been easier. I had a 3.5lb center cut loin, then I doubled the oil and herb mixture. I also added thyme and basil. I put a picayune scrap of white wine and water into the lesser of the roasting pan and scattered sweetness onion slices and baby carrots all over. I placed the loin on the roasting rack and tucked sliced ruby-red pare potatoes all around. I sealed the pan with foil and roasted it for ii hours without basting. It came out AMAZINGLY moist and perfectly washed. I added some salt and pepper to the pan liquids (in that location was A LOT) and thickened it upwards to brand a delicious gravy. I will about def use this once again! Thanks!
04/24/2012
Well, Hubs was not at all thrilled terminal dark when I told him nosotros were having roasted pork loin. He much prefers pork tenderloin. I used a 2 lb. 4 oz. roast. I made the paste with the garlic, virtually 2 T. fresh rosemary, salt and pepper, and just enough olive oil to bind information technology together. I did not pierce the roast. I but rubbed the paste mixture all over it. I roasted this uncovered, and really didn't have plenty drippings to drip it, and so I skipped that. I used a remote thermometer, which is perfect for this kind of thing. I roasted this to 145 degrees, which took a little over an hour, tented it, and let information technology rest for 10 minutes while I made the gravy. For the gravy I used the niggling flake of drippings I had (maybe ii T.), one/2 cup each craven broth and white wine, 2 T. of flour, and table salt and pepper. This was perfectly moist and Hubs declared this the Best pork loin I have ever fabricated. He fifty-fifty wants to have it again! That says it all - five stars!!
12/15/2010
I've made this twice for my family, and they absolutely honey information technology. I caution--I call up the cooking fourth dimension is over stated. My iv pound boneless pork loin was prepare in an 60 minutes and a half--it would have been dry had I left it longer. Easy, delicious, healthy--I served it with roasted potatoes and fresh broccoli, fruit salad and habitation made wheat rolls. Awesome.
06/11/2013
Very good if you like rosemary and garlic. We really enjoyed it. For those of you lot who said it came out dry, you need to remove the roast from the oven when the temperature is around 135 or 140 at the most. Then, tent it with aluminum foil and permit it residue for at least ten minutes to let the juices reabsorb. The residuum estrus will continue to cook the roast and it should reach an internal temp of 145. Anything more than that and it will be dry.
12/18/2002
I used a i.8 lb. loin and I cut down the cooking time to ane:15. I used slightly less rosemary, more gahlic and omitted the wine for health reasons. I happened to take a prissy bottle of garlic infused extra virgin olive oil that I used also. Put it in a plastic bag and marinate for a few hours. This is a wonderful recipe! I give thanks the original poster.
03/28/2009
Wow! I fabricated a paste out of fresh garlic, fresh rosemary, fresh sage and some body of water salt and put that into the pockets of the loin. Then I added some olive oil to the remaining paste and rubbed that over the loin. I put some potatoes and rings of onions in the aforementioned pot. I used a LeCreuset dutch oven with the encompass on for 1 hour and turned the roast over and kept uncovered for an additional 30 minutes. I didn't have white vino, and I recall considering I had kept the comprehend on for the majority of the cooking fourth dimension, there were natural juices in the pot, so we put those over our dinner. This was the best pork loin I have ever eaten.
03/22/2003
This is soooo tender & juicy. WOW! I used chicken broth instead of the wine. I exercise have a comment nearly the cook time, I used my corning ware & on average, any I make in a corning ware dish normally takes almost an hour longer to cook. Then maybe that is the reason that some had a problem with dryness using the 2 hr cook time. I besides used common sense & stuck a meat thermometer in the roast. This was a practiced roast, cheers Kathleen!
10/31/2008
A handy tip for actually tender pork....soak the entire thing in the refrigerator for at to the lowest degree 24 hours beforehand in a deep basin of extremely salty water (as well salty to sense of taste). I add almost 1 cup of salt and a cup or ii of white vinegar and enough h2o to cover the roast entirely. I besides add quartered onions, minced garlic, pepper, bay leaf and rosemary. This 'bathroom' infuses into the meat and tenderizes it so you will accept a gorgeous moist roast as an terminate result. It makes a lot of tasty pan juices also so you may need to empty some out into a dish to relieve for making gravy later. A halved onion placed into the roasting dish adds flavor to the juices aswell. The juices will be rather salty though so be sure to add a bland thickener similar cornflour (not Gravox) and some water to tone information technology down and gustation/adjust equally you lot go. It'southward best to purchase a boneless roast as well because mine had the bone even so in and information technology proved rather difficult to cutting...not very elegant slices. This was my commencement e'er attempt at making a pork roast and my dinner guests raved about it and asked for my hubby's hush-hush "pork bathroom" technique. It's non a surreptitious anymore at present!
03/22/2011
Wonderful! My husband is not a fan of pork and even HE loved it! As suggested past another review, I marinated the pork in the olive oil/rosemary/garlic mixture overnight. So I put a layer of thin sliced onions in the bottom of the crock pot. I added the pork, marinade, a can of chicken broth (in place of the wine) and murphy wedges. It cooked on loftier while I was at work (mine cooked x hours). The meat was so tender, you didn't need a pocketknife. This was wonderful. I will definitely cook this again!
04/xix/2010
I made a few changes and it is still corking. I offset rub olive oil over the entire loin, rubthe loin with rosemary,thyme and garlic, salt and pepper to taste, then sear the rost on all sides. Place the roast in a glass blistering dish and add a wine of your gustatory modality to the dish. Bake at 350 for xl-45 min. or until the thermoter reads 150 then permit the loin remainder for 5 min. or until the temp is 160. Turns out cracking every time and the loin is juicy and very tasty.
01/09/2006
Yum! I fabricated this tonight and I thought information technology was easy and delicious. I took it out at 155 degrees and let it sit for ten minutes earlier slicing and information technology was so moist. I also skipped the wine and made a gravy out of the pan drippings and some water and flour, and information technology was wonderful! Thanks for a great recipe.
05/08/2013
I wanted to try something new and since my mom came to visit, I thought this would exist nice. I was wrong. IT WAS GREAT! I paired information technology with rice and a veggie and used the aforementioned vino I used in the recipe to go along. Mom was impressed, husband was total and I am a satisfied kitchen-witch!
02/15/2008
Very moist & Full of taste! Made information technology for my husband for valentines twenty-four hours! Hither's some tips! ane.) Ever utilise your meat thermometer, if your loin is not moist, you probably overcooked it, all ovens and bake times vary...you paid good money for your meat, and then melt accordingly! If you purchase a loin that is packaged every bit ane, but opens into two, Seperate them & roast side bey side. Stick the thermometer in the largest lion. I always take mine out at 165 degrees. two.) I used Sherry as my vino. I poured the sherry in the pan with my loin, and afterwards added a little chicken stock and cornstarch for Splendid gravy!!! 3.) While you have out the Sherry, reduce some mushrooms in Sherry, YUM! This is a recipe that is too tasteful and easy to pass up!!!!
04/06/2011
I thought that this was okay... The rosemary provided some flavor but I didn't feel that there was plenty flavor to want to go back for seconds.
11/03/2002
A wonderful, flavorful dish. I roasted some potatoes with the loin and the entire house smelled fantastic. A have again according to my 3 sons and hubby. Cheers!
10/fourteen/2012
Made this on the pellet smoker last night and information technology was crawly! Loo-oove garlic in my pork roasts! We bought some of those Costco Pork Sirloin Tip Roasts for $one.99/lb. Volition definitely practise this once again. Plan to use the leftovers in a cuban pork pineapple taco (Rachel Ray recipe).
08/eighteen/2013
Followed "andeesings" suggestions: Seared the roast (but on stove-top) in a bandage-iron Dutch oven. Followed another & lined the bottom with thin-sliced onions. Still another suggested some sherry in the bottom. I can't resist sherry & onions! Threw it in the oven & turned it every 20 minutes, checking each fourth dimension with the Thermo-pen. It came out amazingly juicy & flavorful! I didn't bother with gravy, since I was serving information technology with saffron rice (YUM!), with peas, but I did pull the beautifully browned & flavored onions out, to meridian the pork slices. The wife said that she doesn't want to become to restaurants anymore... be conscientious what yous wish for!!! Thank you Kathleen Burton & AllRecipes! 12/25/15 - Did this once more, with a one-iii/iv lb loin roast, but on the rotisserie, over the grill (78 F, on Christmas Solar day, in Va. Embankment... YAY!) Replaced rosemary with fresh basil, this fourth dimension (YUM). Grilled x min over direct oestrus, to sear, and then 40-50 min over indirect heat, on the rotisserie, 'til it got to 145 F. It came out beautiful! No vino sauce or onions, this fourth dimension, merely the pork was PERFECT!
01/xi/2011
I used craven stock instead of wine, just this recipe is fantastic! Can't give it plenty stars. I really mixed the rosemary, due south & p, and garlic together, drizzled a fiddling oil and rubbed the loin down, than rubbed again with garlic mixture and let marinate covered in refrigerator a couple of hours.
03/07/2006
This is an easy and fabled recipe. However, 2 hours at 350 is mode too long to cook a ii pound roast. I baked information technology at 325 for i.5 hours and it came out moist and delicious. I used a whole tin can of beef goop instead of wine and I added it from the kickoff instead of at the end.
05/18/2006
Really, really good. I used 1 Tbls salt which I remember was just a trivial too much. I idea the Rosemary was a little strong too. The garlic was also strong. And then, my hubby and I slurped up the whole thing! I'one thousand kidding. Well, in that location was a little left! Actually, I volition ease up on the salt and rosemary next fourth dimension only everything else will remain the same. I did a pork tenderloin which was two pieces, each weighting well-nigh one lb. I baked for the commencement hour covered and removed the foil for the 2d hour. I had lots of juices in the pan, and then I removed the tenderoins to a platter and covered with foil to rest. I reduced the juices and added the wine. I sliced the tenderloins and added them back to the bubbles juices and reduced the heat so information technology could simmer for about v minutes. Yum. Anxious to effort again.
06/08/2012
Very good and moist but reduced cooking fourth dimension. It only took 45 minutes for it to come to temperatures. The 2 hours seems over kill for a 2lbs roast.
01/24/2002
I LOVED THIS RECEIPE!!!! It made my pork roast come up out dainty and juicy!! The garlic and oil are a wonderful alloy! I subsituted the rosemary with Thyme and it was still wonderful! KUDOS!
x/22/2006
DELICIOUS! I cooked it in the crockpot for 8 hours on low and information technology was so juicy...I added a piffling flour after removing the roast and fabricated gravy but information technology was so moist, nosotros didn't really need it.
10/thirty/2012
I fabricated this this evening w/a couple of adjustments. My pork loin was 4.5lbs so I browned all sides in a skillet, then made the deep cuts, put the garlic, rosemary (I used fresh fm my yard)added some soft butter and lemon zest. I doubled the sauce and covered the pork in the remainder and poured olive oil on pinnacle. Afterwards 45 minutes in the oven I covered it in white vino and chicken stock. When the pork was done I took the pan juices, put them in the original browning skillet and added flour to thinken. Even my 4, 5, and 7 year olds ate information technology and loved it!! Thank you for the recipe!!
12/11/2007
What a terrific recipe! Outset, I've browned the loin on the skillet, until deep golden brown color two) I used fresh rosemary, finely chopped to mix with garlic, and also left 2 pieces whole to put on top while making information technology.. be certain to leave 1 fresh stalk, to garnish once prepared 3) I used fibroid sea salt, fresh footing pepper...showtime large and fine ground 4) olive oil kickoff cold press 5) i made a five pound loin, cut into 2 pieces. cooking time was approx 1h25min @ 350...the last 10 mins were at 375. I used thermometer, and set the meat out to balance for 10 minutes at 160 degrees. half-dozen) gravy, i used yellow tail Riesling, and it turned out great... served with cubed potatoes, mixed with butter, a tad of olive oil, and freshly chopped parsley - a must have if you haven't already tried! meat was tender. Both my wife and mother-in-police had seconds, and licked their fingers! I wouldn't change anything for side by side time! enjoy!
02/06/2008
I followed a review, rather than the recipe. What I did was I grated 4 cloves of garlic, added i-ane/2 teaspoons of rosemary and a ane tablespoon of olive oil in a ziploc pocketbook with the loin. I refridgerated for 2-4 hours and broiled at 350 for 1 hr and 45 minutes. No searing was needed. It came out crispy on the outside and was PERFECTLY moist on the inside! Husband enjoyed it, so it'due south a keeper.
10/20/2011
I used fresh chopped rosemary (double the corporeality), mixed it with crushed garlic and olive oil, so rubbed over tenderloin. Added salt & pepper and put in crock pot with white wine. Cooked for 8 hrs., then thickened juices with cornstarch before serving. Fabulous and then easy!
01/23/2010
Flavorful and tender!! Followed the advice from the reviewer who'due south review was the "near helpful." Put the garlic, olive oil, rosemary, salt and pepper in the blender to brand the paste. After putting some in roast, rubbed the remaining on roast and marinated it over night. As well used carrots, onion and celery and put a little wine and chicken stock in bottom of pan.
12/27/2005
An easy and tasty pork roast, though I am glad I did listen to the previous reviews and reduced the cooking time--about 1 hour 15 minutes for 2+ pound roast. Served with rosemary potatoes that I cooked in the same oven every bit the roast (less time) and green beans. Fabricated sandwiches with apricot preserve spread with the leftovers.
04/xi/2011
i had a pocket-size roast, simply most 1.5 lbs and seared it in my dutch oven w/ the olive oil. I used fresh rosemary from my garden and followed the other instructions equally written. Almost 2 hrs in the oven at 350 with the lid on the dutch oven...delicious!!!
04/xix/2008
So yummy and full of flavour!! Made the post-obit adjustments for a 4 lb. pork loin: 8 cloves garlic, 3 tablespoons fresh rosemary, 2 tsp. kosher salt, ane/two tsp. pepper, one tsp. dried thyme (didn't have fresh), and enough olive oil to form a paste. I mashed it all upward with a mortar and pestle, rubbed it all over the pork and marinated information technology in a large plastic pocketbook for 3 hours. Information technology took 2.5 hours (165 degrees internal temp) to cook. FANTASTIC!
10/16/2006
My girlfriend Bister and I borrowed a boneless pork loin (2 lbs. trimmed) from her grandmother! Then we searched the spider web and came across this recipe. Nosotros critiqued the recipe somewhat and the cooking time according to the cutting of pork. The result was fantastic! We used a footling bit of bacon grease for the rub and used fresh rosemary non dry. We also basted several times throughout the roasting process and did non plough the meat at all. The outcome FIVE STARS!!!!!
eleven/27/2008
My mouth is watering! I used the basics of this recipe, only I decided to stuff it with minced garlic, onion and herbs, and then added a bed of onions, dark-green beans, red potatoes and carrots to the pan, covered for ii one/2 hour at 320 degrees. The meat falls apart, and melts in your mouth!
03/26/2011
I used a four.five pound double top loin, separated into two pieces side by side. I doubled the balance of the ingredients appropriately. At 1 hr and 45 minutes the temperature was already at 160 and so I immediately took it out. The pork was moist and succulent even though I permit it cook merely a little too long. I think it was a little heavy on the rosemary and olive oil, but the garlic was only right. The potent rosemary taste and smell was fine for the get-go meal, simply it didn't work so well for leftover sandwiches. Overall this is an like shooting fish in a barrel and quick recipe worth repeating.
11/13/2010
Rosemary and garlic was tasty combo with the pork. Due to time restrictions i browned the pork on the stove and then placed it in the crock pot on low with the garlic, rosemary, wine, some chicken broth and some chopped onion. I cooked a 2.five lb roast for 6.5 hrs, and i over cooked it a bit. Was probably done about v- 6hrs. I made a homemade gray from the crock pot juices to have over the pork and mashed potatoes. A perfect repast for a cold rainy evening. (Next time i won't over melt the pork and it volition be even better ;) )
eleven/07/2002
Very good. I also found the rosemary a fleck overwhelming. I will endeavor this again with dissimilar spices.
01/21/2006
Wonderful recipe Kathleen, and the smell when it was cooking fabricated my guests feel and so welcome! I used a bit more of the crushed garlic that is all prepared in a jar, and I didn't take vino, but used apple juice and it was smashing.Will definately practise this one again! Thank you.
11/02/2008
Ane of my fave pork recipes. To make a really skillful paste, try using a mortar & pestle. It will grind everything smoothen & combine the herbs with the oil improve.
12/04/2006
This came out dry -- and then I will non make it again. I followed the recipe exactly & was disappointed.
11/04/2005
Great recipe. Actually like shooting fish in a barrel and very skilful. Next time I brand this, I think I'll double the garlic paste to requite the roast that much more than flavor.
12/10/2007
I normally put the roast on a rack in a shallow pan (about two" sides). I preheat the oven to 425 degrees Farenheit, cook the roast for 20 minutes (regardless of size), and so add 1" humid h2o to the pan, reduce rut to 350 degrees, and cook an hour and 15 minutes longer. Examination with instant read meat thermometer - if it's 153-155 or higher, remove from oven, tent loosely with foil, and let sit for at least fifteen minutes. I don't use a paste, I just sprinkle with granulated garlic and seasoned table salt. This roast is so delicious!
11/25/2005
Wanted something different for Thanksgiving. This turned out wonderful and got rave reviews from family. The only thing I modify was to put the roast is a oven bag. This recipe will be a permanent in our home. Information technology was a 2 i/2 lb roast and only took one 1/2 hour to be done.
11/29/2011
This totally WOWED my guys!! I put information technology in the crockpot for six hours and I used Rhine wine. The gravy was amazingly good! Thank you for the great recipe!
09/11/2009
I did this in the irksome cooker and it was Amazing! It makes fabulous sandewiches the next 24-hour interval also!
xi/15/2008
We did not like this at all. Rosemary flavor was wayyyy too strong.
08/28/2011
Quite yummy! I didn't really follow the recipe by the letter. In a blender, I put some olive oil in the lesser of it. I have a big blender, but information technology was only enough to embrace the blades, then I added about 2 tbs of minced garlic and I have fresh rosemary growing in my kitchen window, and I took ii long sprigs and removed the leaves and tossed those in to. I used i/2 tsp of pepper and we don't use common salt in this firm. I whirred it all up together until it was a green goo. It didn't look great, only information technology sure smelled slap-up! I have a Deni 45 blade Meat Tenderizer (considerably cheaper than the i Alton Brown recommends), and then I used that all over the pork. I thought at the time, "This is a great cut and won't need it." I was right, but the flavour it added! More than on that in a minute. I then poured the green goo into a plastic purse, I put the heavily blade-punched pork in, squeezed out the air and kneaded information technology all over and stuck it in the refrigerator for most two hours. I took it out, placed information technology in a glass baking dish with only a smidgeon of water in the bottom and did nothing else. My roast was three 1/2 lbs, and was ready in 1 one/2 hours (this came direct out of the refrigerator besides, and then the timing in the recipe is definitely off, but the blades could have influenced that alter). Ane taste and WOW! That blade punch thingy spread that flavor throughout the meat. I didn't use the wine and I didn't make any gravy. It simply wasn't needed. My family LOVED information technology. It's a sure win!
05/27/2002
This was fantastic! My new favorite way to brand pork. It was so tender and flavorful my guests loved information technology. I did let it sit for several hours with the garlic and rosemary, and forgot to exercise the wine gravy. It didn't need it! It was good anyway! Will definately cook again!
10/06/2008
So EASY TO MAKE AND TASTY As well. AND I MADE A v ane/2 POUNDER..
09/19/2006
I used a iii pound pork loin and followed the recipe *almost* exactly (I always detest when people say they followed the recipe exactly and then continue to tell you that they left out the craven in the chicken parmesan!). I covered the roast for most of the cooking time (1 hour 45 minutes) and then raised the temperature on the oven to 425 and cooked it for another 15 minutes without the covering. I take a convection oven, which I always use when roasting meats. In the end, this was actually wonderful. It is EASY, and the flavor fabricated it seem like it took forever to prepare. Thanks then much for the recipe.
05/07/2006
This was eatery quality, we roasted some potatoes in the same pan, for the whole ii hours, information technology was soooo skilful, with steamed broccoli on the side. We too basted it with one cup of chicken broth.
03/21/2013
Excellent dinner and easy to prepare.
04/28/2002
Very overnice! I didn't have rosemary, so I left it out...nonetheless wonderful! The vino sauce was a pleasant alter from a thick gravy. Composite some in the food processor with sweet potatoes and orange juice for my ix-month old...he loved information technology!
01/04/2012
Very good and simple. Used fresh rosemary. FYI dissimilar most herbs, fresh rosemary is very strong and then you apply less than what is called for dry. I threw in some carrots, potatoes and onions into the covered pot as well, coating it with the same oil mix. The wine sauce at the cease actually was that extra special touch that made this dish stand out. I think that adjacent time I'll add the wine to the pot and let it cook in information technology the whole time.
03/22/2009
I fabricated this exactly as directed. The flavour was great. The meat was fork tender. x out of ten people loved it. I lined my pan with foil but wish I had non. I think I would have had tastier drippings if I had not lined the pan.
xi/22/2010
This turned out fabulous. My boys were raving before I even got the last plate dished up. The merely change I fabricated was to mix garlic, rosemary, salt and pepper together and stuff information technology all into the holes I cutting. OMG! It was fantastic!
11/30/2005
Easy, quick, and delicious. Delight apply a reliable meat thermometer.... my two.75# roast just took ane.75 hours to cook.... temps and shape of roast affect cooking, and by using the thermometer, my roast was juicy, flavorful, and *not* dried out at all. I had to use minced garlic from a jar as I was out of fresh, and information technology was notwithstanding yummy.
12/06/2008
We did not like this at all which was surprising considering it gets such great reviews. The roast itself tasted good and it was tender however the rosemary was only awful and overpowering. We will probably attempt this again but using our own alloy of spices.
02/15/2006
This was fabled! I am a new cook; learning more often than not from reading reviews from allrecipes and trying dissimilar things, and this was great! I used a 3lb boneless Rib Terminate Roast (also called a Blade Roast)and tried to increment the other ingredients by 50% since it was a bigger piece of meat. I also baked it covered for xx extra minutes, and let it sit for 15 minutes before cut into it. It was really good: my hubby who volition eat anything only takes alot to be impressed, said it was amend than something he'd get in a restaurant. The only thing I'll exercise different adjacent time is use a picayune less olive oil.
05/16/2006
Of all the recipes I've rated hither, this is the start one I've given five stars to. Information technology's piece of cake, relatively quick (you can get exercise other things while it'south roasting) and comes out delicious. My leftovers were gone by the next morning. I left out the wine, only plain h2o worked simply fine. I added some chopped onions and mushrooms to the roast's casserole dish then reduced the liquid in the pan while the roast rested, then added a niggling corn starch/h2o mixture to thicken. Very proficient.
10/30/2011
I followed i of the previous reviewers suggestion using crushed fresh garlic 3 cloves, dry rosemary and some Olive Oil, and made a paste letting it rest for a couple of hours. Next time I volition let it sit overnight. I too put garlic slivers throughout the roast. I had a 4.20 lb roast and cooked for 1 ane/ii hours. Turned out awesome. served with mashed potatoes, the gravy from the drippings, and baked carrots. Fresh carrots sliced put in foil, with some water, butter and sliced onions broiled the final 45 minutes, the carrots are sweet and simply perfect.
03/17/2002
Modified a footling by using rosemary and tyme along with fresh roasted garlic and rubbing information technology downwardly with it. I went by a thermometer vs cooking it for ii hours so that it wouldn't come out dry! Came out very juicy and wonderful!!~
01/01/2011
Splendid Pork Loin recipe! I nuked the olive oil, crushed garlic and fresh minced rosemary for about a infinitesimal. The garlic disolved into the oil, which I then separated from the rosemary and injected into the pork. The remaining rosemary/oil was rubbed on the roast and blimp between the two loins that I tied together with roasting twine. I also dusted the roast with onion pulverisation, garlic powder, salt and fresh ground black pepper. Very moist and flavorful!
08/29/2003
I tweeked this recipe past using leaf marjoram with the garlic and salt/pepper, making enough to accomodate a 2# or then pork loin roast, using a nutrient chopper to contain the garlic, marjoram, salt and pepper. I scored both sides of the roast, rubbed in my seasonings and wrapped information technology in plastic wrap and marinated information technology in the fridge over nighttime. I browned it and so put it in my force per unit area cooker/with h2o, a little more than salt and onions for ane hour. It turned out great. Marjoram, garlic and pork go very well together equally almost Polish people volition attest to as they utilise this combo in making Polish sausage. I likewise rubbed my marjoram earlier adding it to the garlic to bring out the flavor.
01/fifteen/2003
This is a simple and delicious way to brand a roast...I prefer thyme to rosemary, which works merely as well...the leftovers made smashing pork fried rice the next day.
12/09/2005
This was so like shooting fish in a barrel and fantastic tasting. I used a meat thermometer and information technology only took about 1 60 minutes and 20 minutes to cook a two pound roast. I covered information technology for the get-go hr to keep it moist. Great served with boiled cherry potatoes.
03/24/2008
Generally, I don't similar a lot of pork and I had never made any until last dark. This recipe was so good, I think I may have changed my heed about pork! Using the suggestions of others, I made the paste, applied it to the loin, and let it marinate in the refrigerator for a couple of hours. When I baked the loin, I added the wine to the pan but because it was really lean and I thought it needed a footling liquid. The finished product was moist, very flavorful, and succulent. My husband loved it! Last nighttime, I thought in that location might be a little too much rosemary for me just I had some for lunch today and didn't notice the extra at all. Side by side time I might chocolate-brown it first before putting it in to roast only because I like the look better. The sense of taste was fabulous with out the browning. This is a wonderful recipe, very piece of cake, and I felt great about serving information technology.
01/06/2015
Succulent and like shooting fish in a barrel. I used a large pork roast that I cut into thirds and used near ii lbs of information technology. Much cheaper and now I can make it two more times! I followed the recipe pretty closely but used some suggestions from other reviewers. I rubbed the roast with a table salt and pepper mixture then made a paste with the olive oil, fresh rosemary, garlic, and more salt and pepper. I cut into the tiptop several times and mushed in some paste, then rubbed the residuum of information technology all over. I put information technology in a Baggie in the fridge for an hour or two until I was ready to melt information technology. I seared all sides in a Dutch oven, put in some homemade turkey stock left over from thanksgiving and popped information technology in the oven. Information technology was up to 150 in 1 1/4 hours. Then I added the wine, a little fleck of corn starch, and added some sautéed mushrooms to make a yummy gravy. Yum yum yum!
02/ten/2013
I decided to make this for Sun dinner, and was a lilliputian worried about not having the time to marinate in advance, based on other reviews. There was no need for worry. The pork was tender and flavorful and the sauce was delicious. It paired well with roasted sweet potatoes and broccoli and rated a 'thumbs upwards' from the family. I used fresh rosemary (3 tablespoons based on another reviewer) and less olive oil than called for.
06/14/2014
This was absolutely delicious. I had a ii lb. elevation loin and roasted information technology for an hour at 325, then switched over to convection at 350 for 30 minutes to well-baked it up. This really was yummy - moist, flavorful - and we'll have leftovers to slice thin with mustard and a slice of onion for sandwiches tomorrow.
12/18/2002
Smelled excellent while cooking, only the rosemary was too coarse. I institute myself scraping it off the meat while I ate it because it is bitter to taste and felt like I was eating twigs. Summary, Proficient flavor, but terrible texture. I would place the rosemary in a mesh bag and place it in the sauce to become the season but not the pieces.
06/01/2015
I idea this turned out nicely. It was moist and flavorful. Once I applied the paste, I let it marinate in the fridge for effectually three hours. I used virtually a tablespoon of fresh rosemary, simply I wish I had used more than. My roast was around five pounds, so it did take longer--closer to 1 1/two hours.
05/14/2015
This was and so good! Though I take been cooking many years, I am usually afraid to roast meat equally it is and so like shooting fish in a barrel to overcook. Juicy and succulent, and and then easy. My family loved it!
05/01/2010
Dainty and like shooting fish in a barrel simply takes a while. Instead of dried rosemary, nosotros used fresh rosemary and sage, and for ii.v pounds, information technology but needed an hr and a one-half to cook. We also browned the whole outside starting time, and poured ~1/2 cup of wine in to the skillet while it was in the oven to add together some extra flavor.
01/03/2003
I fabricated this for Christmas dinner. It was very tender and tasty. Very practiced mix of garlic and rosemary. I made a paste of the oil, garlic,salt,pepper and rosemary then put it on the roast. I also browned the roast before putting information technology in the oven to sear it.
03/14/2010
Overpowering is all that comes to mind of this dish. The rosemary flavor was then strong I however have an disfavor to rosemary 2 months after making this. The meat was very tender on the upside, but my husband agreed this recipe just was non for united states.
06/14/2009
This is our favorite recipe for pork. It just doesn't get much amend than this. The first fourth dimension I fabricated this, I forgot the wine.. it was and so incredible, I've never bothered to add information technology since. Other than that, I make it as directed, but I utilize fresh rosemary, instead of dried. I usually make the paste and insert in the roast (be sure not to skip that step, it makes all the departure), and then identify in the frig for at least an hour before roasting. Absolutely marvelous.. thanks for sharing!
01/01/2013
My roast had the os in and was very thick and then my cooking time was increased by ane hr!! But if you use the thermometer after the first hour, y'all won't get wrong!! I took it out at 130 degrees ish ( closer to 135) and wrapped it in the foil with the white vino and permit it sit for 30 minutes!! EXCELLENTE!!!
01/01/2007
Outstanding! I followed suggestions of others to add together a petty vino to the pan as the roast cooked, and basting with pan juices regularly.
12/fifteen/2010
This was my very starting time pork roast that was not dry out! Information technology was so tender and juicy. Thanks!!! I turned the oven off 15 mins earlier the end and let information technology sit for virtually 30 mins - wonderful!
01/19/2008
The roast was total of flavor and very juicy. Like many others have written, watch the roasting fourth dimension. Ours was done in well-nigh 75 minutes.
01/23/2011
My family loved this! Surrounded my 1.97lb. pork loin roast with 3 ruby-red potatoes, 2 parsnips, 1 rutabaga, and iii carrots. Basted all every xx mins. Done in 1.five hours. I thought the i/4c. olive oil would be likewise much, but information technology worked out bully. Internal temp was 168 degrees when I pulled information technology out of the oven. Moist Moist, and did I say MOIST! Definitely use this recipe again.
09/03/2004
The seasonings for this were wonderful!!! I cooked this in a irksome cooker instead - on low for 6 hours. I added cutting up cherry potatoes and baby carrots to the pot - then covered with additional white wine and chicken broth.
01/07/2008
This was very expert, but I didn't use enough salt. "To taste" is and then vague, I wish in that location had been a measurement. We accompanied this with Roasted Potatoes with Greens from this site and they were perfect go togethers. I'll likely exercise the roast pork again, with more generous amounts of salt.
02/06/2014
Wonderfully tender pork loin. I did not accept rosemary but substituted dried ground fennel seed. I sautéed sliced fennel root and onion until almost caramelized and added them to wine and pan juiced and permit them reduce a flake. It was wonderful. I fifty-fifty sliced, added sauce and froze- reheated a calendar month later and still wonderful. Hubby is heating leftovers for breakfast. I recall this is going to exist a guest dish.
11/22/2006
This recipe turned out atrocious. That is unless you similar the taste of hay!!! Information technology took far longer to attain temp than stated, the meat was dry, there was far too much rosemary, and the sauce was gross. I followed the recipe perfectly and even thought my husband and I aren't picky eaters, nosotros couldn't stomache the taste! Sorry.
xi/13/2008
I've been making my pork roasts like this for many years except I employ parsley instead of rosemary and corn oil instead of olive oil. I likewise marinate the pork loin in all the ingredients for a least 3 hours or overnight. This is one of my families favorite means to eat pork!
08/07/2006
This was a wonderful recipe which is now 1 of my favorites. The cooking time is only about 1 one/2 hours. Otherwise it is too dry.
02/03/2014
So easy then delicious! Simply change was 5-half-dozen garlic cloves. Used fresh ground pepper. Wife loved it! Wallet-wise; pork loin was ane.99 a pound! Why make a hamburger at 5.99 pound when yous tin have this masterpiece and a good retentiveness!
01/02/2014
I cooked this loin in a roaster oven with vegetables. I placed baby carrots (about a pound), chopped potatoes (near two pounds), two chopped onions, and a couple of chopped garlic cloves tossed with olive oil on the bottom of the roaster and then placed the pork with the rub on superlative. I had to cook the pork loin 70 minutes, perhaps it took longer because of the extra ingredients, but I used to meat thermometer to check for doneness. I removed everything from the roaster when the meat was at the proper temperature so fabricated the sauce co-ordinate to the recipe. The meat came out tender and with a deliciously savory rub, and the vegetables were a wonderful accompaniment. I reheated the meat 3 times for subsequent meals and it still was tender and savory.
Source: https://www.allrecipes.com/recipe/21766/roasted-pork-loin/
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