If you’re already a fan of pork chops and pork tenderloin, it’s time to get acquainted with pork loin roast. Don’t be put off by its larger size – the loin roast is just as tender and mild as the lean cuts you’re already familiar with, and it’s pretty easy to cook.
- 1 3 to 4 lb. Moody’s boneless center-cut pork loin
- 4 to 5 garlic cloves minced
- 1 T Kosher salt
- 1 T fresh sage minced
- 1 T fresh rosemary chopped
- 1 T fresh thyme leaves chopped
- 1 t black pepper
- 2 T olive oil
Gather all the ingredients.
About 30 minutes before you plan to start roasting, take the pork loin out of the fridge and let it sit at room temperature.
Preheat the oven to 450°F.
In a small bowl, combine the oil, garlic, salt, pepper, and herbs and mix until paste forms.
Dry the pork loin with paper towels and rub the loin all over with the seasoning paste. Then set it on a rack in a shallow roasting pan. Insert a meat thermometer on a slight angle to the very center of the roast. If you’re using a thermometer with a digital alert function, set it for 135°F and transfer the roast to the oven.
Roast for 15 minutes at 450°F, then turn the oven down to 300°F. Let the loin continue to roast for another 30 to 40 minutes or until the internal temperature reaches 135°F.
Take the roast from the oven and cover it with foil. Let rest for 10 to 15 minutes; the roast’s internal temperature will move up to around 140°F at which point it is ready to slice and serve. See additional Notes section.
Wine Pairing: A Riesling or Pinot Noir will go nicely with this entrée.
Notes: The final target temperature for this pork loin roast is 140 F to 145 F, which is medium. The interior will have a lovely rosy color. It’s truly no longer necessary to serve well-done pork. But if you're not convinced, you can adjust accordingly. Just remember, whatever your final target temperature is, take the roast out five degrees before that and let it coast to its final doneness.