The roast pork loin is disarmingly simple, an ideal main dish for festive days and beyond, sliced thinly and drizzled with its cooking juices will drive everyone crazy, and then you will have done little to prepare it since it is really simple.
This roast pork loin recipe can be prepared even by those who are beginners in the kitchen, in fact my daughter asked me to explain how it was done and then one evening she invited us to dinner.
To my surprise, hers was better than mine, and let’s just say between us that my poor daughter isn’t exactly a great cook.
Joking aside, you will find this will save dinner more than once, and then you can make it with beer, milk, or with different aromatic herbs each time, I made the pork loin with radicchio, and this pork loin with prunes prepared for a Christmas.
Whether you choose the loin (the most prized and leanest cut) or the tenderloin (slightly more marbled and flavorful), the secret for an impeccable result lies in a few simple steps: correct searing to seal in the juices, slow and gentle cooking, and the art of balancing aromatic herbs and spices.
Forget dry and tough meat: with the right precautions, you will get a roast that is golden on the outside and very tender on the inside, perfect for any occasion and ideal to accompany with roasted potatoes, sautéed vegetables or a fresh salad
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for roast pork loin
- 1.76 lbs loin
- 1 glass dry white wine
- 4 tbsps extra virgin olive oil
- 1 tsp butter
- to taste salt
- 1 tsp rosemary
- 1 tsp sage
- 1 tsp oregano
- 1 clove garlic
- to taste black peppercorns
Preparation of roast pork loin
Forget dry and tough meat: with the right precautions, you will get a roast that is golden on the outside and very tender on the inside, perfect for any occasion.
Chop all the aromatic herbs together with the garlic clove and peppercorns, add a bit of coarse salt to the mixture.
Brush the meat with a bit of extra virgin olive oil and cover it with the previously chopped herbs, trying to cover it completely.
In a baking dish that can go in the oven, heat the olive oil along with the butter, when it starts to foam, sear the meat on all sides, turning it with the help of two kitchen spatulas to avoid piercing it.
Preheat the oven to 392°F.
When the meat is seared on all sides, pour in the white wine and let it partially evaporate.
Place the meat in the oven and cook for the first 30 minutes, then turn it, baste with its cooking juices and lower the oven to 338°F to continue cooking for another 20 or 30 minutes.
Once the roast pork loin is cooked, remove it from the oven, slice it, drizzle again with the cooking juices and serve, maybe with some roasted potatoes and…
ENJOY YOUR MEAL
How to store roast pork loin
The roast pork loin can be stored in the fridge for 2 or 3 days, you can also freeze it either whole or sliced.
Other recipes
If you want to see other types of recipes RETURN TO HOME
Baste during cooking: To prevent it from drying out, regularly baste the roast with its own cooking juices or with a bit of white wine (reduced), water, or broth.
Kitchen thermometer (recommended): The only way to be sure of the cooking is to use a meat thermometer. The ideal internal temperature for cooked pork is around 154°-158°F.
Resting (crucial): Once cooked, let the roast rest out of the oven, covered with a sheet of aluminum foil, for at least 10-15 minutes before slicing it. This step allows the juices (which have concentrated in the center due to the heat) to redistribute evenly throughout the meat, making it very tender.
