Soft and juicy oven-roasted pork loin, a simple and economical recipe that always delivers great satisfaction.
At Esselunga I found a beautiful piece of pork loin (or “lonza”, because in the end it’s the same cut) at a really good price and, without thinking too much, I bought a large piece. As soon as it arrived home, Andrea started laughing: it’s just the two of us and it looked like enough meat to feed the whole building.
Actually, looking at it like that, he wasn’t entirely wrong 😄 But that’s precisely the charm of the pork loin: a simple, VERY economical and versatile cut, perfect for preparing a tasty main course to serve right away but also to reuse in the following days, for example shredding the meat into a fresh salad.
With few ingredients and well-managed cooking, you get meat that is tender and juicy, with nothing to envy from more elaborate preparations.
If you love complete main dishes, also try the succulent and very tender oven-roasted pork loin with potatoes, a timeless classic that is always appreciated.
TIP FOR AN INTERESTING SIDE DISH
For a light side you can pair it with grilled vegetables or a fresh seasonal salad.
Also great with pan-cooked peas or sautéed zucchini, for a simple but balanced plate.
If you want something more indulgent, try serving it with mashed potatoes or roasted carrots.
DON’T MISS THIS TIP
📌 For an even juicier result, don’t skip the initial searing: it’s the step that really makes the difference because it locks in the juices and the meat will be delicious.
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I also have a free WhatsApp channel with one sweet and one savory recipe every day: click and subscribe → https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 50 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 lbs pork loin ("lonza" is the same type of pork cut)
- 4 tbsp extra virgin olive oil
- 2 cloves garlic
- 2 sprigs rosemary
- 1/2 glass white wine (dry)
- to taste salt
- to taste pepper
Tools
- Casseruole
Steps
Prepare the meat by patting the pork dry with paper towels and rubbing it with salt, pepper and extra virgin olive oil.
If necessary, tie the pork loin with kitchen twine to keep its shape, also adding a few sprigs of rosemary, preferably fresh.Heat a nonstick skillet with a drizzle of extra virgin olive oil and sear the meat on all sides to seal the juices and create a light crust.
Meanwhile, preheat the oven to 356°F (static mode).
Then transfer the seared pork from the skillet to an oven baking dish, add all the aromatics and deglaze with the white wine.Bake in the preheated oven for about 40–50 minutes, checking the cooking and basting the meat occasionally with the pan juices that form.
When cooked, let the pork loin rest covered (without the aluminum foil touching the meat) for about 10 minutes so the juices can redistribute throughout the piece.
Slice the pork roast into slices about 3/8 in thick, coat* with the pan juices and serve with your preferred side: roasted new potatoes or confit cherry tomatoes.
Enjoy your meal! Annalisa
* To coat (nappare) in cooking means to cover a dish (meat, fish, vegetables or desserts) with a uniform layer of sauce, cooking juices or cream, thick enough to create a succulent glaze. The term comes from the French napper (to cover/glaze) and serves both to enrich the flavor and to present the dish with a glossy, velvety finish that is certainly more inviting and indulgent!
How to get a perfect pork loin roast?
❓ How to keep oven-roasted pork loin tender?
To obtain a tender and juicy pork loin it is important not to overcook it and to baste it during cooking with its juices. The white wine and the meat juices help keep it tender.
❓ Can I prepare the pork roast in advance?
Yes, you can prepare it in advance and store it in the refrigerator. When ready to serve, reheat it in the oven or in a pan with its cooking juices to keep it moist.
❓ How long should pork loin roast cook in the oven?
Cooking time depends on weight, but generally calculate about 1 hour per kilogram (approx. 2.2 lb) of meat at 356°F, checking that it remains tender and does not dry out.
