One of my favorite simple dinners is pork loin- not to be mistaken for pork tenderloin! The loin is a much larger cut that has a lot more flavor than the tenderloin. I will often buy the whole loin, which can be 5 or 10 pounds, then slice it into a mix of thin chops and a few 2-3 pound roasts and freeze them all. The chops can be thawed in no time for a quick dinner. The roast has to thaw overnight. This simple recipe comes out juicy every time. I like to slice it thinly and serve with roast veggies and potatoes, and leftovers make a great Cuban sandwich.
Pork Loin Roast
Ingredients
- 2 -3 pound pork loin, boneless
- 1 tablespoon Coarse salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Dried thyme or sage, as preferred
- 1 tablespoon Worcestershire
Instructions
- Take the pork loin out of the fridge about 30 minutes before cooking.
- Preheat the oven to 425F
- Mix all the dry spices in a small bowl.
- Pour the Worcestershire over the loin, rubbing to coat on all sides.
- Rub the dry seasonings over the whole roast to coat on all sides.
- Place the roast fat side up in a shallow baking dish or edged roasting pan.
- Roast 15 minutes at 425F, then lower the heat to 375F and roast 35-45 minutes more, until internal temp of loin is 145F.
- Remove loin from the oven, tent with foil and let rest 5-10 minutes before slicing.