3 Quick & Easy Tips to Make a Perfect Roast Pork Loin

Did you know that it is SO EASY to make a juicy and delicious Roast Pork Loin?

I have to admit, I didn't really figure this out until recently. My husband Scott loves to cook, so he's the one who does most of the pork loin cooking for our family. But recently he was out of town, and it was Sunday and I wanted to make something special for me and our kids, and we had the perfect size pork loin in the fridge. So it was my time to learn.

I was so surprised by how simple it is to make such a succulent and beautiful roast that I knew I had to share these easy tips on our blog. I know there are moms, dads and good-food-loving folks like me who may wonder what to do with a big pork loin besides cutting it into chops and firing up a grill. Sometimes the oven is the way to go, and let me tell you, follow these tips and the Perfect Roast Pork Loin awaits you!

3 Quick & Easy Tips to Roast Pork Loin

Tip #1: Let Pork Loin Come to Room Temperature Before Cooking.

Take your meat out of the fridge and let it sit on the counter for about an hour - longer if it's bone in. But don't just let it sit there doing nothing - go ahead and prep it for cooking! Pour olive oil on the meat and rub it in with your hands. Then add lots of salt and pepper and fresh chopped herbs - we like rosemary and sage. Again work that meat and rub in the seasonings by hand.

Tip #2: Tie Meat with Butcher Twine, Use a Dish Slightly Larger than Roast & Cook in 375° Oven

After your meat has come to room temp, tie it up with butcher's twine as shown with the fat side up -- the tie-up will allow even cooking and the fat side up will help ensure a juicy end result. Make sure you choose the right size casserole dish or baking pan. Size matters because you don't want the pan juices to burn to a crisp which is what will happen if the juices spread too far in a dish too big. The pan juices are packed with flavor, and you're going to want those for later.

Tip #3: Cook until Internal Temp is 130°, Let Meat Rest Before Carving & Make Use of Pan Juices by Deglazing Pan.

Get your meat thermometer ready! At about the 45 minute cook time mark, start checking the internal temperature of the meat. The size of your meat will influence cooking time. A small 1.5 pound roast will cook quicker than a larger roast. Starting your temp checks at 45 minutes is a safe bet. If your meat is close to 130°, check again in 10-15 minutes; if it's no where close cook another 20-30 minutes and check again. A large roast can take around an hour and 15 minutes to reach 130°.

Next, once your meat is done remove it from the pan and let it rest for 15 minutes before carving. While meat is resting, take a look at your pan juices - is there a lot of fat? If so drain off excess fat. If there's not a lot of fat, leave the juices in the pan and then add 1/4 cup or so of your favorite acidic product to the pan. This can be wine, red or white wine vinegar, or your favorite tomato-based sauce. Basically add this to a pan over medium heat and the acid will break up the bits of pork left in the pan and mix with juices to give you a flavorful sauce to pour over your pork. Use a whisk or spatula to scrape up tasty bits from the pan and mix the sauce thoroughly.

Optional Tip - How To Make your Roast Outta The Park

So if you're a fan of our sauce and you want to make your Roast Pork Loin with Outta The Park BBQ Sauce, here's what you can do. Follow all the instructions above and once your roast is at or near 130°, brush on a generous coating of Outta The Park BBQ Sauce and return roast to oven for 5-10 minutes - enough time to allow the sauce to caramelize a bit on the roast.

Remove roast and allow it to rest as above. For pan deglaze, a nice combination is 1 part marsala wine to 1 part Outta The Park. You can taste while the sauce is cooking and adjust as needed adding more wine or more OTP to taste.

Carve your Roast after it has rested and pour over with your quick and easy pan sauce.

Enjoy!

PS: The picture here is a before shot with the roast prepped for the oven. It was too dark to get good after shots but we'll post those next time we make this!