Pork loin makes a delicious, and slightly less expensive, alternative to beef. The following recipes will show you how to roast, grill, and slow cook this versatile meat to perfection.
Oven-Roasted Pork Loin
Roasting a pork loin is perhaps the most traditional way to prepare this cut of meat. You'll need a roasting pan, with or without a rack as you prefer. Starting the loin at a very high heat seals in the juices, and then you'll want to turn the heat down and let the loin cook slowly until it's nice and tender.
Oven-Roasted Pork Loin With Wine Sauce
- 1 boneless pork loin, about 3 to 4 pounds
- 2 tablespoons garlic-infused olive oil
- 1 tablespoon salt
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 1 cup dry white wine, for sauce
- Preheat the oven to 475 degrees Fahrenheit.
- In a bowl, combine the olive oil, salt, rosemary, sage, oregano, and pepper, and stir well.
- Rub the roast thoroughly with the spice mix until the entire surface is covered.
- Place the meat in a roasting pan on the center rack of the oven, and cook for 15 minutes.
- Reduce the heat to 300 degrees Fahrenheit, and cook until the loin registers an internal temperature of 150 degrees Fahrenheit. This will take roughly 1.5 hours.
- Remove the loin from the roaster to a platter, cover it with foil, and let it rest for about 15 minutes. The loin will continue cooking, bringing it up to 155 to 160 degrees Fahrenheit.
- Place the roaster on the stove top, skim the fat off the juices and discard, and add the cup of dry white wine. Bring the pan to a boil, stirring the juice and wine together, and let the mixture reduce slightly.
- Slice the loin, drizzle the wine sauce over the slices, and serve with side dishes such as baked sweet potatoes and green beans.
Grilled Pork Loin
Cooking pork loin on the grill adds a wonderfully smoky flavor to the meat as the fat drips down into the flames, and the crispy outside is delectable. Brining the pork before grilling it will also keep it from drying out too much.
Brined and Grilled Pork Loin
- 1 boneless pork loin, about 4 to 5 pounds
- 1 tablespoon garlic powder
- 1 tablespoon sweet paprika
- 1 tablespoon turmeric
- 2 teaspoons black pepper
Brine Solution Ingredients
- 1 cup table salt
- 2 cups apple juice
- 1/2 cup molasses
- 1 gallon water
- Combine all the brining ingredients in a deep pan.
- Wash the loin, place it in the pan and add enough brine to completely cover it. Place a heavy plate on top if necessary to keep the loin submerged
- Let the loin brine for up to 24 hours.
- Set a gas grill on the highest setting, close the cover, and let it preheat.
- Remove the loin from the brine, set it on an acrylic cutting board, and let the brine run off.
- Combine all four seasonings in a bowl and stir well. Rub the seasoning all over the loin.
- Put the loin on the preheated grill, and brown the entire outside to seal in the juices.
- Turn the grill down to about 350 degrees Fahrenheit, and continue cooking for about another hour, checking and turning the loin once or twice for more even cooking.
- When the loin reaches an internal temperature of 145 degrees Fahrenheit, transfer it from the grill to a platter, and cover it with foil. Let it rest for 10 to 15 minutes in order for the juices to redistribute and the meat to finish cooking.
- Slice the loin, and serve it immediately with your favorite side dishes.
Slow-Cooked Pork Loin
Cooking pork loin in a slow cooker guarantees tenderness, and it gives the seasonings plenty of time to permeate the meat. Wash the loin in cool water, pat it dry with a paper towel, and poke it all over with the end of a meat thermometer in preparation for the recipe below.
Sweet and Savory Pork Loin
- 1 boneless pork loin roast, about 4 to 5 pounds
- 2 tablespoons minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups brown sugar
- 1 tablespoon brown mustard
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- Spray the inside of the slow cooker with non-stick spray, set the heat on low, and put the lid on.
- In a large bowl, combine the garlic, brown sugar, mustard, vinegar, all the spices, and stir well. Spread the mix all over the loin, and rub it around until the meat is completely coated.
- Put the loin in the slow cooker, and let it cook for about eight hours, or until the internal temperature reaches 150 degrees Fahrenheit.
- Slice the loin (it will be very tender) and serve it with mashed or baked potatoes and your favorite vegetable.
Melt in Your Mouth Goodness
Whichever method you used to cook your pork loin, the results should be juicy and tender. Experiment with your favorite seasonings, and use those juices in the pan to create a delicious gravy to complement your beautiful roast. Just don't be surprised if there aren't any leftovers when dinner is finished.