Roast Pork Loin

By Cara Nicoletti
October 1, 2014
14 Comments


Author Notes: A simple and delicious roast -- great for dinner and next-day sandwiches.Cara Nicoletti

Serves: 6 to 8

Ingredients

  • 5 garlic cloves
  • 1/4 cup olive oil
  • 1/4 cup salt (if you are sensitive to salt, half this amount)
  • 1 tablespoon crushed red pepper
  • 1 tablespoon coarse black pepper
  • 4 sprigs rosemary, picked and finely chopped
  • 4 sprigs thyme, picked and finely chopped
  • 3 pounds boneless pork loin, fat trimmed to 1/4-1/2 inch

Directions

  1. Pass your garlic cloves through a garlic press into a mortar and pestle. Add olive oil, salt, red pepper, black pepper, rosemary, and thyme, and grind them all up in the mortar and pestle until they form a paste. Rub the pork loin all over with the seasoning paste, place it in a roasting pan lined with tinfoil and covered in plastic wrap, and allow it to sit in the fridge overnight.
  2. The next day, remove the roast from the fridge, take off the plastic wrap, and allow the pork loin to sit out at room temperature for about 45 minutes before roasting.
  3. After 35 to 40 minutes, pre-heat your oven to 425° F. Roast the pork loin, fat side-up, for 20 minutes.
  4. After 20 minutes, lower the heat to 225° F and allow the pork to cook until the center reaches 135° F about a 1 to 1 1/2 hours.

More Great Recipes:
Sandwich|Pork|Serves a Crowd|Make Ahead|Fall|Winter|Christmas|Easter|Entree

Reviews (14) Questions (2)

14 Comments

Victoria C. August 6, 2018
I think this recipe is DELICIOUS. I did use less salt than the recipe suggested the second (and third and fourth) time I made it. This has become part of my repertoire. Also, if you have any leftover, it makes scrumptious sandwiches. The only change I make is I add some fennel seeds to the mortar and grind them with everything else. I think it enhances the flavor of the pork.
 
Denise L. February 25, 2018
Mine was delicious. I didn’t have time to marinate over nite. I had a 2.13 lb roast so I cut down olive to 1/4 c and salt to 1/8 c. It was so delicious. I did pierce the roast so marinade could infiltrate the pork. I will marinade overnight next time. So delicious.
 
miznic July 16, 2017
I had failed multiple times with pork loin roasts and was ready to give up on trying... until I tried this recipe. I read the recipe and the comments before getting started, and it helped a LOT. I used considerably less salt here - 3 tsps, to be exact - and my roast turned out perfect. I really think it's the heat application that helped - 425 for 20 mins, then 225 for an hour and change (mine was an hour and 15 mins). The fat on mine crisped up, but only just so - some people like it crispier and if you do, you probably want to do the 425-degree part for maybe a minute or so longer. At any rate - this is a must-do-again recipe, thanks to everyone here in the comments!
 
cookinalong April 17, 2016
I reserved comment until I'd actually made this, so here goes. First, this looks to me like a dry brine. Lots of salt, olive oil, garlic, herbs, etc coating the meat & roast left to sit overnight. But unlike with a brine, the salt & seasonings are not rinsed off. And therein lies the problem. I respectfully suggest that that is the missing step. I prepared it as indicated, but cut back to 3 tbsp. of salt. The salt entirely masked the taste of even the garlic & was so over-powering that my mouth is still feeling burnt a few hours later. The meat, as one would expect with a cut that has been brined, was very tender & not at all dry, which I was a bit worried about with the relatively long cooking time. Bottom line, I will make this again, but treat the herb/garlic/salt mix as a brine & rinse off before putting it in the oven.
 
Amanda T. December 11, 2014
Is the fat suppose to be crispy?
 
Lisa November 23, 2014
If you're allergic to garlic, I'd just leave it out. Or substitute half an onion, also pounded in the mortar and pestle. We use often in marinades. Though I'd have thought if you're allergic to garlic you'd have some go-to substitutions up your sleeve already?
 
berkopat November 23, 2014
I am allergic to garlic. Any suggestions for a substitute???
 
msstein November 18, 2014
I will definitely try this ratio. After all, 1/4 c. of salt as called for is 4 TABLESPOONS! Yikes! Thank you.
 
Victoria November 18, 2014
I tried this recipe again using 1 teaspoon of kosher salt per pound of pork (America's Test Kitchen's recommendation), and it turned out great.
 
Victoria November 8, 2014
I agree with the previous comments. Unfortunately, I tried this recipe before seeing them. While the meat turned out to be very tender and flavorful, it was ridiculously salty. Great recipe, but I wouldn't use more than ~1.5 teaspoons of salt.
 
Author Comment
Cara N. November 10, 2014
Hi Victoria, I'm so sorry this was too salty for you (and the people below!). This pork loin sells out at the shop I work in every day, and was tested by the very capable food52 kitchen, so I assumed it would be just as well-loved by the readers here, but I hate to hear that you ended up having to toss your dinner. I wish I could predict what everyone will find too salty or not salty enough. The salt is part of what makes the meat so tender, but if you want to use 1.5 teaspoons of salt next time please feel free to, I'm sure it will still be delicious!
 
Amy C. October 27, 2014
The flavor was good once you could past the salt! And I even halfed what was in the recipe. Too much. But the meat was undoubtedly juicy and tender - that is for sure! I will make again, but again will use even less salt. I hope that doesn't dry it out - I don't think it should based on the slow cooking, etc.
 
msstein October 19, 2014
Made this for dinner tonight, following the directions to a tee. While I was pleased with the tender and moist results, it was FAR too salty. I will certainly make it again, but adjust the amount of salt accordingly.
 
Lisa October 9, 2014
It'd be good to specify humanely raised / free range pork; pigs are reared in appalling conditions, possibly the worst of all farmed meats. I love my pork, but I will only buy free range. I think if you specify higher welfare meat in the recipe, people will be more likely to buy it.