Oven Roasted Pork Loin

Oven Roasted Pork Loin Recipe – tender pork loin prepared using our signature brining technique that infuses every inch with delightful juiciness. A quick sear locks in those amazing flavors, creating a beautiful caramelized crust that’ll leave you craving more. Then, pop it in the oven for a final roast, allowing the meat to reach its peak deliciousness. Whether it’s a special Sunday dinner or a festive holiday feast, this show-stopping dish is sure to impress.

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The BEST Pork Loin Roast Recipe

Stop what you are doing and add this delicious Pork Loin recipe to your menu ASAP! OMG! It is super easy to make and it tastes amazing!  The pork comes out so tender and juicy, with the most incredible caramelized crust. I mean, seriously, it’s pure magic how just a few simple seasonings and a hot oven can transform an inexpensive pork loin into this sensational masterpiece. And the aroma that fills your kitchen while it’s roasting? Ah-maz-ing! This is one recipe that’s earned its permanent spot in our regular dinner rotation. One bite and you are sure to agree!

How to Make Oven Roasted Pork Loin

This dish is effortless to make with only a few ingredients. Whisk together sugar, salt, water, Dale’s Steak Seasoning, and Worcestershire sauce in a large saucepan. Cook over medium heat until the salt and sugar have dissolved. Remove from heat and add ice cubes. Cool to room temperature.

Place a whole boneless pork loin into a large resealable plastic bag. Pour brine over the pork and store in the refrigerator for at least 8 hours up to 24 hours.

Remove the pork from the brine and pat dry with paper towels. Season with Montreal Steak Seasoning on all sides. Heat olive oil in a large skillet over medium-high heat. Sear the pork for 3 minutes on each side. Place in a roasting pan and bake in a preheated oven until an instant-read thermometer reads 145ºF. Let the cooked pork stand for 10 minutes before slicing. Serve the cooking juices on the side.

What is Pork Loin?

• Are pork loin and pork tenderloin the same thing? NO! While their names are similar, they are actually two different cuts of meat. Tenderloins are a thin and small cut of meat that comes from a muscle that runs along the backbone of the pig. Pork loins are longer and wide enough to cut steak pieces from them.
  • Pork loin can be boneless or bone-in. I use boneless in this recipe.
• Pork loin is very affordable. I paid under $2/pound!
  • Slice the loin into 4-oz chops and you get 20 pork chops for about $0.50 per chop!
  • Store the pork chops in the freezer for a quick meal later.
• Are pork loins the same as pork chops? A whole pork loin is essentially a giant boneless pork chop. It can be called by several names: Center-cut pork loin roast, center-cut pork roast, pork center loin roast, pork center cut rib roast, pork loin center cut, pork loin center rib roast, pork loin roast center cut, and pork loin rib half.
  • You can cook the loin whole or slice it into pork steaks/chops.
• Can pork loin be pink? Yes! Pork is safe to eat with a blush of pink. Make sure to have a meat thermometer handy. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F, regardless of your cooking technique. They’re safe to eat with a blush of pink. Ground pork should be cooked to 160°F.
• Is pork loin healthy? Every 3 ounces of pork is packed full of 22 – 24 grams of protein, depending on the cut. Eating 20 – 30 grams of protein per meal helps fuel your body and may help you feel fuller.

Helpful Tips & Frequently Asked Questions

• What is a Brine? Brining is simply soaking food in a saltwater mixture. It seasons the food while enhancing its tenderness. For extra flavor, you might add other ingredients, like sugar, herbs, or spices. But all you need for a brine is salt and water. All meat loses liquid during cooking, but since brined meats start out with more liquid, they end up with more, too. So, brining makes the meat extra tender and juicy.
  • You can use granulated white sugar or brown sugar.
• Here is our recipe for Homemade Dale’s Steak Sauce made with soy sauce, Worcestershire, olive oil, sugar, garlic powder, onion powder, and lemon juice: https://www.plainchicken.com/all-purpose-marinade/
• I use Montreal Steak Seasoning but feel free to use any spice rub you enjoy.
  • Slather the loin with Dijon mustard and season with kosher salt, black pepper, thyme, paprika, and sage.
• You can make a quick gravy with the pan drippings.
• You can cook the pork loin in a roasting pan, baking dish, or a foil-lined rimmed baking sheet.
• The cooking time will vary depending on the size of your loin. My loin was a little over 5 pounds, and I cooked it for 6 to 7 minutes per pound after searing.
• Can I cook Pork Loin in the Crock Pot? Yes! Brine and sear the pork. Cook in the slow cooker for about 2 hours.
• Store leftovers in an airtight container in the fridge.

What to Serve with Roasted Pork

This recipe was a HUGE hit at our house. We’ve made this multiple times over the past few months and absolutely love it. This makes a lot of food. Leftovers are delicious thinly sliced and served on buns topped with melted cheese. Don’t forget the leftover cooking juices. It is the perfect dipping sauce for those sandwiches! SO good!

When it comes to serving up this delightful dish, I’ve got a few tried-and-true side dishes that’ll take your meal to a whole new level of deliciousness.  First up, we’ve got some creamy garlic mashed potatoes – velvety, smooth, and oh-so-delicious. The buttery richness complements the pork beautifully! Next, I highly recommend some roasted asparagus and tomatoes tossed in pepper, garlic, parmesan, and balsamic glaze. And let’s not forget a classic dinner roll or two – they are perfect for sopping up all those delicious pan juices. Whether you are serving this for a quick weeknight meal, at a dinner party, or for the holidays, this dish is sure to impress.

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