roast pork loin

A Roast Pork Loin with Apple Chutney is roasted with a zesty spice rub and served with warm apple chutney. Roasted pork loin is a simple and hearty meal!

Roast Pork Loin with Apple Chutney

pork loin roast (2 to 2.5 lbs)

olive oil

black pepper

garlic

salt

brown sugar

onion powder

smoked paprika

cayenne pepper

olive oil, divided

shallots

apples

cranberries

ginger

kosher salt ((more

apple cider vinegar

maple syrup

garlic (, minced)

cayenne pepper ((more

Pat the pork loin dry with paper towels. Brush the pork loin with olive oil.

Whisk together the pepper, garlic, salt, brown sugar, onion powder, paprika,&nbsp; and cayenne&nbsp;pepper in a small bowl and sprinkle generously all over the pork loin. Save any remaining spice rub for another recipe. Place the seasoned pork loin on a baking sheet and let it sit for at least 20 minutes at room temperature as you preheat your oven.

Preheat the oven to 475° F.

Place pork in oven and roast for 15 minutes.&nbsp;

Lower heat to 350°F, and continue roasting the pork for 45 minutes, or until the internal temperature of the pork loin roast is about 145 degrees F. Allow 10 minutes of rest time before slicing.

How to Roast Pork Loin:

Heat olive oil in a small saucepan over medium-low heat. Add the shallots and cook for about 1 minute to soften.

Add the apples, cranberries,&nbsp;and ginger to the saucepan. Season with salt and cook for about 2 minutes, stirring occasionally.

Stir in the vinegar, maple syrup, garlic, and cayenne pepper, and lower heat to a simmer. Cover and cook for about 30 minutes, or until the apples have cooked down and the chutney is thick and flavorful. Adjust seasoning with salt, if necessary. Remove from heat and set aside to cool.

How to Make Apple Chutney

This recipe for pork loin is one of those recipes that you will make for years to come. Oven-roasted pork loin is easy to make and when it’s cooked right, it will be a favorite of your family for years to come. It’s quick to prepare and tastes like you slaved over it for hours.

Pork Loin Roast | How to Cook Pork Loin

Pork loin

tsp Garlic Powder

tsp Onion Powder

½ tsp Black Pepper

Tbsp Montreal Seasoning

Paprika

Salt

Tbsp Butter

Olive Oil

Tbsp

Take the meat out of the refrigerator about 30 minutes before hand to let it warm up a bit. That will ensure a more even temperature for cooking it.

Put those spices on your pork loin roast. I like to use a baking tray or a large cutting board to place the meat on while we season it. We use Salt, Pepper, Onion Powder, Garlic Powder, Paprika, and Montreal Seasoning.

Cover the meat with the seasonings, especially on the top but also on the sides and bottom if you can. You can even press them on better with your hands so that they will adhere better.

Transfer the pork loin roast into the baking pan that you will be using to bake it in.

The last preparation step is to make the sauce and pour it over the top of the pork loin.

In a saucepan melt the butter and add the olive oil. Blend them together well.

Add dried parsley and stir until blended.

Pour it over the pork loin, while attempting to cover as much of the meat as possible.

Place your pork loin in the oven and set the timer for the amount of necessary time. If you make a 3 pound roast, at 20 minutes per pound, would be 1 hour.

When the pork loin reaches 145 degrees it is time to take out the roast.

Let it rest on the counter for 5-10 minutes.

I have used this recipe for pork loin several times.  It’s my all time favorite recipe!
Perfect as is! My family LOVES IT!

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Roast Pork Loin Recipe, Porchetta-Style With Lemony White Beans

minced

oranges

fennel seeds

1⁄2 Tbsp chopped fresh rosemary

pork loin (2 lb)

Salt and black pepper

(16 oz each) cannellini

Great Northern

kidney beans

lemon

Preheat the oven to 450°F. On a cutting board, combine the garlic, orange zest, fennel seeds, and 1 tablespoon of the rosemary. Run your knife repeatedly through the mix until it begins to take on a paste-like consistency. Scoop it up into a bowl and add the olive oil. Season the pork with salt and pepper, then rub it all over with the paste. At this point, you can cook it immediately or marinate the loin for up to 4 hours in the refrigerator for a deeper flavor. Lay the pork in a roasting pan and roast for 25 to 30 minutes (depending on the thickness of the loin), until an instant-read thermometer inserted into the middle reads 150° to 155°F. Remove from the oven and allow to rest for 10 minutes before slicing. While the pork rests, combine the beans, lemon juice, and the remaining 1⁄2 tablespoon of rosemary in a saucepan and cook until warm all the way through. Season with salt and pepper. Serve slices of the pork over the beans.

This roast pork loin with apples and onions boasts a rustic loveliness from a garlic, thyme, and fennel seed rub and a caramelized sweetness from the side that's roasted at the same time. And it's about to become your new favorite one-pan dinner.

Roast Pork Loin with Apples and Onions

pork loin

red onions

red apples (such as Ida Red, Rome, or Pink Lady)

olive oil (divided)

thyme leaves

Preheat

Preheat the oven to 400°F (204°C). Adjust the oven rack to the middle position. Take the pork out of the refrigerator and let it rest on the counter while the oven heats.

Cut each onion into quarters. Cut each apple in half from top to bottom. Using a teaspoon-size measuring spoon, a melon baller, or a paring knife, trim the apple core and stem. Place each apple half, cut side down, on the cutting board and cut it in half again.

Arrange

Place the onions and apples on a rimmed baking sheet lined with foil. Drizzle the onions and apples with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (about 12 turns if you&#39;re using freshly cracked pepper from a pepper mill). Toss everything together with your hands and spread in a single layer.

Mince the garlic and toss it in a small bowl along with the thyme, fennel seeds, the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. 

Pat the pork dry. Place it, fat side up, in the middle of the baking sheet, pushing the apples and onions aside. Rub the entire pork loin with the garlic mixture.

Roast

Roast everything until an instant-read thermometer inserted in the center of the pork loin reads 145°F (63°C), 45 to 60 minutes. (You&#39;ll probably want to start checking the pork loin after 30 minutes, just to be safe.)

Rest

Transfer the roast pork loin to a cutting board and let it rest for 5 minutes before slicing. Serve it along with the roasted apples and onions.

This roast pork loin recipe is perfect for weeknight dinners and special occasions, partnering beautifully with all your favorite sides.

The Tastiest Roast Pork Loin Recipe (Easy + So Tender!)

pork loin (not tenderloin)

garlic powder (prevents burning compared to minced garlic)

½ tsp smoked paprika

tsp kosher salt

tsp black pepper

olive oil oil

rosemary (chopped (or 1 tsp dried))

tbsp fresh thyme (chopped (or 1 tsp dried))

chicken broth

unsalted butter

onion

tbsp flour

tbsp white wine (or more broth)

tbsp grainy mustard (or Dijon)

heavy cream

soy sauce

Preheat oven to 375°F. Pat the pork until very dry. In a small bowl, mix garlic powder, onion powder, smoked paprika, salt, and pepper. Rub the mixture all over the pork.

Heat a cast iron skillet over medium-high heat for 4 minutes. Add oil and let it heat until shimmering about 30-60 seconds.

Sear the pork, smooth side down, for about 4 minutes until deeply browned. Flip and sear the other side.

Sear the Pork

Combine olive oil with rosemary and thyme, then rub it on top of the seared pork.

Pour 1 cup of chicken broth into the pan around the pork (not over it).

Transfer the skillet, meat fat side up, to the oven and roast until the internal temperature reaches 140°F, about 25-35 minutes.  Remove pork from the pan, tent with foil, and let it rest for 15 minutes (the temperature will rise to 145°F).

Pour the pan drippings into a small bowl and skim off excess fat.

Roast the Pork

In a medium saucepan, melt butter over medium heat. Add onion and salt, cooking until softened, about 5 minutes. Whisk in flour and cook, whisking constantly, for 1-2 minutes until golden brown.

Slowly whisk in chicken broth and wine, stirring to prevent lumps. Stir in mustard, heavy cream, black pepper, soy sauce, and reserved pan drippings.

Simmer for 3-4 minutes until slightly thickened. Adjust seasoning with more salt and pepper if needed.

If the sauce gets too thick, add a splash more broth.

Make the Pan Sauce

Slice the pork and spoon the creamy mustard pan sauce over the top.

Serve

Great flavor!!!!  Didn’t have the mustard but still came out great!

This pork loin roast recipe is phenomenal! I've been cooking them for years and NEVER have I had one c ome out this juicy, tender snd delicious. Followed recipe except for using a bit more spices, as I had a roast just over 4lbs.  And, that gravy...omg...it's simply Devine.  I used a bit more wine, but that's just my preference💛
If you want to wow your family, friends 
or anyone, this recipe is a must for your next pork loin. A great Sunday dinner!

Fantastic! When I told my husband that I had made pork loin for dinner, he stated that he'd rather have pizza,  but then he relented and decided to have some. To my surprise he even ate the pan sauce!! I was afraid there wouldn't be enough left for on my leftover pork!!  A huge success.

My pork loin was only 2.5 lbs- I checked it at the 18 minute mark and it was more than done, but it still wasn’t dry or tough. 
This was FANTASTIC!!!  Well worth the effort! Thank you for the recipe!

https://content.jwplatform.com/videos/fKXh99EN.mp4

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