Prepare a quick dinner using a store-bought marinated pork loin and impress your family or guests with this simple-to-prepare boneless roast that works both as a weeknight meal or casual feast. Sear the pork loin first to lock in flavor and produce the dark brown caramelized crust that makes it so appealing. Finish the pork loin by slow roasting it for a juicy and tender preparation that really shines. Teriyaki, lemon pepper, peppercorn garlic, mesquite and other pre-marinated pork loins all benefit from this sear and slow-cook method that produces a tender and juicy loin.
Things You'll Need
- 12-inch skillet
- Vegetable oil
- Kitchen tongs
- Roasting pan
- Instant read thermometer
- Aluminum foil
Prepare the Pork Loin
Preheat your oven to 300 degrees Fahrenheit.
Heat one tablespoon of vegetable oil in your skillet over medium-high heat until shimmering. Remove the pork loin from its packaging and place it in the skillet to begin searing it.
Brown each side of the pork loin, flipping with kitchen tongs as you go. This entire process should take under 10 minutes, depending on the size of your pork loin. The searing process provides the caramelized outer coating that helps to keep the pork loin moist during roasting, as well as give the crust an appealing look on the finished roast.
Oven-Roast the Pork Loin
Place the pork loin on the v-rack set inside the roasting pan. A slow roasting will keep the pork loin flavorful and ensure it cooks evenly while still remaining moist and juicy.
Cook for 40 to 55 minutes depending in the size of your pork loin. Cook until the center of the pork loin reaches 135 F on an instant-read kitchen thermometer.
Remove the pork loin from the oven and place a folded piece of aluminum foil over the pork loin like a tent. Wait 15 or 20 minutes and ensure the center of the roast reaches 145 F. Cut and serve.
Tips & Warnings
- If your pork loin is secured with twine, leave this on through the cooking process; remove just before cutting and serving.
- Make a sauce using the drippings in the pan from searing, broth and seasonings for a jus or gravy to top the pork loin.
- Don't be tempted to leave the pork loin in the oven until it reaches the final temperature of 145 F. The meat temperature will increase by up to 15 degrees after it is taken out of the oven, and waiting too long will result in a dry pork loin.
- Be sure to discard the pork loin's packaging and marinade once you remove it for cooking; wash your hands after contact with the raw meat or wear disposable gloves during handling.
- The New Best Recipe; America's Test Kitchen
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