How to Cook a 4-lb Boneless Pork Loin
Today's pork loin roast is high in protein and lower than ever in fat. High in selenium, B vitamins and Omega-6 fatty acids, boneless pork loin is known for being a tender cut of meat. Perfect for a tasty and simple meal, a nicely roasted pork loin roast goes well with almost any side dish. One of the secrets of a moist and perfectly cooked roast is to braise the meat in a skillet first, to seal in the juices before roasting at a low temperature. Does this Spark an idea?
Things You'll Need
- Pork loin
- Roasting pan to accommodate the pork loin roast
- Spices, seasonings, salt, pepper
- Paper towels, or a clean kitchen towel
- Oven
- Butcher's twine
- Skillet
- 1 tablespoon vegetable oil
- Meat thermometer
- Aluminum foil
- Cutting board or carving platter
- Carving knife
Instructions
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How to Cook a 4-lb Boneless Pork Loin
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Tying the roast allows it to cook evenly Tie the roast with the butcher's twine in two to three evenly spaced areas. Season the meat with salt and pepper and any other desired seasonings.
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2
Allow the roast to come to room temperature before cooking. Heating cold meat rapidly will cause it to be tough. Preheat the oven to 300 degrees Fahrenheit.
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3
Brown the meat in hot oil. Blot the meat dry with a paper towel. Moist meat does not brown as well.
Add one tablespoon of oil to a skillet that can accommodate the roast and place over medium high heat. Place the roast in the skillet when the oil is hot, with the fatty side up, and braise each side for several minutes. Avoid burning the meat. Searing the roast in this way seals the juices inside during the roasting process.
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Cooking a pork roast at a low 300 degrees ensures a moist roast. Transfer the meat to a roasting pan, and place in the pre-heated oven. Allow about 25 minutes of cooking time per pound of meat, or roughly one hour and forty minutes for a four pound roast.
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A good meat thermometer will show when the roast is done. Test the meat by inserting the meat thermometer into the center of the roast. The temperature should register 150 to 155 degrees when the roast is ready to remove from the oven.
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Remove the roast to a carving platter or cutting board, and cover loosely with aluminum foil. After resting for 15-20 minutes, the temperature will rise another five to ten degrees. According to the FDA, pork is safe to eat once the internal temperature has reached 160 degrees. Remove the twine, and slice against the grain.
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Tips & Warnings
Purchase a fresh pork loin with the least amount of visible fat.
Pork is a versatile meat, that goes with almost any side dish.
Don't eat undercooked pork. Thoroughly cooked pork may maintain a slightly pink color, and still be safe to eat.
Wash your hands thoroughly after handling raw meat.
References
Resources
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