Pork loin is the perfect meat for a holiday or special occasion meal, but it works just as well for a weeknight dinner. Pork loins are available pre-marinated, which may save time on a busy weeknight, but marinating your own allows you to choose the exact mix of herbs and spices you prefer.
Things You'll Need
Lean pork loin
Herbs and spices
Roasting pan, preferably with a rack
Mix a little olive oil, a dash of lemon juice and herbs and spices to taste to create a marinade for your pork loin. Marinate at least an hour, overnight is even better.
Preheat oven to 325 degrees F. Place entire loin on a grate or rack, and place in roasting pan. Bake for 30 minutes per pound of meat.
After the initial cook time has completed, insert a meat thermometer into the center of the loin. If the thermometer does not read at least 160 degrees F, your loin is not fully cooked. Continue to bake until the internal temperature reaches 160 degrees F, checking every 15 minutes or so.
Allow the meat to sit at least 10 minutes after removing it from the oven. Meat that is sliced immediately will be very dry; time is needed for the juices to redistribute.
Slice as preferred. If not serving the entire loin immediately, only cut what is needed for the meal. The pork will maintain considerably more moisture if left intact.
Cranberries, yams, chutneys or sweet relishes are great accompaniments to pork. Slice the leftover loin very thinly and use for sandwiches or wraps. Dice and add leftover meat to soups or stews.