OVEN ROASTED PORK LOIN RECIPE RECIPES

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OVEN-ROASTED PORK LOIN WITH DRY RUB RECIPE - FOOD.COM



Oven-Roasted Pork Loin With Dry Rub Recipe - Food.com image

A highly rated recipe from All Recipes.com/submitted by branchan that I have tweaked just slightly I feel for the better! ---I also use this rub on boneless Boston butt roast that I roast in the oven and then slice, for a pork loin about 1/2 to 3/4 cup of the rub should be enough although you may use more if desired --- the roast needs to marinate for a minimum of 6 hours or up to 24 hours in the fridge, then must sit out at room temperature for a couple hours before roasting, so plan well in advance, make certain to line your pan completely with foil, because of the brown sugar it will be very hard to clean, or use a heavy disposable foil pan.

Total Time 8 hours

Prep Time 6 hours

Cook Time 2 hours

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/4 cups brown sugar, packed
2/3 cup white sugar
3 tablespoons fresh coarse ground black pepper
2 tablespoons kosher salt or 1 tablespoon salt
2 tablespoons dry ginger powder
1 1/2 tablespoons garlic powder
1 tablespoon onion salt
1 tablespoon mustard powder
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons cumin
1 1/2 teaspoons paprika
1 teaspoon dried thyme, crushed
1 (3 -4 lb) pork loin roast
10 fresh garlic cloves (can use more or less)
1/4 cup olive oil

Steps:

  • In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
  • Make small slits and stuff a garlic clove in the slit (do this all over the roast).
  • Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
  • Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
  • Place roast in a foil-lined shallow roasting pan.
  • Let the roast sit out at room temperature for a couple hours.
  • Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
  • Remove and cover with foil, let stand for 20 minutes before slicing.
  • *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.

Nutrition Facts : Calories 641.9, FatContent 23.9, SaturatedFatContent 7, CholesterolContent 137.9, SodiumContent 1860, CarbohydrateContent 56.2, FiberContent 1.6, SugarContent 50.4, ProteinContent 50.1

OVEN ROASTED PORK LOIN ROAST - JUST A PINCH RECIPES



Oven Roasted Pork Loin Roast - Just A Pinch Recipes image

This recipe has been in the family for years; nothing complicated about it. It is very easy, and the no-fail method makes it a winner to serve unexpected guests. Family approved over and over again. The gravy that you make from the drippings has an awesome flavor, especially over mashed potatoes. Carving with an electric knife makes serving a cinch.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Pork

Prep Time 10 minutes

Cook Time 1 hours 55 minutes

Yield 8

Number Of Ingredients 10

3 1/2-4 pound(s) pork loin roast
1/4 cup(s) olive oil
1 tablespoon(s) granulated garlic powder
1 1/2 teaspoon(s) kosher salt
1 teaspoon(s) black pepper
2 teaspoon(s) paprika
2 teaspoon(s) onion powder
2 teaspoon(s) dried parsley flakes
1 teaspoon(s) thyme leaves
1/3 cup(s) all purpose flour

Steps:

  • PREHEAT OVEN TO 450 DEGREES F. Rub olive oil liberally over entire roast.
  • Combine all herbs and spices in a small bowl, and mix together , then spread seasoning over entire roast. Dredge roast in flour to coat all sides. Then place roast on a rack in roasting pan.
  • Place roast in oven & roast for 10 minutes. This sears and browns roast on outside, and locks in juices. LOWER HEAT AFTER 10 MINUTES TO 250 degrees F. Continue cooking for an additional hour and a half or so, or until temperature reaches 145 to 150 degrees F. then remove from oven tent loosely with foil , and temperature of roast will continue to rise about 10 degrees.
  • Allow Roast to rest 5 or 10 minutes to redistribute juices, before carving. I use an electric knife it makes the task much easier. NOTE: You can make a nice pan gravy from the pan drippings if desired. Don't forget the applesauce.
  • The finished product is amazing and taste great. Your guest will be very pleased at all of your efforts to serve such a wonderful meal.

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    1. Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.
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    7. Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.
    8. Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.
    9. Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.
    10. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits from the bottom of the tray.
    11. When you’ve got a nice, dark gravy, pour it through a sieve into jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.
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