Cooking roasted pork loin for dinner is a great idea because it’s simple and only needs a few simple things. In this recipe for roast pork loin, you rub a boneless pork loin with a simple mixture of garlic and fresh herbs and then roast it until it’s done. Adjust the salt and other seasonings to your taste.
Back then, people thought that pork had to be cooked all the way through for safety reasons. But now we know that pork can (and should be) cooked to medium, or 140 to 145 F. The interior will have a lovely rosy color, and the texture will not be dry or tough. But if you’re still not sure, you can make the necessary changes and cook the loin until it reaches at least 150 F. Don’t forget that you should take the roast out five degrees before the end goal temperature and let it sit until it’s done.
“Hands down one of my favorite recipes on the site. Ive always received such compliments when I make it. The recipe is easy-to-follow, flavorful, and it is definitely one that will stay with me. I recommend anyone who is struggling to make a moist and tender pork dish to try it. You won’t be disappointed. ” —Victoria Heydt.
As a passionate home cook and food blogger, I’m always looking for new and exciting dishes to add to my repertoire. And let me tell you learning how to cook a boneless pork loin rib end roast has easily become one of my greatest kitchen achievements. This impressive cut of meat, with its incredibly tender and flavorful meat makes for an unforgettable meal that will wow your family and guests.
In this comprehensive guide, I’ll walk you through everything you need to know to master cooking a perfect boneless pork loin rib end roast From choosing the ideal cut of meat to roasting and serving techniques, you’ll gain the skills and confidence to make this succulent roast shine at your next dinner party or holiday feast Let’s get cooking!
Selecting the Perfect Cut
The first step in cooking a phenomenal boneless pork loin rib end roast is choosing a high-quality piece of meat. For the best results, you’ll want to look for a roast that has ample marbling throughout. The intramuscular fat ensures the pork stays incredibly moist and tender during cooking. Aim for a roast that weighs 3 to 5 pounds to serve 4 to 6 people.
I like to have the butcher trim off any excess fat and membrane so the seasoning can really adhere directly to the meat. Also request that the chine bone be removed. This creates a boneless roast that’s easier to carve and serve.
Prepping and Seasoning the Meat
Once you’ve selected the perfect pork roast, it’s time to prep it for cooking. Start by patting the meat dry with paper towels. This helps the seasoning stick and promotes even browning later on.
Next, generously season all sides of the roast with salt, pepper and your choice of herbs and spices. For a simple but flavorful pork rub, I love using a blend of rosemary, thyme, garlic powder, onion powder, salt and pepper. The savory herbs perfectly complement the mild flavor of the pork.
Gently massage the seasoning mixture into the meat so it covers the entire surface. If time allows, let the seasoned roast sit for 30 minutes up to overnight in the refrigerator. This allows the flavors to deeply penetrate the meat.
Achieving a Perfect Sear
Before roasting, it’s important to sear the pork roast. This caramelizes the exterior and enhances the naturally sweet, nutty flavor of the pork. It also gives the roast a gorgeous presentation.
To sear, heat 1 tablespoon of oil in a large ovenproof skillet over medium-high heat. Carefully place the roast in the hot skillet and let cook undisturbed until the bottom takes on a deep golden crust, about 3 minutes. Then sear the remaining sides, about 1 minute per side. You want a nice brown sear all over the roast.
Low and Slow Oven Roasting
Now for the fun part – oven roasting this beauty to tender, melt-in-your-mouth perfection.
Preheat your oven to 300°F. Place the seared roast on a wire rack set inside a roasting pan. This allows air circulation for even cooking.
Insert an instant-read thermometer into the thickest part of the roast, being careful not to hit the bone. Roast until the thermometer reaches 140°F for medium doneness, about 1 1/4 hours. For medium-well, roast to 150°F, about 1 1/2 hours.
During roasting, I like to baste the pork with the pan drippings every 30 minutes. This keeps the meat incredibly moist and adds great flavor.
Don’t be tempted to crank up the oven temperature. Low and slow is key for a tender, juicy roast. Patience pays off!
Letting the Roast Rest
I can’t stress enough how important letting the roast rest is for the best result. Once your roast reaches the desired internal temperature, remove it from the oven. Tent it loosely with foil and let rest for 15-20 minutes.
This resting period allows the juices to redistribute evenly throughout the meat. If you skip this step and slice into the roast right away, you’ll lose all those delicious juices, leaving you with a dry pork roast. Trust me, have some patience and let it rest!
Slicing and Serving the Succulent Roast
Now for the moment of truth – it’s time to carve into this masterpiece! Use a sharp knife to slice the rested roast into 1/2 inch thick slices. The meat should be incredibly moist, tender and pink in the center.
I love serving this impressive roast with crispy roasted potatoes and a green veggie like roasted asparagus. The natural juices from the pork moisten the potatoes – it’s divine!
For an elegant presentation, arrange the sliced pork on a serving platter and garnish with fresh rosemary or parsley. Your guests’ eyes will light up when you present this restaurant-quality roast.
Serve with a tangy condiment like mustard, horseradish sauce or chimichurri on the side to cut through the richness of the meat. A crisp white wine or amber ale makes the perfect pairing.
Leftover Inspiration
One of the beauties of roasting a pork loin is having leftovers! Thinly slice leftovers for amazing sandwiches layered with peppery arugula and a smear of Dijon on crusty bread.
You can also dice and add leftover pork to fried rice, pasta, omelets, tacos…the possibilities are endless. It will add a hit of protein and flavor to just about any dish.
Time to Feast on Pork Perfection!
Now that you’re armed with all my tips and tricks for roasting boneless pork loin rib end roast, it’s time to put your skills to work! Follow this guide and I have no doubt you’ll achieve pork roast perfection.
Juicy, fork-tender meat seasoned with aromatic herbs, boasting an incredibly flavorful crust – this impressive roast is a guaranteed crowd-pleaser and the star of any occasion. I hope you’ll find as much joy and pride in mastering this recipe as I have.
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Steps to Make It
- Gather the ingredients.
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The Spruce Eats / Diana Chistruga - Remove the pork loin from the fridge 30 minutes before you plan to roast it. Allow it to come to room temperature. Preheat the oven to 450 F. The Spruce Eats / Diana Chistruga .
- Salt, pepper, sage, rosemary, and thyme should all be mixed together in a small bowl until a paste forms. The Spruce Eats / Diana Chistruga .
- Take some paper towels and pat the pork loin dry. Then, rub the seasoning paste all over it. Set it on a rack in a shallow roasting pan. Place a meat thermometer that can go in the oven at an angle in the middle of the roast. Set a digital thermometer that can send you alerts to 135 F if you have one. Transfer the pork to the oven. The Spruce Eats / Diana Chistruga .
- Before you turn down the oven to 300 F, roast for 15 minutes. Let the loin roast for an additional 40 to 60 minutes, or until it reaches 135 F on the inside. The Spruce Eats / Diana Chistruga .
- Take the roast out of the oven and put foil over it. Let it sit for 10 to 15 minutes. After that, the roast’s internal temperature will rise to about 140 F, which means it’s ready to cut. The Spruce Eats / Diana Chistruga .
- When you buy pork loin, pick meat that looks fresh and preferably has a thick layer of fat on it. Meat with fat on it tastes better and stays moist while it’s cooking, even though many people don’t like it.
- The pork should be at room temperature when you cook it, not cold from being in the fridge. Take it out of the fridge at least 30 minutes before cooking and put it somewhere cool, not warm, with a lid on top.
- Make sure to let your meat rest after taking it out of the oven. Resting your meat will let the pork loin cool down a bit, which will keep the juices in and make the dish more tender and flavorful.
Boneless Pork Loin Roast Basics
FAQ
What is the difference between pork loin and rib end?
Should you sear a boneless pork loin before roasting?
What is a pork loin end roast?
How do you cook a pork loin Rib End roast?
The best way to cook a pork loin rib end roast is to roast it in the oven. Start by preheating the oven to around 350°F (175°C). Place the seasoned roast in a roasting pan, fat side up, and cook it until it reaches an internal temperature of 145°F (63°C) or until the juices run clear. This typically takes about 20 minutes per pound.
How to cook a boneless pork rib roast in the oven?
Simple instructions for how to cook a boneless pork rib roast in the oven. A sweet seasoning rub coating the pork roast gives the meat lots of flavour. Preheat oven to 375F. In a small bowl mix together all the ingredients for the seasoning rub until well combined. Rub the seasoning on the pork roast so that it is coated all over with the rub.
How to cook a boneless pork loin roast?
To cook a boneless pork loin roast, season it with salt and mix all the ingredients together. Pour the mixture over the roast and roast it at 325 Fahrenheit until the internal temperature reaches 135 Fahrenheit. Pull out the roast and tent it with foil for 10 minutes before slicing and serving. (Note: The recommended safe internal temperature for pork is 145 Fahrenheit, but the roast can be taken out of the oven when it reaches 135 Fahrenheit as it will continue to cook while tented with foil).
How should a boneless rib roast be cooked?
To cook a boneless rib roast, remove it from the oven and transfer it to a cutting board. Tent it loosely with foil for 15-20 minutes. The internal temperature will rise to 155-160 degrees during this time. For maximum tenderness, do not cook it past this temperature. After resting, cut the twine off the roast, slice it thinly across the grain, and serve.