How to Prepare Pork Loin

How to Cook Pork Loin

We are going to start with making a dry rub by combining salt, pepper, paprika, thyme, rosemary, garlic powder, and onion powder. Rub that all over the pork loin.
Heat some oil in a large skillet and sear the meat, about 5 minutes per side.
Remove from heat and set pork (fat side UP) on a foil-lined rimmed baking sheet.
Stir together some honey, dijon mustard, garlic, soy sauce, and olive oil.
Reserve two tablespoons of the sauce for the veggies, and brush the rest of the sauce over the pork.
Roast for 25 minutes at 375˚F.
In the meantime, prepare the veggies by cutting butternut squash into 1-inch cubes and cutting brussels sprouts in half.
Toss veggies with reserved sauce.
Take pork out of the oven; add veggies all around it in one layer, tent pork with foil, then continue to cook for 30 more minutes, or until internal temperature of the pork loin reaches 145˚F. Use an Instant Read Thermometer to check for doneness.
- Keep in mind that time will vary depending on the size of the roast. In this recipe, we’re working with a 3-pound pork loin, which needs about 50 to 60 minutes in a 375˚F oven. That comes out to roughly around 20-minutes per pound. Some ovens may need few minutes longer than that.
Give the veggies a stir half-way through cooking.
Remove from heat and let stand 10 minutes before cutting. This helps lock in the juices.
Cut and serve.

Does pork loin get more tender the longer you cook it?

Longer cooking time can either help or hurt tough meat. For chops, steaks and cutlets-things typically cooked over high heat-longer cooking time just makes it a tasteless hockey puck. For roasts or other things cooked over low heat, then longer cooking time makes it more tender.

What should a pork loin be cooked at?

Fresh cut muscle meats such as pork chops, pork roasts, pork loin, and tenderloin should measure 145° F, ensuring the maximum amount of flavor.

Is pork loin same as pork tenderloin?

The names may be almost the same, but pork loin and pork tenderloin are different cuts of meat. A pork tenderloin is a long, narrow, boneless cut of meat that comes from the muscle that runs along the backbone. A pork loin is wider and flatter, and can be a boneless or bone-in cut of meat.

How long do you roast pork loin for?

They have a higher fat content that renders down during cooking to give lovely tender meat. If you want a quick and easy roast, a piece of pork fillet will roast in 30-40 minutes.

How long does it take to cook a pork tenderloin at 375?

Preheat oven to 375° and place tenderloin in the middle of a baking dish. Rub vegetables with olive oil and season with 1/8 teaspoon salt. Scatter them around pork in the baking dish. Roast 30 to 45 minutes (or until a thermometer inserted in tenderloin registers 155°).

How do you keep pork loin from drying out?

Place your pork loin fat side up in your roasting pan. By having the fat on top, you’re allowing the fat layer to baste the roast as it cooks. This is the step that keeps the pork from becoming dry and tough! Cook the pork loin for 10 minutes in the 400-degree oven.

Do you put water in the pan when cooking a pork roast?

Tips on Adding Liquid to Pork Roast

When juices begin to seep into the baking pan, add water, white wine, brandy, rum or vegetable broth to these juices. This forms the basis of the liquid used to baste your pork roast and keep it from drying. Later, use this liquid to create delicious, flavorful pork gravy.

Should I cover a pork loin in the oven?

Roast until internal temperature is between 145-160°F, 20-25 minutes per pound. * 145°F is considered safe for pork according to the USDA. Cover roasting pan with foil and let rest for 30 minutes. Heat oven to 475°F.

Why is pork loin so dry?

Pork loin is infamously difficult to prepare because it dries out faster than other meat—keep it far, far away from your slow-cooker. Because pork loin is a lean meat, it is lower in fat and therefore more prone to drying out, Christine Hazel, recent winner of Food Network’s Chopped, tells SELF.

How do you tenderize a pork loin?

How do you tenderize a tough pork loin?

Should you inject a pork loin?

Injection Tips

Be sure to inject the meat before cooking, as piercing it during cooking will cause juices to escape and dry your pork loin. Make your injection sauce as smooth as possible so it can seep into the meat as it cooks.

Are meat injectors worth it?

You can always choose to barbeque your meat with or without injecting it. Nevertheless, it is an optional step which many of us choose to skip. This is because injecting your meat can enhance its flavor a hundredfold and even provide it with a perfect texture, thus making it look more appetizing.

Can you inject meat with butter?

While you can inject unflavored melted butter into a ribeye steak and get delicious results, you can also use this opportunity to pull out some of your favorite herbs or seasonings to make a melted version of the compound butters that so many steakhouses use to top their steaks.

What is good to inject into a Boston butt?

Inject & Rub The Pork Butts

3/4 cup apple juice.
1/2 cup water.
1/2 cup white sugar.
1/4 cup table salt.
2 Tablespoons Worcestershire Sauce.

Should I inject a Boston butt?

Preparing your Pulled Pork Recipe for cooking I always inject pork butts. This helps get moisture and flavor on the inside of the meat that Dry Rub alone cannot accomplish.

Can you inject a Boston butt with apple cider vinegar?

For this cook, I decided to inject the pork butt with apple juice. This is a quick and easy way to put moisture inside of what you are cooking. You could certainly use pineapple juice, cherry juice, apple cider vinegar, or really anything that matches the flavor profile that you are shooting for!

Should you inject a pork butt the night before?

I always inject the night before. Just finished a butt last night (around 2:30AM) and injected with Pineapple and apple juice mixed with a product called Fab-P which is like Pork Bouillon. I find it sweetens up the meat. You can really taste a difference, IMHO.

Should you put rub on pork shoulder overnight?

The meat will drain some excess brine. I will pat it relatively dry, apply a liberal amount of mustard all over, and apply the dry rub and wrap it up overnight. The mustard allows the dry rub to adhere better, and the vinegar helps in the cooking process.

Should you Season pork overnight?

Usually no more than an hour before unless it’s a pork butt or brisket then I’ll do Those the night before they go in the smoker. I’ve done it both ways for pork, chicken and beef and honestly I think I prefer how the meat turns out if I season just an hour before vs overnight.

When should you inject a Boston butt?

After 36h even a little salt might start to cure your butt. I inject about 6-8hrs before i smoke if I have the time. If the meat is in a cryo pac I leave it in and inject right in the pack, the meat holds the injection that way.

Do you rub or inject first?

In my experience, it is best to inject your meat after you remove it from the fridge and before you put it on the smoker. Reason being that when you put the meat in the fridge, the meat’s pores constrict and cause the fluids from your injection to be pushed out.