Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: Approximately 1 hour, plus resting time
Ingredients:
Pork Loin:
- 2-3 pound boneless pork loin roast
Dry Rub:
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme (optional)
Other:
- 1 tablespoon olive oil, plus more as needed
- 1/2 cup apple cider or apple juice (optional)
- 1 teaspoon Dijon mustard (optional)
Equipment:
- Roasting pan or baking dish
- Wire rack (optional, but recommended)
- Meat thermometer
- Aluminum foil
Instructions:
Preheat Oven and Prepare Pork:
- Preheat your oven to 425°F (220°C). Pat the pork loin dry with paper towels.
Make the Dry Rub:
- In a small bowl, thoroughly combine all the dry rub ingredients.
Season the Pork:
- Rub the dry rub mixture generously over the entire pork loin.
Sear the Pork (Optional):
- Heat olive oil in a large skillet over medium-high heat.
- Sear the pork loin on all sides until nicely browned (about 2 minutes per side). This step adds flavor but is optional.
Roast:
- With a wire rack: Place the pork loin (seared or not) on a wire rack set inside the roasting pan. This promotes even cooking and browning.
- Without a wire rack: Place pork loin directly in the roasting pan.
- Pour liquid (optional): Add apple cider or juice to the bottom of the pan along with the Dijon mustard if using.
- Initial Roast: Roast the pork loin uncovered for the first 15 minutes at 425°F (220°C). This helps lock in juices.
- Reduce Heat & Continue Roasting: Reduce oven temperature to 350°F (175°C). Continue roasting until the internal temperature of the pork reaches 140-145°F (60-63°C). This should take about 50-60 minutes more, depending on the size of your roast.
Rest:
- Remove the pork from the oven, tent loosely with foil, and rest for 10-15 minutes. This allows juices to redistribute, resulting in tender meat.
Slice and Serve:
- Slice the pork loin and serve warm with pan juices or your favorite sauce.
Tips:
- For extra flavor, brine the pork: A simple brine before seasoning will make it even juicier.
- Use a meat thermometer: It’s the best way to check for perfect doneness.
- Don’t overcook: Overcooked pork loin becomes dry and tough. It will continue to cook a bit while resting.
- Leftovers: Store in the refrigerator and use within 3-4 days.
Enjoy your delicious and perfectly cooked roasted pork loin!
