Pork Loin Roast | Recipe
A simple, quick and easy recipe for roasted pork loin.
Some days are harder than others. Sometimes kids are super draining, sometimes work is a killer, sometimes the errands are endless and sometimes we just need to give ourselves a break. When these "sometimes" arise, I need a recipe that'll basically do all the work for me. Roasted pork loin is one of my go-to recipes when I don't have a lot of energy left to put forth come dinnertime.
Not only do I love this recipe because it is so stink'n simple, but it is also delicious. Every member of the family loves it, plus because it's a fairly large cut of meat, we always have leftovers. Do not confuse the the pork loin with the pork tenderloin. These are two different cuts that come from two different parts of the pig. One is fat and comes in a package all on its own, and the other is skinny and typically comes in a package of two. Sure, the pork loin takes a little bit longer to cook, but we saved so much time not doing any prep work, time is no longer of the essence. Go us.
One thing you should pay attention to when picking out your pork loin is color: The pork loin should be a pretty pale pink, but if you can find one that has a section of darker pink (almost red) variegated in there, my friend, you've just hit the mother-load because you've found one with the tender and flavorful ribeye-end still attached. Also look for a pork loin with a generous amount of fat covering the top of it. When you roast it, that fat will melt down into your meat, making for a moist and succulent roast. Ok, I just can't stand it any longer. Let's get on with dinner, shall we?
Ingredients:
2 1/2 pound pork loin
1 tablespoon canola oil
4 teaspoons TAK House Seasoning
Method:
Preheat the oven to 400° and have ready a roasting pan lined with aluminum foil (optional) and fitted with a rack.
Pat the pork loin dry with paper towel. Drizzle with canola oil and rub all over. Sprinkle with TAK Seasoning and rub to adhere. Place pork loin fat side up on the roasting rack and bake for 1 hour and 10 minutes, or until the internal temperature registers somewhere between 145-160°.* Once desired temperature has been reached, pull from the oven and allow to rest 10-15 minutes. Cut into filets, serve and enjoy.
Makes 6-8 servings.
Would pair well with:
