Tender and flavorful and juicy, this pork loin roast is marinated and seared in a cast iron skillet to lock in all those yummy juices, then roasted in the oven for about 30 minutes.
I love a good pork roast, especially with fall coming. This roasted pork loin gets it delicious flavor from the marinade or soy sauce, Worcestershire sauce, apple cider vinegar, dry ground mustard and garlic powder. It’s rubbed all over with olive oil to help keep it juicy and moist.
There are a few things to keep in mind when cooking meat in general, but especially a roast like this that has very little fat and can dry out pretty easily.
1. SEAR IT. I love to sear my meat, giving it a nice golden color and a crispier exterior. For this roast you’ll want to use two sets of tongs if you can, and turn it as it sears on all sides, even the ends. You want to avoid using a fork and piercing the meat, that’s when you lose valuable juice.
2. REST IT. Trust me the smell coming from your oven as you are waiting for that glorious meat to finish cooking is enough to make you want to slice into it as soon as it comes out of the oven. But if you want to keep that juiciness, you’ll need to let the meat rest. The quick science behind this is that the juices all come to the center while the meat cooks. As it rest, the juices redistribute themselves all throughout the meat. Slicing into the meat too soon will result in a big puddle of flavor spilled all over your cutting board. The easiest way to rest is by transferring the meat to a cutting board (this stops the meat from getting overcooked by the hot pan), and tenting the meat with foil for at least 10-15 minutes. A good rule of thumb is about 4 1/2 minutes per pound of meat.
Follow these tips and you’re sure to have a nice juicy and tender roast. Served with mashed potatoes and roasted vegetables, it’s the perfect fall meal!
- 3 pound pork loin
- 1/4 cup olive oil
- 1/4 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup apple cider vinegar
- 2 teaspoons dry ground mustard
- 1 tablespoon garlic powder
- 2 tablespoons fresh chopped parsley
- Preheat oven to 425 degrees.
- In a large mixing bowl whisk together all ingredients, except pork, to combine.
- Rinse and pat roast dry. Place in the marinade mixture, turning to coat all sides and rubbing the mixture into the meat.
- Heat a cast iron (or other heavy bottomed, oven safe skillet over medium-high heat. Place the meat in the hot skillet. Using two sets of tongs, turn the meat every two minutes until all sides have a nice sear, and leave it fat side up. Slide into the preheated oven.
- Roast pork for about 30 minutes, or until a thermometer inserted into the center of the pork reads 145 degrees.
- Remove from the oven and trasfer pork to a cutting board. Tent with foil and let rest for 10-15 minutes before slicing.
- Serve immediately.
For more great oven roasted dinners, try these: