Description
A perfectly seasoned boneless pork loin roast with a golden herb crust and juicy interior, made simple with a two-temperature roasting method that delivers restaurant-quality results every time.
Ingredients
Scale
- 3–4 pound boneless pork loin roast (with thin layer of fat on top)
- 1 tablespoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried crushed rosemary
- 1 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
Instructions
- Preheat your oven to 425°F.
- Trim any excess fat from the top of the pork loin, leaving just a thin layer for natural basting during roasting.
- Coat all sides of the pork loin with Worcestershire sauce, creating a slightly sticky surface for the seasonings.
- In a small bowl, mix together kosher salt, paprika, onion powder, garlic powder, dried crushed rosemary, and black pepper until well combined.
- Rub the seasoning mixture evenly over all surfaces of the pork loin, pressing gently to help it adhere.
- Place the seasoned pork loin fat-side up on a foil-lined baking sheet.
- Roast at 425°F for 15 minutes to develop a golden crust and seal in the juices.
- Lower the oven temperature to 375°F and continue roasting for approximately 40-60 minutes, or until the internal temperature reaches exactly 145°F when measured with a meat thermometer in the thickest part.
- Remove from the oven and tent loosely with foil. Allow the roast to rest for 5-10 minutes so the juices redistribute throughout the meat.
- Slice into half-inch thick slices and drizzle any accumulated pan juices over the top before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 0 g
- Sodium: 600 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Tender Juicy Pork Loin