Monday, December 16, 2013

Oven-Roasted Pork Loin Recipe

Not very long ago I started roasting pork loin.  This is one of Sam's favorite main courses.  Searing the pork loin first before putting it in the oven, and topping it with brown sugar, gives the pork a nice crust that is so flavorful.  The pan broth is a great accompaniment to the pork.  Also, roasting the pork loin at a higher temperature, like I do whole chicken, really seals in the juices.  The result is fantastic.  This pork goes really well served with Maple Baked Squash and Apples (pictured above).

Oven Roasted Pork Loin Recipe

2+ lb boneless pork loin top loin roast
Salt and pepper
2 tbsp olive oil

2 tsp brown sugar
1 tsp salt
1/2 tsp pepper

1 cup water
1/4 tsp salt

Preheat oven to 400 degrees.  Heat the olive oil in a large pot over High heat.  Swirl the pot so the oil covers the pot evenly.  Salt and pepper the fat side of the pork loin and set it in the hot pot, seasoned-side down.  Let it sear for 4 minutes, then flip it to the other side for 4 more minutes.  When done searing, place the pork loin, fat side up, in a rectangular baking pan sprayed with non-stick cooking spray.  Combine the brown sugar, salt, and pepper in a small bowl and spread it evenly over the top of the pork loin.  Put it in the oven uncovered for 25 minutes per pound (for example, a 2.4 lb pork loin would roast for 60 minutes).  When the time is up, move the pork loin onto a cutting board to rest for 10 to 15 minutes before slicing, covered with a piece of aluminum foil.  While the pork loin is resting, pour the pan juices into a small pot and add a cup of water and 1/4 tsp salt.  Stir it and heat it to a boil.  Pour it in the bottom of your serving tray, then set the sliced pork over it.   A 2 pound pork loin serves 4 to 6 people as a main course. 

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