Pork Loin Roast

Simple, quick and delicious; all qualities I look for in a great family dinner.
All that’s needed to cook this roast is a mix of dried spices, olive oil, and you guessed it…a roast.
Roasting a boneless pork loin slowly will guarantee moist, tender meat so give yourself at least 1 hour for this recipe but trust when I say that it’s well worth the wait.

Went to Trader Joe’s to pick up a few ingredients for the 60 potato latkes I’m making for Jacob’s class tomorrow and got a 3.5oz boneless pork loin roast. Loin refers to the type of cut and is relatively lean with a thin layer of fat on one side.  Do not trim off this fat as it will help to keep the meat nice and moist.
To prep, put the oven rack in the center of the oven and preheat the oven to 450 degrees.
Position the pork roast in the pan so that the fat side is on top.
Measure one tablespoon of olive oil in a small dish.  Add 1 Tablespoon of dried spices to the oil. You can use rosemary, sage, thyme, or oregano; or a combination of these that equal 1 tablespoon.  Add ½ teaspoon of salt and ¼ teaspoon of ground black pepper.

Mix the spice rub together and rub it all over the pork roast.  Be sure to rub the spices into the top and bottom.
Place the roast on a rack in a roasting pan, fat side up.

If you don’t have a rack you could coil some tin foil and use that as a rack.  Put the roast in the 450 degree preheated oven. The hot temperature will give the roast a nice golden color.
Set the timer for 10 minutes.
When the timer goes off re-set the oven temperature to 250 degrees and continue cooking about 50-80 minutes or until the meat registers 145 degrees on a meat thermometer.

Some roasts are long and thin and others are short and fat, consequently the cooking times will vary depending on the shape of your roast. The meat thermometer is the best way to judge the right amount of cooking time.  I don’t have a meat thermometer and rely on my kitchen ninja instincts 😉
Remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing it. The temperature of the roast will continue to rise about another 5 degrees.
Serve with your favorite side & enjoy!

Yummy!!!
Alya