Pork Loin Roast

How to cook a Pork Roast?

It is best to start a few hours in advance. First, I trim any large amounts of excess fat over 1/4 inch off the pork. A small amount of fat is good because it keeps the roast moist and flavorful. Pat the loin dry with paper towels. Then combine all the spices and rub them into the loin and let it sit for 1-2 hours in the fridge. Next, sear it over medium heat in a Dutch oven or large skillet until it is a deep golden brown on both sides. Now place in a large baking dish fat side up. Add the potatoes, carrots, and onions. Place it in a preheated oven while you make the basting sauce.

Now in a small saucepan over low heat, melt the butter. Add the garlic and cook for a minute, stirring constantly. Next, add the honey, spicy brown mustard, soy sauce, ketchup, cider vinegar, freshly grated ginger, and pineapple juice. Then baste the pork loin every 20-30 minutes while roasting. Cook the roast until it reaches an internal temp of 145 degrees Fahrenheit and then let it rest loosely covered for 15-20 minutes before cutting it into slices with a sharp knife.

Recipe notes and tips

• Cook the pork loin fatty side up. This way, the pork fat cooks into the meat, making it juicy and flavorful.
• Cook pork loin just until it reaches 145 degrees Fahrenheit and then let it rest loosely covered with aluminum foil for 15-20 minutes.
• If you don’t like one of the spices in the rub, leave it out. As I always say, don’t throw the baby out with the bath water. Other spices to try include paprika and rosemary.
• Both the rub and the glaze can be prepared in advance. The rub can be stored in a Ziploc sandwich bag on the countertop and the glaze in an airtight container in the refrigerator.
• I always load the roast, potatoes, carrots, and onions at the same time. It is possible, depending on the size of your roast and your vegetables, that one might be done before the other, so keep an eye on them. The roast is done when an instant-read thermometer inserted in the middle reaches 145-degree temp. The vegetables are done when they are fork-tender.
• Don’t skip the searing step, as it adds great flavor and caramelizes the natural sugars in the loin and the brown sugar in the rub.
• If desired, garnish the loin roast and vegetables with fresh herbs.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven in a covered dish or in an aluminum foil tent, or in the microwave at reduced power.

Best way to reheat leftover pork loin

Cover the roast with paper towels. Microwave at 50% power for 30-second intervals turning several times until warm. By covering the meat and reducing the power, you keep it from drying out when reheated.