Imagine cutting into a succulent pork loin so tender it practically melts in your mouth, infused with aromatic rosemary and garlic that fills your kitchen with an irresistible aroma. This ESB Roasted Pork Loin isn't just another dinner recipe—it's a guaranteed showstopper that transforms an ordinary meal into an extraordinary culinary experience. Whether you're hosting a special dinner or simply craving a restaurant-quality dish at home, this recipe promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 pounds pork loin
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove the pork loin from the refrigerator 30 minutes before cooking to allow it to come to room temperature, which ensures more even cooking.
- Preheat the oven to 375°F (190°C), positioning the rack in the center of the oven for optimal heat circulation.
- Pat the pork loin dry with paper towels to remove excess moisture, which helps achieve a better sear and crispy exterior.
- In a small bowl, mix minced garlic, chopped rosemary, olive oil, salt, and pepper to create a fragrant herb rub.
- Generously massage the herb mixture all over the pork loin, ensuring even coverage to maximize flavor penetration.
- Place the seasoned pork loin in a roasting pan or cast-iron skillet with the fat side facing up to help self-baste during cooking.
- Roast in the preheated oven for approximately 60 minutes, or until the internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
- Remove the pork from the oven and let it rest for 10-15 minutes, which allows the juices to redistribute and ensures a moist, tender result.
- Slice the pork loin against the grain into 1/2-inch thick pieces for serving, which helps maintain tenderness.
Tips
- • Temperature is key: Always let your pork loin rest at room temperature for 30 minutes before cooking to ensure even heat distribution.• Pat it dry: Use paper towels to remove moisture from the meat's surface, which helps achieve that coveted golden-brown crust.• Invest in a meat thermometer: Cooking to exactly 145°F guarantees a juicy, perfectly cooked pork loin without any dryness.• Let it rest: Allowing the meat to rest after cooking is crucial—this helps redistribute juices and keeps the pork incredibly tender.• Slice strategically: Always cut against the grain to maintain maximum tenderness and ensure each slice is as delectable as possible.
Nutrition Facts
Calories: 257kcal
Carbohydrates: 1g
Protein: 40g
Fat: 14g
Saturated Fat: 4g
Cholesterol: 80mg
