pork loin roast

Succulent and juicy on the inside with a crispy, caramelized crust, this Boneless Pork Loin Recipe is a deliciously straight-forward holiday roast to love.

Pork Loin Roast | Recipe

pork loin

canola oil

Kosher salt

black pepper

garlic powder

onion powder

Preheat the oven to 400° and have ready a roasting pan lined with aluminum foil (optional) and fitted with a rack.&nbsp;

Pat the pork loin dry with a paper towel. Drizzle with canola oil and rub all over. Sprinkle with the seasoning and rub to adhere.

Place pork loin fat side up on the roasting rack and bake for 1 hour and 10 minutes, or until the internal temperature registers between 145-160°. Once desired temperature has been reached, pull from the oven and allow to rest 10-15 minutes.

How to Cook a Boneless Pork Loin Roast from start to finish! This roast pork recipe has a delicious crispy garlic butter exterior and a perfectly cooked interior.&nbsp;

Buttery Garlic Rosemary Pork Loin Roast Recipe

butter (softened)

olive oil

garlic

coarse sea salt

fresh rosemary

Preheat your oven to 450° F.

In a small bowl, combine the butter, oil, garlic, rosemary, salt and pepper, and mix until a paste forms.

Pat the pork roast with a paper towel to remove excess moisture and then rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.

Place the roast in the bottom of a large roaster.

Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.

Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F.&nbsp; Do not open the oven!&nbsp;

Let the roast continue to roast for another 20-25 minutes per pound of meat, around 100 minutes or until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle.&nbsp;&nbsp;

Remove the roast from the oven and cover it with foil. Let it rest 10 minutes, then slice and serve.

This Pork Loin Roast from Delish.com will give you nostalgia for your mom's home cooking. 

Pork Loin Roast

lb. boneless pork loin,

garlic,

tbsp. grainy mustard

rosemary

thyme leaves

kosher salt

tbsp. butter

brown sugar

Nice results roasting over potatoes. Lightly grease baking pan so they do not stick and brown beautifully. I skipped the butter and sugar but added zucchini after turning over the  loin. Also I  stopped roasting at 140 F internal  temperature and let it sit for ten minutes before serving.

Instead of a rack, we put it on top of root vegetables in a roasting pan. Otherwise, no changes. Delicious.

I cook various cuts of pork roast in a variety of ways. I was not so keen on this recipe. The problem with pre-coating the loin is that it prevents the browning of the roast. The coating itself was delicious but the underlying meat is steamed and bland. The broiling step at the end (brushing butter onto a coating) is a tedious extra step to try and get that browned look and taste. I get much better results with a dry rub. Depending on the size of the roast, I've done in in my air-fryer, convection roast in the oven, or counter-top rotisserie. The rotisserie (for those who own one) is <strong><em>by far</em></strong> the best because the fat renders and self-bastes the roast. The air fryer is also great and the lovely juices collect at the bottom which one could easily add the grainy mustard to for the same sauce in the recipe. The loin cut is so lean, I find that browning/basting treatment to be essential. When I have a choice, I prefer to do the bone-in loin roast. It's always more tender, more flavorful, and easy to carve (albeit it is a fattier cut.)

This was shop easy and really had a great

I used fresh thyme and rosemary and otherwise pretty much followed the instructions.  Amaaaaaazzzzing!

https://streaming.hearstdigitalstudios.com/8fc53b12-b597-4559-8a2a-fc2eab82c232/video_rover_16x9_1080p_hd_1541717841_83245.mp4

Pork loin is one of the easiest holiday roasts. We like slathering ours in a mixture of garlic, rosemary, and whole-grain mustard and then caramelizing for the last two minutes with melted butter and brown sugar.

This Garlic Rosemary Pork Roast Is Such An Easy Holiday Dinner

For Thanksgiving, you don't always have to cook turkey. This Peach Smoked Pork Loin recipe is perfect for any holiday events - and served with the homemade cranberry sauce it really makes things special!

Peach Smoked Pork Loin

Pork Loin 3-4 lbs

Malcom’s Bird Brine

Peach Apple juice

Tablespoon dijon mustard

Tablespoons Killer Hogs The BBQ Rub

Pork Loin Seasoning *recipe below

Tablespoons turbinado raw sugar

1Tablespoon garlic flakes

Tablespoon onion flakes

Tablespoon corse ground black pepper

rosemary leaves

Place the pork loin in an extra large zip top bag and add the dry bird brine seasoning.  Pour in the peach apple juice and squeeze all of the air out of the bag.

Place the bag in the refrigerator for 8 hours

Remove the pork loin from the brine and pat dry with paper towel to remove moisture from the outside.

Preheat drum smoker to 275°F adding 2-3 chunks of peach wood to the hot coals for smoke flavor.

Lightly coat the outer surface of the pork loin with dijon mustard followed by a light sprinkle of Killer Hogs The BBQ Rub. Shake the pork loin seasoning on all sides.  I go heavy with it to form a tasty crust on the outer surface.

Place the pork loin on the smoker and cook until the internal temperature reaches 135-140°F

Remove from heat, rest for 15 minutes, and slice.  Serve with fresh cranberry sauce (recipe below)

In a small boiler over medium heat, add the orange juice and honey. Stir and bring to a slight boil; lower heat and simmer for 5 minutes.  

Add cranberries and cook for exactly 15 minutes &#8211; stirring every 3-5 minutes.

Remove from heat and pour into serving bowl. Cranberry sauce can be served immediately &#8211; but will thicken when placed in fridge overnight.

Cranberry Sauce

Great stuff as always. Thanks for sharing this with us.

https://www.youtube.com/watch?v=WbpDfXN5aeE

Whole Pork Loin smoked over peach wood and served with a fresh cranberry sauce 

#smokedporkloin #peachsmokedporkloin #howtobbqright
 
Peach Smoked Pork Loin Recipe for Thanksgiving

WHAT MALCOM USED IN THIS RECIPE:
- Meat Bags https://bit.ly/bbqmeatbags
- Malcom's Bird Brine https://bit.ly/H2Qbirdbrine
- Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub **ALSO AVAILABLE AT WALMART**
- Plastic Dredge Shaker https://bit.ly/SeasonShaker
- Thermoworks DOT http://bit.ly/ThermoworksDOT
- "Hand Saver" Glove Liners https://bit.ly/HandSaver
- Red Handled 12" Slicing Knife http://bit.ly/H2QKnife12inch

This pork loin recipe goes great with your holiday menu or you can serve it year round. I start with a big center-cut pork loin roast that I brine overnight in peach apple juice and my bird brine seasoning. After the loin soaks up a ton of flavor in the brine, I dry it on a raised rack for about an hour in the refrigerator.

To season the pork loin I start with a thin coating of dijon mustard.  Then I apply a light sprinkle of The BBQ Rub for a little color, but the best part of this recipe is the corse seasonings I layer on the outside. It’s a combination of turbinado sugar, corse pepper and kosher salt, garlic & onion flakes, and ground leaves of rosemary and thyme. This seasoning would make an excellent rotisserie rub for any meat and it’s especially great on pork loin. 

To smoke the pork loin I fire up my drum smoker and add chunks of peach wood to the hot coals for plenty of sweet smoke. Once the pit reaches 275°F the pork loin goes on the cooking rack. It’s a fairly short cook about 2 hours but you want to watch the internal temperature. 

As soon as the loin hit 135-140°F internal, it needs to come off the heat and rest for 15 minutes. I serve it sliced and arranged on a platter with a bowl of Chell’s homemade cranberry sauce. You’ll never buy the can stuff again after you make this sauce and it’s simple (recipe below).

Peach Smoked Pork Loin Ingredients:
1 Pork Loin 3-4 lbs
1 cup Malcom’s Bird Brine
64oz Peach Apple juice
2 Tablespoon dijon mustard
2 Tablespoons Killer Hogs The BBQ Rub
1/4 cup Pork Loin Seasoning *recipe below

Pork Loin Seasoning
- 2 Tablespoons turbinado raw sugar 
- 1 Tablespoon Kosher salt
- 1Tablespoon garlic flakes
- 1 Tablespoon onion flakes
- ½ Tablespoon corse ground black pepper
- ½ Tablespoon dried rosemary leaves
- ½ Tablespoon dried thyme leaves

Directions:
1. Place the pork loin in an extra large zip top bag and add the dry bird brine seasoning. Pour in the peach apple juice and squeeze all of the air out of the bag.
2. Place the bag in the refrigerator for 8 hours
3. Remove the pork loin from the brine and pat dry with paper towel to remove moisture from the outside.
4. Preheat drum smoker to 275°F adding 2-3 chunks of peach wood to the hot coals for smoke flavor.
5. Lightly coat the outer surface of the pork loin with dijon mustard followed by a light sprinkle of Killer Hogs The BBQ Rub. Shake the pork loin seasoning on all sides. I go heavy with it to form a tasty crust on the outer surface.
6. Place the pork loin on the smoker and cook until the internal temperature reaches 135-140°F
7. Remove from heat, rest for 15 minutes, and slice. Serve with fresh cranberry sauce (recipe below)

Cranberry Sauce Recipe
- 1/2 cup fresh orange juice
- 3/4 cup honey
- 1 12oz bag fresh cranberries

1. In a small boiler over medium heat, add the orange juice and honey. Stir and bring to a slight boil; lower heat and simmer for 5 minutes.  
2. Add cranberries and cook for exactly 15 minutes - stirring every 3-5 minutes.  
3. Remove from heat and pour into serving bowl. Cranberry sauce can be served immediately - but will thicken when placed in fridge overnight.  

Connect With Malcom Reed: 
http://howtobbqright.com/
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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Pork Loin for Thanksgiving

Tender juicy roast pork made extra easy in your slow cooker. This delicious keto dinner is perfect for busy weeknights or for more leisurely weekends. With a creamy garlic rosemary sauce for fantastic flavor.

Slow Cooker Rosemary Garlic Pork Loin

pork loin ((not tenderloin!))

Salt and pepper

avocado oil

tbsp fresh chopped rosemary

dry white wine ((or chicken broth))

Dijon mustard

Season the pork loin all over with salt and pepper. In a large skillet over medium high heat, heat the avocado oil until shimmering. Add the pork roast and brown on all sides, particularly any fatty sections. Place in a slow cooker (5 quarts or larger).

Add the garlic to the pan and cook until fragrant, about 30 seconds. Add the rosemary and stir to combine. Stir in the white wine and scrape up any browned bits, then bring to a simmer. Whisk in the mustard until well combined.

Pour the pan juices over the pork loin and set the slow cooker on high for 3 to 4 hours, or low for 6 to 8 hours. The internal temperature of the pork should reach at least 145F.&nbsp;

Slice the pork thinly and drizzle with the sauce at the bottom of the pot. If you want your sauce a bit thicker, try whisking in about 1/4 to 1/2 tsp of glucomannan.&nbsp;

You can also give the pork loin a last minute browning under your broiler (no more than about 2 to 4 minutes) if you like. I found it didn't need it.&nbsp;

Pork loin roast makes the perfect weeknight meal or main course at a holiday dinner. Learn to cook pork tenderloin correctly with fresh rosemary and garlic and you might never go back to pork chops.

Keto Garlic and Herb Pork Loin Roast

garlic (finely chopped)

salt salt

dijon mustard

Set your oven temperature to 375°F and allow it to preheat. Add pork loin to baking dish.

Mix mustard, salt, pepper, rosemary, garlic powder, and garlic in a small bowl. Coat pork with mixture.

Cook pork for 60-75 minutes or until it has reached a temperature of 150-160 degrees when using a meat thermometer. The pork should be golden brown.

A mouthwatering, tender and juicy pork loin roast, seasoned to perfection and made in an air fryer.

Best Damn Air Fryer Pork Loin Roast

tbs brown sugar

tbs smoked paprika

mustard

tsp black pepper

tsp course salt

cayenne (optional)

Coat the roast with olive oil and add the seasoning rub. Massage it well onto the entire roast.

Preheat air fryer to 360° F for 5 minutes. After 5 minutes, carefully place pork roast into air fryer and air fry at 360° F for 45-55 minutes. Internal temp should be 145° – 160° F. (If internal temperature is not yet 145°, continue to cook another 5-10 minutes or however long is required depending on weight of roast)

When cooking time is complete, carefully remove pork tenderloin to a plate and let rest for at least 5 minutes before serving.

I altered the recipe slightly, as I almost always do, and it turned out absolutely moist and delicious.

I substituted local dark wildflower honey for the brown sugar and dijon mustard for dry ground mustard since these were in my pantry. 

I also adjusted the cooking time to 30 minutes at 360° since the tenderloin was 1.5 pounds.

Oh my gosh, was this good!! My mouth was watering when I opened the air fryer.  The rub is delicious and the meat was SO tender and juicy. I will be making this again (and again, and again 😄). Thank you for sharing!

I made this with a 3 lb. cut and it was really good.  I did cook it a few minutes longer to account for the slightly larger size.  Came out very juicy on the inside and the rub on the outside was very flavorful - sweet and savory all in one.  It got great compliments from my whole family.  Even my 13 year old teenage boy who compliments nothing gave an unsolicited compliment!  For me, that speaks volumes!  Thanks for sharing this one.  It will be in the permanent recipe book from now on.

This was delicious, easy &amp; the best pork loin I’ve ever made. Juicy &amp; tasty. Doesn’t need the gravy!

Excellent!!
Added carrots , small potatoes and onions. Will definitely make this again. Thank you.

Delicious, family loved it.  Thank you 😋

This recipe for pork loin is one of those recipes that you will make for years to come. Oven-roasted pork loin is easy to make and when it’s cooked right, it will be a favorite of your family for years to come. It’s quick to prepare and tastes like you slaved over it for hours.

Pork Loin Roast | How to Cook Pork Loin

Pork loin

tsp Garlic Powder

tsp Onion Powder

½ tsp Black Pepper

Tbsp Montreal Seasoning

Paprika

Salt

Tbsp Butter

Olive Oil

Tbsp

Take the meat out of the refrigerator about 30 minutes before hand to let it warm up a bit. That will ensure a more even temperature for cooking it.

Put those spices on your pork loin roast. I like to use a baking tray or a large cutting board to place the meat on while we season it. We use Salt, Pepper, Onion Powder, Garlic Powder, Paprika, and Montreal Seasoning.

Cover the meat with the seasonings, especially on the top but also on the sides and bottom if you can. You can even press them on better with your hands so that they will adhere better.

Transfer the pork loin roast into the baking pan that you will be using to bake it in.

The last preparation step is to make the sauce and pour it over the top of the pork loin.

In a saucepan melt the butter and add the olive oil. Blend them together well.

Add dried parsley and stir until blended.

Pour it over the pork loin, while attempting to cover as much of the meat as possible.

Place your pork loin in the oven and set the timer for the amount of necessary time. If you make a 3 pound roast, at 20 minutes per pound, would be 1 hour.

When the pork loin reaches 145 degrees it is time to take out the roast.

Let it rest on the counter for 5-10 minutes.

I have used this recipe for pork loin several times.  It’s my all time favorite recipe!
Perfect as is! My family LOVES IT!

This pork loin (or tenderloin) is rubbed with a traditional sweet homemade BBQ rub and then slow smoked on a Pit Boss pellet grill to perfection.  The ultimate (and easiest) way to smoke a pork roast on a Pit Boss!

Pit Boss Smoked Pork Loin

Tbsp Olive Oil

½ Cup Brown Sugar

Tbsp Smoked Paprika

Tbsp Chili Powder

tsp Cumin

Pepper

tsp Sea Salt (adjust

Use a good boning or filet knife first remove any excessive fat from the top and sides of the pork loin

If there is a fat cap, trim it to about 1/4 inch thickness and then score it with crosshatch marks.

Trim and Score the Pork Loin

Place the pork loin on a cutting board or wire rack on top of a baking sheet.  Rub with olive oil on all sides.

Mix the BBQ Pork Rub ingredients together well in a small mixing bowl

Apply the rub generously to all sides of the pork loin.  You can let it rest and absorb the rub wrapped in plastic wrap in the refrigerator for anywhere from 30 minutes to overnight while you prepare the Pit Boss.

Season the Pork Loin

Remove the fire pot from the bottom of the Pit Boss and clean out any ashes left over from the last cook. Replace it and make sure it is secured in place with the clips on either side. Also, wrap the drip tray in aluminum foil to limit cleanup needed later.

Add your chosen pellets to the hopper, start the Pit Boss pellet grill and put it on the "Smoke" setting.

If there are no pellets in the auger, hold the "Prime" button until you hear pellets begin falling in the fire pot. This will speed up the auger to prime it full of pellets before you start preheating.

Once the Pit boss begins to produce thick white smoke, let it run for about 5-7 minutes until the smoke turns more of a clearish blue color. This means the fire rod has fully heated up to burn the pellets more cleanly.

Next, set the temperature to preheat the Pit Boss pellet grill to 350°F. We will drop this temperature before we start cooking.

Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Pit Boss pellet grill. Place a disposable bucket liner in the grease bucket as well if you want to limit cleanup later.

Once the Pit Boss has come up to 350°F, drop the temperature on the control panel to 250° and clean the grill grates with a good grill brush and close the lid.

Start the Pit Boss Pellet Grill

Once the temperature of the Pit Boss drops to 250°F, place the seasoned pork loin in the cooking chamber with the thickest part facing towards the hotter right side. Place a temperature probe into the center.

Close the lid and cook at this temperature until the internal temperature of the pork reaches 145°F, about 1 hour per pound.

Smoke the Pork Loin on the Pit Boss

Remove the smoked pork loin and let it rest on a cutting board, uncovered for 20-30 minutes.

Slice the pork in thick 1 inch slices for each guest starting at the thinnest end and working your way to the center. Only slice what you plan to serve immediately so that the pieces do not dry out.

Serve immediately with warmed BBQ sauce optionally.

Remove, Rest, and Slice the Smoked Beef Tenderloin

https://www.youtube.com/watch?v=akt7ANvjRkQ

In today's video we show you how to smoke the most tender, juicy pork loin that you have ever seen. Smoking pork loin on the Pit Boss (3 Series) Vertical pellet smoker makes this one of the easiest and most flavorful pork loin we've ever cooked. There is just something special about the smoke flavor that the pellets put into the pork.

You could just as easily use one of the Pit Boss pellet grills to achieve the same results.

I have always liked vertical smokers because they are easy to maneuver and store when you aren't using them, and they are super efficient with the pellets which is going to save you money in the long run.

#PitBossNation

Smoking Pork Loin on a Pit Boss Vertical Pellet Smoker.

This roast pork loin with apples is perfect for an autumn Sunday supper .

Pork Loin Roast with Apples Recipe

apples of apples

red onions

salt (1 1/2

cinnamon

rosemary (**optional)

Place pork loin in a bowl or large container and season with a&nbsp;mixture of garlic powder, 1 1/2 tsp of the salt and pepper. Rub onto all sides.&nbsp;Cover and place in refrigerator for 30 minutes (or longer if you wish).

Preheat oven to 425℉ and take the pork out of the refrigerator.

Slice apples and onions and chop garlic.

Season with the brown sugar, oil, the remaining 1/2 tsp salt and cinnamon. Toss apple slices to coat.

Place a layer of apples and onions at the bottom of a roasting pan or a 9x13 baking dish. Add a sprig or two of fresh rosemary if you like.

Transfer the pork loin to the roasting pan and place on on top of the apples. Add the remaining apples mixture around it. Add about 1 tbsp soften butter to top of pork loin and break up remaining butter into pieces and put on top of apples.

Roast at current high heat setting for 15 minutes.

Reduce heat to 350℉ and continue to bake for about 60-70 minutes. When internal temperature hits 135-140 degrees you are ready for next step.*

Take out of oven and stir/toss apple and onion. Turn heat up to 450℉ and roast for 8-10 more minutes. You are looking for a final internal temperature of 145 degrees.&nbsp;

Allow the loin to rest for 10 minutes. Then it is time to slice pork and serve along with a nice scoop of the golden brown apples and onions.

Bacon-Wrapped Pork Loin with Pepper Jelly Glaze

(2 pork loin roast ((not pork tenderloin))

bacon

garlic (minced)

salt

pepper

pepper jelly

white wine vinegar

Preheat the oven to 400°F and line a rimmed baking sheet with foil for easy clean-up, if desired. Remove the pork loin roast from the packaging and place it on the baking sheet. Use paper towels to dab the surface of the meat dry.

In a small bowl, make a paste with the minced garlic, salt, and pepper. Rub the garlic paste over the entire pork roast. Wrap the bacon around the pork roast, covering it and tucking the ends of the bacon under the pork loin roast.

Place in the oven and roast at 400°F for 15 minutes, then reduce the heat to 350°F and roast for an additional 40 to 50 minutes, or until an instant-read meat thermometer reads 145°F.  Remove from the oven.

Place the pepper jelly in a small bowl and microwave in 10 second intervals until melted. Stir the white wine vinegar into the jelly.

Turn the oven to broil. Liberally brush the pepper jelly glaze over the bacon-wrapped pork loin. Return to the oven and broil until the bacon is crispy and the glaze is bubbly. Remove from the oven and allow the meat to rest for 10 minutes. Slice and serve with leftover glaze, if desired.

This boneless pork roast recipe uses vibrant spices to create a delicious crust surrounding tender, juicy meat. It&#039;s a fantastic family meal!

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