A pork loin roast can be cooked in a low, medium, or high-heat oven until it hits 145°F.
As in all oven-roasted meat recipes, the pork benefits from being seasoned ahead of time. In addition to a generous rub of salt on the roast, the optional seasonings are limitless—try a paste of garlic, rosemary, and lemon zest, or go in a different direction with cumin, maple sugar, and paprika.
Either way, remember the general rules of pre-seasoning and tempering the meat, using a meat thermometer to ensure the right temperature, and rest before carving and serving.
- 1 2 to 3 pound pork loin roast
- 2 to 3 tablespoons kosher salt
- 3 tablespoons olive oil
- The day before you're ready to cook, take the pork loin from its package, pat dry, and rub with salt (and any optional spices). Place on a wire rack laid inside a rimmed baking sheet and refrigerate, uncovered, for at least 8 and up to 24 hours.
- Bring the pork out of the fridge 30 to 60 minutes before you're ready to cook. Heat the oven to 350°F.
- Place roast in oven and cook for about 15 minutes per pound, until a meat thermometer registers 145°F. Remove from oven and rest 30 minutes before slicing and serving.