Entrée: United States – Roast Pork Loin

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 5 min

Total 1 hr 35 min

Ingredients

2.5 to 3 lb / 1.1 to 1.4 kg boneless pork loin roast, fat cap on
2 tsp kosher salt (or 1 1 / 2 tsp fine sea salt)
1 tsp freshly ground black pepper
2 tsp garlic powder or 4 cloves garlic, minced
1 tsp onion powder (optional)
1 tsp smoked paprika
1 tsp dried thyme (or 2 tsp fresh, chopped)
1 tsp dried rosemary (or 2 tsp fresh, chopped)
1 tbsp Dijon mustard (optional)
2 tbsp olive oil, divided
1 cup low-sodium chicken stock, divided
1 / 2 cup dry white wine or apple cider
1 tbsp apple cider vinegar or lemon juice
1 tbsp unsalted butter
1 tsp cornstarch mixed with 1 tbsp water (optional, for thickening)
1 medium onion, thickly sliced (optional, for roasting bed)
1 apple, cored and cut into wedges (optional)
Fresh herbs for garnish (optional)

Instructions

Preheat the oven to 375°F (190°C). Pat the pork loin dry. Trim any silver skin and lightly score the fat cap in a shallow crosshatch (about 1/4 in / 6 mm deep).
In a small bowl, combine salt, pepper, garlic powder or minced garlic, onion powder (if using), smoked paprika, thyme, rosemary, Dijon (if using), and 1 tbsp olive oil to form a paste.
Rub the paste all over the pork, working it into the scored fat. Let sit 20–30 minutes at room temperature (or cover and refrigerate up to 24 hours; bring to room temperature for 20–30 minutes before roasting).
Place the sliced onion and apple (if using) in a roasting pan to form a bed. Set a rack over them, or set the pork directly on top, fat side up. Drizzle the remaining 1 tbsp olive oil over the pork. Insert an oven-safe probe thermometer into the center if you have one.
Roast for 20 minutes, then pour the wine or apple cider and 1/2 cup of the chicken stock into the pan (avoid pouring directly over the roast). Continue roasting, basting once or twice with pan juices, until the internal temperature reaches 140–145°F (60–63°C), about 50–70 minutes total depending on thickness (roughly 18–20 minutes per pound).
Transfer the pork to a cutting board and tent loosely with foil. Rest 10–15 minutes; carryover heat will bring the center to 145°F (63°C).
For the pan sauce, place the roasting pan over medium heat. Add the remaining 1/2 cup chicken stock and the vinegar or lemon juice. Scrape up any browned bits and simmer 3–5 minutes to reduce slightly.
If you prefer a thicker sauce, whisk in the cornstarch slurry and simmer 1 minute until lightly thickened. Off the heat, whisk in the butter. Taste and adjust seasoning with salt and pepper if needed.
Slice the pork 1/2-inch (1.25 cm) thick against the grain. Garnish with fresh herbs if desired.
Serve the pork with the warm pan sauce spooned over the slices.