Best 4 Cooking Time For Pork Loin Roast Recipes

ROAST PORK LOIN

Steps:

• Preheat the oven to 400 degrees F. Stir together the mustard and thyme in a small bowl. Season the pork roast all over with a generous amount of salt and pepper, then rub the top with the mustard-thyme mixture (leave the bottom and sides bare).
• Heat the oil in a large, ovenproof skillet over medium-high heat. Add the onions and cook, undisturbed, until dark golden brown in spots, about 2 minutes. Turn the onion wedges over and cook for 2 minutes more. Pour in the cider, stirring to scrape up any bits stuck to the bottom of the skillet. Scatter the dried fruit evenly in the skillet and remove from the heat.
• Put the roast in the skillet mustard-side up, then bake until an instant-read thermometer inserted in the middle of the roast reads 145 to 150 degrees F, about 1 hour (the roast will continue cooking once you remove it from the oven). Transfer the roast to a cutting board, tent with foil and let rest for 15 minutes.
• Cut the roast into 1/2-inch-thick slices. Season the pan sauce, onions and dried fruit with salt and pepper and serve with the pork.

GRILLED PORK LOIN ROAST

Steps:

• Sprinkle roast with pepper. Grill, covered, over indirect medium heat for 1-1/2 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing., In a large saucepan, combine the brown sugar, cornstarch and spices. Stir in the pineapple juice, sweet-and-sour sauce, Worcestershire sauce and lemon juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the roast. Garnish the platter with apple and orange wedges, sage and rose geranium leaves if desired.

ROAST PORK LOIN

Steps:

• The day before, separate the meat from the ribs, stopping about 1 inch before the end of the bones. Season the pork liberally inside and out with salt and pepper and refrigerate overnight.
• One hour before cooking, bring the loin to room temperature. Preheat the oven to 375 degrees. Tie the loin with cooking twine snugly in several places. Place the pork in a roasting pan, fat side up, and cook until the internal temperature registers 135 degrees, about 60 to 70 minutes, turning the loin every 20 minutes. Begin checking the internal temperature of the loin after 40 minutes.
• Transfer the roast to a plate to rest for 20 minutes. Pour off some of the fat from the pan, place the pan over medium heat and deglaze with the red wine, scraping up the brown bits stuck to the bottom. When the wine has nearly evaporated, add the broth or 1 cup of water and the juices released from the roast while resting. Simmer the sauce for a few minutes. Season to taste with salt and pepper. Remove the twine and the bone from the loin, slice and serve with the sauce.

ROAST LOIN OF PORK

Steps:

• Preheat the oven to 425 degrees.
• Sprinkle the pork on both sides with salt, pepper and thyme. Make four gashes in the top of each pork loin and insert one sliver of garlic into each gash. Put the pork in a roasting pan and place the onion halves, cut side down, around the loins.
• Place in the oven and bake 30 minutes.
• Turn the pork loins to their opposite sides and continue baking, basting often, about 45 minutes.
• Pour off the fat from the roasting pan and add the wine and chicken broth, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Return the roast to the oven and reduce the oven heat to 375 degrees. Continue roasting and basting for about 45 minutes.
• Transfer the roast to a warm platter and cover with foil. Let it stand about 10 to 15 minutes before slicing. Serve the pan juices and applesauce with horseradish separately with the carved roast.