Wednesday, March 30, 2016

Boneless Slow Roasted Pork Loin Roast

We have already looked at how to prepare the spectacular "Frenched" bone-in pork roast, and today we are going to look at how to make a perfect boneless pork loin roast every time!

I have found that a boneless pork loin roast is best prepared using the  high-low method similar to that used when making sirloin roasts or a standing prime rib roast.

First, I like to prepare the pork roast for cooking by seasoning it very liberally with freshly ground black pepper and sea salt as well as 3-4 cloves of minced garlic. Rub in as well around 2 teaspoons of olive oil. (You can, instead, use pre-minced garlic in oil).  Do this on the side with a fat layer (if there is one) and let it stand at room temperature for 30 minutes, fat side up, prior to cooking. Alternately Montreal Steak Spice or Chicago Style Steak Spice blends also work very well.

Meanwhile, preheat the oven fully to 450F. When it has been preheated, put the roast in in the middle of the oven on a baking tray with a baking rack so that the roast is slightly elevated in the tray.

Let cook at high heat for 10 minutes. This will give it a nice sear. Then lower the oven to 250F and let cook until done.

The remaining cooking time will depend on whether your roast is thick-and-short or longer-and-thinner more than it does on weight. It will range from around 50 minutes to 90 minutes. The one I cooked that is pictured here required only 50 minutes of cooking time at 250F. Pork roasts are done and ready to sit when they have reached an internal temperature of 145-150F.

Let the roast sit at room temperature 10 minutes before slicing.

Then slice the roast up to your liking (I like thinner slices) and serve!

Pork roast pairs nicely with mashed or smashed potatoes and goes well with either white or red wine.


See also: Frenched Pork Rack Roast with Montreal Steak Spice.

See also: Standing Prime Rib Roast done two ways: On the BBQ or in the oven with mushroom gravy

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