I love pork because I think it’s as versatile (and lean) as chicken but roasting a pork loin so that it turns out moist and fabulous has always been a bit difficult. I think I’ve discovered a way…no real recipe, just a couple of ideas off of the internet and I didn’t want to forget how I did it – so here it is. The roast I had was 4 1/2 lbs. so I just cooked it a little longer.
Lemon-Garlic Pork Loin Roast
1, 3 – 3 1/2 lb. boneless pork loin roast (2 single loins stacked and tied)
olive oil
1 lemon, zest removed and reserved
6 cloves of garlic, finely minced
salt and freshly ground pepper
1 -2 c. chicken broth
Normally loin roasts come evenly stacked and tied so it should be ready to go and a similar thickness throughout. Preheat oven to 400 and dry off the roast with paper towel.
In a small bowl, combine the lemon zest and minced garlic with enough olive oil to make a good rub consistency. Place the roast in an appropriately-sized roasting pan and apply the rub to all visible pork, and then give the whole roast a good sprinkling of salt and a good grinding of pepper.
Slice the lemon into wedges and place around the roast and bake for 40 minutes.
Take the roast out, pour some broth in the bottom of the pan and roast for another 30 minutes. At this point use a meat thermometer to check – mine reached about 145 degrees and then if you let it rest, covered in foil for about a half hour, the temperature will climb another 5 or 10 degrees.
Slice as desired and you’re good to go!
