How to Make Pork Loin Perfectly Tender and Juicy Every Time

Pork loin can be an amazing cut of meat when cooked properly, yielding incredibly tender, juicy and flavorful results. However, it’s also quite easy to overcook pork loin, leaving you with a tough, dry disappointment The good news is that with a few simple tricks, you can learn how to cook pork loin so that it turns out tender and delicious each and every time.

Choosing the Right Cut

First things first – you need to select the right cut of pork if you want it to be as tender as possible. Opt for a center cut boneless pork loin roast, ideally around 2-3 pounds. The center cut contains less connective tissue and fat, making it more tender than other sections. Boneless is preferable as the bone can make cooking more difficult. Avoid pork loin chops, as these thinner cuts will dry out faster.

Proper Seasoning

Properly seasoning your pork loin is key for enhancing flavor and tenderness An easy homemade dry rub does the trick perfectly. Simply mix together

• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon dried rosemary
• 1/2 teaspoon black pepper

Coat all surfaces of the pork loin evenly with the seasoning rub. The salt helps break down muscle fibers the garlic and onion powders provide flavor and the paprika and rosemary add delicious aroma.

Sear for a Crust

Before roasting, it’s important to quickly sear the exterior of the pork loin. Heat 1 tablespoon canola oil in a skillet over medium-high heat. Add the seasoned loin and brown for 2-3 minutes per side. This caramelization adds tons of flavor and helps form a flavorful crust.

Roast at a High Temp

Preheat your oven to 425°F. Place the seared pork loin on a foil-lined baking sheet and roast for 15 minutes. This high heat helps develop the crust further and renders fat.

Finish Roasting at a Lower Temp

After 15 minutes, reduce the oven temperature to 350°F. Continue roasting for approximately 15-20 more minutes, until an instant-read thermometer inserted in the thickest part reads 140°F. The lower temperature ensures even cooking without drying out the exterior.

Rest Before Slicing

Once roasted, tent the pork loin loosely with foil and allow it to rest for 10 minutes. This important step allows juices to redistribute so they don’t run out when you slice into it.

Slice Properly

When ready to serve, slice the pork loin against the grain into 1/2 inch thick pieces. Cutting against the grain shortens the muscle fibers, resulting in more tender meat.

Add a Sauce

A flavorful sauce completes the perfect pork loin! Whisk together:

• 3 tablespoons balsamic vinegar
• 3 tablespoons maple syrup
• 2 tablespoons whole grain mustard
• 1 tablespoon olive oil
• 1 minced garlic clove

Drizzle the glaze over the rested and sliced pork loin just before serving. The sweet and tangy sauce compliments the pork wonderfully.

Follow these simple steps for foolproof, mouthwateringly tender and juicy oven roasted pork loin every time. Your family and friends will be begging for seconds!