How to Cook the Perfect Boneless Center Cut Pork Loin

As a seasoned home cook and food blogger, I’m always looking for new and tasty ways to prepare classic ingredients Pork loin is a prime example – it’s affordable, versatile, and with the right prep, can make for an incredibly juicy and flavorful meal In this comprehensive guide, I’ll walk through everything you need to know to cook boneless center cut pork loin to tender, succulent perfection.

Selecting the Right Cut

The first step is choosing the right cut at the grocery store or butcher shop. For roasting or pan frying, you’ll want to look for a boneless center cut pork loin roast. This comes from the back and center of the pig and is the most tender part of the loin. It will be cylindrical in shape with a good amount of marbling or fat running through it. The fat content helps keeps the roast nice and moist during cooking. Aim for a 2-3 pound roast, which will feed about 6-8 people.

You can certainly use other cuts like a bone-in loin or pork chops, but the boneless center cut is ideal for even cooking and easy portioning. Stay away from cuts labeled “tenderloin” – this comes from a different part of the pig and requires much less cooking time.

Prepping the Meat

Once you’ve selected your boneless loin, it’s time to get it prepped and ready for cooking. Here are the key steps:

• Trim off any excess fat or silver skin. Use a sharp boning or chef’s knife to carefully trim away any thick sections of fat as well as the silver, membranous tissue Leave about 1/4 inch of fat to keep it moist

• Season all over Coat the roast evenly with salt, pepper, and any other spices or herbs you want Popular options are garlic powder, onion powder, paprika, oregano, thyme, and rosemary.

• Bring to room temperature. Take the roast out of the fridge and let it sit for 30-60 minutes to lose chill. This helps it cook more quickly and evenly.

• Tie with butcher twine. Tying the roast with cotton twine makes it more compact and uniform for cooking. Loop the twine around the circumference and tie with a double knot. Space ties about 1 1/2 inches apart.

Once your roast is trimmed, seasoned, and tied, it’s ready to be cooked using your method of choice!

Oven Roasting

One of the easiest and most flavorful ways to cook a boneless pork loin is in the oven. Here’s how:

• Preheat the oven to 350°F (177°C). You’ll want a steady, moderate heat.

• Sear the roast first. For extra flavor, you can sear the tied roast in a skillet with a bit of oil just until browned on all sides – about 1-2 minutes per side.

• Roast for 25 minutes per pound. Place the pork in a roasting pan or baking dish and cook for around 25 minutes per pound. Use an instant-read thermometer to monitor the internal temperature.

• Rest before serving. Once the pork hits 145°F (63°C), remove it from the oven. Cover loosely with foil and let rest for 10-15 minutes, allowing the temp to come up another 5 degrees or so.

• Slice and serve! Remove the twine then slice the rested roast into 1/2-1 inch pieces. Serve drizzled with the pan juices for maximum moisture and flavor.

For a 3 pound roast, you’ll need about 75 minutes of cooking time. Roasting allows the outer layer to get nice and caramelized while the inside stays tender and juicy.

Pan Frying or Sautéing

You can also cook boneless pork loin on the stovetop using a heavy skillet or sauté pan. Here are some tips:

• Cut roast into medallions. Slice the loin crosswise into rounds about 1 inch thick. Trim any excess fat or silver skin.

• Use a hot skillet with oil. Heat your pan (cast iron or stainless steel work great) over medium-high. Add just enough oil or butter to coat the bottom.

• Brown the medallions in batches. Working in batches, sear the pork slices for 2-3 minutes per side until well browned. Don’t overcrowd the pan.

• Cook to 145°F. Use a food thermometer to monitor temp. The medallions will cook much faster than a whole roast – just 4-5 mins per side usually does it.

• Make a pan sauce. Once cooked, transfer pork to a platter and make a quick pan sauce by deglazing with wine, broth, etc.

Pan frying is great when you want a quick weeknight dinner. Cook just enough medallions for a single meal.

Know When It’s Done

However you choose to cook your boneless pork loin, using an instant-read thermometer is crucial for identifying perfect doneness:

• 140-145°F = Perfect medium pink interior

• 150-155°F = Well done, firmer texture

Always let pork rest before slicing to allow juices to redistribute. The temp will climb another 5-10 degrees as it sits.

For food safety, pork needs to hit at least 145°F with a 3 minute rest time. If going above that temp, reduce resting time since it will continue cooking from residual heat.

Serving Suggestions

Boneless pork loin is so versatile. Here are some of my favorite ways to serve it:

• Slice and serve with pan gravy or sauce
• Pair with roasted veggies like potatoes, carrots, Brussels sprouts
• Make kebabs with pineapple, bell pepper, and red onion
• Top with a fruit compote or chutney for a sweet contrast
• Include in stews, chili, or tacos/burritos
• Use for sandwiches like Bahn Mi or Cubans