A simple and easy pork loin recipe. Plus, how to tell the difference between pork loin and tenderloin, and grocery store tips for picking out the best roast!
Some days are harder than others. Sometimes kids are super draining, sometimes work is a killer, sometimes the errands are endless and sometimes we just need to give ourselves a break. When these “sometimes” arise, I need a recipe that’ll basically do all the work for me. Roasted pork loin is one of my go-to recipes when I don’t have a lot of energy left to put forth come dinnertime.
Not only do I love this recipe because it is so stink’n simple, but it is also delicious. Every member of the family loves it, plus because it’s a fairly large cut of meat, we always have leftovers. However, don’t confuse the pork loin with the pork tenderloin.
DISTINGUISHING PORK LOIN FROM PORK TENDERLOIN AT THE GROCERY STORE
These are two different cuts that come from two different parts of the pig. One is fat and comes in a package all on its own, and the other is skinny and typically comes in a package of two. Sure, the pork loin takes a little bit longer to cook, but we saved so much time not doing any prep work, time is no longer of the essence. Go us.
HOW TO PICK OUT A GOOD PORK LOIN
One thing you should pay attention to when picking out your pork loin is color: The pork loin should be a pretty, pale pink, but if you can find one that has a section of darker pink (almost red) variegated in there, my friend, you’ve just hit the mother-load because you’ve found one with the tender and flavorful ribeye-end still attached.
Also look for a pork loin with a generous amount of fat covering the top of it. When you roast it, that fat will melt down into your meat, making for a moist and succulent roast.
HOW TO ROAST A PORK LOIN
Like I mentioned earlier, this is my go-to, easy dinner solution. Pork loin packs a lot of flavor all on its lonesome, so as long as you prepare and cook it properly, you can count on a huge payoff without really even having to work for it.
To prepare the pork loin, you should first pat it dry to remove any excess moisture. Removing the water on the exterior of the loin will allow for the oil to stay put. The oil will not only promote even browning, it will also help our seasoning to stay put.
The seasoning I use for pork loin is my TAK House Seasoning. It’s a simple mix I keep locked-and-loaded in the spice cabinet at all times, and I use it to season just about anything that clucks, moos, or oinks. However, if you don’t want to make your own spice blend, just pick up a jar of your favorite the next time your at the store, and sub it into this recipe.
Now that we’ve got all of our bases covered, let’s go ahead and get on with dinner, shall we?
TRY PAIRING ROASTED PORK LOIN WITH:
A recipe for simple and easy roasted pork loin.
- 2 1/2 pound pork loin
- 1 tablespoon canola oil
- 4 teaspoons TAK House Seasoning or your favorite spice blend
Preheat the oven to 400° and have ready a roasting pan lined with aluminum foil (optional) and fitted with a rack.
Pat the pork loin dry with paper towel. Drizzle with canola oil and rub all over. Sprinkle with TAK Seasoning and rub to adhere.
Place pork loin fat side up on the roasting rack and bake for 1 hour and 10 minutes, or until the internal temperature registers somewhere between 145-160°.* Once desired temperature has been reached, pull from the oven and allow to rest 10-15 minutes. Cut into filets, serve and enjoy.