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Boneless Pork Loin Roast with Sage and Garlic
#Steak and roast
Juicy Sunday Roast

Boneless Pork Loin Roast with Sage and Garlic

Boneless Pork Loin Roast with Sage and Garlic. Incredibly juicy and tender meat. Made in just one hour. Master a tasty pork roast with this easy recipe.

Boneless Pork Loin Roast with Sage and Garlic
Pork Loin Roast is one of those classic dishes that are regularly prepared in our home for a good Sunday Roast and you would probably agree that a good, juicy, tender pork roast can be an incredibly inviting and delicious Sunday centerpiece and the leftovers make a really good burger too. This pork loin is marinated in a simple salt, pepper, olive oil, and dijon mustard mixture, so nothing fancy and complicated. Only good, healthy, accessible stuff. Before putting the roast in the oven to bake, we also added garlic, sage, thyme to make the pork aromatic, but nothing too heavy. In this recipe, we cover all the tips and tricks to master a good boneless pork loin roast. We covered the roasting hours and tips on how to stop the pork meat getting dry ever again. Quick, Easy, Affordable and perfect for your next Sunday Roast.

How to prepare boneless pork loin roast

One day ahead or half an hour before roasting: Place the meat to a large bowl or deep baking dish. Season with salt and pepper. Brush the whole pork with Dijon mustard and drizzle with olive oil. Rub it all over until it’s coated. If you have pork loin with a bone, cut the bone off. Use it in a soup or roast the bone with the pork loin for some extra flavor.

How to season pork loin

In this easy pork loin roast recipe, we decided for a super simple seasoning. You probably have everything at home. However, you can take the seasoning to the next level and play with the flavors. Seasoning examples:

1. Aromatic pork marinade: In a bowl combine 1 tsp paprika powder, 1 tbsp soy sauce, 1 tsp olive oil and optionally a small amount of chopped lemongrass. Rub the marinade in the meat to coat it evenly. In this case, there’s no need to add more salt and don’t use mustard. The flavor is aromatic and citrusy (with the lemongrass).

2. Sweet pork marinade: In a bowl combine 1 tbsp apricot marmalade, 1 tbsp Worchester sauce, salt, pepper, and 1 tsp olive oil. Stir to combine. Rub the marinade in the meat to coat it evenly.

3. Asian pork marinade: In a bowl combine 1 tsp miso paste, 1 tsp honey, 1 tsp soy sauce, finely chopped garlic clove, 1 tsp balsamic vinegar or rice vinegar and 1/4 tsp finely chopped ginger. Stir to combine. Rub the marinade in the meat to coat it evenly.

 

Boneless Pork Loin Roast with Sage and Garlic. Roasted in oven in one hour

 

Juicy and Tender Boneless Pork Loin Roast with Sage and Garlic

 

What is pork loin, the difference between pork loin and pork tenderloin

Both cuts are lean, but they are prepared differently and they are completely different in shape. 

Pork loin, also known as center cut pork roast or pork loin rib roast is a cut from the animal’s back. It can be sold with or without a bone. This is the meat used in this boneless pork loin roast recipe. It’s a lean cut, with not a lot of fat and tender if cooked properly, very juicy.

Pork tenderloin or pork filet is the most “valued” part of the pork because it’s incredibly tender, lean and if prepared properly juicy. It’s boneless and appropriate for quick cooking. Can’t be used in this recipe, because it needs a different method of preparation.

Boneless Pork Loin Roast with Sage and Garlic

 

Very juice, healthy and oven roasted Boneless Pork Loin Roast with Sage and Garlic

 

Boneless pork loin roast cooking time (per pound)

Place the roasting pan with pork loin roast in the oven. Roast for 10 minutes at 230 °C / 450 ° F, then roast for additional 25 minutes per 450g / 1 pound pork loin roast. In our case the first 10 minutes + 40 minutes. When the pork loin is done, cover with aluminum foil and let it rest at room temperature for 10 minutes. The pork will finish cooking and it will be delicious.

Instead of roasting the pork loin in the oven the first 10 minutes, you can sear the meat in a skillet over high heat. Cook for 2 minutes on each side (8 minutes total), then continue roasting in the oven, 20 - 25 minutes per 450g / 1 pound pork loin + 10 minutes rest at room temperature.

How do you keep pork loin from drying out

A very simple trick is to continuously pour the cooking wine liquid over the pork loin while roasting in the oven (every 10 - 15 minutes). It’s also important to roast the meat at high temperature (or sear in a skillet) before roasting for 40 minutes at lower temperature. The exterior of the meat will be beautifully seared and the juices will stay in the meat instead of going out and drying the meat. The third trick is simple but important. Make sure not to roast the meat longer than necessary or it will dry out.

Thinly sliced Boneless Pork Loin Roast with Sage and Garlic

What to serve with a roasted pork loin?

Serve this boneless pork loin roast with mashed potatoes, mashed cauliflower (healthier version), potato wedges with yogurt dip or oven baked bread stuffing. Other amazing vegetable sides are this easy kale salad and delicious orange glazed carrots


Other delicious pork dishes

Lets get cooking!

ONLY A FEW MOMENTS SPENT IN THE KITCHEN AND YOU WILL HAVE THIS FANTASTIC DISH IN FRONT OF YOU.
  • serves
    4
    people
  • preparation:
    5
    minutes
  • roast:
    50
    minutes
  • total time
    55
    minutes

METHOD

  • prepare the Boneless Pork Loin Roast

    You can make this whole step one day ahead or half an hour before roasting: Place the meat to a large bowl or deep baking dish. Season with salt and pepper. Brush the whole pork with Dijon mustard and drizzle with olive oil. Rub it all over until it’s coated. Set aside for at least 30 minutes (room temperature).

  • tie the boneless pork loin (optional)

    Optionally tie the boneless pork loin with string before roasting. That gives the meat a better shape to ensure even cooking in the oven. Tie in three or four places, so that the loin is evenly thick on all sides.

  • Roast #1

    Preheat the oven to 230 °C / 450 ° F. Cut the onion and garlic in half (no need for peeling the skin off). Add to a large roasting pan. Transfer the marinated pork loin to the pan and place in the oven. Roast for 10 minutes at 230 °C / 450 ° F.

  • herbs

    Pour wine to a saucepan. Place over medium-high heat and bring to a boil. The alcohol will evaporate. Leave to boil for about 2 minutes, then pour in the water. Add bay leaf, thyme and sage. Bring to a boil and remove from the heat.

  • Roast #2

    After the first 10 minutes of roasting, pour the white wine mixture to the roasting pan. Bake for another 40 minutes at 180 °C / 355 °F. Make sure to pork some of that amazing wine mixture over the pork loin every 10 - 15 minutes while the pork loin is roasting. This way the pork loin will be incredibly nice and juicy. A simple rule how to roast a pork loin is this: After the first 10 minutes of roasting, roast the pork loin additional 20 - 25 minutes for every 450g / 1 pound pork loin, in our case 10 minute + 40 minutes total.

  • Serve

    Check if the pork is done, the key to good, juicy pork is not overcooking it. Using a kitchen thermometer check the temperature of the thickest part of the pork loin. The temperature should be around 68 – 70 °C / 155 - 158 °F. If the temperature still isn’t there, roast for another 5 - 10 minutes, then remove from the oven. Cover the roasting pan with parchment paper, then cover with another layer of aluminum foil. Leave the boneless pork loin to rest at room temperature for about 10 minutes. The meat will continue to cook and the temperature should go up for about 5 – 6 °C / 40 - 42°F. Slice the pork thinly and place on to a serving platter. Serve with mashed potatoes or mashed cauliflower (healthier option). Other great sides are orange glazed carrots and easy kale salad. Enjoy

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