Cooking Pork Loin
- Trim some of the excess fat from the top cap – make sure you leave some on.
- Cut a few slits – they don’t have to be too deep – so the seasoning has a chance to penetrate the meat.
- Season the pork with salt and pepper (it is a big piece of meat so be generous). Coat with the marinade ingredients and let it sit at room temperature for 30 minutes. If you have time, I highly suggest marinating in the refrigerator longer. 6 hours to overnight is ideal!
- Place the vegetables on the bottom of the roasting pan and place the pork loin – fat cap side up – on top of the vegetables. The vegetables help to keep the pork loin elevated.
- Because of the honey mustard in the marinade, I pour a bit of broth in the roasting pan. Honey mustard tends to over caramelize due to sugar content in the mustard.
- Place the pork loin roast in the oven and cook on high temperature for 15 minutes. Then lower the temperature and cook until the desired temperature is reached.
Pork Safety Temperature
Can Pork Be Eaten when Pink in the Center? The short answer is yes. Here are a few things to know about safe temperatures for pork.
- Cook your pork until the internal temperature has reached 145 to 150 degrees (it used to be much higher in the past which produced dried up pork)
- Remove from the oven and tent the pork with aluminum foil. Let it rest for about 5 to 10 minutes. The temperature will keep rising.
- You can read more about pork cooking times and temperature safety here and here
- Serve this delicious pork roast with some apple sauce, or with this Sweet Potato Casserole with Crunchy Topping.
- Check out my recipe for Slow Cooker Cuban Mojo Pork. A few common ingredients transform this pork into an unbelievable mouthwatering treat!
- Do not be concerned about the dark top of the roast pictured here. It won’t taste burnt I promise! Have you seen roasted chicken skin that gets dark – but tastes amazing? That is the case here due to the honey mustard. After you slice the pork, you only get a sliver of the crispy top (check photo above)
- Check the pork temperature with and instant read thermometer like this one here
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Course: dinner, Main Course
- 1 (3-4 pounds) boneless center-cut pork loin, trimmed of excess fat
- Salt and ground black pepper to taste
- 1/4 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey mustard
- 5 garlic cloves, minced
- 1 tablespoon chopped fresh rosemary
- 1 onion, quartered
- 2 carrots, peeled and cut into big chunks
- 2 celery ribs, cut into big chunks
- 1/2 cup chicken broth or more, if needed.
Using a small paring knife, cut a few slits about 1/4 inch deep into the pork. Season the pork with salt and pepper and place it into a large zip top bag or a shallow pan.
In a small bowl, mix the olive oil, balsamic vinegar, honey mustard, garlic and rosemary. Spread the mixture over the pork until evenly coated and allow it to sit at room temperature for at least 30 minutes or refrigerate it and marinate up to 24 hours.
Preheat the oven to 425 degrees Fahrenheit.
Place onions, carrots and celery in a large roasting pan. Place the pork loin fat cap side up on top of the vegetables. Pour the broth on the bottom of the roasting pan.
Place in the oven and roast for 15 minutes. Lower the oven temperature to 325 degrees Fahrenheit and roast for 50 to 60 minutes or until the internal temperature reaches 145 degrees, adding extra broth if the roasting pan is completely dry on the bottom.
Remove from the oven and cover with aluminum foil and let it rest for 5 – 10 minutes. Slice and serve.
If using a zip top bag to marinate the pork, you can just add all the marinade ingredients into the bad, squeeze out the air and seal the bag.
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