Roast Loin of Pork – a delicious recipe with pork loin, Salt, thyme, chicken. Easy to follow and perfect for any occasion.
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Rub the loin well with salt, pepper, and thyme.
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Place fat side up on a rack in a roasting pan and roast in a 425 oven for 25 to 30 minutes a pound, until the internal temperature registers 160 on a meat thermometer.
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Remove from the oven and let rest for 10 minutes before carving.
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Roast Pork Loin with Garlic.
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Insert 2 or 3 slivered garlic cloves in the meat before rubbing it with seasonings.
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Halfway through the roasting, baste with red wine and continue basting until cooked.
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Serve with sauteed onions and tiny new potatoes.
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Roast Pork Loin Flambe.
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Roast as for Roast Pork Loin with Garlic.
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When cooked, remove to a hot platter and flame with 1/4 cup warmed cognac.
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Skim excess fat from pan juices and serve as a sauce.
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Roast Pork Loin with Rosemary.
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Rub the loin with garlic, salt, and rosemary, pressing the seasoning well into the meat.
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Put a few rosemary leaves or sprigs in the roasting pan.
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When the roast is done, remove it to a hot platter and skim the excess fat from the pan juices.
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Add 1/4 cup dry white wine and 1/2 cup heavy cream, and season to taste with salt and pepper.
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Cook and blend for a few minutes and serve with the roast.
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With this have roast potatoes and spinach dressed with oil and lemon juice, or a puree of spinach.
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Roast Pork Loin Marinated Oriental Style.
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Rub the loin with garlic.
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In a bowl, make a marinade with 2/3 cup Japanese soy sauce, 2/3 cup dry sherry, 2 or 3 finely chopped garlic cloves, and 2 tablespoons chopped fresh ginger.
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Turn roast in the marinade and marinate for 3 to 4 hours, turning frequently.
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During roasting, baste frequently with the marinade.
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Serve with broiled pineapple and a barley casserole.
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Roast Marinated and Glazed Pork Loin.
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Have the loin boned and tied.
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Rub well with dry mustard and thyme.
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Marinate as above, and roast.
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Melt 8 ounces of apple or currant jelly and add a tablespoon of soy sauce and 2 tablespoons dry sherry.
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Cook down for a minute or two, stirring contantly.
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When the loin is done, remove it from the oven and spoon this glaze over it.
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Cool at room temperature.
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Serve cool, but not chilled, with applesauce mixed with horseradish to taste, and a rice salad.
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Orange-Glazed Roast Pork Loin.
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Insert garlic slivers in the loin and rub with salt and crushed rosemary; roast.
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Halfway through the roasting time, baste with thawed, undiluted concentrated orange juice.
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Roast 30 minutes more and then spread the pork with bitter-orange marmalade.
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Roast 30 minutes, baste again with concentrated orange juice, and spread with more marmalade.
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Roast until done.
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Transfer the pork to a serving platter, skim fat from the pan juices, and combine with 1 cup orange sections and 1/2 cup fresh orange juice.
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Season to taste.
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Serve the roast loin with this orange sauce, a puree of yams or parsnips and a chicory or endive salad.
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Pork Loin Roasted with Green Peppercorn Butter.
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Have the loin of pork boned and tied.
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Crush 1 1/3 tablespoons fresh green peppercorns in a mortar and pestle with 1 garlic clove and 1 teaspoon ground cinnamon.
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Work in 1/2 cup sweet butter and, when thoroughly mixed, a scant teaspoon salt.
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With your fingers push this green peppercorn butter into the spaces where the meat is tied together, and spread a thin layer of the butter over the top of the roast.
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After roasting, remove from the pan and spread more butter on top.
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Leave at room temperature until tepid.
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Serve at this temperature with a French potato salad dressed with oil and vinegar.
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Pork Loin Roasted with Coriander and Fennel.
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Rub the loin with ground sage, ground coriander, allspice, and freshly ground black pepper, and run a dried fennel stalk through the length of the meat (pierce a hole first with a larding needle or heavy skewer).
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When roasted, remove from the pan, add 4 tablespoons flour to make a roux and cook over medium heat, gradually stirring in 1 cup veal or chicken stock until thickened.
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Add 1/2 to 1 cup heavy cream and season to taste with salt and pepper.
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If available, add a little chopped fresh coriander to the sauce.
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Serve with roasted potatoes.
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Prune-Stuffed Roast Pork Loin.
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Soak 2 pounds large pitted prunes in 1 cup dry sherry for 12 hours.
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Make 2 long incisions in the fleshiest part of the meat, almost to the bone.
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Stuff incisions with prunes, pressing them in with the handle of a wooden spoon.
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Reshape roast and tie with string.
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Rub with salt and roast, basting occasionally with pan juices mixed with sherry from soaked prunes.
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Prune-Stuffed Roast Pork Loin with Potatoes and Onions.
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Roast as above, adding parboiled small white onions and potatoes to the pan for the last hour of cooking time.
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Skim fat from pan juices.
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Thicken juices with flour and stir in heavy cream to make a sauce.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 5-pound pork loin, trimmed and tied, Salt, freshly ground black pepper, 1 teaspoon dried thyme, 1 cup chicken or veal stock.
Yes, Roast Loin of Pork falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.