READY IN 2 hrs
40 mins

+ waiting
Roasted Loin of Pork Recipe

Roasted Loin of Pork

Rating 4-5 out of 5 - Most cooks definitely will make this recipe again
Graham

Recipe by  

Pork loin is a cut of meat from the tissue along the top of the rib cage of the pig. Roasted Loin of Pork can take two forms, a centre cut roast, which still has the loin ribs attached, or a boneless pork loin roast, which is most often tied with twine to prevent the roast from falling apart, and usually weighs around 3-4 pounds. In UK, some call these cuts "joints" or "legs", even though they are not technically from the leg. However you define it, it's a delicious piece of meat, worthy of centre stage, particularly when marinated like we do in this recipe!

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 2 Hours 30 Minutes

Ingredients for Roasted Loin of Pork

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 6 - 8:
3 lb
pork loin, boned and rolled
½ pint
cider
FOR THE MARINADE
1
lemon
2 cloves
garlic
1 tablespoon
chopped fresh rosemary
1 tablespoon
Dijon mustard
1 tablespoon
liquid honey

 

How to Cook Roasted Loin of Pork

  1. Cut the rind from the lemon and squeeze the juice. Peel and crush (mince) the garlic. Mix all the marinade ingredients in a bowl and rub into the outside of the pork. Cover and leave for at least two hours (preferably overnight) in the fridge, to absorb all the flavours.
  2. Place the pork in a lightly oiled ovenproof dish, add the cider and cover. Roast in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 2 hours, then remove the cover and continue roasting for a further 30 minutes to brown the outside.
  3. Remove from the oven, allow to stand for 15-20 minutes while keeping warm. Serve with Roast Potatoes (or Sautée Potatoes) and Red Cabbage with Apples.

 
Graham GRAHAM'S HOT TIP:
Roasting times for covered meats are different than for uncovered meats. You can get more information on roasting meats here
 
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Reviews of Roasted Loin of Pork

Rating 4 out of 5 - Many cooks will make this recipe again July 29 2014
Very flavorful, tender and juicy. One note....ALWAYS use a meat thermometer, never trust your oven or a recipe to tell you how long to cook a piece of meat. My 2.25lb roast took just over 1 1/2 hours to cook. Also, once the meat is done cooking, cover it with foil and let it rest for at least 10 minutes or it won't be as juicy when you cut it. The roast temp will rise a bit even after you take it out of the oven so account for that in your cooking temp. My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part besides the wonderful aroma while cooking.
(3 reviews)
 
Rating 5 out of 5 - Many cooks will make this recipe again September 09 2013
I've made this recipe twice so far, and I've made a couple of adjustments to it. The first time I made it, I made exactly like the directions stated. Although, I used a meat thermometer, because my loin was perfect in 1 1/2 hrs. YUM! I threw in some veggies with my loin (carrots, onions and celery). Roasted for about 1.5 hours covered, and everything was perfect! BIG hit! 5 stars! Thanks!
(1 review)
 

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