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Roasted Loin of Pork

Ready in 2 hrs 40 mins + waiting

Recipe by Graham 

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.

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'S HOT TIP:
Roasting times for covered meats are different than for uncovered meats. You can get more information on roasting meats here