Perfect Pork.This is a simple pork loin recipe that never fails in roasting to perfection a most wonderful flavored roast. Now I know that is saying a lot and promising even more but I do believe it. Using a bone-in roast allows the meat to cook on its own rack and by starting with a high heat, a natural sear develops across the surface of the roast adhering the rub to the meat. Reducing the oven to a slower heat allows the internal temperature to slowly rise to meet that of the surface without overcooking the outside. What happens, as we all know during this process, is that a nice crust forms on the outside while the meat remains juicy inside and the flavors of the rub are drawn inward as the process works its magic.
Slice it thick or thin will not matter as the meat is tender and moist, and flavorful. This is a great recipe to serve for Sunday dinner, a nice supper with friends and one that will be cherished as an extra-special family dinner as well. Enjoy!
Oven Roasted Pork Loin with Seasoned Wet Rubserves 4 to 6
1 -3 to 4 pound center cut pork loin, bone in preferred
Wet Pork Rub:1 teaspoon dried oregano
1 teaspoon minced onion
2 teaspoons minced garlic
1/2 tablespoon black pepper
1 teaspoon Kosher salt
1 tablespoon cider vinegar
1 tablespoon orange marmalade
Place roast in a small roaster or as I did, in an unconventional 10-inch pie plate. Mix together the Wet Pork Rub and rub all of it over all sides to the pork loin.
Allow roast to come to room temperature, about 45 minutes.
Cook in a preheated 425 degrees F oven for 15 minutes, then reduce temperature to 300 and cook for 35 to 45 minutes or until internal temperature reaches 135 degrees F. Tent with foil if needed about half way to avoid burning the top crust - I did not.
Remove, tent with foil and let rest 10 to 15 minutes. If bone-in loin, turn meat on side and carve the loin away from the bone. Remove to serving platter and slice roast at table if desired.
This is good with mint or pepper jelly, a mustard based sauce or just as is.
Notes: While many times I will start this method at 450 degrees; because of the sugar content of the marmalade, I reduced to 425 and found little difference in the outcome.
Allowing to rest will allow the final temperature to rise about 5 degrees to 140 which is perfect for pork.