A delicious method for roasting pork loin that is juicy in the middle and brown and crusty on the outside.
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 3–5lb. pork loin roast
- 3 ribs celery (optional)
- Preheat oven to 350°F.
- Mix together black pepper, garlic powder and salt. Rub it all over pork.
- Put the roast on a rack in a roasting pan. If you don’t have a rack use 3 stalks of celery lying side by side.
- Roast until internal temperature is between 145-160°F, 20-25 minutes per pound.* 145°F is considered safe for pork according to the USDA. It will be moist and slightly pink in the center. If you prefer your pork fully white and well done, then go with the 160°F temperature.
- Cover roasting pan with foil and let rest for 30 minutes.
- Heat oven to 475°F. Uncover roast and remove the thermometer. Put roast into a clean pan and roast for another 10 minutes.
- Carve and serve immediately.
*On one occasion it took 30 minutes per pound. My best advice is to wait to finish off your side dishes until your roast has reached the desired temperature and you have taken it out of the oven to rest. That way everything will be ready at the same time.