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 135-150°F, 18-25 minutes per pound.* If you prefer your pork slightly pink, go with the 135F at this stage. If you prefer it fully white and well done, then go with the 150°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. Test with the thermometer to make sure the roast is at least 145F, or is the higher temperature that your prefer.
- Carve and serve immediately.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
*Note: This recipe used to cook the roast to 145-160F in this step. However, further testing has found that the temperature will rise by 10 degrees during the resting phase and final cooking phase. I therefore now recommend that you take the pork out of the oven at this lower temperature of 135-150F. If you’d like your finished pork roast to be slightly pink, take it out at 135F, and it will reach 145F by the end of the recipe. If you like it fully white and cooked through (well-done) take it out at 150F and it will reach 160F by the end.
Note also that on one occasion recently it took 30 minutes per pound for my roast to reach an acceptable temperature. 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.