Pork loin describes a cut of meat, while pork roast is all about the size.
Roasted Pork Loin
Place on a wire rack on a rimmed baking sheet and cook at 275°f for about 2 hours or until it reads 135°f in the thickest part of the roast.
Recipe Summary Roasted Pork Loin
Succulent pork roast with fragrant garlic, rosemary and wine.Ingredients | Pork Loin Body Part
3 cloves garlic, minced
1 tablespoon dried rosemary
salt and pepper to taste
2 pounds boneless pork loin roast
¼ cup olive oil
½ cup white wine
Directions
Preheat oven to 350 degrees F (175 degrees C).
Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Info | Pork Loin Body Part
prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
