Mary, You can roast them all in the same oven at the same time. Served with a Port wine cherry sauce. For the last 45 minutes that the roast is in the oven at 350F, scatter the potatoes and carrots around the roast. This classic pork loin roast with apples and onions is the perfect comfort food for a chilly autumn day. If the other is 4 pounds, it will cook for 80-95 minutes. Hi Christine, I have a loin of pork on the bone .will the cooking time be the same…??? That is, calculate the cooking time for each one separately, and then do not add those times together.
Bev, You’re welcome.
Janice, Thank you!
You could ask your butcher to tie it if it isn’t already. Yes. You’re welcome, Bentley!
Preheat oven to 350°F. Heat at 300°F for 20 minutes, or until heated through.
*On one occasion it took 30 minutes per pound.
Also, if I brine the loin for a day, will that effect the cook time or the approach to this recipe? The 145°F temperature and the 20-25 minutes per pound are recommended to be safe and are the correct times and temperatures according to the the National Pork Board. One that comes up often is whether you can use the same method on pork loin, or just on pork butt as the recipe calls for. Can you cook a pork loin roast in an air fryer oven. Then if you have to take the roast out earlier, it just gets extra resting time. Thanks again.
Overall the best recipe to date!
I have never cooked a pork loin ever in my life.
Then they can both go back in at the same time for the high heat final sear. I notice that you placed your roast in the bottom third of a conventional oven. Sherry, You can absolutely roast pork and sauerkraut together.
These cookies will be stored in your browser only with your consent. But with lamb you wouldn’t cook it to such a high temperature. Rick, You’re welcome! If you prefer your pork fully white and well done, then go with the 160°F temperature. Surely not still 20-25 minutes per lb.?
Very nice, I love the way your food is prepared, it looks both delicious and aesthetic.
The Herbs de Provence and Port wine cherry sauce sound outstanding! You did state to cover the roast with foil when the temp. Hello,
Thanks for your instructions. So happy you liked it. I think the issue is that that pork loin roasts are all cylindrical with the 8lb. Some interesting side dishes are: GreensMarinated asparagusGreen beansDrunken collard greens, VeggiesGrilled vegetablesVegetable skewersBraised cabbageButternut squashCheddar broccoli souffléSautéed garlic asparagus, Fruity SidesRoasted cherriesApplesauce and cheesy potatoesScalloped apples, SaladsTomato saladGreen olive saladGreen apple salad, Starchy SidesMustard mashed potatoesRoasted garlic mashed potatoesCorn casseroleBaked potatoesSweet potatoesPotato galetteWild rice/dirty riceQuinoa pilaf.
Looks great! Will be my go to pork recipe for now on! First of all, let me say that without doubt, this was the most delicious, juicy, and flavorful roast pork loin I have ever made, and I have many this dinner hundreds of times over the years.
This recipe was spot on! 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.
Thank you, sherry
Wow! Cook using the temperatures given in the recipe.
What are your thoughts about this Christine? Check it out here, Jennifer! Once the pork is finished cooking, carve it and serve. Sign up here to get my recipes and tips by email and receive my air fryer appetizer ebook as a thank you gift. I cooked a 1.94 lb piece of pork loin for 50 minutes at 350° and it wasn’t even close. Would this work for a frozen pork loin as well?
We hope you are enjoying Tastessence!
Hope to enjoy a wonderful dinner with my family. Cooking times for roasts are calculated to figure out how long it takes the heat to penetrate from the outside to the inside. thank you for the amazing recipes! It could be that smaller roasts have a minimum amount of time, or there could be other issues, such as oven temperature calibration. Preparation ProcedurePlace the corn in their husks on the hot grill, charcoal or gas, at about 550° F. Turn the corn occasionally until the husks are charred evenly on all sides. If you have a cooked ham, which is very different from a pork roast but I know people do get confused, head over here.
i prefer to roast the full loin but will not be able to serve the loin at one time. If you’d like to know how to prepare pork tenderloin, head here: Like with the roasted pork butt, I use the final-sear method that I first learned from roasting prime rib according to Serious Eats’ instructions.