Well I made this pork loin the other night and started this blog post and wasn’t able to finish it……and now it’s gone…so here’s to starting over on my post about this fabulous, juicy, flavorful pork loin I made. So here’s to my memory of what I did and what I used!
Typically when I make a pork loin I usually throw it in the crock pot and leave it. Add a few ingredients (barbecue sauce, pop, brown sugar, peppers….etc) this time I wanted to do something different. I wanted to put it in the oven and roast it for a long time to see how it would turn out. Let me tell you…we loved it. It was a total hit. Probably better than the ones I do in the crock pot.
- 4 1/2 lb pork loin (not tenderloin)
- olive oil
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp cumin
- salt and pepper
- 1/4 tsp chipotle salt
- 3 tbsp orange juice
Preheat oven to 400 degrees.
Trim the pork loin of all the fat. Set it out for to come to room temperature. I let mine sit on a sheet pan of foil for awhile to come to room temp and trim the fat from it. Drizzle the pork with olive oil. Salt and pepper.
Mix all of your dry ingredients together in a small bowl. sprinkle 1/2 the mixture over one side of the pork. Then pat the dry herbs into the pork loin. Flip it over and repeat on the other side. It’s important to really pat the dry herbs into the pork loin. It will help create the crust on the outside of the loin as it bakes. Once I’ve done this and rolled the pork loin on the sheet pan a few times, just to soak up anything left over. I went ahead drizzle 3 tbsp of orange juice on the loin (you could use lemon juice if you prefer, whichever you have on hand.) That’s it…now you just have to put it onto a roasting pan.
Use this link to get one like I was using.
I would check mine about every 20 minutes or so. Just to see where I was on the internal temperature. You want the internal temp of pork to be close to 160. Some like to take it out of the oven around 145/150 and let it finish cooking while resting. I baked mine for approximately 45-60 minutes when it was all said and done.
Once your pork loin has reached 160 internal temperature go ahead and remove it from the oven and let it rest (I covered mine loosely with foil) on the counter for about 10 minutes. This just allows for all the juices to redistribute! Transfer it to a cutting board and cut it into either thick or thin slices. Serve.
I served this with garlicy creamy mashed potatoes and broccoli. Paired it with some Chardonnay and dinner was served.