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Roasting a pork roast straight from the refrigerator allows you to create a flavorful crust while keeping the center juicy.
I Googled "moist pork loin". This was one of the hits that came up and I must say, I past it by at first because when I read the recipe instructions and saw to cook it, then let it sit, then cook it some more....Well, for whatever reason none of the other recipes were striking my fancy so, I chose to do this one and I'm sooo glad I did. My pork loin came out PERFECTLY moist and delicious! Will definitely be doing this recipe again.
I give this recipe a 4 star rating because although it turned out absolutely delicious, the cooking time took so much longer than expected. I made this using a 3.5 lb. boneless roast. I used the seasonings in the recipe, but also added a tbls. of minced garlic and a tsp. of rosemary. The roast was bursting with flavor. The cooking time took much longer than expected, but the roast I used was thick and fat, rather than long and skinny, which may have caused my cook time to increase. I suggest using a thermometer and stopping each cooking stage based on the temperature. What I ended up doing was cooking on 475 for 30 minutes, allowed it to sit for 30, and then cooked at 325 for another hour. This still turned out very tender and very juicy! I also used the pan drippings to make gravy, which was so good I could've poured it all over my plate. I served this with carrots, mashed potatoes and cornbread. My family loved it. We will definitely be making this again!
Found this recipe long ago on a blog. Single dad chef or something. Thankfully, I printed it because I couldn't find it after a while. So glad to find it here. We make this all the time. We are a family of seven and raise pigs for 4H so lots of pork roasts! Turns out great every time. If you have any problems, try checking your oven temp for accuracy and make sure you have a good meat thermometer. Thanks for sharing.
I made this exactly as it was written, it was very good and cooked just right. Moist and tender. Great base recipe can create many options using this method. Thanks
I only had a 1.5# roast,(only two people), I sprinkled it with a pork rub, then covered it with a sweet & spicy mustard sauce. Followed basic directions and still did the 30 minutes at 475º, removed from oven, and rested for 30 minutes, reduced oven temp to 325º, and then put roast back into oven at the 325º for the additional 30 minutes, and rested it "tented" for 25 minutes. Turned out super moist. Was still slightly pink in the center, but was done!! Will make it again.
I love this recipe, simply to follow directions. I tweaked mine with adding Sage and Thyme to the rub. the drippings made such a rich and savory gravy for the side dish of mashed potatoes.
Perfection!!! Thank you for sharing your recipe.
We loved this. I did use a little garlic and a pinch of herbs de Provence in the rub. Moist through and very tender.