Ah, Pork Loin 🐖—a versatile, lean, and tender cut of pork that’s perfect for roasting, grilling, or slow cooking. It’s different from pork tenderloin (smaller and more tender) but still juicy when cooked properly.
About Pork Loin
- Cut location: Along the back of the pig, between the shoulder and the leg.
- Texture & flavor: Lean, mild, tender if not overcooked.
- Weight: Typically sold in 2–5 lbs (1–2.5 kg) roasts.
Cooking Methods
1. Roasting (Oven)
- Preheat oven: 375°F (190°C)
- Season: Salt, pepper, garlic, herbs (rosemary, thyme), or a glaze (honey, mustard, or balsamic).
- Cook time: About 20–25 min per pound.
- Internal temperature: 145°F (63°C) for juicy, medium. Let rest 10 min before slicing.
2. Grilling
- Prep: Sear over high heat for a few minutes per side, then move to indirect heat.
- Cook time: 20–30 min depending on size.
- Tip: Use a meat thermometer to avoid drying out.
3. Slow Cooker / Crock Pot
- Season & sear: Optional but adds flavor.
- Add liquid: Broth, apple cider, or a sauce.
- Cook: Low for 6–8 hours or high for 3–4 hours.
- Result: Tender, pull-apart pork loin perfect for shredding.
4. Pan-Seared & Oven-Finished
- Sear all sides in oil until golden brown.
- Transfer to preheated oven (350°F / 175°C) for 15–25 min.
Flavor Pairings
- Sweet: Apples, maple, honey, brown sugar
- Savory: Garlic, rosemary, thyme, sage
- Tangy: Mustard, balsamic vinegar, citrus
- Spicy: Paprika, chili powder, cumin
🔥 Pro Tips
- Don’t overcook: Pork loin is lean; overcooking makes it dry. Use a thermometer.
- Rest meat: Let it rest 10–15 min after cooking to retain juices.
- Optional glaze: Brush with honey-mustard or maple syrup in the last 10 minutes of roasting for a caramelized finish.
- Stuffed option: Butterfly the loin and fill with herbs, spinach, cheese, or apple slices before roasting.
I can also give a slow cooker honey garlic pork loin recipe that turns it extra tender and flavorful if you want a ready-to-go version.
Do you want the slow cooker honey garlic recipe?
