What temperature do you cook a boneless pork loin roast?

Pork should be cooked to 145 to 150 degrees to meet safety standards and to ensure it comes out moist and tender.

Do you cook pork loin fat side up or down?

Always cook pork loin with the fat side up, so that during roasting the juices flow into the meat and keep it moist. It also adds flavor!

Do you cook pork loin roast covered or uncovered?

For this pork recipe, I don’t recommend covering it as you want the mustard coating to crisp up a bit.

How many minutes per pound do you cook a pork loin?

If the pork has been seared before roasting, cook around 20 minutes per pound. If not seared, it can take 245 to 30 minutes per pound.

What cut is a boneless pork loin?

Pork loin comes from the back of the pig, and runs between the shoulders and the back legs. It can come bone-in or boneless. A pork loin roast is simply a piece of meat cut out of the pork loin, and usually weighs between 2 to 4 pounds. Note that pork roast (no “loin” in the name) can come from anywhere in a pig.

Boneless Pork Loin Roast - A Well-Seasoned Kitchen®

Ingredients

Scale

Roast Pork Loin

Vegetable oil
3 pounds boneless pork loin, trimmed of excess fat and tied
Kosher salt
Fresh ground pepper
3/4 cup coarse grain mustard (8 ounce jar)
1 1/2 teaspoons chopped garlic

Fruit Conserves

1 1/2 pounds fresh plums (or peaches), pitted and chopped – see Note
1 1/8 cups sugar, or more to taste (depends on the tartness of your plums)
1 cup raisins
6 tablespoons water
Zest and juice from 1 large navel orange
Zest and juice from 1 large lemon
6 tablespoons chopped walnuts

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Instructions

Roast Pork Loin

Preheat oven to 375 degrees.
Place enough vegetable oil in a large skillet, preferably cast iron, to coat the bottom and heat over high heat. Season the pork loin with salt and pepper, then sear on the top (fatty side) and sides until golden brown – around 3 to 4 minutes per side.
Place pork, seared side up, on a rack in a shallow, foil-lined roasting pan.
Stir together mustard and garlic. Spread over the top and sides of the loin (it will be thick). Bake for around 20 minutes per pound, or until the internal temperature reaches 145 to 150 degrees. Remove from the oven and let rest at room temperature for around 15 to 20 minutes.
At this point, you can slice and serve, or wrap the pork loin with foil and place in the refrigerator for 2 to 24 hours. I find refrigeration helps the mustard glaze stay adhered to the pork.

Fruit Conserves

In a large saucepan, combine the plums (or peaches), sugar, raisins, water, orange zest and lemon zest. Bring to a boil, reduce heat and simmer for 20 minutes.
Stir in the orange juice and lemon juice; continue simmering for another 10 minutes.
Stir in the walnuts and simmer for another 5 minutes.
Remove from the heat, cool, cover and place in the refrigerator for at least 2 hours.

To serve

Bring the pork to room temperature; slice. Place on a platter and serve with fruit conserves – either spooned over the top, or on the side.

Notes

Note on roasting pork: When doubling this recipe, put the garlic and mustard mixture onto the pork loin halfway through cooking time, as it takes longer to cook. That way the coating won’t burn.

Note on fruit: Can also use frozen peaches or plums, thawed.

Make ahead: The conserves can be made up to two weeks in advance and stored, covered, in the refrigerator. The pork can be made up to three days in advance and also stored, covered, in the refrigerator. Bring both to room temperature before serving.

Author: Adapted from "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Category: pork, main dish, make ahead, gluten free
Method: Roast
Cuisine: American