Perfectly Moist Pork Loin is the BEST recipe for “set it and forget it”! It’s simple to prepare, quick to cook, and tastes great.
Do you have reluctant pork eaters in your family? We definitely did. My boys wouldn’t eat any pork that wasn’t covered in BBQ sauce, like these Honey BBQ Pork Chops, which are a family favorite! That was until we crafted up this Perfectly Moist Pork Loin recipe.
Now my family is requesting pork nearly every week (without any BBQ sauce in sight). When I say this easy pork loin is moist, I mean it. It is tasty, juicy, and tender pork. It’s the perfect main dish for your hungry family!.
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Pork. It can be SO SO good, or it can be SO SO meh. To cook a pork loin that isn’t dry, bland, and tough, you really do need a good recipe. Don’t believe me? I’ve cooked a lot of bland pork roasts and dry pork chops already.
Things have changed here in the Real Housemoms kitchen though – pork is no longer bland and boring. Pork is my favorite meat to cook with. My husband loves it, my kids beg for it, and I love how simple it really can be!.
This pork loin roast recipe is great because it’s simple and everyone will love it, even picky eaters. The flavor palate is simple – garlic, onion powder, salt, pepper, and olive oil. You wouldn’t believe how well those few ingredients could work together to make a delicious meal that the whole family would love. All it takes is a sprinkle of seasoning and a few hours in the oven.
Perfectly Moist Pork Loin is a family favorite for all seasons. In the fall, pork and apples go well together, so I’ll cook a pork loin and serve it with my famous baked apples.
During the winter, it goes great with warm, creamy mashed potatoes (you need to try these Instant Pot Mashed Potatoes).
I also serve pork loin roast with chilled pasta salads when the weather gets warmer in the spring and summer. This Pesto Pasta Salad is perfect for that!
Fat Side Up or Down – The Best Way to Cook a Juicy Pork Loin
As a popular lean cut of meat, pork loin can easily dry out and become tough if not cooked properly. One of the most important factors in keeping it tender and juicy is understanding whether to cook it fat side up or down. But which method is best?
In this comprehensive guide, we’ll explain why cooking pork loin fat side up is the best technique for maximum moisture and flavor. We’ll also provide step-by-step instructions to roast a perfect pork loin along with extra flavor-boosting tips.
Why Cook Pork Loin Fat Side Up?
Here are the main advantages of placing the pork loin fat side up in the pan
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Self-Basting: The fat renders and drips over the meat, keeping it moist.
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Even Cooking: The fat insulates the top, preventing overcooking.
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Crispy Skin: The fat blisters and crisps for tasty texture.
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Flavor Enhancement: Melted fat carries flavors into the meat.
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Appearance: Fat side up gives a prettier presentation when served.
Cooking the pork loin fat side down can lead to a dry, unevenly cooked roast with no crispy exterior. For best results, fat side up is clearly the better choice.
Step-By-Step Instructions for Roasting Pork Loin
Follow these simple steps for foolproof pork loin every time:
Ingredients:
- 3-5 lb boneless pork loin
- Salt, pepper, herbs/spices
- Olive oil
Directions:
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Preheat oven to 400°F (200°C).
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Generously season pork loin with salt, pepper and desired herbs/spices.
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Place seasoned pork loin fat side up on a foil-lined baking sheet with a rack.
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Roast at 400°F for 15 minutes to sear the exterior.
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Reduce heat to 325°F and continue roasting approximately 20 minutes per pound until internal temp reaches 145°F.
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Let rest 10-15 minutes before slicing to serve.
The initial high heat helps create a flavorful, browned crust. Reducing the temp prevents overcooking the lean meat. Letting the pork rest allows juices to redistribute so it stays tender after being sliced.
Extra Tips for Maximizing Flavor & Tenderness
Here are some additional pointers for achieving pork loin perfection:
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Brine the meat beforehand to boost moisture and flavor. A simple brine of salt, sugar and aromatics works great.
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Rub the exterior with mustard, herbs and spices for an extra flavor punch.
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Roast alongside aromatic veggies like onions, carrots or fennel. The pork fat will baste them too.
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Use a meat thermometer to ensure the pork reaches 145°F – but doesn’t overcook.
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Let roast rest before slicing and save the drippings for an easy pan sauce.
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Pair with acidic sides like vinaigrettes, chimichurri or chutneys to cut richness.
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For extra browning, broil the fat cap briefly at the end. Watch closely to avoid burning.
Cooking any lean roast like pork loin can be tricky, but placing it fat side up gives you the best chance for succulent, flavorful meat. Combining this method with the recipe and tips above will help you achieve the perfect roast pork every time.
So next time you prepare a pork loin roast, remember to put the fat side facing up towards the heat source. Then sit back and wait for the rave reviews on your incredibly juicy, tender pork!
Should You Be Cooking Your Pork Butt Fat Side UP Or DOWN? | HowToBBQRight Podcast Clips
How to Cook Pork Loin
- Start by preheating your oven to 400 degrees F. Even though the oven temperature will go down in the end, you start it off hot to really seal in the moisture on the outside of the pork loin!
- Next, sprinkle the pork with the spices (onion powder, garlic powder, salt, pepper, and olive oil). Do this on all sides. Make a small bowl of dry rub and put it on yourself. You can also use them one at a time. I like it better when it’s all mixed together before I put it on the meat. That way I know it’s being rubbed all over the roast evenly!
- Put the pork loin in the roasting pan with the fat side facing up. Putting the fat on top lets it baste the roast as it cooks. This step keeps the pork from getting tough and dry!
- Put the pork loin in an oven set to 400 degrees for 10 minutes. It will help make a “crust” on the meat that will keep the juices inside.
- Next, turn down the oven heat to 350 degrees F and cook the roast for another 20 minutes per pound of meat. Yes, it takes some time. But believe me, it’s worth the wait!.
- After the pork loin has reached 145 degrees F on the inside, take it out of the oven. After roasting the pork loin, set it aside for about 10 minutes with a piece of foil over it. Another very important step to keep the juices inside the meat where you want them to stay!! Patience is a virtue
When I make this pork loin roast recipe, my family comes running into the kitchen, almost begging for dinner to be ready. Someone or something about the long roasting time makes the whole house smell like delicious pork. My oldest son always says that the last 10 minutes of “rest” time for the meat seem like they last forever!
Ingredients for Perfectly Moist Pork Loin
- Boneless pork loin roast
- Olive oil
- Salt
- Pepper
- Garlic powder
- Onion powder
When I went to the grocery store to buy meat, I felt a little lost because I had never cooked with pork before because I couldn’t make it taste good! There are SO MANY different cuts of pork. You can choose from pork chops, pork loin, and pork tenderloin (yes, they are different, who knew?). It can be hard to decide which cut to get.
For this recipe, you’ll want to purchase a pork LOIN. Not chops, not tenderloin. The pork loin is different from other meat cuts because it is wide enough to cut into big pieces and has a lot of fat on top.
During cooking, this layer of fat is very important because it helps keep the meat’s juices inside. That’s what makes it so moist!.
Should You Be Cooking Your Pork Butt Fat Side UP Or DOWN? | HowToBBQRight Podcast Clips
FAQ
Do you cook pork loin fat side up?
What is the best cooking method for loin?
Does pork loin get more tender the longer you cook it?
Should you cook pork loin fat side up?
Another advantage of cooking pork loin with the fat side up is that it allows you to easily season all sides of the meat. You can rub your seasonings onto the entire roast and be sure that they are evenly distributed throughout. This can help to create a well-seasoned and flavorful dish.
Why is pork not recommended to eat?
This is not true, some cuts like sirloin and pork rump steak, for example, are very healthy, even healthier than beef and chicken. Only the fattest cuts like bacon and crackling should be avoided.
Should a pork loin roast be cooked on the top or bottom?
The top of the roast may cook faster than the bottom, leading to a minor imbalance that can be remedied with careful monitoring and rotation during the cooking process. Cooking with the fat side down has its advantages and disadvantages when preparing a pork loin roast.
How do you cook a pork loin roast if it’s fat side up?
By doing so, we can make an informed decision that will lead us to pork perfection. Traditionally, many cooks opt to position the pork loin roast with the fat side up. It’s like dressing your meal for success. The logic behind this method is simple yet effective: as the roast cooks, the fat melts slowly and bastes the meat from within.