Juicy, succulent, very flavorful pork roast. The secret? Roasting to medium-rare, then allowing the roast to finish outside the oven prevents the pork roast from overdrying. Happily, new USDA guidelines lowered pork cooking temperature from 160 degrees F to 145 degrees F (medium).
Overdrying used to be a big issue when cooking pork roasts and pork chops. This is no longer the case.
- Olive oil spray
- 1 (3½ lb.) boneless center-cut pork loin
- 1 tablespoon Kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- Line a roasting pan with foil and fit it with a roasting rack. Spray the rack with olive oil spray.
- In a small bowl, using a fork, mix together the salt, pepper, garlic powder, sage, rosemary and thyme.
- Dry the pork loin with paper towels and rub it all over with the seasonings. Place it on the prepared roasting rack. Allow it to sit at room temperature for 30 minutes.
- Preheat oven to 425 degrees F. Roast the pork loin for 15 minutes, then turn the oven temperature down to 375 degrees F. Continue roasting 60 more minutes (about 20 minutes per pound), until the internal temperature reaches 145°F.
- Take the pork roast out of the oven and cover it with foil. Let it rest 10 minutes, to allow juices to redistribute, then slice and serve.
2. A word on pork safety: Happily, the USDA has lowered its temperature recommendation for cooking pork, from 160 degrees (dry, tough, completely white meat) to 145 degrees (juicy, and slightly pink in the center) with a 3-minute rest period.