There’s just something about a pork roast that draws everyone to the dinner table. (Could it be how great the kitchen smells as the roast cooks in the oven?) Our flavorful recipe features an herb-rubbed pork loin that’s oven-roasted to perfection. It’s served over flavorful vegetables and topped with a savory gravy.
Whether served for Sunday dinner or at a holiday get-together, this pork loin roast recipe will surely become a family favorite.
Pork Loin vs. Pork Tenderloin
While their names may sound similar, pork loin and pork tenderloin are actually two different types of pork. Both cuts are sourced from the back of the pig, but pork loin comes from an area between the shoulder and leg, while pork tenderloin comes from a muscle that surrounds the backbone. (The tenderloin is a cut within the larger loin.)
Since pork loin is a much larger and fattier cut of meat than tenderloin, many pork loin recipes call upon slow-roasting or braising the meat. You can use bone-in or boneless pork loin, but we prefer a boneless roast for easier slicing.
Pork tenderloin, on the other hand, is lean, so pork tenderloin recipes tend to be quicker-cooking and are for perfect for weeknight meals.
How long should you cook a pork roast?
A pork loin roast will cook at 350° for 20 to 30 minutes per pound. For pork shoulder, also known as pork butt, which is a tougher cut of meat, plan for 30 to 40 minutes of cooking time per pound. A tenderloin can usually be cooked in around 30 minutes total at 425° to 450°, depending on the size of the tenderloin. The thickness of your roast will affect cooking times so err on the side of caution and check the internal temp at the minimum time.
In all cases, pork should be cooked to a minimum temperature of 145°. Don’t worry if your pork roast is still pink. And, yes, pink pork is safe to eat!
Book Reviews by the Reluctant Retiree 