This cut is long and narrow so cooking it for so many minutes per pound won't work. The best way is to use a probe thermometer. If the skin is on it, score it and pour a full kettle of boiling water over the skin. Pat dry and season it. The skin will come nice and crisp.
Sirloin Pork Roast
4-5 lbs. 145°-160° F. 25-40 min. per lb. Stuffed Pork Loin
Chops 11/4-11/2-inches 165° F. Varied (based on type of stuffing) Tenderloin
at 425° F.) 1-11/2 lbs. 145°-160° F. 20-35 min. Whole Pork Loin
(boneless) 8-10 lbs. 145°-160° F. 8-11 min. per.
Rating: 4 - 350 reviews - 1 hr. 15 min. - 324.9 cal
In a small bowl, combine the oil, garlic, salt, pepper, and herbs and mix until paste forms. Dry the pork loin
with paper towels and rub it all over with the seasoning paste. Then set it on a rack in a shallow roasting
pan. Insert a meat thermometer on a slight angle into the very center of the roast
.Herbed Roast Pork Loin
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· Barbecued Pork Loin
Rating: 4.4 - 895 reviews - 1 hr. 20 min. - 238 cal
Directions. Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Place pork loin
into oven, turning and basting with pan liquids.Roasted Pork Loin Video
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· Roasted Pork Loin Photos
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