Juicy Pork Loin Roast
Make this Juicy Pork Loin Roast with crispy edges and tender, flavorful slices. An easy oven-roasted pork recipe with potatoes, perfect for Sunday dinner or entertaining.
Ingredients
For the pork:
- 1.5 kg boneless pork loin roast (half skin-on)
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp garlic powder (or 3 cloves garlic, minced)
- 1 tsp dried thyme or rosemary
- 1 tbsp olive oil
Optional, for extra flavour:
- 1 tbsp Dijon mustard
- 1 tsp paprika
- 1 onion, sliced
- 1/2 cup chicken stock
Optional potatoes:
- 1 - 1.2 kg potatoes, peeled and cut into medium chunks
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried rosemary or thyme
- 1 extra onion, cut into wedges optional
Instructions
- Preheat the oven: Preheat your oven to 220°C (or 200°C fan-forced). This high heat at the beginning helps the pork develop a beautiful golden crust.
- Prepare the pork: Pat the pork dry very well with paper towel. This helps it brown properly. If the skin is still attached, score the skin lightly with a sharp knife, being careful not to cut into the meat. Rub a little extra salt over the skin to help it crisp.
- Season the pork: Rub the pork all over with olive oil. In a small bowl, mix together the salt, black pepper, garlic powder, and thyme or rosemary. Rub this mixture all over the pork. If using Dijon mustard, spread a thin layer over the meat first, then add the seasoning mixture on top.
- Set up the roasting tray: Pour the chicken stock into the tray, making sure not to pour it over the pork itself. Scatter the sliced onion in the base of a roasting tray. Place the pork on top, skin-side up if it has skin.
- Start roasting the pork: Place the pork in the oven and roast at 220°C for 20 minutes. Then reduce the heat to 180°C (or 160°C fan-forced) and continue roasting.
- Optional: Add potatoes: If you would like to roast potatoes with the pork, this is the best time to prepare them.How to prepare the potatoes: In a large bowl, toss the potato chunks with: olive oil, salt, black pepper, garlic powder, rosemary or thyme. After the pork has had its first 20 minutes at high heat and you lower the oven to 180°C, carefully remove the tray from the oven. If you like, add onion wedges too. They become sweet and lovely in the oven.When to add them: Arrange the seasoned potatoes around the pork in a single layer as much as possible. Try not to pile them directly on top of each other, or they will steam instead of roast. Return the tray to the oven.How long to cook the potatoes: Roast the potatoes with the pork for 60 to 70 minutes, turning them once or twice during cooking, until they are golden and tender. If the tray looks dry while roasting, add a small splash of water or stock to the bottom, but do not pour over the potatoes if you want them nicely roasted.
- Check the pork: The pork is ready when the thickest part reaches 145 to 149°F (63 to 65°C) on a meat thermometer. If you do not have a thermometer, the juices should run clear and the meat should feel firm but not hard.
- Rest the pork: Transfer the pork to a board or plate and loosely cover with foil. Let it rest for 15 minutes before slicing. This step helps keep the meat juicy. You can leave the potatoes in the turned-off oven for those few minutes if they need a little more colour or want to stay warm.
- Slice and serve: Slice the pork into even slices and serve with the roasted potatoes, onions, and any pan juices spooned over the top.
Notes
- Dry the pork well before seasoning for better colour.
- Do not overcook pork loin, or it can become dry.
- Cut potatoes into similar-sized pieces so they roast evenly.
- Give potatoes space in the tray for better browning.
- If the pork is browning too quickly, loosely tent it with foil near the end.
- For extra crispy potatoes, you can parboil them for 5 minutes first, then drain and season before adding to the tray.
Serving Ideas This is lovely served with:
- roasted potatoes from the tray
- braised cabbage
- green beans
- a simple salad
- apple sauce or mustard on the side