The Recipe

Easy Pork Loin Roast

  • 2-3 lb pork loin roast (with a nice fat cap on it)

  • 2-3 cloves of garlic

  • 1 sprig rosemary

  • 1 spring sage

  • 2-3 Sprigs Thyme

  • Olive Oil

  • Kosher Salt

  • Meat thermometer

The day before you’re going to cook this, pat your pork loin dry and place on a wire rack over a rimmed baking sheet lined with foil. Salt generously on all sides and let sit uncovered in the refrigerator overnight.

In the morning, mince your herbs and garlic.

Cover the pork loin with olive oil, and rub all sides with the herb and garlic mixture, as well as a litle bit more salt and pepper.

Cover roast in plastic wrap and place back in the fridge.

A few hours before you’re ready to eat, preheat your oven to 250. Get your meat thermometer ready.

Place the pork loin in the oven (good thing you have that wire rack and baking sheet already good to go), and cook until it reaches about 145 degrees (can take anywhere between 1-2 hours for this to happen depending on the size of the roast, just be sure you regularly check the temperature).

After pork has reached 140-145 degrees, remove from oven and cover with aluminum foil. Let rest for at least 30 minutes (or until you’re about ready to eat).

Take this time to make whatever other sides you want. Preheat your oven to 450-500, whatever you’re comfortable with.

When you’re almost ready to eat, put the pork loin back in the oven for about 10-15 minutes, or until the fat on top is nice and brown and crispy.

Remove from oven, let rest for a bit, cut and serve.

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The Bullshit

In the last 8 months, the pork roast has been one of my dishes with the highest easy to making you look like a bad ass chef ratios. Seriously you can put in pretty minimal effort and come out with a dinner that people are very impressed with. It’s also incredibly cheap for the flavor you get out of it.

Buying tip: find one at the meat counter with as much fat on top as possible. You’re aiming to get a nice crispy layer on every slice, so don’t cut that shit off.

The secret, just like with most any roast, is dry brining overnight and using the reverse sear technique. Basically, having a lot of time to hang out with some meat. With us all stuck in our homes during this year of 2020, you probably have time. Make some pork.

Bonus points if you use the pork stock recipe to make gravy for this.