Roasted Pork Loin

A bone-in pork loin is the easy showstopper of weekend cooking. The bone insulates the meat as it roasts, so you get a juicier interior than a boneless cut delivers, and the simple olive oil and spice rub crisps into a savory crust.

The two-temperature roast is the smart move here. A blast at 400°F (200°C) for the first 45 minutes builds that mahogany crust, then dropping to 350°F (175°C) for another hour finishes the inside gently without drying the edges out.

Dry mustard and paprika do double duty in the rub. The mustard adds a quiet, sinus-tingling sharpness once it hits heat, and the paprika brings color and a subtle smoky sweetness. Together they give the crust depth without needing a marinade or overnight cure.

Rest the roast 15 to 30 minutes before slicing. Cut too soon and the juices flood the cutting board instead of staying in the meat. Carve into thin slices and spoon the warm fruit glaze across the top right before serving so it stays glossy.

Pro Tips

• Pull the roast at an internal temperature of 145°F (63°C), the rest will carry it up a few degrees to a safe, juicy medium.
• Use a meat thermometer rather than the clock, oven calibration and roast thickness vary widely.
• Tent loosely with foil while resting; tight foil steams the crust soft.
• A bone-in pork loin slices cleanest if you cut along the bone first, then slice the freed meat against the grain.

Variations

• Swap the fruit glaze for a pan sauce made from the drippings, white wine, and a spoonful of Dijon.
• Add a tablespoon of brown sugar and a teaspoon of cinnamon to the rub for a sweeter, holiday-leaning crust.
• Use the same rub on a pork shoulder for a longer, low-and-slow roast.