What Is Pork loin roast and How Can I Use It?
Pork loin roast is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 89 recipes to get you started.
Key Points
- A pork loin roast is a piece of pork loin trimmed and tied for the oven.
- The classic Sunday roast; sold bone-in (more flavor) or boneless (easier to carve).
- Sear at 450°F (232°C), finish at 325°F (163°C) to 145°F (63°C), rest 15 minutes.
- Brine 4 to 12 hours in salted water so this lean cut stays juicy.
- Roast fat-side up; leftovers make great sandwiches and hash.
What is pork loin roast?
A pork loin roast is a section of the pork loin trimmed and tied for the oven. It is the cut behind the classic Sunday pork dinner: a handsome, even cylinder of lean meat that carves into neat slices and feeds a table.
You will find it both bone-in and boneless. Bone-in is the center-cut rib roast (basically a row of chops left whole) and the more flavorful choice. Boneless is easier to carve and cooks a touch faster.
Roasting It
Start hot, then drop the heat. Sear the roast for about 15 minutes at 450°F (232°C) to brown the outside, then lower the oven to 325°F (163°C) to finish gently. Pull it at an internal 145°F (63°C) and rest it, loosely tented, for 15 minutes.
The rest matters more on a big roast than on a chop. Slicing too soon spills the juice you spent an hour building.
Reckon on roughly 20 minutes per pound at 325°F, but a thermometer beats arithmetic every time. Roast Pork & Spiced Apples and Garlic & Rosemary Pork Loin with Root Vegetables both surround the roast with fruit or vegetables that soak up the drippings as it cooks.
Leftovers are half the appeal. Cold roast pork makes sandwiches, and Leftover Pork Roast Hash turns the end of the joint into the next morning's breakfast.
Keeping It Moist
This is a lean roast, so dryness is the enemy. The single best insurance is a brine.
Soak the roast 4 to 12 hours in salted water (about ¼ cup salt per quart, plus sugar and aromatics if you like). The salt helps the muscle hold water, so it stays juicy even cooked to a safe 145°F.
Leave the fat cap on and roast it fat-side up. As it renders it bastes the meat below. Scoring the fat in a crosshatch helps it crisp and lets seasoning sink in.
Substitutes
The plain pork loin is the same muscle, untied; buy it and tie it yourself with kitchen string for an even shape. A pork shoulder roast goes the other way, fatty and made for pulling rather than slicing.
For a smaller crowd, a pork tenderloin roasts in a quarter of the time but feeds far fewer. A bone-in turkey breast is the leanest poultry stand-in for a holiday-style roast.
Buying and Storing
Look for a roast with a firm, pinkish-red color and an even fat cap at least ¼ inch thick. A center-cut piece is the most uniform and roasts evenly, so it is worth asking the butcher for.
Keep it refrigerated and roast within 3 to 5 days, or freeze for up to 6 months, wrapped tight against freezer burn. Once roasted, it keeps 3 to 4 days and slices best chilled, when the meat firms up and will not crumble.
Nutrition
Nutrition Facts
Serving Size 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) (252g)Quick facts
Where to find pork loin roast: Pork loin roast is usually found in the meats section or aisle of the grocery store or supermarket.
Food group: Pork loin roast is a member of the Pork Products US Department of Agriculture nutritional food group.
- In Chinese
- 猪里脊烤
- British (UK) term
- Pork loin roast
- en français
- longe de porc rôti
- en español
- lomo de cerdo asado
How much does pork loin roast weigh?
| Amount | Weight |
|---|---|
| 1 piece, cooked, excluding refuse (yield from 1 lb raw meat with refuse) | 252 grams |
| 3 ounce | 85 grams |
Related
Pork Products
Recipes using pork loin roast
There are 89 recipes that contain this ingredient.
Slow-cooker Asian Pork Roast
Spice up your pork roast this summer with this recipe that creates a sauce made out of orange juice and soy sauce.
Barbecued Pork Sandwiches
I did mine in my slow cooker and used Boston butt instead of a roast. I let it go on low for 10 hours. Fabulous!
Roast Pork & Spiced Apples
"A Contest winning recipe from Oma Rollison (my mother) featured in Reminisce Magazine with her now famous Banana's 'N Cream Bundt cake. A San Diego, Calif. newspaper once dubbed her "The Queen of Country Cooking." (I guess the apple never falls far from the tree.) She's no longer with us, but her wonderful recipes are."
Apple-Glazed Roast Pork- Crockpot
Another simple crockpot recipe where a pork-loin roast meets a delicious glaze which creates a wonderful dinner you will love.
Leftover Pork Roast Hash
A classic old fashioned great American hash inspired by Julia Child's The Way to Cook. This is a great way to use leftover pork roast and the accompanying leftover vegetables. The key is to create a lovely tasty crust.
Easy Pork Roast
Easy roast pork loin seasoned with a five-ingredient dry rub of onion powder, allspice, sugar, salt, and pepper. Hot water in the oven keeps it moist; rest before slicing for juicy results.
My Brunswick Stew
Southern Brunswick stew with shredded chicken, cubed pork loin, okra, corn, and tomatoes in a rich broth. A thick, smoky, two-meat stew that tastes even better the next day.
Marinated, Grilled Boneless Rib Pork Roast Burritos
Grilled pork burritos from a 48-hour marinated boneless rib roast rubbed with garlic, cumin, paprika, and oregano. Slice thin and pile into tortillas.
Grilled Pork Loin
Grilled pork loin on the bone, rubbed with fresh rosemary, cracked pepper, and salt, then slow-roasted over indirect coals until the crust crackles and the center stays juicy and pink.
Oven Kalua Pig
Oven kalua pig wrapped in banana leaves with sea salt and liquid smoke, slow-roasted for 7 hours until fall-apart tender. A Hawaiian luau classic made at home without an underground imu.
Marty Feins' Hot Sour Soup
Hot and sour soup with shredded pork, chicken, tofu, cloud ears, and golden needles in a rice vinegar broth thickened with cornstarch and finished with egg ribbons.
Peppered Pork Roast
Peppered pork roast with sour cherry salsa: coarsely pepper-crusted pork loin roasted simple, served with a sweet-hot relish of cherries, green chiles, peppers, and cilantro. Holiday-worthy and easy.
Spicy Pork Roast
Spicy pork roast with a sweet-hot rub of sugar, ground chile, and oregano. Slow roasted to a crackling mahogany crust over a tender, juicy boneless pork loin.
Doc Boyle's Barbq
Pulled pork BBQ with a from-scratch sauce of ketchup, horseradish, brown sugar, and Worcestershire, simmered low for hours. A tangy, old-school barbecue with real bite.
Spiced Pork Roast
Spiced pork roast pressure-cooked with apple cider, sage, and black pepper into a tender, falling-apart loin in just 30 minutes. The fastest weeknight pork roast that still tastes like Sunday dinner.
Mexican Pork Beer Roast with Green Sauce
Mexican pork beer roast slow-roasts a 5-pound pork loin with beer, oregano, and coriander, served with a tangy tomatillo green sauce pureed with garlic, cilantro, and white wine vinegar.
Thai Roast Pork with Sticky Rice
Charcoal-grilled pork loin marinated in oyster sauce, soy, and whiskey, sliced thin and piled over steamed sticky rice with fresh cilantro and chilies. A Thai street food feast worth the wait.
Roast Pork with Spiced Cherry Sauce
Roast pork loin rubbed with sage, salt, and pepper, served with a spiced cherry sauce of tart cherries simmered with cloves, cinnamon, vinegar, and lemon juice. A holiday-worthy roast.
Roast Loin of Pork with Apricot Glaze
Roast loin of pork with apricot glaze: a honey-sweetened apricot and citrus glaze brushed onto pork loin as it roasts. Elegant holiday main with a microwave shortcut for the sauce.
Best Spicy Green Chili
New Mexico style spicy green chili braises pork shoulder and bones with tomatoes, tomato sauce, green chili strips, and hot peppers. Use to smother enchiladas or eat by the bowlful.
Herbed Pork & Apples
Herb-rubbed pork loin roast with tart apples, red onion, and brown sugar, finished with a reduced apple juice and maple syrup pan gravy. A fall Sunday dinner classic.
Chinese: Chinese Barbaque Pork
Chinese barbecue pork (char siu) with hoisin sauce, soy sauce, sesame oil, and garlic. Oven-baked pork loin strips with a sweet, sticky glaze.
Pork Roast with Corn Bread
Roast pork loin stuffed with cornbread, oysters, fennel, and Tabasco. Southern-style stuffing baked right into slits along the loin. Holiday-worthy main with Lowcountry roots.
Guisado Rico
Guisado rico, a Mexican pork stew with roasted loin simmered in green chiles, tomatoes, beer, and chicken broth. Served in bowls with cilantro, refried beans, and warm tortillas.
Pueblana Tinga
Pueblan tinga, a smoky Mexican stew of shredded pork or chicken with charred tomatoes, chipotle in adobo, chorizo, and warm spices. Serve over rice or stuffed into bolillos.
Pork Roast Master Recipe
Garlic-studded boneless pork loin roast cooked low and slow as a master recipe. Serve one third fresh and save the rest for burritos, soups, and other meals all week.
Roast Pork Loin with Cream Gravy
Sage-rubbed bone-in pork loin roasted on chine bones with a silky cream gravy built from pan drippings, mirepoix, stock, milk, and roux. A professional-quality Sunday roast.
Easy Bbq Pork Sandwiches
Pork loin slow-cooked with garlic and onion until fork-tender, then shredded and simmered in honey BBQ sauce. Pile it high on rolls for the easiest pulled pork sandwiches.
Pork St. Tammany
Pork St. Tammany: Louisiana-style rolled pork loin stuffed with rice, apricots, pecans, and mushrooms, wrapped in bacon and slow-roasted. Creole holiday centerpiece with sweet, nutty stuffing.
Herbed Pork & Potatoes
Herbed pork and potatoes skillet with cubed pork loin, red potatoes, rosemary, sage, and crushed herb stuffing, finished with fresh tomatoes and apple juice.
Roast Pork & Sauerkraut
Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.
Roast Pork & Mushrooms
Chinese-style roast pork and mushrooms stir-fried with ginger, scallions, soy sauce, and sherry in a glossy cornstarch sauce. Ready in 30 minutes.
Fruited Pork Roast, Scandinavian Style
Scandinavian fruited pork roast stuffed with beer-simmered prunes and apple, basted with the cooking liquid, and served with a rich pan gravy. A classic Nordic holiday roast.
Pork Roast with Corn Bread & Oyster Stuffing
Bone-in pork loin roast stuffed with cornbread and oyster dressing seasoned with fennel, garlic, and hot sauce. A show-stopping Southern holiday centerpiece.
Pork Roast with Red Cabbage
Pork roast braised on a bed of red cabbage with apple, onion, and red wine in a clay pot. A classic German-style Schweinebraten with sweet-and-sour braised cabbage built right in.
Pork with Figs, Pearl Onions & Mustard
Roast pork loin with Marsala-steeped dried figs, butter-glossed pearl onions and honey mustard on the side. A rustic, wine-braised dinner-party centerpiece.
Stuffed Caribbean Pork Roast
Jerk-rubbed pork loin stuffed with a tropical rice filling of crushed pineapple, ripe banana, dark rum, and Jarlsberg cheese. Caribbean flavors packed into every slice.
Pork & Black Bean Burritos
Quick pork and black bean burritos using leftover roast pork, cumin-seasoned beans, and a splash of hot sauce. Ready in 25 minutes with all the classic taco-night toppings.
Easy Crockpot Cranberry Pork Roast
Slow cooker pork loin braised in fresh cranberries, honey, and orange zest with warm hints of clove and nutmeg. A hands-off holiday-flavored crockpot dinner that practically cooks itself.
Roast Pork with Apple Topping
Roast pork loin rubbed with caraway, mustard, and sage, finished under a brown sugar applesauce glaze. The bone-deep Sunday dinner roast that fills the house with autumn smells.
Holiday Stuffed Pork Roast
Holiday pork loin stuffed with brown rice, toasted almonds, orange, and crystallized ginger, glazed with cranberry-orange sauce. A festive Christmas centerpiece roast that slices into ruby-red rounds.
Cherry Pork Loin
Cherry pork loin roast rubbed with thyme and black pepper, then glazed with a sweet-tart cherry preserve sauce spiked with red wine vinegar, cloves, nutmeg, and cinnamon.
Yummy Crockpot Barbecue Pork
You don't have to actually barbecue pork to get that succulent taste as this crockpot recipe explains it all.
Posole
Traditional Mexican posole with pork loin, pork rinds, pork shanks, dried hominy, red chili pods, and oregano. A rich, hearty stew simmered low and slow for hours.
Roasted Pork
Cajun-style stuffed pork loin roast with deep pockets packed with sautéed onion, celery, and green pepper trinity, all wrapped in a fiery dry rub. Roasted low and slow then blasted hot for a dark, peppery crust.
Grilled Pork Tacos
Grilled pork tacos with tropical papaya and pineapple mixed into the filling, folded with Monterey Jack cheese, and baked until golden. Served with fresh papaya salsa for a sweet-savory taco night.
Pork Stew with Cornmeal Dumplings
Learn how to make a hearty and comforting pork roast slow cooker main dish featuring tender pork shoulder, aromatics, and veggies slow-cooked in a rich and savory tomato sauce. To add a delightful twist to the dish, cornmeal dumplings are added during the last part of the cooking process.
More pork loin roast recipes
- Apple Glazed Pork Roast
- Cherry Pork Loin
- Chinese Barbecue Pork
- Crockpot Barbecue Pork
- Easy Bbq Pork Sandwiches
- Easy Crockpot Cranberry Pork Roast
- Fruited Pork Roast, Scandinavian Style
- Garlic & Rosemary Pork Loin with Root Vegetables
- Grilled Loin of Pork with Tart Cherry Sauce
- Guisado Rico
- Herbed Pork & Potatoes
- Honey & Herb Grilled Pork Roast
- Pork Carnitas
- Pork Loin with Sauerkraut & Apples
- Pork Roast L'Orange
- Pork Roast with Corn Bread & Oyster Stuffing
- PORK ROAST WITH ROSEMARY
- Posole
- Roast Pork & Mushrooms
- Roast Pork & Sauerkraut
- Roast Pork with Apple Topping
- Roasted Pork
- Stuffed Pork Roast
- Yummy Crockpot Barbecue Pork
