This simple and easy recipe will show you exactly how to cook a boneless pork loin roast. I know this might be simple for some of you but we all have to start cooking somewhere and actually, the USDA has re-vamped their cooking temperature guidelines when it comes to cooking a pork roast. Did you know that we no longer have to cook pork roasts until they are shoe leather like our Moms & Grandparents did?
Yup. We now get to cook them to 145 °F.
How to Cook a Boneless Pork Loin Roast
If you want to read up on the new guidelines, head on over here.
It does take some getting used to, the fact that your pork roast will be slightly pink in the middle. The first time I made it my Mom was appalled. APPALLED. That’s the only word I can use. She couldn’t believe that I was trying to kill my family by feeding them undercooked pork.
That’s why I’m writing up this quick how-to post, because this is the NEW how to cook a boneless pork loin roast method. No shoe leather. Gravy is a delicious addition if wanted, not a necessity so that you don’t choke on a bone dry roast.
Trust me, once you start treating pork more like a beef roast instead of chicken ( we all freak when chicken is pink!) you are going to love pork roasts again!
The recipe is plain, simple and one of my favourite ways to cook up a roast. The ends are going to be well cooked – better for those people that are still having a hard time eating pink pork- but the center?
Perfection. I will never go back to eating show leather pork again!
So who else has hopped on board? Did you find it a mental challenge to eat pink pork?
If you are looking for other pork recipes, try my recipes for:
Pin this recipe to your Suppers Board and remember to FOLLOW ME ON PINTEREST!
How to Cook a Boneless Pork Loin Roast from start to finish!
- 1 4-5 lb boneless pork loin roast
- 7 garlic cloves minced
- 1 1/2 tbsp coarse sea salt
- 3 Tbsp. chopped fresh rosemary
- 1 tsp. freshly ground black pepper
- 1/4 cup olive oil
- 1-2 lbs of chopped carrots potatoes and onions
- cocktail tomatoes
- Preheat your oven to 450° F.
- In a small bowl, combine the oil, garlic, rosemary, salt and pepper, and mix until a paste forms.
- Pat the pork roast with a paper towel to remove excess moisture and then rub 2/3 of the seasoning mixture onto the roast, covering the top and sides.
- Place the roast in the bottom of a large roaster.
- Place desired vegetables around the roast. Dab the remaining seasoning mixture over the vegetables.
- Roast in the pre-heated oven for 15 minutes, then turn the oven temperature down to 300° F. Let the roast continue to roast for another 30-40 minutes or until the internal temperature reaches 140° F when a meat thermometer is inserted into the middle. During the last 10 minutes of cooking, throw in a handful of cocktail tomatoes if desired - I love roasted tomatoes!
- Remove the roast from the oven and cover it with foil. Let it rest 10 minutes, then slice and serve.
New USDA recommendations are that pork can now be safely cooked to 145 °F.