We eat a lot of (humanely raised organic) pork, even though it’s a problematic meat. Pork is generally lean and tastes great, but it has to be cooked very carefully. Undercook it, and you’re exposing yourself to pork-bourne diseases. Overcook it, and it’s dry, tough and terrible.
Pork loin is simple to make as long as you remember one rule: Salt the pork at least 8 hours ahead of cooking it. Rinse the pork loin, pat it dry, and salt it all over. Put the salted pork loin in a sealed container (I use Pyrex and Anchor Hocking glass storage containers) and tuck it into the fridge for a nice long flavor-enhancing snooze.
The key to perfectly cooked pork loin is to keep an eye on it. Even an extra minute or two in the oven can turn a juicy pork loin into a tough piece of meat. Keep your instant read thermometer at hand. After the loin has been in the oven for 25 minutes (during which time you can make the glaze) check the internal temperature every 5 minutes until it reaches 145 degrees. Remove it from the oven the second it reaches that temperature.
I like sweet savory sauces, so I make a rosemary raspberry glaze to toss over the pork loin after pulling it out of the oven. I make the glaze with frozen raspberries, which lack the finesse of fresh berries, but add a concentrated raspberry flavor to the sweet savory glaze.
Let the pork loin rest on the countertop for 5 minutes, and then douse it with the rosemary raspberry glaze. Serve it hot.
Roast Pork Loin with Rosemary Raspberry Glaze
Rosemary raspberry glaze adds sweet and savory notes to roast pork loin.
- 1 pork loin, about 4 pounds
- 1 package frozen raspberries, thawed
- 1 cup chicken broth
- 1 tablespoon coconut sugar
- 3 tablespoons chopped fresh rosemary
- 1/8 teaspoon pepper
At least 8 hours before cooking, rinse the pork loin, pat dry and salt it on all sides. Put it in a sealed container in the refrigerator.
When you are ready to cook the pork loin, preheat the oven to 350 degrees F.
Take the pork loin out of the fridge, put it into a roasting pan fat side up.
Sprinkle it with 1/8 teaspoon pepper and 1 teaspoon chopped fresh rosemary.
Put the pork loin in the preheated oven for 25 minutes. After that, check the internal temperature every 5 minutes.
When it reaches 145 degrees, remove the pork loin from the oven immediately.
Allow it to rest on the countertop for 5 minutes.
While the loin is cooking, make the glaze.
Put the raspberries into a sieve over a bowl. Use a wooden spoon to press the raspberries through the sieve, straining out the seeds.
In a small saucepan, bring the raspberry pulp, chicken broth, coconut sugar and fresh rosemary to a boil.
Lower the temperature and simmer until the mixture is thickened, about 5 minutes.
Remove from heat and add 1/8 teaspoon salt and a pinch of pepper to the glaze.
Pour the glaze over the rested pork loin, and serve immediately.
Put the salted pork loin in the roasting pan fat-side up, and dust it with pepper and chopped rosemary.
Roast the pork loin for 25 minutes, then check its internal temperature every 5 minutes. Pull it out of the oven at the precise moment it reaches 145 degrees. Let it rest for a few minutes, then pour the rosemary raspberry glaze over it and serve.