You Should Know: How To Cook the BEST Pork Loin You'll Ever Have!

Ingredients

• 5 lb Pork Loin (boneless, trimmed, room‑temperature before cooking)
• 1 Tbsp Olive Oil (for greasing the tray)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Sea Salt (coarse or fine)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder

Instructions

1. Bring Pork to Room Temperature

   Remove the pork loin from the refrigerator and let it rest on a plate for at least 1 hour so it reaches room temperature.

   Time: PT1H

2. Preheat Oven

   While the pork is resting, preheat the oven to 500°F (260°C).

   Time: PT15M

   Temperature: 500°F

3. Prepare Tray and Season Meat

   Lightly coat a roasting tray with 1 tbsp olive oil. In a small bowl combine black pepper, sea salt, garlic powder, and onion powder. Rub the seasoning mixture evenly over both sides of the pork loin.

   Time: PT10M

4. Calculate Cooking Time

   Multiply the weight of the pork (in pounds) by 5.5 minutes. For a 5‑lb loin, the time is about 27 minutes.

   Time: PT1M

5. Roast at High Heat

   Place the seasoned pork loin fat‑side down on the tray and put it in the preheated oven. Roast for the calculated time (≈27 minutes).

   Time: PT27M

   Temperature: 500°F

6. Turn Oven Off and Let Residual Heat Finish Cooking

   After the timed roast, turn the oven off but leave the door closed. Let the pork sit in the hot oven for 50‑60 minutes.

   Time: PT55M

7. Check Internal Temperature

   Remove the tray, uncover, and insert a meat thermometer into the thickest part of the loin. It should read between 145°F and 150°F (63‑66°C).

   Time: PT2M

8. Rest with Foil

   Loosely cover the pork loin with aluminum foil and let it rest for 10 minutes. This allows juices to redistribute.

   Time: PT10M

9. Slice and Serve

   Transfer the rested pork to a cutting board, slice against the grain into ½‑inch thick pieces, and serve.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

22 g

Carbohydrates

1 g

Fat

3 g

Fiber

0 g