I love pork! I really don’t have to say much more than that! One of my favorite weekend dinners is roasted pork loin. It is easy and can stretch it into several weeknight meals … unless you have your cousin, daughter and 4 other men at the dinner table like I did! Two of them were teenagers!
It’s hard to stay connected to extended family when they live in the same town, let alone 45 minutes way … we’re just too busy these days. I try to have friends and family over for weekend dinners on occasion … it lets us catch up and enjoy a few hours together. My cousin, her significant other and their respective teenagers came to dinner a few weeks ago. Knowing I’d have two teen boys … and two fully grown robust Midwestern men at the dinner table meant a hearty meal! I opted for roasted pork loin … 8 pounds of it … and I had two pieces left over! I also made my mama’s Mac-n-Cheese and my grandma’s German style green beans. It was all so good and comforting!
I don’t fuss over my pork loin … a little salt and pepper, and some dried thyme rubbed all over the outside. Easy, no frills, simple and delicious. I usually buy the pork loin with rib meat. It’s less expensive per pound and very moist and tender. Pouring a cup of white wine in the bottom of your roaster (your loin will set up on a rack) will provide extra flavor and keep the loin moist as it roasts. Use chicken broth if you aren’t a wine drinker.
Here’s the full recipe. Enjoy!
- 1 4lb pork loin
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1/2 tablespoon dried thyme (or other dried herb of choice)
- 1 cup white wine or chicken broth
- Preheat oven to 325°
- Combine spices and rub on the top and sides of pork loin
- Place loin on rack and in roasting pan; pour wine in bottom of the pan
- Place in oven; roast uncovered for 20 minutes.
- Cover, roast for another hour (20 minutes per pound) or until the internal temperature reaches 160°
- Remove and let set for 5-10 minutes so juices settle.
- Slice and serve
- If you have a larger pork loin, adjust the spices to your taste. I've also used minced garlic and onion in this recipe. It's very versatile.