Greetings! Let’s finish up our New Year’s Day dinner with our favorite roasted pork loin!
We always have pork loin on New Years Day. It is a bit of a superstition in our family. Pork is traditionally eaten because it as well as cabbage or greens are indicative of wealth and good fortune. But my German grandmother always said that you should never eat any poultry or bird for the new year’s meal because they scratch backwards and you want to move forward. So no chicken, turkey or winged creature for our new years meal. No way!
All kidding aside, this roast is wonderful and does not take a long time to roast. Mine was about 4 pounds and took a little over 2 hours to cook. The best way to make sure your meat is perfect is to use a meat thermometer. With pork you will want your internal temperature to be at least 160 degrees but no more than 170 before you remove it from the oven. Tent it with some foil and allow it to rest to let the juices redistribute. This will ensure you a juicy roast that will be full of flavor. Remember, the internal temperature will still continue to go up after you remove it from the oven, just for a bit, not for long. But the meat will continue to cook after it is taken out of the oven. Using a thermometer will help you to have perfectly cooked meat.
After the 30 minutes, simply slice and serve. Delicious!
I hope you try this and I hope you enjoy it. As always, Happy Eating and Happy New Year!
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Noreen, Your awesome!!
Hi,thank u for sharing
Noreen you are my kinda cook! You "explain as your doing" no stupid music! Love your method and recipes!! Great job!!😊
2020 and I used this video to cook for my family
Do you not need to trim off the Silver skin off the out side before cooking. Or do the bagged loins already have that trimmed off
Looks beautiful.
Noreen, have you ever put veggies on the sides with your pork roast? If so, would you recommend waiting until the last half or something to prevent overcooking the veggies like potatoes and carrots for example? Just wondering how well it works or if it's best to just make them separately
I LOVE how much seasoning and garlic you used!!! You go girl! This looks delicious!
♥️😘
I like to put beef broth carrots onions and celery season it with salt pepper tyme and rosemary on the baking pan and used it as a brown gravy
Yay! My roast turned out great! It was juicy and tender and that crispy seasoning crust was lovely 🙂 Thanks for sharing your recipe! (took 2 hours on 360 for a 4.6 lb loin roast in a glass 9×13)
Looks great I like using an Elec pressure cooker with beer very good
Boy that begins back memories my Italian grandma would do her roast like that and was it good I still do it like that. Well not cook any other way.
omg I could eat that every day
close to Cuban pork roast
You have to ask the butcher if the meat is injected even if you get it from the counter. A lot of the meat company's inject the meat and they are allowed to by law to a certain extent , so if you don't want to get an injected piece of meat make sure to ask first.
I wrap it in a double layer of tin foil and grill it for a little over an hour at low heat and it comes out great. Very juicy and I do use a meat thermometer to make sure temp is right. Your seasoning and prep instructions are perfect. Thank you so much, the blend of seasonings give the meat an incredible taste, the garlic in the meat added a great boost of flavor and the crust formed is incredible.
Looks awesome!
ok, we did exactly the same thing you did n using the same spices n eye balled the amounts . only thing different was we used a regular metal baking pan , not throw away. all i can say is Y O U R O C K ……..the seasoning formed this awesome crust one the fat cap and the taste was fantastic. it was the best pork loin we have had in years. thanks to you we had a great easter dinner. thank you noreen n rick, hugs
doing ur recipe right now !! have a great easter !
Noreen, my family loves your recipes. Thank you for making these videos!
Noreen, just would like to say thank you so much! Although I didn't use your recipe, I used your cooking instructions to the T – I grabbed a few pork tenderloins for a Christmas dinner tonight and your instructions just made it SO MUCH EASIER. I'm a young guy and I love cooking but for the most part I'm still learning how to use a spatula haha. I've been making super-dry pork as of late, so it was great to see how to actually cook it. Thank you m'am, hope you and your family have a WONDERFUL Christmas! Love; Drew
I am so impressed with this roast I have just subscribed to your channel. Your friendly,no nonsense presentation is refreshing and I can't wait to try your recipes. Thank you!
Looks yummy! Just a small tip if u like your roast on the crispy side, place that spare garlic underneath the roast so juices can flow around it.. or if u are wrapping with bacon and u don't want the roast swimming in grease. Personally, I luv a good pork almost in any fashion someone wants to make it! LoL Your roast looks exceptionally delish, thanks for sharing your recipe 🙂
what kind of potato did you use to film this?
jk ;p
I never thought to cut the loin and put the garlic cloves inside while its cooking. Im making my first roast this weekend! I hope it turns out like yours! 🙂 Thanks for all the tips!
Oops I mean how
Is there anything you don't know ow to do. Keep up the great work.
You are awesome
Thanks Noreen for your help!
Mrs. Dash is nothing more than a salt free seasoning blend. It has lots of different herbs and spices, but no salt. Any type of salt free seasoning blend will do.
Hi Noreen , I oftend hear you say a spices called misses dash,
What is that. I cannot buy this in the Netherlands. Can you tell me whats in it.
Greetings from the netherlands. Heidy
Noreen, the new safe temperature from USDA is 145 then rest for at least 3 min. It is the perfect tempreature