Roasted Pork Loin

5 from 3 votes

A simple apple cider marinade keeps this boneless pork loin tender and juicy through a hot sear and an oven roast. Four ingredients and five minutes of hands-on prep give you a sliceable Sunday dinner that feeds a crowd!

Course Dinner

Cuisine Southern

Keyword boneless pork loin roast, oven roasted pork loin, pork loin roast, roasted pork loin

Prep Time 5

Cook Time 53

Marinating Time 12

Total Time 12 58

Servings people

Calories 361kcal

Author Blair Lonergan

Equipment

10- to 12-inch cast iron or other oven-safe skillet
Instant Read Thermometer

Ingredients

3-4 lb. boneless pork loin
5 cups apple cider
3 cloves garlic, minced
5 sprigs fresh rosemary, plus additional for garnish
Kosher salt and ground black pepper, to taste
2 tablespoons olive oil, for searing
For serving: barbecue sauce

Instructions

Combine the apple cider, garlic, and rosemary in a large zip-top bag or dish. Add the pork loin, seal, and refrigerate for at least 12 hours or up to 3 days.
Remove the pork from the marinade and pat completely dry with paper towels. Discard the marinade. Season liberally on all sides with salt and pepper.
Preheat the oven to 400°F.
Heat the olive oil in a 10- to 12-inch cast iron skillet over medium-high heat until shimmering. Sear the pork on all four sides, about 2 to 3 minutes per side, until golden brown and the meat releases easily from the pan.
Transfer the skillet to the oven and roast uncovered for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F. Plan on roughly 15 minutes per pound and start checking at 40 minutes.
Transfer the skillet to the oven and roast uncovered for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part reads 145°F. Plan on roughly 15 minutes per pound and start checking at 40 minutes.
Tent loosely with foil and rest 15 to 20 minutes before slicing.
While the pork rests, warm the barbecue sauce in a small saucepan over low heat.
Slice thinly against the grain, drizzle with the warm sauce, and garnish with fresh rosemary.

Notes

Marinating time matters: Twelve hours is the minimum and 2 to 3 days is ideal. Do not go past 3 days, or the texture starts to suffer.
Pat the pork completely dry before searing. Surface moisture prevents browning.
145°F is the target: A little pink in the center is normal and safe at that temperature.
Roast uncovered: Covering the pan traps steam and softens the crust you just built.
Timing guide: roughly 15 minutes per pound at 400°F after searing, but the thermometer is the only reliable measure.
No cast iron? Any oven-safe skillet works. Wrap a plastic handle in thick foil to make it oven-safe.
Substitution: apple juice works in place of cider, and hard cider gives a drier, more savory result.
Serving suggestion: for a classic Virginia-style meal, serve the pork the way the Boar's Head Inn does, over grits with barbecue sauce, fried apples, and sautéed green beans.
Storage: refrigerate up to 4 days or freeze up to 3 months. Reheat gently in a covered skillet with a splash of broth or cider.

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