Roast Pork
2-3 lb. pork loin or tenderloin roast (boneless)
salt, pepper, and seasonings of your choice
1 - 2 T. oil
- Rinse the pork roast in cool water and trim away most of the fat. Pat the roast dry with paper towels.
- Sprinkle the roast fairly liberally with salt and pepper. Add additional spices of choice. For example, I use chipotle pepper and ancho chile powder to go along with a Mexican themed meal. You can’t go wrong with S&P, paprika, and cayenne, IMO.
- Preheat the oven to 400˚F.
- Heat the oil to medium-high in a large skillet or Dutch/French oven on the stovetop. Sear the roast on all sides for ~1-2 minutes per side (short for a thin tenderloin, 2-3 minutes longer for a full loin roast). I like to use my cast iron and transfer it directly to the oven.
- Alternatively, transfer the roast to an oven-safe roasting pan, and cook for ~10 minutes per pound until a meat thermometer reads 145°F (tenderloin) or 150°F (loin). Be careful not to overcook the pork.
- Remove the pork from the oven and place on a board or platter tented with foil. Let it rest for 10-15 minutes before slicing, chopping, or pulling.