Seared and Roasted Pork Loin
This seared and roasted pork loin wrapped with bacon is tender, moist, and seasoned to perfection. It makes an excellent main dish, perfect for holidays and special occasions, but is easy enough for a weeknight meal.
The easiest seared and roasted pork loin
This recipe for seared and roasted pork loin offers a high pay off with little work. In just a few steps, this pork loin is in the oven and ready to be pulled out and served. It is savory and well seasoned, juicy, and perfect for serving large crowds. It works well for holidays and special occasions and pairs perfectly with potatoes and green beans. I like to save the drippings and spoon them over each serving, or even use it as a dipping sauce like an au jus.
Ingredients for seared and roasted pork loin
To make this pork loin, all you need is:
- 1 – 5-6 pound center cut pork loin
- two Tbsp Extra Virgin Olive Oil
- Salt
- Pepper
- Thyme
- Garlic powder
- Onion Powder
How to sear pork loin
Step 1: Prep the pork loin
First rinse the pork loin under cool water and pat dry. I like to fill the clean sink slightly with cool water and gently set the pork into the cool water. This works better for prepping your meats because there is no splatter from running water. This helps keep risks of bacteria to a minimum. Then I pat dry with a couple clean paper towels. This step really is the most important step for getting the perfect sear. You might be tempted to skip it, but don’t do it! It will be well worth the effort!
Step 2: Brush with oil, season with salt and pepper
Once your cut is rinsed and thoroughly dried, brush the entire pork loin with olive oil. Then, add salt and pepper ONLY. Other herbs tend to burn when cooked at high heat and will leave your dish with a bitter, undesirable flavor. So it is important to save the seasonings for after searing.
Step 3: Sear the pork loin
Add a couple Tbsp of oil directly to your pan and heat on medium high. Once the oil is hot, drop the prepared pork loin onto the pan and cook without turning for 3-5 minutes, or until the outside is golden brown. Once it has browned, flip the pork loin to sear the other sides. Do this until each side has a nice golden sear. You can also pick up the pork loin to do the end caps.
Step 4: Bake
Once every side of the pork loin is seared, add the pork loin to a 9 x 13 baking dish and season with herbs. When it is cool enough to touch, wrap the pork loin in bacon and bake uncovered in the preheated oven for 10 minutes at 450. Then, turn down the heat to 375 and bake for approximately two hours minutes, or until a thermometer reads 140. When eating pork, you want the internal temperature to reach 145 degrees for food safety reasons. But the pork continues to cook once you remove it from the oven and allow it to rest, so if you allow it to cook to 145 in the oven, you will actually overcook your pork.
Step 5: Rest
It’s REALLY important NOT to skip this step. Once you pull the pork loin from the oven, it will continue to cook for 5-10 minutes. DO not cut into it. Remove it from the hot pan and set on a cutting board or serving dish to rest. The rest is important for continued cooking, but it also allows the juices to be reabsorbed into the meat. Cutting into it too early will cause it to release juices, giving you a less juicy final product.
FAQ when roasting pork tenderloin
How to I keep my pork tenderloin from drying out? You want to cook lean cuts like pork tenderloin at a high heat over a short period of time. Because tenderloin is a lean cut and doesn’t contain much fat or connective tissue, the low and slow method doesn’t work well and will result in a dry finished product.
What temperature is safe to consume pork? Pork reaches a safe internal temperature at 145 degrees. But because the pork continues to cook after removed from the oven, you want to take it out at 140 to avoid drying it out. Once it has had time to rest, it will reach the perfect temperature of 145.
How long does it take to cook pork tenderloin? The general rule of thumb is 20 minutes per pound. So if you have a two pound pork loin, your cook time would be 40 minutes in the oven. If you have a larger loin like this 5-6 lb, you will need to cook for around 2 hours.
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Seared and Roasted Pork Loin
Ingredients
- 1 5-6 lb Center Cut Pork Loin
- 2 Tbsp Olive Oil
- 1 Tbsp Kosher Salt or Sea Salt
- 1-2 tsp Back Pepper
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- First rinse the pork loin under cool water and pat dry. This step really is the most important step for getting the perfect sear.1 5-6 lb Center Cut Pork Loin
- Once your meat is rinsed and thoroughly dried, brush the entire pork loin with olive oil.2 Tbsp Olive Oil
- Then, add salt and pepper ONLY. Other herbs tend to burn when cooked at high heat and will leave your dish with a bitter, undesirable flavor.1 Tbsp Kosher Salt or Sea Salt, 1-2 tsp Back Pepper
- Add a couple Tbsp of oil directly to your pan and heat on medium high. Once the oil is hot, drop the prepared pork loin onto the pan and cook without turning for 3-5 minutes, or until the outside is golden brown. Once it has browned, flip the pork loin to sear the other sides. Do this until each side has a nice golden sear. You can also pick up the pork loin to do the end caps.
- Once every side of the pork loin is seared, add the pork loin to a 9 x 13 baking dish and season with herbs. When it is cool enough to touch, wrap the pork loin in bacon and bake uncovered in the preheated oven for 10 minutes at 450. Then, turn down the heat to 375 and bake for 2 hours, or until a thermometer reads 140.1 tsp thyme, 1 tsp garlic powder, 1 tsp onion powder
- It's REALLY important NOT to skip this step. Once you pull the pork loin from the oven, it will continue to cook for 5-10 minutes. DO not cut into it. Remove it from the hot pan and set on a cutting board or serving dish to rest. The rest is important for continued cooking, but it also allows the juices to be reabsorbed into the meat. Cutting into it too early will cause it to release juices, giving you a less juicy final product.
- Once the pork has had a chance to rest, slice into thin peices and serve with drippings. Enjoy!
