Boneless Pork Loin Roast Basics
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- čas přidán 22. 02. 2017
- Loin roasts don't need to be intimidating! A simple yet elegant meal is just a few steps away. Purchase a boneless pork loin roast, season and roast in the oven for approximately 20 minutes per pound at 375 degrees. Cook until the internal temperature reads 145 degrees, and let it rest five minutes. You'll have a beautiful, blush pink roast ready to devour. Slice and serve with your favorite sides!
It really doesn't get much easier! Want to take it another step? Check out more pork loin recipes at: bit.ly/2wXvGQW
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Short and straight to the point, that was perfect, thank you!
Straight to the point THANK YOU!! Thumbs up and just earned another subscriber in me!
Thanks! I usually buy the same kind of pork loin but recently I bought a much thicker “pork loin centre roast” and had no idea how to cook it
I am amazed that it only took 30 minutes for that big chunk......I am googling recipes as I have to medium sized pork loins.... I am crossing fingers and toes they cook this fast too.... yours looks perfect.. thank you..... I'll be sure to come back and advise if 30 minutes wasn't enough.
It said 20 minutes per pound
it's fully cooked! yes.....
When I saw the lack of seasoning I knew it was a nogo
Loik delicious
Pork: the other white meat. Beef : it's what's for dinner. ..The Incredible edible egg... Milk "it does a baby body" good.... I miss commercials like that... And even feeling like Chicken Tonight!.. 😅
Where's the garlic?? Slit little pockets and insert sliced garlic pieces, brown then bake.. Yummy!
check the label...lemon pepper has garlic in it
Not sure about your method. Roast was 200 internal from oven. I should have checked sooner.
It looks good but just a bit dry
It's not even cooked it's only 145° can't be dry
what is the name of the background song
I love watching cooking shows to ask the name of their background music too! So fun!!!
It's the theme song from The Three Little Pigs.
@@riverraisin1 Under-rated answer!! That'll do pig...that'll do
I eat a lot of pork loin. I buy the whole loin, rub it down with salt, and roast it.
Should advertise the sharp knife you’re gonna need with that method.
that doesn't seem right. i have a 1kg roast ( 2.2lbs). i only cook it for 44 minutes?
20min/lb. That's about right w/resting time.
Brine this cut for 12 hours or more. Then sear and cook it on a grill or smoker.
That will be delicious!
No enjoy your meal
no eat
no bon appetit
but DEVOUR xd
That's what one does with pig... Devour.
does not get any easier than that... also per the label on lemon pepper...listed ingredients are.... salt, spices, citric acid, sugar, onion, garlic, lemon oil...plenty of flavoring...as with anything depends on personal taste.
why am i getting a recipe for how to cook boneless pork loin... IN A MIDROLL AD
I think you’re meant to make gravy n sides too. This channel just teaches abt the meat only. Hwv as w all roasts u hv to monitor it to see when exactly it needs to be taken out. No one size fits all.
La recette de porc shaeux
Seasoning a lean meat with ONLY lemon pepper? That's going to be dry and flavorless
But damn adding lemon pepper on a well seasoned pork loin is sO GOOD.
Hahahaha
no when you cook a meat good not over cooked it has tons of flavor
As soon as they cut into it you could see how dry it was. Plus that's a pretty high temp for a roast. Slow and low keeps it tender and juicey
This video helped no one
Devour
30-40 minutes on each side... brush on some jerk sauce and let it cook into the meat. You can thank me later!
I don't know about that, tried 145c and 20m/pound, rest it for 10 mins, when I cut it inside was raw
That's because 375 F is actually 190 C.
Bahahahahahaha
Did you preheat your oven first?
Only 145°, it's not even cooked I can still see the pink pork should be cooked at 165 just so you know
pork and poultry need a lot of help with seasoning. you need salt..
first ingredient in lemon pepper is salt...check the label
There is plenty, if not too much, salt in lemon pepper seasoning.
@@user-fs5lc2dl7t There are some that don't start with salt, but it's always right up there. ;)
Don't be in a rush when cooking pork.
I've found a great Cajun seasoning called "slap ya mama"(original blend) it has a very unique flavor and is good on pork roast or loin or ANY meat.
That music is annoying!
Ok so that was dry as possible. Zero juice in that bad boy, avoid this method. Got it.
Sear it in a pan 1st it seals the exterior and hold the juice as it cooks
Its raw,and not seasoned enough.
PERFECT!!!!
DRY! OVERCOOKED! 🤮🤮
sorry do not care for pink pork
Hi Virginia! It's a personal preference, but know whole muscle cuts are safe to eat when cooked to 145°F. For more information visit: www.pork.org/cooking/pork-temperature/
no crackle and lemon pepper as well as yank measuring system equals crap
Looked dry
Meat is kind of pink.. it's not beef, it's pork and the meat should be white when done.
Pork can still be cooked to medium rare or medium as long as it reaches an internal temperature of at least 145° before taking it off the grill it does not have to be well done to be safe to eat
Actually pork should be slightly pink cooked to 150 degrees chicken and turkey is what needs to be 165 degrees
Looks dry very dry
Yup over cook. Should have cooked it to 140 and rested to 145-150
I even tried sealing this up in bacon strips, a few slices in it was dry as hell. I aked the butcher...he said, "Good Luck!"
Call me old fashion but I do not care for pink roast pork.
Was it really that pink? Internal temp is the best way to test for doneness, safeness
Nothing wrong with pork being a little pink if it's at the correct temperature.
Okay, you're old fashioned. Commercial pork in the United States is required to be frozen for 30 days. You're not going to get trichinosis. Even the official government position is that 140° is enough
Looks dry
DONT DO IT 20 min a lb is way too much... reaches 145 per lb at half the time ...I ruin a great roast using this info... bad info 5 lbs is 117 min almost 2 hours,, WRONG INFO this is BBBSSS
john foat exactly what happened to mine
What time should you use??
A 5 lb roast would be 1 hour and 40 minutes. Where did you get 2 hours from?
use a meat thermometer. 145F is perfect temp for doneness.
This looks so dry
F is fail
Lb bigger fail
Rawwww
Don't like this recipe meat looks dry no gravy
Overdone. Use an instant read and remove at 135. Let it rest for 10 minutes and then serve. Much more tender and still safe.
That looks over cooked and dry
Looks soo dry, this is why I hate to cook pork
The best way to prevent dry pork is to not overcook it! Hi! Pork is safe to eat once it reaches an internal temperature of 145° followed by a 3-minute rest. It will be a blush pink color and juicy at this temperature. Read more: www.pork.org/cooking/pork-temperature/
Do not cook a big ass pork like for only 20 minutes that is not cooked enough and would be tough as hell!
its 20 minutes per pound
Bless your heart
Hard to tell if you’re reading illiterate or just being dumb
Read again before lashing out you look silly
20 min a pound, pay attention
looks dry
Looks dry