Roast Pork Loin

Total Time:
1 hr 5 min
20 min
10 min
35 min

4 to 6 servings

  • 1 tablespoon vegetable oil
  • 1 boneless center-cut pork loin roast (about 2 pounds), trimmed and tied (see below)
  • Kosher salt and freshly ground pepper
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons cider vinegar

Preheat the oven to 375 degrees. Heat the oil in a large ovenproof skillet over high heat. Season the pork with salt and pepper and sear on all sides until golden brown. Combine the mustard and vinegar and brush over the pork. Transfer to the oven and roast the pork until a thermometer inserted in the center reads 145 degrees, about 35 minutes.

Transfer the pork to a cutting board and tent with foil for 10 minutes. Remove strings, slice and serve with Fall Vegetable Cobbler (recipe below).

Fall Vegetable Cobbler:

4 cups low-sodium chicken broth

2 cups all-purpose flour

2 tablespoons whole-grain mustard

1 large turnip, peeled and cut into 3/4-inch pieces

2 medium russet potatoes, peeled and cut into 1/2-inch pieces

4 large carrots, sliced

8 tablespoons unsalted butter; 6 tablespoons cut into cubes and kept cold

Kosher salt and freshly ground pepper

1 tablespoon baking powder

1 cup heavy cream

1 bunch fresh parsley, chopped

Preheat the oven to 375 degrees. Whisk the broth and 1/4 cup flour in a saucepan over medium heat. Add the mustard and vegetables; simmer until thickened, about 2 minutes. Whisk in 2 tablespoons butter and salt and pepper to taste; transfer to a 3-quart baking dish.

Whisk the remaining 1 3/4 cups flour, the baking powder and a pinch of salt in a bowl. Rub in the cold cubed butter with your hands until the dough resembles coarse meal. Lightly stir in 3/4 cup cream with a fork. Place big spoonfuls of dough (about 6) on top of the vegetables and brush with the remaining 1/4 cup cream. Bake until golden brown and cooked through, about 45 minutes. Scatter parsley on top.

Prep Time: 30 minutes

Cook Time: 1 hour

Photograph by Tina Rupp

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Pairs Well With
Pinot Noir

Delicate, floral red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.2 20
No one seems to know how to give a correct time and or temp. I tried with a 1lb roast and it took 30 minutes to hit 145. Besides that it needs to be closer to 155 because it hardly carries over any heat. The bottom line is it makes it hard to prepare sides when you have to keep checking and rechecking the meat. Give an accurate time next time or none at all and stop sliding by with the whole "use a probe thermometer" routine. item not reviewed by moderator and published
Family loved the pork. (I did not make the vegetables attached.) I put roast to rest on top of sliced onion, and made a pan gravy. House smelled amazing. I served it with rice, next time going to try it with wide noodles or mashed potatoes. Going to make this again. item not reviewed by moderator and published
Had a small pork loin roast. Marinated it in the molasses coffee brine. Roasted to 135 degrees. Wonderful! Sauce on roasted garlic mashed potatoes. Thank you! ! item not reviewed by moderator and published
I only tried the pork loin. Few ingredients is what i look for and it was tasty. I thought it was going to be dry but it wasn't. We had leftover cranberry relish that I mixed with applesauce. Yummy. item not reviewed by moderator and published
really tasty and easy!!!! item not reviewed by moderator and published
I wrapped my loin in bacon before putting in oven..kept the pork moist and wonderful. My husband, who is not easy to impress, was impressed. item not reviewed by moderator and published
Very, very good (with a few minor adjustments) :-) item not reviewed by moderator and published
I made the cobbler and it wasn't anyone's favorite. item not reviewed by moderator and published
I made these dishes and got rave reviews. My husband loved the pork and my dad had seconds and thirds (and maybe even a forth) on the veggie cobbler. Quick and easy to make and very satisfying! item not reviewed by moderator and published
My husband is extrememly picky and he has begged me to make this recipe again. Definately a keeper and so easy to make! item not reviewed by moderator and published
Dude! Cooking at a specified temperature for a specified time will not cook the meat properly. You must use a probe thermometer inserted into the meat to accurately determine the doneness of the meat. Your "oven temp" most likely is not all that accurate, your piece of meat will be a different size-thickness-density, there are just to many variables for the meat to be properly cooked. You have to specifically measure the internal temp of your food to determine its "doneness". Geesh... item not reviewed by moderator and published

This recipe is featured in:

Winter Entertaining Guide