Boneless Pork Loin Roast
Adapted from How to Cook Everything, Revised Tenth Anniversary Edition by Mark Bittman
This is my pared-down version of Mark Bittman's basic roast pork, Roast Pork with Garlic and Rosemary in How to Cook Everything, Revised Tenth Anniversary Edition.
Note: The USA Guidelines for safe minimum internal temperature temperature, last modified on January 15, 2015 (which may have been updated since I am writing this, so double-check this information to be sure), state that beef, pork, veal, and lamb (steaks, chopped, roasts) and ham, fresh or smoked (uncooked) are safe to eat cooked to an internal temperature of 145°with a three-minute resting time.
A 2 to 3-pound boneless pork loin roast (not a pork tenderloin) Try to find one with a good cap of fat on it.
1 tablespoon (or up to 2 tablespoons if you want to be more aggressive with the seasoning) Herbes de Provence*
Salt and pepper to taste
1½ cups of white wine or chicken broth
1 tablespoon of butter (optional)
*If you don't have Herbes de Provence, you can use a pinch of each of these dried herbs:
Take the roast out of the refrigerator, dry it, pat on the Herbes de Provence, and add salt and pepper to taste. You want the roast to come to room temperature before you start to cook it. This will take about one hour.
Preheat your oven to 450 °F.
Put the roast on a rack in a pan. Place in the preheated oven, and cook for 15 minutes at 450 °F.
Open the oven door, and very carefully, watching out for steam, pour ½ cup of white wine or chicken broth over the roast. Reduce the heat to 325 °F. Continue to cook at 325 °F, checking every 15 minutes to see if the bottom of the pan is dry. If it is, add a little more liquid. If the meat does not have a luxurious covering of fat on it, baste it.
Depending on its size, the roast will take anywhere from 1¼ to 2 hours to reach an internal temperature of 145 °Fs. To avoid overcooking, start checking it with an instant-read thermometer at 1¼ hours. I use a Thermapen, which I highly recommend.
Once the meat reaches the right temperature, remove it from the oven, and let it rest for about ten minutes before carving into thin slices.
You can use the pan juices to make a gravy with more of the wine or chicken broth if you like. To do this, remove the roast from the pan, place the pan on a burner on top of the stove over medium-high heat, and either reduce the juices in the pan to ¾ cup or add enough liquid to make ¾ cup. Stir to incorporate any droppings in the bottom of the pan, reduce the sauce to the thickness you like and, if you want to make it a little richer, stir in the optional tablespoon of butter. I usually find that the roast is so juicy, it doesn't need any gravy or jus at all.