Evening friends! I hope you all had a great weekend! Becca had a chorus concert, my mom had a Christmas party, the girls and I hung out at Main Even with one of our favorite friends, and the DAWGS won! It was a nice way to start out December!
So tonight I made another version for pork loin. This was a thicker cut than normal. When you are cooking any type of meat, you really do need to rely on your thermometer. Take it out at 145 (med. rare) up to 160 (well done). We like it med. rare, so I take it out between 145-150 and let it rest for about 10-15 minutes. Here is how I did it…
Oven Roasted Pork Loin
Preheat your oven to 400 degrees.
Make a paste with 1/2 cup of olive oil, 2 tablespoons Worcestershire Sauce, 1 1/2 tablespoons of salt, 1 tablespoons pepper, 1/2 tablespoons of onion powder, cumin, chili powder, garlic powder, paprika, and fennel seeds. Mix well.
Rub liberally and massage in to pork loin.
Put your pork in a sprayed shallow roasting dish or oiled cast iron pan.
When the oven reaches 400 degrees, cook your pork fat side up for about 10 minutes.
Then lower your heat to 350 degrees and cook for about 40 more minutes (usually I do 20 minutes per pound)
Serve with rice/mashed potatoes/polenta and a veggie. See ya real soon 😉 Amy