Do I Use Beef Broth or Chicken Broth With Pork Loin Roast

Pork can be intimidating to cook because it has a bad rep for being bland and boring. But if you cook it right, it can be extremely good. Good enough for a spot on your holiday table in fact. This is our favorite roasted pork loin recipe, and below are answers to the questions we get asked the most.

Is there a difference between pork loin and pork tenderloin?

Yes. Though both cuts are lean, uniform in shape, and mild in flavor, a pork loin roast is usually bigger and meatier.

Do I need to sear it?

You could,but in our opinion, it's not at all necessary because there's no skin. To get the caramelized crust effect, we spread the whole thing with butter and brown sugar and broil it just before slicing.

How much should I buy?

A 3- to 4-lb. pork loin roast should be plenty serve 6 to 8 people. But we're not against making it during the week and enjoying leftovers (preferably in a sandwich with herbed mayo) throughout the week.

What are the best flavors to add to pork?

Woody herbs like thyme and rosemary infuse a lot of fragrant flavor into otherwise bland meat. Mustard is always classic (we lovegrainy Dijon-style!) and pairs nicely with brown sugar. Also, butter. Always butter. Switch it up with an herby sauce, a sweet and savory fig chutney, or apricots for another classic combo.

What temperature am I aiming for?

We always recommend using an instant meat thermometer when cooking big hunks of meat. For pork, the magic number is 145°.

Do I need to let it rest?

Yep! Just like beef and chicken, resting the meat is necessary for holding in all those juices.

Cal/Serv: 455

Yields: 6

Prep Time: 0 hours 15 mins

Total Time: 1 hour 15 mins

3 lb.

boneless pork loin, well trimmed

cloves garlic, minced

2 tbsp.

grainy mustard

1 tbsp.

chopped rosemary

1 tsp.

chopped thyme leaves

kosher salt

Freshly ground black pepper

Fresh rosemary sprigs

3 tbsp.

melted butter

1 tbsp.

brown sugar

Preheat oven to 400°. Line a 13"-x-9" pan with foil and place a wire rack on top.
Roll the flap of the boneless loin into a cylinder and using kitchen twine, tie the pork loin every few inches. (This helps cook the pork more evenly.)
In a small bowl, mix together garlic, mustard, rosemary, thyme, 1 1/2 teaspoons salt, and freshly ground black pepper. Rub mixture all over pork loin and place in roasting pan fat-side down. Bake for 30 minutes, then carefully flip the loin and bake until a thermometer inserted into the middle of the meat reads 145°, about 20 minutes.
Mix melted butter and brown sugar together, then brush on top of the pork loin. Broil for 2 minutes to let caramelize.
Let rest for 10 minutes before slicing into 1/3" pieces. Serve pork warm with extra pan juices.

Nutrition (per serving):455 calories, 42 g protein, 2 g carbohydrates, 0 g fiber, 0 g sugar, 30 g fat, 12 g saturated fat, 677 mg sodium