A boneless pork loin roast is such a great recipe to have in your back pocket, so to speak. It’s relatively quick, very painless, and you won’t break the bank when buying the roast, as opposed to a beef roast.
On the evening that I prepared this simple dish, I took a little over an hour to get the pork loin from the fridge to the table. I feel confident that if needed, I could pump up the oven temperature a little bit, and possible get it wrapped up in an hour or less, but that might be pushing it.
As an added bonus, at least in my house, if you buy two boneless pork loins, or one really big one, and cook them both, you should have enough left overs to send some to school with your kids as a part of their lunch, allowing them to avoid whatever monstrosity is being served on a daily basis there. Most pork loins that I have seen come tied together, so really what you are have are two pork loins combined to look like one giant pork loin.
Even though this recipe takes a bit over an hour, most of that time is totally hands off. Which is great. That allows you plenty of time to fix some sides, such as Brussels sprouts, mashed cauliflower or maybe just some roasted beets. Or maybe you just want to pour yourself a drink and relax. Whatever works for you, I’m not here to judge.
Food For Thought
This boneless pork loin roast recipe looked to be pretty easy to clean up and modernize once I became more concerned with what I fed my family. Seriously, there were only a few ingredients to consider, how hard could that be? Well, maybe a bit harder than I had hoped, but I knew very quickly where to start.
Originally, I used vegetable oil to start the pork roast in the pan. But after reading a few articles, like this one, or this one, or this one, I knew that Canola oil and other vegetable oils were no longer an option. As a life-long lover of butter, and a new convert to coconut oil, I figured a little bit of each wouldn’t hurt, and I was right!
But the pork proved a tougher subject to work my way through. Before, I had been content to simply grab any pork loin I found in the grocery. But no more, not since learning about how commercial pork is raised, and getting a better idea of what was hiding inside the boneless pork loins I had been buying for years and years, ugh.
So it turns out that there are few options, if you are like me, and don’t want to buy any more inhumanely raised pork products. Finding a responsible vendor, or farmer, that will provide you with humanely raised pork, with pasture access, a natural diet, no GMO feed and no antibiotics is a hard task. Harder than it should be. There are online options, that are very expensive, but I wanted to find something a bit closer to home.
I have found that most large cities now have at least one or two local vendors who are raising sustainable pastured pork, which is my preference at this point. But more and more groceries are also carrying products from farmers that meet most of my “requirements”, you just have to look a little harder and be a little pickier.
3 lb boneless pork loin
salt and pepper
1-2 tablespoons of fat
Boneless Pork Loin Roast Directions
- Remove pork roast from the fridge
- Pre-heat oven to 300 degrees
- Season pork with salt and pepper
- Heat oven proof pan over medium high heat for a few minutes
- Place fat in pan to melt and/or heat up, I often use either coconut oil or avocado oil, plus some butter
- Once the oil and butter are hot, swirl together, and place pork roast in pan, fat side down
- After about 5 minutes, turn the roast over and place an oven proof meat thermometer in pork, top of roast should be crispy and golden brown
- Turn stove off and place pan with pork loin in the oven
- Remove roast when internal temperature reaches 130-135 degrees, or higher, depending upon how well done you like your pork
- Let the boneless pork loin rest for 10-15 minutes, then slice, serve and eat