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Roasted Pork Loin a Great Main Dish That Makes Delicious Leftovers

Today I’m going to show you how to make an Easy and Juicy Roasted Pork Loin! I love to stuff the extra pieces of garlic in there for a surprise when you eat it. Don’t worry the garlic will become mild and delicious.

Roasted Pork loin is a delicious, lean cut of meat that is perfect for a variety of recipes. Pork loin is a great source of protein and is low in fat and calories. Additionally, pork loin is an excellent source of B vitamins, iron, and zinc. Pork loin can be roasted, grilled, or even slow cooked to perfection. Today we are going to roast it.

The great thing about pork loin is it is also extremely versatile. While it’s often served for dinner as a main course, it can also be used in sandwiches, salads, and even pasta dishes.

So if you’re looking for a delicious, hearty meal that won’t break the bank, no matter how you prepare it, roasted pork loin is sure to be a hit with your family and friends. So why not give it a try? Follow this recipe and see how juicy, tender and delicious pork loin really is and how easy it is to prepare!

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Printable Recipe

 

Pork Loin

Servings 4 Servings

Ingredients
  

For the Pork:

  • 3 to 4 pound Pork Loin
  • 6 to 8 Garlic Cloves

For the Brine:

  • 8 to 10 Juniper Berries crushed
  • 3 to 4 Garlic Cloves crushed
  • 8 cups approx. Cold Water
  • 1/3 cup of Salt
  • 1/3 cup of Brown Sugar

Prepare the Roast for Baking:

  • 2 ounces of Clarified Butter or Vegetable Oil
  • Black Pepper to season the Roast

Make the Savory Apple Puree:

  • 2 ounces Sweet not salted Butter
  • 2 Shallots minced
  • 3 Granny Smith Apples peeled and cut into chunks in the juice is 1 lemon
  • 1 tablespoon Garlic chopped
  • 2 teaspoons Ground Cumin
  • ½ teaspoon Cayenne
  • 2 tablespoons Maple Syrup
  • 2 more ounces Sweet Butter to add at the end

Make the Glaze:

  • 2 tablespoons Acacia Honey
  • 2 tablespoons Toasted Sesame Oil
  • 2 tablespoons Soy Sauce
  • 1 teaspoon Worchester Sauce
  • 1 teaspoon Hot Sauce
  • ¼ teaspoon Ground Cumin
  • ½ teaspoon Vanilla

Instructions
 

For the Pork:

  • Using a paring knife, make incisions on top of the pork and insert the garlic cloves.

For the Brine:

  • Mix all ingredients in a container big enough to accommodate the pork for 3 to 4 hours no more than 6 hours. In the fridge

Prepare the Roast for Baking:

    Preheat Oven to 400°F / 205°C

    • Season with the black pepper (NO SALT NEEDED) the roast on all sides.  Heat the clarified butter or a good cooking oil.  When hot add the roast and sauté on all sides until golden brown.  Bake in the oven until the internal temperature is 130°F / 55°C.  Brush the roast with the glaze and put back in the oven for another 10/15 minutes or until it reaches 145°F / 63°C

    Make the Savory Apple Puree:

    • In a saucepan add some butter and when hot add the shallots and cook until light golden brown.  Add all the remaining ingredients and cook for a 15/20 minutes at a very low heat.  Add butter just before serving.  In a food processor, puree the apples until very, very smooth!  Add the butter as the end as needed! 

    Make the Glaze:

    • Mix all ingredients and taste for the right seasoning

    Notes

    For the Demeyere 7 ply Reduction / Saucier:  click here
    For the Toasted Sesame Oil:  click here
    For the Acacia Honey:  click here
    For the Brown Sugar Saver:  click here
    For the Paring Knife:  click here
    For the In-Oven Thermometer:  click here
    For the Cooking Twine:  click here
    For the Wusthof Classic Slicing Knife:  click here
    For the Set of 3 Silicone Spatulas:  click here
    For the Laser Thermometer:  click here
    For the Scraper / Chopper:  click here
    For a Signed Copy of Chef Jean-Pierre's Cookbook:  click here
     

     

    Please be sure to share this recipe with friends and family! Thank you!

     

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