Roast Pork Loin Recipe ~ Noreen's Kitchen

Greetings! Let's finish up our New Year's Day dinner with our favorite roasted pork loin!
We always have pork loin on New Years Day. It is a bit of a superstition in our family. Pork is traditionally eaten because it as well as cabbage or greens are indicative of wealth and good fortune. But my German grandmother always said that you should never eat any poultry or bird for the new year's meal because they scratch backwards and you want to move forward. So no chicken, turkey or winged creature for our new years meal. No way!
All kidding aside, this roast is wonderful and does not take a long time to roast. Mine was about 4 pounds and took a little over 2 hours to cook. The best way to make sure your meat is perfect is to use a meat thermometer. With pork you will want your internal temperature to be at least 160 degrees but no more than 170 before you remove it from the oven. Tent it with some foil and allow it to rest to let the juices redistribute. This will ensure you a juicy roast that will be full of flavor. Remember, the internal temperature will still continue to go up after you remove it from the oven, just for a bit, not for long. But the meat will continue to cook after it is taken out of the oven. Using a thermometer will help you to have perfectly cooked meat.
After the 30 minutes, simply slice and serve. Delicious!
I hope you try this and I hope you enjoy it. As always, Happy Eating and Happy New Year!

[@kathyjotourtois]

ok, we did exactly the same thing you did n using the same spices n eye balled the amounts . only thing different was we used a regular metal baking pan , not throw away. all i can say is Y O U R O C K ........the seasoning formed this awesome crust one the fat cap and the taste was fantastic. it was the best pork loin we have had in years. thanks to you we had a great easter dinner. thank you noreen n rick, hugs

[@annaizzo8221]

I wrap it in a double layer of tin foil and grill it for a little over an hour at low heat and it comes out great. Very juicy and I do use a meat thermometer to make sure temp is right. Your seasoning and prep instructions are perfect. Thank you so much, the blend of seasonings give the meat an incredible taste, the garlic in the meat added a great boost of flavor and the crust formed is incredible.

[@arliefor-real9749]

Noreen you are my kinda cook! You "explain as your doing" no stupid music! Love your method and recipes!! Great job!!😊

[@HooHaaing]

Noreen, just would like to say thank you so much! Although I didn't use your recipe, I used your cooking instructions to the T - I grabbed a few pork tenderloins for a Christmas dinner tonight and your instructions just made it SO MUCH EASIER. I'm a young guy and I love cooking but for the most part I'm still learning how to use a spatula haha. I've been making super-dry pork as of late, so it was great to see how to actually cook it. Thank you m'am, hope you and your family have a WONDERFUL Christmas! Love; Drew

[@patrickhogan883]

Thanks Noreen for your help!

[@KatieKat2626]

Awwe. Peas & carrots, peanut butter & jelly.. Rick & Noreen! lol thats cute.

[@lisabarnes6919]

Thank you Noreen for a wonderful video & Happy New Year 2023👏👏🥰🥰🥰blessings from Jesus to and your family 🥰

[@jimsickles8192]

Noreen, Your awesome!!

[@fortheearth]

Looks beautiful.

[@synyztahkillah09]

I'm trying it tonight!... Wunderbar!

[@VintageRandom]

Looks awesome!

[@strmman]

omg I could eat that every day close to Cuban pork roast

[@ajl1025]

I made this pork last night and it was sooooooooo juicy!!!!! I am famous for drying out meat and this is, I believe, the first time I didn't! Thanks so much for this video!!!!!!!!!! Now I can cook pork!!!! Yay!!!!! ~Andrea~ Dallas, Tx

[@janeallen3381]

I am so impressed with this roast I have just subscribed to your channel. Your friendly,no nonsense presentation is refreshing and I can't wait to try your recipes. Thank you!

[@jordanbond1088]

2020 and I used this video to cook for my family

[@sonnie55]

Noreen, my family loves your recipes. Thank you for making these videos!

[@kimfyffe]

Looks great I like using an Elec pressure cooker with beer very good

[@IrishCollegeGirl]

Yay! My roast turned out great! It was juicy and tender and that crispy seasoning crust was lovely :) Thanks for sharing your recipe! (took 2 hours on 360 for a 4.6 lb loin roast in a glass 9x13)

[@valbakke]

Yummy!!!

[@marshwillow]

You did well.I am so starved.I love watching you cook good food,budget friendly and tasty.I have made many along with you and you are good ...No Excellent.Keep on gal pal.

[@carolechoff9979]

Boy that begins back memories my Italian grandma would do her roast like that and was it good I still do it like that. Well not cook any other way.

[@ArchieLovesMe]

Yum! This looks so beautiful and delicious. I've never tried poultry seasoning on it before, I'll have to give that a try. I sear my pork loin first and I toss in a few chicken bouillon cubes in with the water and make the gravy out of that. Happy new year to you!!

[@Minniehauls]

Hi,thank u for sharing

[@ingridlasalle6552]

I LOVE how much seasoning and garlic you used!!! You go girl! This looks delicious! ♥️😘

[@noreenskitchenchannel]

It is my belief that people tend to under season their food. Thank you!

[@shannonjackson2954]

@@noreenskitchenchannel Love it as well.

[@shannonjackson2954]

Me too.

[@_ForestFae_]

My mom use to make us porky pine meat balls and serve them with mash potatoes and she would put the tomato sauce on the potato's. Was good stuff.

[@shellysmythe9103]

You are awesome

[@KatieKat2626]

This was very good! I used all the same ingredients except instead of putting water in the pan, we put diluted apple juice.

[@dreamyrain22]

I never thought to cut the loin and put the garlic cloves inside while its cooking. Im making my first roast this weekend! I hope it turns out like yours! :) Thanks for all the tips!

[@shermanshecapio3944]

I like to put beef broth carrots onions and celery season it with salt pepper tyme and rosemary on the baking pan and used it as a brown gravy

[@noreenskitchenchannel]

No, it is not too high. The recommended temp for finished rested pork loin is 165 to 150. It was perfect. I never have dry roast.

[@rainpoolraiu]

Noreen, the new safe temperature from USDA is 145 then rest for at least 3 min. It is the perfect tempreature

[@077mrx]

I use & reuse foil pans they are great .Work well on the grill too. Love your videos. Keep up the good work!

[@shinew7185]

Looks yummy! Just a small tip if u like your roast on the crispy side, place that spare garlic underneath the roast so juices can flow around it.. or if u are wrapping with bacon and u don't want the roast swimming in grease. Personally, I luv a good pork almost in any fashion someone wants to make it! LoL Your roast looks exceptionally delish, thanks for sharing your recipe :-)

[@noreenskitchenchannel]

Mrs. Dash is nothing more than a salt free seasoning blend. It has lots of different herbs and spices, but no salt. Any type of salt free seasoning blend will do.

[@shellysmythe9103]

Is there anything you don't know ow to do. Keep up the great work.

[@ShannyCleaner]

Yum... I have another question what cut if pork could I use for Ragu with pork shreds.

[@ooohhitskaren63]

I'm going to have to try my pork loin that way, cause wrapped in bacon mine came out kind of dry. but hubby said it tasted awesome anyways!!!

[@kathyjotourtois]

doing ur recipe right now !! have a great easter !

[@noreenskitchenchannel]

Haven't killed anyone yet! Been doing this for years. You don't have to worry because you weren't there to eat it. If you do it a different way, then maybe you could make your own video and show us all how it should be done. You know they do this in restaurants as well? Just like this, only with a deeper sink. You know how I know that? Cause I've tooled around my fair share of restaurant kitchens. Food safety is certainly important, however I don't think you will get poisoned from this.

[@davidtomlinson3679]

Noreen, have you ever put veggies on the sides with your pork roast? If so, would you recommend waiting until the last half or something to prevent overcooking the veggies like potatoes and carrots for example? Just wondering how well it works or if it's best to just make them separately

[@noreenskitchenchannel]

I never roast anything with my pork or beef.

[@heidyviooltje]

Hi Noreen , I oftend hear you say a spices called misses dash, What is that. I cannot buy this in the Netherlands. Can you tell me whats in it. Greetings from the netherlands. Heidy

[@bmaiceman]

Do you not need to trim off the Silver skin off the out side before cooking. Or do the bagged loins already have that trimmed off

[@noreenskitchenchannel]

Pork loin does not have silver skin. Ribs and tenderloins have silverskin and yes, I remove them from those.

[@shellysmythe9103]

Oops I mean how

[@lidsman2221]

Like the new intro. Have you ever cooked a butt ham in a crock pot? Thanks!

[@noreenskitchenchannel]

Googling things does not make it true. I'm not arguing. You do things your way and I'll do things mine. When you wash meat in your kitchen, pull out your camera and show us all how its done.

[@AgnieszkaLuczynska]

@blairseybell I'm so hungry now !

[@farleyboy6445]

You have to ask the butcher if the meat is injected even if you get it from the counter. A lot of the meat company's inject the meat and they are allowed to by law to a certain extent , so if you don't want to get an injected piece of meat make sure to ask first.

[@nickmurray3340]

what kind of potato did you use to film this? jk ;p

[@sinfuldavy0]

160? That's too high Noreen. After resting it would be 165-150

[@MICKY1920]

Not wanting to argue, google washing raw meat or ask another chef before you do. It is a bit late after ......