Easy Slow Roast Pork Loin
I didn’t know it could be so easy to slow roast pork loin! I thought it would take hours of preparation and cooking, but I am pleasantly surprised and wrong, as usual! Now, slow roasts definitely are not quick meals, but we know that based just on their names. But you don’t have to let it slow roast all day if you simply don’t have the time or patience.
Granted, roasting it as slowly and for as long as you can safely stand would guarantee perfect results (with the appropriate preparation). But you can get insanely good results by slow roasting it for only 1 and a half to 2 hours!
What Do I Need for My Slow Roast Pork Loin?
- Pork loin
- Extra virgin olive oil
- Garlic salt
- Adobo seasoning
- Ground black pepper
If you’re like me, you’re tempted to cut the fat off your pork loin before you cook it. Don’t, otherwise you will need to add water, wine, or some other liquid to prevent the flavorful juices from disappearing during the cooking process. The fat adds a lot of flavors that would be lost otherwise, as well. Leave it for guests who enjoy that extra texture and flavor or just remove it once the slow roast pork loin is done cooking and cooling.
How Do I Prepare It?
I like to let my marinades catch up to the temperature of the room before I apply them to anything. That way I’m sure the spices and oil have combined. They will release a stronger aroma than when you’re first combining them and will have more cooking power. That’s how you get guests walking into your home asking you what wonderful creation is cooking in the kitchen!
Anyway, when the marinade is ready, rub it all over the loin. You can let it sit for a couple minutes, overnight, or whatever, for additional flavor. (Pork really loves absorbing extra flavor). When the pork is ready for its final rubdown before cooking, heat your oven to a high temperature. 450 degrees Fahrenheit or so is fine, you just want to set it to a high temperature for the first few minutes of cooking if you desire a warm-looking exterior. Once the first few minutes have passed, you can lower the heat drastically, to around 250-300 degrees Fahrenheit. At this point, you can slow roast the pork loin for around an hour and a half to two hours. Longer or less depending on your preference, but please ensure the center of your loin has reached 145 degrees Fahrenheit (after cooling) before you bite into it! If you haven’t already, consider investing in a meat thermometer so you never have to question your meat’s doneness by its appearance or the heat on your fingertip again! Enjoy.