Baked Pork Loin

Baked Pork Loin

This juicy baked pork loin recipe can be easily altered to your taste. I used a variety of different herbs and spices with a dominant garlic and herb flavour. In order to lock-in moisture, the secret is to sear the roast before you bake it. You also want to be careful not to over cook so baking to an internal temp of 145 F is perfect. Save the drippings and make a wine infused reduction to drizzle on top.

INGREDIENTS:

2.5 LB Pork Loin

For the Dry Rub:

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tsp Dry Parsley

1 Tsp Dry Basil

1 Tsp Salt

1 Tsp Pepper

1 Tbsp Montreal Steak Spice

FOR THE GLAZE:

2 Tbsp Soya sauce

2 Tbsp Brown Sugar

1 Tbsk Yellow Mustard

2 Tbsp Oil

1 Tbsp Garlic Powder

1 Tbsp Onion Powder

1 Tsp Dry Parsley

1 Tsp Dry Basil

1 Tsp Salt

1 Tsp Pepper

1 Tbsp Montreal Steak Spice

OPTIONAL WINE AND DRIPPINGS REDUCTION:

1 Cup Red Wine

1/2 Cup Water

1 to 2 Tbsp Corn Starch in 1 to 2 Tbsp water (for thickening)

Pork Loin Searing and Spice Rub

DIRECTIONS:

• Preheat oven to 425F

• Mix together all the dry rub ingredients, then rub over your thawed pork loin.

• Preheat a heavy based pan over high heat, preferably cast iron. Drizzle pan with oil and add pork loin roast. Sear 5 minutes on each side, then place in a baking pan.

• Mix together your glaze ingredients and cover your pork loin roast in the glaze.

• Bake for around 25 minutes or until an internal temp of 145 F is reach. Remove from the oven and allow to rest covering in tin foil.

• Remove the drippings and add to a pot. Bring drippings up to a simmer and add red wine. Bring to a simmer and add your corn starch and water slurry. simmer together stirring constantly until thickened.

• Slice your rested pork loin and serve with a drizzle of your wine reduction.

Baked Pork Loin with Wine Reduction and Veggies

Whether it's Sweet or Savoury, let it be made with love!