Need tips for cooking a pork loin…

My mother used to cook a pork loin once and a while. I’d alway make sandwiches with it for a week. My mom died four years ago and I can’t find a recipe.

I know she didn’t marinate or dry rub it. Probably barely seasoned it at all. I found one recipe that calls for rubbing it with salt, pepper, and garlic. I’m probably going to do that one since we’re going to be using the leftovers for sandwiches.

My main concern is cooking it. Some recipes say seer each side for 3 minutes before roasting. Some say rub a little olive oil before putting in the over. Some say turn it occasionally so it browns on all sides, other say put a little water on the bottom of the pan to prevent charring.

I know I’m just going to roast it, but I’m not sure which way is the best. Any tips?

My main concern is cooking it. Some recipes say seer each side for 3 minutes before roasting. Some say rub a little olive oil before putting in the over. Some say turn it occasionally so it browns on all sides, other say put a little water on the bottom of the pan to prevent charring.

I know I’m just going to roast it, but I’m not sure which way is the best. Any tips?

At our house, we seer the outside then slowly cook the loin in the oven in a cast iron dutch oven.
I don’t pan sear mine at all. I roast it with just salt and pepper in a roasting pan on top of rough cut onions and carrots with some herbs. If I’m feeling adventurous I will throw in some other root veggies or even apples. 350 oven until the thermometer reads 140.

Don’t overcook it. I cook mine to an internal temperature of 140* and then pull it, cover lightly with aluminum foil and let it set for 15-20 minutes. If I’m doing the smaller tenderloions I pull them at about 130-135* so they don’t overcook.
I guess I should pick up a cooking thermometer.

How much water should I put in the bottom of the pan?

Should I rub some olive oil on it? Or just the rub of salt, pepper, and garlic?
Searing builds flavor, a moist, slow cooking methods makes it tender, why not do both?
I have this recipe I’m going to try the next time I cook a pork loin. I think it sounds incredible.

This is the one I use….it rocks!

Tenderloin Marinade

1/2 c. Teriyaki sauce
1/2 c. soy sauce
3 tablespoons brown sugar
2 green onions, chopped (can substitute regular onion–esp. because of produce problems)
1 clove garlic, chopped
1 tablespoon sesame seeds
1/2 teas. ground ginger
1/2 teas. ground pepper
1 tablespoon vegetable oil

Combine! Marinates 3-4 pounds of meat. Refrigerate overnight with meat for best result. Sometimes tenderloin comes two to a package and you can split them into two bags and cook one and freeze the other in the marinade. If you use the marinade to baste while on the grill, either boil it after removing meat and before basting, or stop basting 15-20 minutes before meat is finished cooking. You don’t want to touch raw meat and meat about to be eaten with the same basting brush. Grill on medium heat until the meat is well done. (180 degrees)


the problem with pork loin is that it is so lean. If you were to take the loin and brine it (immerse it in a salt sugar water solution overnight) You could reintroduce more moisture and salt making the final roast more juicy. I brine for 24 hours and then roast the loin after a quick sear in a cast iron pan. Roast untill 130-135 and let carryover do the rest.