Oven-Roasted Pork Loin

Cooking method

1. Step 1:

   

   How do you roast a pork loin in the oven? Gather your ingredients. You'll want a single 2–2.5 lb (1–1.2 kg) piece of boneless pork loin. If you can, choose fresh (never-frozen) meat—it comes out juicier.

2. Step 2:

   

   Make the marinade. Scrub the lemon thoroughly under warm running water with a brush and a little soap—this removes the wax coating growers use to extend shelf life. Squeeze out the juice. Grate the zest on a coarse grater, avoiding the bitter white pith.

3. Step 3:

   

   Peel the garlic and put it through a press.

4. Step 4:

   

   Combine the lemon juice, zest, soy sauce, olive oil, garlic, and pork seasoning. I skip the salt, since the soy sauce is already salty enough. Stir until smooth. You can leave out the lemon juice and zest, but they give the crust a fragrant, lightly tangy edge.

5. Step 5:

   

   Rinse the pork and pat it dry with paper towels.

6. Step 6:

   

   Put the pork loin in a sturdy zip-top or plastic bag. Pour the marinade over the meat and seal the bag tightly so nothing leaks out.

7. Step 7:

   

   Refrigerate the bagged meat for at least 4 hours, or overnight for best results. Turn it a few times during that time so it marinates evenly. You can also marinate the loin in a deep bowl or a rectangular baking dish instead of a bag.

8. Step 8:

   

   When it's done marinating, set the loin on a parchment-lined baking sheet. Brush the meat all over—top and sides—with marinade from the bag. Roast in an oven preheated to 425°F (220°C) for about 25 minutes (top-and-bottom heat works best), until a golden crust forms. Then lower the temperature to 350°F (180°C) and roast for about another hour, until cooked through. Baste the meat now and then with the juices from the bottom of the pan.

9. Step 9:

   

   Let the finished loin cool down in the turned-off oven. Or, if you're serving it hot, take it out right away. Enjoy!