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Italian Roast Pork Loin

 
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Times:

5 minutes prep, 60 minutes cook
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Ingredients:

2-3 pound boneless pork top loin roast
1 cup Italian dressing
1 teaspoon garlic pepper
1 teaspoon Italian seasoning
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Cooking Directions:

Pour salad dressing into resealable plastic bag; add pork, seal and refrigerate overnight. Remove pork from dressing and pat dry with paper towels;discard remaining salad dressing. Sprinkle pork with seasonings and place in shallow pan.

Roast at 350 degrees F. for 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes before slicing to serve.

Serves 8-12.

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Serving Suggestions:

Make dinner time family time. This easy roast can be served with Citrus Spinach Salad, warmed crusty bread and French-cut green beans.

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Nutrition:

Calories: 150 calories
Protein: 22 grams
Fat: 7 grams
Sodium: 107 milligrams
Cholesterol: 56 milligrams
Saturated Fat: 1 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Random Cooking Tip:
Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.

 
 
 
 
 
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Buying/Handling/Storing Tip:

Loin roast is sometimes confused with tenderloin. Despite the name similarity, they are not one in the same. A loin roast is typically sold in pieces weighing between 2 to 4 pounds (the tenderloin is a smaller, long cut that usually weighs about a pound). The term roast simply refers to a large cut of pork.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

For a crisp surface on your roast, be sure the oven is fully preheated before place the roast in it and do not cover the meat while roasting.


More Butcher Tips
About the Cut

The loin roast comes from the area of the pig between the shoulder and the beginning of the leg It is sold either bone-in or deboned. Loin roast can be rolled and tied with string.


Learn About the Pork Cuts
Cooking Method: Roasting
COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
More about this cooking method
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