My adobo roasted pork loin is a simple, delicious, incredible, meal to make for your family. It's juicy, tasty, and super delicious. It's a great go-to meal with little prep.
My adobo seasoning is a recipe I've shared on the blog and proves how having my spice mixes in your pantry can be so beneficial to making simple delicious meals. This adobo roasted pork loin is one of them.
My family loves this meal and it's one I don't stress out about making. All you need for equipment is a foil-lined baking sheet for easy cleanup.
A three-pound pork loin will roast for about 15 - 20 minutes per pound until the internal temperature reaches 137 degrees as it continues to cook while resting. By the end of the resting time, it should reach 145 - 150 degrees which is perfect. You don't want to overcook your pork loin as it will turn into shoe leather!
You will definitely need a meat thermometer for making this dish. I know the thought of eating pork while it is still the slightest of pink freaks people out, but if you're buying good meat, you shouldn't stress.
I'm not talking rare, I'm talking juicy. I go by the guidelines of the recommended internal temperatures for cooked pork. I don't want an overcooked dry piece of meat.
Trust me, I used to overcooked pork in my earlier years of cooking because I was convinced it couldn't be the slightest of pink. I was WRONG.
It wasn't until I was at a dinner party where the hostess - who is a wonderful cook - served pork tenderloin. It was slightly pink and I was concerned and she said to me...
"I've been cooking for over 50 years and I have always cooked and served pork this way. It's delicious and juicy and you'll live."
That was enough for me to change my ways. My husband was so happy when I did. I used to watch his face as he chewed a bite of my roasted pork before I changed my ways. He'd chew for a long time then wink at me and continue to chew.
Fifteen minutes later he'd still be chewing.
I could have made a fortune if I made them into dog chew toys! Don't worry, folks. This isn't that meat. I'm a changed woman.
Here are the steps for making this delicious adobo roasted pork loin and a few tricks I've learned to make everything easy.
IF PREPARING ADOBO ROASTED PORK LOIN AHEAD
Tear off two pieces of plastic wrap that are longer than the length of your roast and place them on the counter, overlapping them by at least four inches.
Wrap the pork loin with the plastic wrap, folding in any seasoning. Wrap tightly. Give it a few smacks (totally optional).
Place the pork loin on top of the plastic wrap and season liberally with my adobo seasoning. Don't be shy with the seasoning, but season to your liking.
I use several tablespoons to season the pork loin entirely top and bottom. Don't worry about the seasoning on the wrap. It will be wrapped up with the pork.
If marinating, remove from the fridge 30 - 45 minutes before roasting to bring to room temperature.
PREPARING TO COOK ADOBO ROASTED PORK LOIN RIGHT AWAY
If you plan on roasting the pork loin right away, remember to remove from fridge 30 - 45 minutes to allow the pork roast to come to room temperature.
Season liberally with my adobo seasoning.
Set a rack in the middle of the oven and set the oven to 425 degrees. Unwrap the pork loin (if you prepped ahead) and place it fatty side up on top of a foil-lined baking sheet. I use the foil for easy cleanup.
Roast for about 20 minutes per pound until the internal temperature from the center of the pork loin reads 137 degrees.
Tent with foil and let it rest about 10 - 15 minutes before slicing. This should raise the internal temperature 10 to 15 degrees while resting which will make it perfect, slightly pink, and juicy.
Slice into whatever thickness you like and serve. The end pieces are the best.
Life is too short for mediocre food.
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ADOBO ROASTED PORK LOIN
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Ingredients
- 1 (3 pound) boneless pork loin See NOTE 1
- 3 tablespoons Adobo Seasoning or desired amount
Instructions
IF PREPARING AHEAD:
- Tear off 2 pieces of plastic wrap that are longer than the length of your roast and place them on the counter, overlapping them by at least 4 inches.
- Place the pork loin on top of the plastic wrap and season with my Adobo Seasoning. Don't be shy with seasoning, but season to your liking.
- Wrap the pork loin with the wrap, folding in any seasoning. Wrap tightly. Place in fridge to marinate for a few hours up to overnight.
- Remove from fridge 30 - 45 minutes before ready to cook to bring to room temperature. Continue with step 6.
IF PREPARING RIGHT AWAY:
- Season the pork loin with adobo seasoning. The three tablespoons are only a recommendation. You can season liberally or how you like.
- Set a rack in the middle of the oven and set the oven to 425℉. Unwrap the pork loin (If prepared ahead and wrapped in plastic) and place the roast on top of a foil-lined baking sheet. The foil is for easy cleanup.
- Roast for about 20 minutes per pound until the internal temperature from the center of the pork loin reads 137°.
- Let it rest on the cutting board tented with foil for 10 - 15 minutes before slicing. The internal temperature should read 145° - 150° which is perfect. See NOTE 2.
Notes
Cooking time is for a 3 pound roast. Roast for approximately 120 minutes per pound or until internal temperature from center of roast is 137 degrees. It should reach 145 - 150 degrees after resting which is perfect.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Did you make this recipe? Let me know!