This Adobo Roasted Pork Loin is a simple, delicious, incredible, meal to make for your family and it involves only 2 ingredients – my Adobo Seasoning and a pork loin roast. This is one of my KISS recipes – Keep It Short Simple!
I have posted my Adobo Seasoning in the past and wanted to share with you 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. For a 3 pound pork loin, it will roast for about 15 – 20 minutes per pound until internal temperature reaches 137 degrees as it continues to cook while it is resting. By the end of the resting time, it should reach 145 – 150 degrees which is perfect.
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 I tried it on my husband and he is still around! I’m not talking rare now, I’m talking juicy. I have read many articles from my goto food magazines and my favorite chefs and I like to be safe, but I don’t want an overcooked dry piece of meat. Trust me, I have overcooked pork many times because I was convinced it couldn’t be the slightest of pink and juicy.
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. And, BOY is my husband happy about that. I used to watch his face as he chewed my then overcooked pork for a long time. He would look at me and wink and continue to chew. Fifteen minutes later he would 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 am a changed woman.
Here are the steps for making this delicious roast and a few tricks I have learned to make everything easy…
Grab your plastic wrap and tear off 2 pieces 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. 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.
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. If you want to roast right away that is fine too. Just rub the plastic to adhere the seasoning to the meat.
If marinating, remove from fridge 30 – 45 minutes before roasting to bring to room temperature. Set a rack in the middle of the oven and set the oven to 425 degrees. Unwrap the pork loin and place fatty side up, on top of a foil lined roasting pan. I use the foil for easy cleanup.
Roast for about 15 – 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.
Slice into whatever thickness you like and serve. The end pieces are the best.
Be happy, eat well…
- 1 (3 pound) boneless pork loin
- 3 tablespoons of my Adobo Seasoning or as needed to liberally cover roast
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. If not marinating, rub plastic to adhere the seasoning to the meat and continue.
Remove from fridge 30 - 45 minutes before ready to cook to bring to room temperature. Set a rack in the middle of the oven and set the oven to 425 degrees. Unwrap the pork loin and place on top of a foil lined shallow roasting pan - (I use a baking sheet). The foil is for easy cleanup.
Roast for about 15 - 20 minutes per pound until the internal temperature from the center of the pork loin reads 137 degrees.
Let it rest on the cutting board tented with foil for 10 - 15 minutes before slicing. The internal temperature should read 145 - 150 degrees. *
Slice into whatever thickness you like and serve.
*You definitely need a meat thermometer for preparing this dish to safely measure the temperature of the roast before removing from oven.
Cooking time is for a 3 pound roast. Roast for approximately 15 - 20 minutes per pound or until internal temperature from center of roast is 137 degrees. It should reach 145 - 150 degrees after resting.