Homemade is Better—Roast Pork Loin

Happy New Year, everyone! I hope you all spent some much-needed family time and had a restful holiday.  I know my family did until COVID entered our house.  I feel fortunate that we have avoided the other variants, and thus far (as of this writing), omicron doesn’t yet seem to be nearly as bad.  Our youngest is 8, she has had one of her vaccines so far, but because of the local rule in Alberta, she must isolate for 14 days after her last day of exposure.  We are just assuming that she is home for January.

But in the mean time, here is a recipe for a roasted pork loin.  I used a five-pound pork loin roast for this recipe that I picked up from the grocery store.  I trimmed the silver skin, then seasoned it with salt and pepper—nothing fancy, just a straight easy recipe.  Sometimes simple is all you need for a great meal.  Once roasted, I sliced it thin and served it some steamed broccoli, rice, and glazed carrots.  I hope you enjoy this recipe!

Roast Pork Loin


One pork loin roast – five pounds

  • Preheat your oven to 350°
  • Pull out a medium or large skillet; metal or cast iron is the preference but work with what you have.
  • Heat 1 tbsp of oil over high heat.
  • Season the loin with salt and pepper. Get every part of the roast.
  • Sear the roast fat side first, cook until it comes free from the pan without sticking.
  • Continue to sear all sides of the roast (this might make smoke, so ensure you either have a few open windows or cook it outside on the side burner of your grill)
  • Once all the sides are seared, turn its fat side up and roast in the oven an internal temperature of 165°F is reached. Then remove the roast from the oven and cover it in tin foil, allowing it to rest for ten minutes.
  • Slice it how you like it and enjoy it.