Barbecued pork loin | Pork recipes | Jamie Oliver recipes (2024)

FAQs

How do you cook a pork loin so it doesn't dry out? ›

Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour. Light your barbecue and let it calm down. Make sure you've got your coals high on one side and low on the other for control. Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over.

The answer is almost always grilled pork tenderloin. Pork, especially the pork tenderloin, takes incredibly well to the smoky char of the grill.

No matter the cut, pork should be cooked to an internal temperature of 145 to 160 degrees Fahrenheit. Pork tenderloin is considerably smaller and leaner than pork loin, which means it cooks more quickly.

At 400 degrees F, a 1-pound pork tenderloin will cook in 8 to 10 minutes after being seared on the stove. Unlike tough, fatty cuts of meat (like the shoulder used for Slow Cooker Pulled Pork), leaner cuts like pork tenderloin do not become more tender the longer they cook. Use a meat thermometer to be sure.

Try a Marinade or Brine. A marinade or brine can introduce more moisture or lots of flavor into your meat before you cook it. A marinade is a sauce that introduces extra flavor to your pork, depending on the aromatics or herbs you choose to include. A brine pulls more moisture into the meat, which keeps your pork juicy ...

Cook in the oven with the pork for 1 hour 10 minutes, or until soft. Remove the pork, potatoes and fruit from the oven. Cover the pork with tin foil and leave to rest for at least 30 minutes while you make the crackling.

Once you have scored the skin (or taken the already-scored roast from the packaging) place your roast skin side up on a rack in the sink. Pour a cup or more of boiling water over the skin. This will shrink the rind, allowing the incisions to open and enabling the heat, salt, and oil to penetrate deeper.

Cooking a boneless pork loin roast in the oven is a straightforward process that yields tender and flavorful results. Preheat the Oven: Preheat your oven to 375°F (190°C). This temperature allows the pork loin roast to cook evenly and develop a nice crust on the outside while remaining juicy on the inside.

Is it better to cook a pork loin at 350 or 400? ›

First, you will want to preheat your oven to 400° F. You will end up lowering the heat later on but it is important to start at a high temp to trap the moisture inside the pork loin. Next, grab your favorite dry rub and rub it all over the pork loin and make sure it's evenly distributed throughout the whole loin.

You can shred pork loin to make a massive batch of pulled pork great for cook-outs, potlucks, parties for a sizable group, or for lunches and dinners — with plenty of extras to freeze and reheat. This dish can be served by itself or "sloppy joe" style on hamburger buns.

Pork loin (also called center loin roast or a pork center rib roast) is a lean and tender cut that features a juicy fat cap. It's large, wide and thick, and it's generally sold as a boneless roast to make it easier to slice after cooking.

Pork tenderloin may be the trimmest of them all, but the loin cuts, including pork chops and roasts, are the next leanest with 147 calories and a smidge over 5 grams of fat per 3-ounce serving.

And since overcooking shrinks meat fibers and squeezes our juices, overcooked pork is tough and dry. It's well worth investing in a meat thermometer or slender multi-use digital thermometer, to take away the guesswork .

Tender Cuts of Pork: Cooking Time and Temperature

The general rule is that these cuts should be cooked at a high temperature for the briefest period of time it takes to reach an internal temperature of 145°F. Cooking them any longer risks drying them out.

Washing beef, pork, lamb, or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils, and surfaces. We call this cross-contamination.

Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.