A boneless pork loin roast is such a great recipe to have in your back pocket, so to speak. It’s relatively quick, very painless, and you won’t break the bank when buying the roast, as opposed to a beef roast.
On the evening that I prepared this simple dish, I took a little over an hour to get the pork loin from the fridge to the table. I feel confident that if needed, I could pump up the oven temperature a little bit, and possible get it wrapped up in an hour or less, but that might be pushing it.
As an added bonus, at least in my house, if you buy two boneless pork loins, or one really big one, and cook them both, you should have enough left overs to send some to school with your kids as a part of their lunch, allowing them to avoid whatever monstrosity is being served on a daily basis there.
Even though this recipe takes a bit over an hour, most of that time is totally hands off. Which is great. That allows you plenty of time to fix some sides, such as Pan Roasted Brussels Sprouts or Glazed Carrots. Or maybe you just want to pour yourself a drink and relax. Whatever works for you, I’m not here to judge.
Food For Thought
This boneless pork loin roast recipe looked to be pretty easy to clean up and modernize once I became more concerned with what I fed my family. Seriously, there were only a few ingredients to consider, how hard could that be? Well, maybe a bit harder than I had hoped, but I knew very quickly where to start.
Originally, I used vegetable oil to start the pork roast in the pan. But after reading a few articles, like this one, or this one, or this one, I knew that Canola oil and other vegetable oils were no longer an option. As a life-long lover of butter, and a new convert to coconut oil, I figured a little bit of each wouldn’t hurt, and I was right!
But the pork proved a tougher subject to work my way through. Before, I had been content to simply grab any pork loin I found in the grocery. But no more, not since learning about how commercial pork is raised, and getting a better idea of what was hiding inside the boneless pork loins I had been buying for years and years, ugh.
So it turns out that there are few options, if you are like me, and don’t want to buy any more inhumanely raised pork products. Finding a responsible vendor, or farmer, that will provide you with humanely raised pork, with pasture access, a natural diet, no GMO feed and no antibiotics is a hard task. Harder than it should be. There are online options, that are very expensive, but I wanted to find something a bit closer to home. Which I did, finally.
But then comes the whole discussion of whether or not pork is worse for you than other meats, or if they are all the same. I’ve now read enough blog posts and articles to believe that there must be something to pork products being different than other animal options. But yet, I couldn’t get my mind around the fact that humans have been eating pork for thousands of years, with seemingly little consequence. But then I read an article that explained it much better than I had seen before, The Definitive Guide To Pork by The Food Renegade, and it all made much more sense.
So on my next time cooking this boneless pork loin roast, it sounds likes I can rest easy as long as I marinate the roast first, which will neutralize any negative effects pork normally has on humans!
3 lb boneless pork loin
salt and pepper
1 tablespoon coconut oil
1 tablespoon butter
Boneless Pork Loin Roast Directions
- Remove pork roast from the fridge
- Pre-heat oven to 350 degrees
- Season pork with salt and pepper
- Heat oven proof pan over medium high heat for a few minutes
- Place one tablespoon coconut oil in heated pan, and place 1 tab of butter in the oil
- Once the oil and butter are hot, swirl together, and place pork roast in pan, fat side down
- After about 5 minutes, turn the roast over and place an oven proof meat thermometer in pork, top of roast should be crispy and golden brown
- Turn stove off and place pan with pork loin in the oven
- Remove roast when internal temperature reaches 130-135 degrees, or higher, depending upon how well done you like your pork
- Let the boneless pork loin rest for 10-15 minutes, then slice, serve and eat