This recipe has been around for a number of years and remains a favorite with the family. It is relatively simple, yet provides a moist, succulent roast that will have people coming back for more. Using Chef David Gourmet Pork Dust is what really takes this dish to the next level. You cannot get the same flavor and result with a regular pork loin rub. By dusting the roast, letting it stand then searing it over high heat gives you a crust that you normally don’t get in the oven. Try your roast this way and enjoy!
Moist and Tender Pork Loin Roast
- Prep Time
- Cook Time
- 1 3 pound roast
- Difficulty Level Easy
- (0 /5)
- 0 ratings
- 3 1/2 pound pork loin roast
- 2 tablespoons vegetable oil
- 2 tablespoons Chef David Gourmet Pork Dust
- If you do not have the Gourmet Pork Dust substitute a pork loin rub
- Preheat oven to 400°F
- Rinse roast and pat dry
- Sprinkle Chef David Gourmet Pork Dust evenly all over roast or use the substitute pork loin rub
- Let roast rest 10 to 15 minutes
- Put oil in a large fry pan (cast iron is best)
- Heat the pan over medium high heat until oil is very hot
- Carefully put roast in fry pan
- Sear every side of the roast (yes, even the ends) until you get a the beginnings of a dark brown crust
- If using an oven safe fry pan then put the pan in the preheated oven, if not transfer the roast to an oven safe pan
- Bake 30 minutes then start testing the temperature every few minutes
- When the pork reaches 130°F internally remove from oven. The interior will be medium with a hint of pink. Completely safe and the pork will continue to cook while resting getting close to the 140°F mark. If you cook the prok above 140F then it will be dry and can be rubbery.
- Let roast rest lightly covered with aluminum foil for 15 minutes
- Slice and serve
Search this site
Who Am I?
Hey, everyone calls me Chef David. It took me years of testing, sampling and cooking to develop the best Dusts available. I have never been to culinary school so I was reluctant to call myself chef. However, a very close Chef friend, who has gone to culinary school, tried my dust and proclaimed "Whoever created this has to be a chef!".
The name just stuck after that.