Real Recipes From Real Home Cooks ®

roasted pork

★★★★★ 5
a recipe by
Giana Martino
St. Petersburg, FL

I usually make this when company comes. The problem is after eating they want to stay!

Blue Ribbon Recipe

We have prepared fish and chicken in parchment paper but never pork, so Giana's recipe really intrigued us. Cooking the pork loin in parchment paper helps to keep the juices inside the meat. Tender and moist, this is delicious roast pork. The pan gravy is simple and soaks into the sliced meat.

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 4-6
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For roasted pork

  • 1-2 lb
    boneless pork roast or loin
  • salt and pepper (coarse)
  • 6
    sage leaves, fresh
  • 1 Tbsp
    olive oil, extra virgin
  • 1/3 c
    apple cider
  • 1/3 c
    chicken stock
  • 1 Tbsp
    unsalted butter
  • kitchen twine
  • parchment paper

How To Make roasted pork

  • Seasoned pork in a dish.
    Season pork with salt and pepper.
  • Twine tied pork with sage leaves.
    Tie pork with kitchen twine and tuck sage leaves along the twine.
  • Frying the pork in a cast iron skillet.
    Heat olive oil in a large cast iron skillet over medium-high heat until hot, but not smoking. Add pork and sear until brown on all sides including ends, about 10 - 15 minutes.
  • Pork wrapped in parchment paper continuing to cook in the oven.
    Wrap pork in parchment paper, tucking the ends under to seal. Place back in skillet and transfer to a 375 degree oven. Roast until a reading of 150 degrees is reached with a thermometer towards the center.
  • Sliced pork on a cutting board.
    Remove pork from paper and transfer to a serving dish. Let sit for 10 minutes. Then remove twine and slice.
  • Roasted Pork with pan sauce poured over.
    Using SAME cast iron skillet, add cider and stock, cook, stirring with a wisk, add any juices from pork, cook until syrupy and reduced to 1/3, add butter and stir until melted. Drizzle over pork.