Real Recipes From Real Home Cooks ®

roasted pork

(5 ratings)
Blue Ribbon 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 a delicious roast pork. The pan gravy is simple and soaks into the sliced meat.

— The Test Kitchen @kitchencrew
(5 ratings)
yield 4 -6
prep time 1 Hr 5 Min
cook time 50 Min
method Bake

Ingredients For roasted pork

  • 1-2 lb
    boneless pork roast or loin
  • salt and pepper (coarse)
  • 6
    fresh sage leaves
  • 1 Tbsp
    extra virgin olive oil
  • 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 the pork with salt and pepper.
  • Twine tied pork with sage leaves.
    Tie the pork with kitchen twine and tuck the sage leaves along the twine.
  • Frying the pork in a cast iron skillet.
    Heat the olive oil in a large cast iron skillet over medium-high heat until hot, but not smoking. Add the pork and sear until brown on all sides including the ends, about 10 - 15 minutes. Preheat the oven to 375 degrees F.
  • Pork wrapped in parchment paper continuing to cook in the oven.
    Wrap the pork in parchment paper, tucking the ends under to seal. Place the pork back in skillet and transfer to the oven. Roast until a reading of 150 degrees F is reached with a thermometer towards the center.
  • Sliced pork on a cutting board.
    Remove the pork from the paper and transfer to a serving dish. Let sit for 10 minutes. Then remove the twine and slice.
  • Roasted Pork with pan sauce poured over.
    Using the SAME cast iron skillet, add the cider and stock. Cook, stirring with a whisk. Add any juices from the pork and cook until syrupy and reduced to 1/3. Add the butter and stir until melted. Drizzle over the pork.