We all have our favorite birthday meals growing up, varying from simple (delivery PIZZA!!!!) to ornate (reservations at the fanciest French restaurant in D.C.).
For years I asked for the same thing.
Birthday after birthday it was always pork roast with mashed potatoes and gravy.
It’s the type of meal, like roast chicken, that feels like home.
It’s a comfort food like no other.
I find comfort in a lot of different foods. Ha-ha!
My ALDI has half pork loins for a really great price, a nearly four-pound roast for about seven dollars. Sometimes less expensive.
That sucker feeds us for two dinners—with leftovers—and it’s sooooo good.
Once I’m home from grocery shopping, I split it in half to roast one within a day or two, and then freeze the other for later.
I look for a pork loin that has a good amount of fat on top because it lends itself to keeping the meat moist, and also to making that delicious, mouthwatering crust on top after it’s done roasting.
What’s great about things like roast pork loin is that even though they may take a while to cook, they’re basically a “set it and forget it” type of recipe, which for me works well on weeknights when we’re not running around.
I can get other stuff done after work around the house, while the food does its thing in the oven and makes my house smell savory and delicious.
In terms of a pork loin, roasting times can vary.
To be honest, I don’t even watch the time anymore since I use a leave-in probe thermometer like this one to tell me when the meat reaches a healthy temperature.
For pork, that number’s about 150°F (actually you can go as low as 145°F and be safe—the guidelines were change recently), and it’ll raise a few more degrees while it rests before carving.
For this size, it’s usually about an hour.
What you don’t want is overdone, dry pork roast.
The thermometer is key to ensuring that doesn’t happen.
Juicy, tender pork roast with a mouthwatering crust.
Here are some kitchen tools I use to make roast pork loin:
Play around with the spices in the paste! Some of my favorite additions are turmeric, Dijon mustard, dried mustard, fresh herbs, or honey. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Play around with the spices in the paste! Some of my favorite additions are turmeric, Dijon mustard, dried mustard, fresh herbs, or honey.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.