Large cuts of pork loin need to be cooked thoroughly, but not overcooked.
 The loin cut in a pig is the leanest, most tender section of the animal and needs to be cooked properly, as overcooking will cause it to dry out quickly. A whole pork loin without the bones will weigh somewhere between 6 and 8 pounds. and will be able to feed upwards of 10 people. Because a full pork loin is so large, cutting it in half will speed up the cooking process.

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Step 1

Cut the pork loin in half, and place each half in a sealable plastic bag. Add enough marinade to the bags to cover the pork loin. Allow the pork to marinate for a day or two in the fridge.

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Step 2

Preheat the oven to 350 degrees Fahrenheit and place the pork loin halves in the cooking pan with the fat side of the pork facing upward.

Step 3

Place the cooking pan into the oven and set the timer for about 50 minutes.

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Step 4

Remove the pork loin and add any extra seasonings or ingredients. Apples can add a sweet flavor to the pork, but this is optional.

Step 5

Place the pork loin back into the oven and cook for another 50 minutes. Check the temperature of the meat, using the meat thermometer. The pork loin is done when the inside temperature of the meat reaches 145 degrees Fahrenheit, according to the USDA.

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Step 6

Remove the pork loin from the oven once the inside temperature reaches 145 degrees Fahrenheit, and let it sit for about 15 minutes and absorb some of the juices from the pan. Slice and serve on a serving platter.

Things You'll Need

8-pound boneless pork loin Knife Marinade Sealable plastic bags Cooking pan Meat thermometer

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  references
  
      The Cook's Thesaurus: Pork Loin Cuts
    
      USDA: Fresh Pork From Farm to Table
       




  references
  
      The Cook's Thesaurus: Pork Loin Cuts
    
      USDA: Fresh Pork From Farm to Table
    




Large cuts of pork loin need to be cooked thoroughly, but not overcooked.

  • 8-pound boneless pork loin

  • Knife

  • Marinade

  • Sealable plastic bags

  • Cooking pan

  • Meat thermometer

       The Cook's Thesaurus: Pork Loin Cuts

   USDA: Fresh Pork From Farm to Table