How Long To Cook A 9 Lb Pork Loin Roast
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03/xiii/2006
My whole family really enjoyed this recipe. The pork was very tender and the sauce was probably the best part besides the wonderful aroma while cooking. I likewise reduced the cooking fourth dimension to 1 hour and fifteen minutes and I even had a little over three pounds of pork loin. I too put the garlic/rosemary rub on the meat early in the morning and let it sit covered in the fridge all 24-hour interval. I used very little olive oil, just enough in my mini nutrient processor to agree the rosemary and garlic together, around 2 to three tablespoons. My other recommendation would be to double the amount of rosemary/garlic mixture, especially when using more 2 pounds of meat. I served this along with roasted potatoes and sauteed greenish beans with almonds........yum!
08/27/2006
This is a nifty tasting roast. I used a 2.8-pound pork loin superlative loin roast for this recipe. I used fresh rosemary from my garden instead of dried, and added just a piddling onion and olive oil to the paste rub. About i/four through the cooking procedure, I added a trivial craven broth and a little wine to the lesser of the roast, and about 20 minutes later, I turned the roast. I cooked the roast for ane and ½ hours total, covered it with foil for near 10 minutes, and it came out washed just very moist. I recommend using a meat thermometer, cooking time really depends on the cut and size of your meat. I added more chicken goop and wine to the drippings in the pan, a touch of flour to thicken, and everything turned out delicious! I served this with asparagus risotto. Thank you, Kathleen, for sharing this recipe.
06/02/2003
This was a superb dish! I have e'er hated pork loin, but I think it'south because no one ever cooked information technology like this! My modifications: ane) Cooked at 300 degrees for 2 hours, 2) Substituted basil for rosemary, three) Substituted 3/four c. chicken goop for wine. I broiled this in a covered dish, and the meat was simply falling apart when done. Thanks for a peachy recipe!
09/26/2006
I couldn't believe how tender this roast came out! I substituted fresh rosemary instead of the dried and increased information technology to 3 tablespoons. I also addded a litlle minced onion and lots of pepper. The vino I added as it cooked and and so fabricated a very tasty gravy with a mixture of more wine, beef broth, flour, water and of class those great drippings from the pan. I did throw some minor fingerling potatoes in the pan about 50 minutes before end time. Very wonderful, every one loved it. Information technology cooked for near 1 hour 45 minutes for a iii.v pound roast, but I used a meat thermometer.
11/06/2002
This recipe was soooo practiced. I besides only cooked information technology for about 1 hour and 15 minutes and I fifty-fifty doubled the recipe using 2 one/two pound loins. I used one-half the rosemary (which was plenty) and doubled the garlic. I also marinated it overnight. This was admittedly bully and I will make it again! Thanks for a groovy recipe!
01/nineteen/2003
Very very good. I added some ruby-red potatoes right into the pot and they came out great. I used a little extra vino for the sauce and added some diced mushrooms. As well added some flour to thicken it a footling. Great stuff!!!
01/04/2008
I just made this for dinner. It was great. I used my prime number rib rub - rosemary, thyme, garlic pulverisation, salt & pepper. Stuffed sliced garlic pieces into roast (2 1/2 lb). Heated oven to 450 and placed roast into oven for 20 minutes to get that seared await. Lowered oven to 350. Cooked one hour more. It was perfect. My husband said he prefers this roast to prime rib! Add the pan juices to one loving cup craven broth and 1 tablespoon */- cornstarch for an splendid gravy.
01/28/2007
WONDERFUL recipe, simply I've made quite a few changes. I used an awful lot of rosemary and garlic and I likewise added thyme, poked a lot of holes, and blimp the roast as instructed, even so- I then heated a pan until information technology was very hot and put in olive oil. I seasoned the pork all over with common salt and pepper, and then seared the pork on all sides to seal in the juices. I then removed it, permit it absurd, and rubbed the pork with the remaining garlic-rosemary-thyme. I detect that searing the meat (the pan must exist VERY VERY hot to get a lot of nice brown colour on it quickly!) helps seal in the juices and makes continuously turning and basting it well-nigh superfluous. I watched it, keeping to about 20 mins per pound of pork, and checked it with a meat thermometer. I let the meat remainder before cutting into information technology. The result was an incredibly juicy, tender, and tasty roast pork. I patted myself on the back it was so good! Really lovely- and I'll brand information technology again, simply probably on another Sunday- it was a chip of piece of work for a weekday meal.
01/02/2010
This recipe only uses one herb, dry out rosemary, which by itself is somewhat bland. The amount of olive oil is excessive too. You only demand 2 to 3 tabular array spoons of oil. That'south why I am giving this recipe 4 out of 5 stars. My personal recommendation is to non to waste your coin buying dry rosemary. Even the national herb brand you see in every grocery store sells dry rosemary for over $4 for a small container. However, this has little to no flavor. Fresh rosemary packs a hateful punch, but when it's dry, rosemary has no aroma or sense of taste. Using a 3.5 pound pork loin, create a paste using ii to 3 tabular array spoons of olive oil, three table spoons each of fresh rosemary, sage, thyme and minced garlic. Add 1 to ii table spoon of fresh ground pepper to the mix. Yous may want to adjust the quantities of everything according to your amount of pork loin and gustatory modality. For my pork loin, these quantities were perfect. Place the herbs, garlic, olive oil and pepper in a food processor and mix everything to a fine texture. This creates your paste. When the paste is finished, your kitchen will be filled with a wonderful aroma. Rub the paste all over the pork loin and refrigerate the pork loin a day prior to cooking. The author is dead on nigh using a thermometer. You don't want an undercooked roast. At the bottom of the pan, I added carrots, diced onions and white wine. I also created a gravy using ii cups of chicken stock, 2 table spoons of corn starch and the pan drippings.
02/05/2007
I accept now made this several times and each fourth dimension I experiment a little -- only information technology ever turns out Fabulous! Get-go, I Always use a meat thermometer and have it out when the meat reaches 160 degrees. The other thing I e'er do is sear the meat before I put it in the oven. That way I don't demand to turn it during cooking. I too have substituted ane cup of apple juice for the wine and melt it in the bottom of the pan -- it helps continue information technology moist and the apple tree juice makes a terrific gravy. (I serve this variation with the Awesome Sausage, Cranberry and Apple Stuffing found on this site -- terrific combination!) It too makes a cracking take-abroad weekend dish. I make the rub and liberally place information technology all over the meat, frequently adding a little chopped spinach and garlic to stuff inside the roast. (Take a large sharp knife and pierce the center of the roast at it's finish. Turn over and do the aforementioned to the other end, creating a "tunnel." Stuff the spinach mixture into the center with the back of a wooden spoon.) Then I wrap in plastic wrap and take information technology with me on weekend getaways or to family affairs. It'southward always a big hit!
08/28/2008
WOW! This was my start endeavor at a pork roast and information technology couldn't have been easier. I had a iii.5lb center cutting loin, and so I doubled the oil and herb mixture. I also added thyme and basil. I put a lilliputian bit of white wine and water into the bottom of the roasting pan and scattered sweet onion slices and baby carrots all over. I placed the loin on the roasting rack and tucked sliced ruby skin potatoes all around. I sealed the pan with foil and roasted it for 2 hours without basting. It came out AMAZINGLY moist and perfectly washed. I added some salt and pepper to the pan liquids (there was A LOT) and thickened it up to make a delicious gravy. I will most def use this again! Thanks!
04/24/2012
Well, Hubs was non at all thrilled terminal night when I told him we were having roasted pork loin. He much prefers pork tenderloin. I used a two lb. four oz. roast. I made the paste with the garlic, about two T. fresh rosemary, salt and pepper, and just enough olive oil to bind it together. I did not pierce the roast. I just rubbed the paste mixture all over it. I roasted this uncovered, and actually didn't take enough drippings to baste it, so I skipped that. I used a remote thermometer, which is perfect for this kind of affair. I roasted this to 145 degrees, which took a fiddling over an hour, tented information technology, and let it residual for 10 minutes while I made the gravy. For the gravy I used the little chip of drippings I had (maybe 2 T.), 1/2 cup each chicken broth and white wine, 2 T. of flour, and common salt and pepper. This was perfectly moist and Hubs declared this the BEST pork loin I have e'er fabricated. He fifty-fifty wants to accept it over again! That says it all - 5 stars!!
12/xv/2010
I've made this twice for my family unit, and they absolutely love it. One circumspection--I think the cooking fourth dimension is over stated. My 4 pound boneless pork loin was ready in an hour and a one-half--it would accept been dry had I left it longer. Piece of cake, succulent, good for you--I served it with roasted potatoes and fresh broccoli, fruit salad and home made wheat rolls. Awesome.
06/11/2013
Very adept if y'all like rosemary and garlic. We actually enjoyed it. For those of you who said it came out dry, you demand to remove the roast from the oven when the temperature is effectually 135 or 140 at the nigh. So, tent it with aluminum foil and let it rest for at least x minutes to let the juices reabsorb. The residual oestrus will continue to cook the roast and it should attain an internal temp of 145. Anything more than than that and information technology volition exist dry.
12/xviii/2002
I used a 1.viii lb. loin and I cut downwards the cooking time to 1:fifteen. I used slightly less rosemary, more gahlic and omitted the wine for health reasons. I happened to accept a nice bottle of garlic infused extra virgin olive oil that I used as well. Put it in a plastic bag and marinate for a few hours. This is a wonderful recipe! I thank the original affiche.
03/28/2009
Wow! I made a paste out of fresh garlic, fresh rosemary, fresh sage and some sea table salt and put that into the pockets of the loin. And then I added some olive oil to the remaining paste and rubbed that over the loin. I put some potatoes and rings of onions in the same pot. I used a LeCreuset dutch oven with the encompass on for 1 hour and turned the roast over and kept uncovered for an additional 30 minutes. I didn't accept white wine, and I think considering I had kept the cover on for the majority of the cooking fourth dimension, there were natural juices in the pot, so we put those over our dinner. This was the best pork loin I have always eaten.
03/22/2003
This is soooo tender & juicy. WOW! I used chicken broth instead of the wine. I do accept a comment about the melt time, I used my corning ware & on average, whatsoever I make in a corning ware dish usually takes about an hour longer to cook. So maybe that is the reason that some had a problem with dryness using the 2 60 minutes melt time. I too used common sense & stuck a meat thermometer in the roast. This was a good roast, thanks Kathleen!
10/31/2008
A handy tip for really tender pork....soak the unabridged thing in the refrigerator for at to the lowest degree 24 hours beforehand in a deep basin of extremely salty water (too salty to taste). I add together about ane cup of common salt and a cup or 2 of white vinegar and plenty water to cover the roast entirely. I also add quartered onions, minced garlic, pepper, bay leaf and rosemary. This 'bath' infuses into the meat and tenderizes it then you volition take a gorgeous moist roast as an end result. It makes a lot of tasty pan juices likewise so you may need to empty some out into a dish to salvage for making gravy after. A halved onion placed into the roasting dish adds flavour to the juices aswell. The juices will exist rather salty though then be certain to add a banal thickener similar cornflour (not Gravox) and some water to tone information technology down and sense of taste/adapt every bit y'all go. It's all-time to buy a boneless roast too considering mine had the os still in and information technology proved rather difficult to cut...not very elegant slices. This was my commencement e'er endeavor at making a pork roast and my dinner guests raved about it and asked for my hubby's clandestine "pork bath" technique. It's non a secret anymore now!
03/22/2011
Wonderful! My husband is non a fan of pork and even HE loved it! Every bit suggested by another review, I marinated the pork in the olive oil/rosemary/garlic mixture overnight. Then I put a layer of thin sliced onions in the bottom of the crock pot. I added the pork, marinade, a tin of craven broth (in place of the vino) and murphy wedges. It cooked on high while I was at piece of work (mine cooked 10 hours). The meat was so tender, you didn't need a pocketknife. This was wonderful. I will definitely melt this again!
04/19/2010
I made a few changes and it is withal great. I beginning rub olive oil over the entire loin, rubthe loin with rosemary,thyme and garlic, salt and pepper to taste, then sear the rost on all sides. Place the roast in a glass baking dish and add a wine of your taste to the dish. Broil at 350 for forty-45 min. or until the thermoter reads 150 and so allow the loin balance for five min. or until the temp is 160. Turns out great every time and the loin is juicy and very tasty.
01/09/2006
Yum! I made this this night and I idea information technology was easy and delicious. I took information technology out at 155 degrees and let information technology sit for ten minutes before slicing and information technology was and so moist. I also skipped the wine and made a gravy out of the pan drippings and some water and flour, and it was wonderful! Cheers for a great recipe.
05/08/2013
I wanted to try something new and since my mom came to visit, I thought this would exist overnice. I was wrong. IT WAS Keen! I paired it with rice and a veggie and used the same wine I used in the recipe to get along. Mom was impressed, hubby was total and I am a satisfied kitchen-witch!
02/fifteen/2008
Very moist & FULL of taste! Made it for my husband for valentines day! Hither's some tips! i.) Ever use your meat thermometer, if your loin is not moist, you probably overcooked it, all ovens and bake times vary...you lot paid good money for your meat, and so cook accordingly! If you purchase a loin that is packaged as one, but opens into two, Seperate them & roast side bey side. Stick the thermometer in the largest panthera leo. I always take mine out at 165 degrees. two.) I used Sherry every bit my wine. I poured the sherry in the pan with my loin, and afterwards added a little chicken stock and cornstarch for EXCELLENT gravy!!! 3.) While you accept out the Sherry, reduce some mushrooms in Sherry, YUM! This is a recipe that is too tasteful and easy to pass upward!!!!
11/03/2002
A wonderful, flavorful dish. I roasted some potatoes with the loin and the entire firm smelled fantastic. A have again according to my 3 sons and hubby. Thank you!
04/06/2011
I thought that this was okay... The rosemary provided some flavor but I didn't feel that at that place was enough flavor to desire to go back for seconds.
10/14/2012
Made this on the pellet smoker last nighttime and it was awesome! Loo-oove garlic in my pork roasts! Nosotros bought some of those Costco Pork Sirloin Tip Roasts for $1.99/lb. Volition definitely do this again. Plan to use the leftovers in a cuban pork pineapple taco (Rachel Ray recipe).
08/18/2013
Followed "andeesings" suggestions: Seared the roast (but on stove-superlative) in a bandage-iron Dutch oven. Followed some other & lined the bottom with thin-sliced onions. Still another suggested some sherry in the bottom. I can't resist sherry & onions! Threw it in the oven & turned information technology every 20 minutes, checking each fourth dimension with the Thermo-pen. It came out amazingly juicy & flavorful! I didn't bother with gravy, since I was serving it with saffron rice (YUM!), with peas, but I did pull the beautifully browned & flavored onions out, to top the pork slices. The married woman said that she doesn't want to become to restaurants anymore... be conscientious what yous wish for!!! Cheers Kathleen Burton & AllRecipes! 12/25/15 - Did this once more, with a 1-three/four lb loin roast, but on the rotisserie, over the grill (78 F, on Christmas Solar day, in Va. Embankment... YAY!) Replaced rosemary with fresh basil, this time (YUM). Grilled x min over straight oestrus, to sear, and then 40-50 min over indirect heat, on the rotisserie, 'til information technology got to 145 F. It came out beautiful! No wine sauce or onions, this time, but the pork was PERFECT!
01/11/2011
I used chicken stock instead of wine, but this recipe is fantastic! Tin't requite it plenty stars. I actually mixed the rosemary, s & p, and garlic together, drizzled a little oil and rubbed the loin downwards, than rubbed once again with garlic mixture and let marinate covered in fridge a couple of hours.
03/07/2006
This is an easy and fabled recipe. Yet, 2 hours at 350 is mode too long to cook a 2 pound roast. I broiled information technology at 325 for 1.5 hours and it came out moist and delicious. I used a whole tin of beef goop instead of wine and I added it from the get-go instead of at the end.
05/18/2006
Actually, really good. I used 1 Tbls salt which I think was just a picayune also much. I thought the Rosemary was a little strong as well. The garlic was likewise potent. So, my husband and I slurped upward the whole thing! I'thou kidding. Well, there was a little left! Actually, I will ease upward on the salt and rosemary next time only everything else volition remain the aforementioned. I did a pork tenderloin which was ii pieces, each weighting about 1 lb. I baked for the outset hour covered and removed the foil for the 2nd hour. I had lots of juices in the pan, so I removed the tenderoins to a platter and covered with foil to residue. I reduced the juices and added the wine. I sliced the tenderloins and added them back to the bubbling juices and reduced the heat so it could simmer for about five minutes. Yum. Anxious to attempt again.
01/24/2002
I LOVED THIS RECEIPE!!!! Information technology made my pork roast come up out nice and juicy!! The garlic and oil are a wonderful blend! I subsituted the rosemary with Thyme and information technology was still wonderful! KUDOS!
06/08/2012
Very skillful and moist merely reduced cooking time. It only took 45 minutes for it to come to temperatures. The 2 hours seems over kill for a 2lbs roast.
10/22/2006
DELICIOUS! I cooked it in the crockpot for 8 hours on low and it was and then juicy...I added a little flour later removing the roast and fabricated gravy but it was so moist, we didn't actually need it.
10/30/2012
I made this tonight w/a couple of adjustments. My pork loin was four.5lbs so I browned all sides in a skillet, then made the deep cuts, put the garlic, rosemary (I used fresh fm my yard)added some soft butter and lemon zest. I doubled the sauce and covered the pork in the remainder and poured olive oil on summit. Afterward 45 minutes in the oven I covered it in white wine and chicken stock. When the pork was done I took the pan juices, put them in the original browning skillet and added flour to thinken. Even my four, 5, and seven yr olds ate information technology and loved it!! Thanks for the recipe!!
12/11/2007
What a terrific recipe! First, I've browned the loin on the skillet, until deep gilt chocolate-brown colour 2) I used fresh rosemary, finely chopped to mix with garlic, and besides left ii pieces whole to put on acme while making it.. be sure to leave 1 fresh stem, to garnish once prepared iii) I used coarse sea table salt, fresh footing pepper...get-go big and fine ground four) olive oil first cold press v) i fabricated a 5 pound loin, cut into two pieces. cooking time was approx 1h25min @ 350...the last 10 mins were at 375. I used thermometer, and set the meat out to rest for 10 minutes at 160 degrees. half dozen) gravy, i used yellow tail Riesling, and information technology turned out keen... served with cubed potatoes, mixed with butter, a tad of olive oil, and freshly chopped parsley - a must have if you haven't already tried! meat was tender. Both my wife and mother-in-law had seconds, and licked their fingers! I wouldn't change annihilation for adjacent fourth dimension! enjoy!
02/06/2008
I followed a review, rather than the recipe. What I did was I grated 4 cloves of garlic, added 1-1/two teaspoons of rosemary and a 1 tablespoon of olive oil in a ziploc pocketbook with the loin. I refridgerated for ii-iv hours and baked at 350 for one 60 minutes and 45 minutes. No searing was needed. It came out crispy on the exterior and was PERFECTLY moist on the within! Husband enjoyed it, and so it's a keeper.
10/20/2011
I used fresh chopped rosemary (double the corporeality), mixed it with crushed garlic and olive oil, so rubbed over tenderloin. Added salt & pepper and put in crock pot with white vino. Cooked for 8 hrs., then thickened juices with cornstarch before serving. Fabulous and then easy!
01/23/2010
Flavorful and tender!! Followed the advice from the reviewer who's review was the "most helpful." Put the garlic, olive oil, rosemary, salt and pepper in the blender to brand the paste. Later on putting some in roast, rubbed the remaining on roast and marinated it over night. Also used carrots, onion and celery and put a little wine and craven stock in bottom of pan.
12/27/2005
An easy and tasty pork roast, though I am glad I did heed to the previous reviews and reduced the cooking time--well-nigh one hour xv minutes for 2+ pound roast. Served with rosemary potatoes that I cooked in the same oven as the roast (less time) and green beans. Made sandwiches with apricot preserve spread with the leftovers.
04/eleven/2011
i had a small roast, only about 1.5 lbs and seared it in my dutch oven w/ the olive oil. I used fresh rosemary from my garden and followed the other instructions as written. Nigh ii hrs in the oven at 350 with the chapeau on the dutch oven...succulent!!!
04/xix/2008
So yummy and full of flavor!! Fabricated the post-obit adjustments for a 4 lb. pork loin: eight cloves garlic, 3 tablespoons fresh rosemary, 2 tsp. kosher table salt, ane/2 tsp. pepper, 1 tsp. dried thyme (didn't have fresh), and enough olive oil to class a paste. I mashed it all up with a mortar and pestle, rubbed it all over the pork and marinated it in a big plastic pocketbook for iii hours. It took 2.5 hours (165 degrees internal temp) to cook. FANTASTIC!
ten/16/2006
My girlfriend Amber and I borrowed a boneless pork loin (ii lbs. trimmed) from her grandmother! So we searched the web and came across this recipe. Nosotros critiqued the recipe somewhat and the cooking time according to the cutting of pork. The upshot was fantastic! We used a little bit of bacon grease for the rub and used fresh rosemary non dry out. We likewise basted several times throughout the roasting process and did not plow the meat at all. The issue V STARS!!!!!
11/27/2008
My mouth is watering! I used the basics of this recipe, but I decided to stuff it with minced garlic, onion and herbs, then added a bed of onions, green beans, carmine potatoes and carrots to the pan, covered for 2 1/2 60 minutes at 320 degrees. The meat falls apart, and melts in your mouth!
03/26/2011
I used a 4.5 pound double top loin, separated into two pieces side by side. I doubled the rest of the ingredients accordingly. At i hour and 45 minutes the temperature was already at 160 and then I immediately took it out. The pork was moist and succulent fifty-fifty though I permit it melt just a piffling as well long. I recollect information technology was a little heavy on the rosemary and olive oil, but the garlic was just right. The strong rosemary gustatory modality and aroma was fine for the showtime meal, merely it didn't work so well for leftover sandwiches. Overall this is an easy and quick recipe worth repeating.
11/13/2010
Rosemary and garlic was tasty philharmonic with the pork. Due to fourth dimension restrictions i browned the pork on the stove and so placed it in the crock pot on low with the garlic, rosemary, wine, some craven broth and some chopped onion. I cooked a 2.5 lb roast for 6.5 hrs, and i over cooked it a bit. Was probably done most 5- 6hrs. I made a homemade gray from the crock pot juices to have over the pork and mashed potatoes. A perfect meal for a cold rainy evening. (Adjacent time i won't over cook the pork and it will exist even meliorate ;) )
11/07/2002
Very skilful. I also plant the rosemary a flake overwhelming. I will try this again with different spices.
01/21/2006
Wonderful recipe Kathleen, and the odour when it was cooking made my guests feel so welcome! I used a bit more than of the crushed garlic that is all prepared in a jar, and I didn't take wine, but used apple juice and it was great.Volition definately practice this one over again! Cheers.
11/02/2008
1 of my fave pork recipes. To make a actually practiced paste, try using a mortar & pestle. It will grind everything polish & combine the herbs with the oil improve.
12/04/2006
This came out dry -- so I will not brand information technology over again. I followed the recipe exactly & was disappointed.
eleven/04/2005
Nifty recipe. Really like shooting fish in a barrel and very good. Next time I brand this, I remember I'll double the garlic paste to give the roast that much more flavor.
12/x/2007
I ordinarily put the roast on a rack in a shallow pan (almost two" sides). I preheat the oven to 425 degrees Farenheit, cook the roast for xx minutes (regardless of size), then add together one" boiling water to the pan, reduce estrus to 350 degrees, and cook an hour and xv minutes longer. Examination with instant read meat thermometer - if it'south 153-155 or higher, remove from oven, tent loosely with foil, and allow sit for at least 15 minutes. I don't use a paste, I just sprinkle with granulated garlic and seasoned table salt. This roast is and then delicious!
xi/25/2005
Wanted something different for Thanksgiving. This turned out wonderful and got rave reviews from family. The simply affair I modify was to put the roast is a oven bag. This recipe will be a permanent in our home. It was a two 1/2 lb roast and just took 1 ane/ii hour to be done.
11/29/2011
This totally WOWED my guys!! I put it in the crockpot for half dozen hours and I used Rhine wine. The gravy was amazingly adept! Thank you for the peachy recipe!
09/11/2009
I did this in the slow cooker and it was AMAZING! It makes fabulous sandewiches the side by side day too!
11/fifteen/2008
Nosotros did not like this at all. Rosemary flavour was wayyyy too potent.
08/28/2011
Quite yummy! I didn't really follow the recipe past the letter. In a blender, I put some olive oil in the bottom of it. I accept a large blender, but information technology was only enough to embrace the blades, so I added about 2 tbs of minced garlic and I have fresh rosemary growing in my kitchen window, and I took ii long sprigs and removed the leaves and tossed those in to. I used ane/2 tsp of pepper and we don't utilize common salt in this firm. I whirred it all upwards together until it was a green goo. Information technology didn't look great, but information technology certain smelled great! I have a Deni 45 blade Meat Tenderizer (considerably cheaper than the i Alton Brown recommends), so I used that all over the pork. I idea at the time, "This is a great cutting and won't need it." I was correct, merely the flavour it added! More on that in a minute. I then poured the green goo into a plastic bag, I put the heavily bract-punched pork in, squeezed out the air and kneaded information technology all over and stuck it in the refrigerator for about ii hours. I took it out, placed it in a glass baking dish with only a smidgeon of h2o in the bottom and did null else. My roast was 3 1/2 lbs, and was gear up in 1 i/two hours (this came straight out of the refrigerator as well, so the timing in the recipe is definitely off, but the blades could have influenced that alter). 1 sense of taste and WOW! That blade punch thingy spread that flavour throughout the meat. I didn't use the wine and I didn't brand whatsoever gravy. It simply wasn't needed. My family LOVED it. Information technology's a sure win!
05/27/2002
This was fantastic! My new favorite way to brand pork. Information technology was so tender and flavorful my guests loved it. I did let it sit down for several hours with the garlic and rosemary, and forgot to do the wine gravy. It didn't demand it! It was good anyhow! Will definately cook again!
10/06/2008
SO Easy TO Brand AND TASTY As well. AND I Fabricated A five one/2 POUNDER..
09/19/2006
I used a three pound pork loin and followed the recipe *nigh* exactly (I ever hate when people say they followed the recipe exactly and then keep to tell you that they left out the chicken in the chicken parmesan!). I covered the roast for most of the cooking fourth dimension (1 hour 45 minutes) and so raised the temperature on the oven to 425 and cooked it for some other 15 minutes without the covering. I have a convection oven, which I ever utilise when roasting meats. In the cease, this was really wonderful. It is EASY, and the season fabricated it seem like it took forever to prepare. Thanks and then much for the recipe.
05/07/2006
This was eating house quality, we roasted some potatoes in the aforementioned pan, for the whole ii hours, it was soooo adept, with steamed broccoli on the side. We also basted information technology with 1 cup of chicken broth.
03/21/2013
Excellent dinner and piece of cake to prepare.
04/28/2002
Very nice! I didn't have rosemary, so I left it out...all the same wonderful! The wine sauce was a pleasant modify from a thick gravy. Composite some in the food processor with sweet potatoes and orange juice for my 9-month old...he loved it!
01/04/2012
Very good and unproblematic. Used fresh rosemary. FYI dissimilar most herbs, fresh rosemary is very strong and and so you utilize less than what is called for dry out. I threw in some carrots, potatoes and onions into the covered pot as well, blanket it with the same oil mix. The wine sauce at the end actually was that extra special affect that made this dish stand out. I think that next fourth dimension I'll add the wine to the pot and let it cook in it the whole fourth dimension.
03/22/2009
I made this exactly as directed. The flavor was great. The meat was fork tender. ten out of 10 people loved information technology. I lined my pan with foil only wish I had not. I think I would accept had tastier drippings if I had not lined the pan.
eleven/22/2010
This turned out fabulous. My boys were raving before I even got the last plate dished up. The but change I made was to mix garlic, rosemary, table salt and pepper together and stuff it all into the holes I cut. OMG! Information technology was fantastic!
11/30/2005
Like shooting fish in a barrel, quick, and delicious. PLEASE use a reliable meat thermometer.... my 2.75# roast only took 1.75 hours to melt.... temps and shape of roast affect cooking, and past using the thermometer, my roast was juicy, flavorful, and *not* dried out at all. I had to utilise minced garlic from a jar equally I was out of fresh, and it was yet yummy.
12/06/2008
We did non similar this at all which was surprising considering it gets such keen reviews. The roast itself tasted good and it was tender however the rosemary was just awful and overpowering. Nosotros will probably try this again merely using our own blend of spices.
02/15/2006
This was fabled! I am a new cook; learning mostly from reading reviews from allrecipes and trying dissimilar things, and this was groovy! I used a 3lb boneless Rib End Roast (also chosen a Blade Roast)and tried to increase the other ingredients by 50% since it was a bigger slice of meat. I also baked it covered for 20 extra minutes, and let it sit for xv minutes before cutting into it. It was really adept: my hubby who volition consume anything but takes alot to be impressed, said it was better than something he'd go far a restaurant. The but affair I'll do different next time is employ a little less olive oil.
05/16/2006
Of all the recipes I've rated here, this is the offset one I've given v stars to. Information technology'southward like shooting fish in a barrel, relatively quick (you can go do other things while it's roasting) and comes out delicious. My leftovers were gone past the side by side morning time. I left out the wine, just plainly water worked merely fine. I added some chopped onions and mushrooms to the roast's goulash dish then reduced the liquid in the pan while the roast rested, so added a little corn starch/water mixture to thicken. Very proficient.
x/30/2011
I followed one of the previous reviewers suggestion using crushed fresh garlic 3 cloves, dry rosemary and some Olive Oil, and fabricated a paste letting information technology balance for a couple of hours. Next time I will let it sit overnight. I too put garlic slivers throughout the roast. I had a 4.20 lb roast and cooked for i ane/2 hours. Turned out awesome. served with mashed potatoes, the gravy from the drippings, and baked carrots. Fresh carrots sliced put in foil, with some water, butter and sliced onions baked the final 45 minutes, the carrots are sweet and just perfect.
03/17/2002
Modified a footling by using rosemary and tyme along with fresh roasted garlic and rubbing information technology downwardly with it. I went past a thermometer vs cooking information technology for 2 hours so that information technology wouldn't come out dry! Came out very juicy and wonderful!!~
01/01/2011
Fantabulous Pork Loin recipe! I nuked the olive oil, crushed garlic and fresh minced rosemary for about a infinitesimal. The garlic disolved into the oil, which I and so separated from the rosemary and injected into the pork. The remaining rosemary/oil was rubbed on the roast and blimp between the 2 loins that I tied together with roasting twine. I besides dusted the roast with onion powder, garlic powder, salt and fresh ground black pepper. Very moist and flavorful!
08/29/2003
I tweeked this recipe past using leafage marjoram with the garlic and salt/pepper, making enough to accomodate a 2# or and so pork loin roast, using a food chopper to incorporate the garlic, marjoram, salt and pepper. I scored both sides of the roast, rubbed in my seasonings and wrapped information technology in plastic wrap and marinated it in the fridge over dark. I browned information technology then put it in my pressure cooker/with h2o, a little more than salt and onions for one hour. Information technology turned out great. Marjoram, garlic and pork go very well together every bit well-nigh Smoothen people volition attest to every bit they use this combo in making Polish sausage. I also rubbed my marjoram before adding it to the garlic to bring out the flavor.
01/15/2003
This is a simple and succulent mode to make a roast...I prefer thyme to rosemary, which works just as well...the leftovers made great pork fried rice the adjacent day.
12/09/2005
This was so like shooting fish in a barrel and fantastic tasting. I used a meat thermometer and it simply took about i hour and xx minutes to cook a two pound roast. I covered it for the beginning hour to go on information technology moist. Great served with boiled red potatoes.
03/24/2008
Mostly, I don't like a lot of pork and I had never made any until last night. This recipe was so good, I remember I may accept changed my mind well-nigh pork! Using the suggestions of others, I made the paste, applied it to the loin, and let information technology marinate in the fridge for a couple of hours. When I broiled the loin, I added the vino to the pan only because it was actually lean and I thought information technology needed a picayune liquid. The finished production was moist, very flavorful, and delicious. My husband loved it! Last night, I thought there might be a little too much rosemary for me but I had some for lunch today and didn't notice the extra at all. Side by side time I might dark-brown it start earlier putting information technology in to roast only because I like the look better. The taste was fabulous with out the browning. This is a wonderful recipe, very easy, and I felt great nearly serving it.
01/06/2015
Succulent and piece of cake. I used a large pork roast that I cut into thirds and used well-nigh 2 lbs of it. Much cheaper and now I can get in two more than times! I followed the recipe pretty closely but used some suggestions from other reviewers. I rubbed the roast with a salt and pepper mixture then made a paste with the olive oil, fresh rosemary, garlic, and more salt and pepper. I cutting into the tiptop several times and mushed in some paste, and so rubbed the residual of it all over. I put information technology in a Baggie in the fridge for an hour or two until I was gear up to cook it. I seared all sides in a Dutch oven, put in some homemade turkey stock left over from thanksgiving and popped it in the oven. It was up to 150 in i 1/4 hours. Then I added the wine, a little bit of corn starch, and added some sautéed mushrooms to make a yummy gravy. Yum yum yum!
02/10/2013
I decided to make this for Sunday dinner, and was a little worried almost not having the time to marinate in advance, based on other reviews. There was no demand for worry. The pork was tender and flavorful and the sauce was delicious. It paired well with roasted sweet potatoes and broccoli and rated a 'thumbs up' from the family. I used fresh rosemary (3 tablespoons based on another reviewer) and less olive oil than called for.
06/14/2014
This was absolutely delicious. I had a ii lb. top loin and roasted information technology for an 60 minutes at 325, and then switched over to convection at 350 for 30 minutes to well-baked it up. This really was yummy - moist, flavorful - and we'll have leftovers to slice thin with mustard and a slice of onion for sandwiches tomorrow.
12/18/2002
Smelled fantabulous while cooking, merely the rosemary was too coarse. I found myself scraping it off the meat while I ate it considering it is biting to taste and felt like I was eating twigs. Summary, Practiced flavor, merely terrible texture. I would place the rosemary in a mesh pocketbook and place it in the sauce to get the season simply not the pieces.
06/01/2015
I thought this turned out nicely. It was moist and flavorful. Once I applied the paste, I let information technology marinate in the fridge for around three hours. I used about a tablespoon of fresh rosemary, but I wish I had used more. My roast was effectually v pounds, and then it did have longer--closer to ane 1/2 hours.
05/14/2015
This was so good! Though I take been cooking many years, I am usually afraid to roast meat as it is and then easy to overcook. Juicy and delicious, and then piece of cake. My family loved information technology!
05/01/2010
Dainty and easy but takes a while. Instead of dried rosemary, we used fresh rosemary and sage, and for 2.v pounds, it just needed an hour and a half to melt. We also browned the whole exterior kickoff, and poured ~1/two cup of wine in to the skillet while it was in the oven to add together some extra flavor.
01/03/2003
I fabricated this for Christmas dinner. It was very tender and tasty. Very good mix of garlic and rosemary. I made a paste of the oil, garlic,salt,pepper and rosemary then put it on the roast. I also browned the roast before putting it in the oven to sear it.
03/fourteen/2010
Overpowering is all that comes to mind of this dish. The rosemary flavor was so strong I however accept an disfavor to rosemary two months afterward making this. The meat was very tender on the upside, simply my husband agreed this recipe just was not for us.
01/01/2013
My roast had the bone in and was very thick so my cooking time was increased past 1 hour!! But if you use the thermometer after the outset hour, yous won't go wrong!! I took it out at 130 degrees ish ( closer to 135) and wrapped it in the foil with the white wine and let it sit for 30 minutes!! EXCELLENTE!!!
06/fourteen/2009
This is our favorite recipe for pork. It simply doesn't get much better than this. The first time I made this, I forgot the wine.. it was so incredible, I've never bothered to add it since. Other than that, I make it every bit directed, only I use fresh rosemary, instead of dried. I unremarkably make the paste and insert in the roast (be sure non to skip that step, it makes all the departure), and so identify in the frig for at least an hour before roasting. Absolutely marvelous.. thanks for sharing!
01/01/2007
Outstanding! I followed suggestions of others to add together a little vino to the pan as the roast cooked, and basting with pan juices regularly.
12/15/2010
This was my very starting time pork roast that was non dry! Information technology was so tender and juicy. THANK YOU!!! I turned the oven off 15 mins before the end and permit information technology sit down for near 30 mins - wonderful!
01/19/2008
The roast was full of flavor and very juicy. Like many others have written, picket the roasting fourth dimension. Ours was done in near 75 minutes.
01/23/2011
My family loved this! Surrounded my one.97lb. pork loin roast with 3 red potatoes, 2 parsnips, one rutabaga, and 3 carrots. Basted all every 20 mins. Done in 1.5 hours. I thought the 1/4c. olive oil would be too much, simply it worked out swell. Internal temp was 168 degrees when I pulled it out of the oven. Moist Moist, and did I say MOIST! Definitely use this recipe over again.
09/03/2004
The seasonings for this were wonderful!!! I cooked this in a slow cooker instead - on low for 6 hours. I added cutting upwardly ruby-red potatoes and baby carrots to the pot - then covered with boosted white wine and craven broth.
01/07/2008
This was very skilful, but I didn't apply plenty salt. "To gustation" is so vague, I wish in that location had been a measurement. We accompanied this with Roasted Potatoes with Greens from this site and they were perfect go togethers. I'll likely do the roast pork again, with more than generous amounts of common salt.
02/06/2014
Wonderfully tender pork loin. I did not have rosemary but substituted dried ground fennel seed. I sautéed sliced fennel root and onion until near caramelized and added them to wine and pan juiced and let them reduce a bit. It was wonderful. I even sliced, added sauce and froze- reheated a calendar month subsequently and still wonderful. Married man is heating leftovers for breakfast. I recall this is going to be a guest dish.
11/22/2006
This recipe turned out awful. That is unless you like the taste of hay!!! It took far longer to reach temp than stated, the meat was dry, in that location was far too much rosemary, and the sauce was gross. I followed the recipe perfectly and even idea my husband and I aren't picky eaters, nosotros couldn't stomache the taste! Pitiful.
11/13/2008
I've been making my pork roasts like this for many years except I use parsley instead of rosemary and corn oil instead of olive oil. I also marinate the pork loin in all the ingredients for a least 3 hours or overnight. This is one of my families favorite means to eat pork!
08/07/2006
This was a wonderful recipe which is now one of my favorites. The cooking time is simply about 1 one/two hours. Otherwise it is likewise dry out.
02/03/2014
So easy and and then delicious! Only modify was v-6 garlic cloves. Used fresh footing pepper. Wife loved it! Wallet-wise; pork loin was 1.99 a pound! Why make a hamburger at 5.99 pound when you tin have this masterpiece and a good memory!
01/02/2014
I cooked this loin in a roaster oven with vegetables. I placed babe carrots (about a pound), chopped potatoes (well-nigh 2 pounds), ii chopped onions, and a couple of chopped garlic cloves tossed with olive oil on the bottom of the roaster then placed the pork with the rub on meridian. I had to cook the pork loin 70 minutes, perhaps information technology took longer because of the extra ingredients, but I used to meat thermometer to cheque for doneness. I removed everything from the roaster when the meat was at the proper temperature and and then made the sauce co-ordinate to the recipe. The meat came out tender and with a deliciously savory rub, and the vegetables were a wonderful accompaniment. I reheated the meat 3 times for subsequent meals and it nevertheless was tender and savory.
Source: https://www.allrecipes.com/recipe/21766/roasted-pork-loin/
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