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Virginia Farhat's Boneless Pork Loin

Seasoned heavily, roasted slow — a Farhat family centerpiece

Section
Meats
Weight
5½ lb loin
Total Time
~2 hours
Rest
15 min

Ingredients

  • 5½ lb boneless pork loin, fat cap on top (light meat, large — not tenderloin)
  • Mazola oil
  • Salt
  • Pepper
  • Garlic powder
  • Lawry's Seasoned Salt
  • 2 cups water
  • PAM cooking spray
Virginia's note: Use light meat, large pork loin — not tenderloin. Fat cap on top is key.

Original Recipe Card

Virginia Farhat's Boneless Pork Loin recipe card
Virginia Farhat's original typed recipe card

Directions

  1. Preheat oven to 450°F. Spray a shallow roasting pan with PAM.
  2. Rub the entire pork loin with Mazola oil on all sides.
  3. Sprinkle HEAVILY with salt, pepper, garlic powder, and Lawry's Seasoned Salt on all sides of the loin.
  4. Place loin uncovered in the hot oven and roast at 450°F for 30 minutes.
  5. After 30 minutes, pour 2 cups of water into the bottom of the pan. Lower heat to 350°F.
  6. Continue roasting for about 1½ hours.
  7. Remove from oven. Let loin rest 15 minutes before slicing and serving.
Tip: Season heavily — don't be shy with the Lawry's. The high initial heat creates a crust; the water and lower heat keep it moist.