How to Cook Boneless Pork Back Loins

Boneless pork back loins are synonymous with pork loins, the large muscles that run on both sides of the spine on top of the rib cage. You might find boneless pork back loins with or without skin and sometimes a small portion of rib meat, but it doesn't affect how you cook them. Buy the loins with the skin on if possible because it helps them stay juicy during cooking and bastes them with rendered fat. For the best texture and taste, start off with a high-temperature sear then finish the loins off with a moderate oven temperature.

Things You'll Need

Vegetables for roasting (optional)
Herbs and spices to taste

Roasting pan with rack
Flour (optional)

Instructions

Season the pork loin with about a 1/4-inch layer of kosher salt about 1 hour before roasting and let it warm up in a shallow dish at room temperature. Line the dish with a few paper towels to absorb the moisture.
Heat the oven to 450 degrees Fahrenheit. Scrape the salt off the pork loin.
Score the fat 1/4 inch deep in a 1/2- to 1-inch crosshatch pattern using a sharp knife. Coat the pork loin with a thin layer of oil and season it to taste with herbs and spices.
Place the pork fat side up in a roasting pan with a rack inside it. For a complete meal, pour chopped vegetables in the pan around the pork loin.
Pour about 1 cup of water or stock in the pan and place it in the oven.
Sear the pork loin at 450 F until golden brown and crackling, about 15 minutes. Lower the heat to 350 F.
Roast the pork back loin at 350 F for 30 minutes per pound, or until it measures 145 F in the center. Take the pan out and let the pork rest for 5 minutes per pound.

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