This pork loin roast recipe uses a boneless center-cut loin and a light Original Dust finish near the end of roasting. A thermometer and a proper rest help protect this lean cut from overcooking.
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
Prepare the roast. Heat oven to 350°F (175°C). Pat the pork dry. Trim thick outer fat to about 1/4 inch, leaving a thin layer. Place fat-side up on a rack in a small roasting pan.
Start roasting. Brush with 2 teaspoons oil. Roast uncovered, starting temperature checks after 45 minutes. Time depends more on the roast diameter than its weight; keep checking rather than relying only on the clock.
Brush with Dust. When the center is around 130–135°F (54–57°C), mix Original Dust, the remaining teaspoon oil and water. Brush a thin layer over the roast and return it to the oven.
Reach the final temperature. Continue roasting until the thickest center reaches 145°F (63°C), usually about 60–90 minutes total. Check more than one spot. If the coating darkens quickly, cover loosely with foil while the center finishes.
Rest and slice. Transfer to a clean board and rest 10 minutes, exceeding the minimum 3-minute rest after reaching 145°F. Slice across the grain and spoon over the resting juices. Discard glaze contacted by a brush used on undercooked pork.
Cooking timing: 60–90 mins + 10 mins resting.
The Dust In This Recipe
The Original Desert Dust
$12.99
Make it with Original Desert Dust. Start with the amount listed, then taste before adding more.
✦The Date Is the DifferenceOrganic Coachella Valley dates bring sweetness, body and depth.
✦Smoky & EarthyA balanced all-purpose blend made for everyday cooking.
No. Pork loin is a wider roast; tenderloin is a smaller, narrow muscle that cooks much faster. This recipe is for a 2 1/2-pound boneless center-cut loin, not tenderloin or shoulder.
WHAT INTERNAL TEMPERATURE SHOULD I USE?
Cook the thickest center to 145°F (63°C) and rest at least three minutes; this method rests ten. Check with a thermometer in more than one spot. A slight pink color can remain and is not a substitute for temperature measurement.
WHY ADD THE DUST COATING PARTWAY THROUGH?
Original Dust contains dates. A late, thin brushing limits the time it spends in the hot oven while still seasoning the outside. The roast begins with oil only.
DO I NEED TO TIE THE ROAST?
A uniformly shaped center-cut roast may not need tying. If one end is loose or uneven, food-safe butcher's twine can help it hold a more even shape. Remove twine before slicing.
CAN I ROAST POTATOES IN THE SAME PAN?
This timing does not include potatoes. Their size and pan placement change how long they need, so prepare them separately unless following a method designed to coordinate both foods.
HOW DO I KEEP LEFTOVER SLICES MOIST?
Refrigerate slices with a little resting juice in a covered container. Reheat covered with a splash of broth until 165°F (74°C), then stop heating. Thin slices dry out quickly if heated uncovered for too long.
HOW LONG CAN I STORE THE ROAST?
Refrigerate within two hours, or one hour above 90°F (32°C), at 40°F (4°C) or colder and use within 3–4 days. Freeze promptly for up to two months for best quality, then thaw in the refrigerator.
Grilled radishes soften in a grill basket while their cut edges pick up color. Finish with lime and Original Dust after cooking so the seasoning stays bright.
