Transform your holiday feast with a juicy bone-in pork loin, perfectly seasoned and roasted to golden perfection
Perfect for holiday gatherings or family dinners, this reverse-seared bone-in pork loin not only makes a stunning presentation with its impressive bone structure but also delivers a melt-in-your-mouth experience that will have everyone coming back for seconds. Serve it alongside roasted vegetables or a fresh salad for a complete meal that’s sure to impress.
Feeds 4-6 people
Prep time 5 hours
Cook time 120 minutes
Why Dry Brining Pork Loin Works
Enhanced Flavor: Dry brining involves applying salt directly to the surface of the pork loin, allowing it to penetrate the meat. This process enhances the natural flavors of the pork and creates a more seasoned and savory profile throughout the entire cut.
Improved Moisture Retention: The salt in the dry brine initially draws moisture out of the meat, which then dissolves the salt and creates a brine that is reabsorbed back into the pork. This process helps to break down muscle proteins, making the meat juicier and more tender by allowing it to retain moisture during cooking.
Better Texture: The osmosis process that occurs during dry brining helps to create a firmer texture in the pork loin. This results in a more satisfying bite, as the meat becomes less watery and develops a better mouthfeel.
Reduced Cooking Time: Because dry brining helps the meat retain moisture and enhances flavor, it can also lead to more even cooking. This means the pork loin may require less cooking time compared to unbrined meat, reducing the risk of overcooking and resulting in a perfectly cooked roast.
Using dry brining is an excellent way to elevate your pork loin dish, ensuring it’s flavorful, juicy, and tender!
Ingredients
- 1 Bone in pork loin (Approx. 5-6 pounds)
- 3 tablespoons of Greek seasoning (I’ll leave a simple greek seasoning recipe down below. An all purpose seasoning will work as well.)
- 1 tablespoon of italian herb seasoning
- 1 stick of butter
- 1 tablespoon of minced garlic
- 2 lemons
- 1 tablespoon of extra virgin olive oil
Dry Brining Process
Trim Excess Fat: To start, trim off any excess or unwanted fat from the pork loin. This helps prevent the roast from becoming too greasy and allows the flavors to shine.
Tie with Butcher’s Twine: Next, use butcher’s twine to tie up the pork roast between every two bones. This step is essential as it helps the meat cook evenly, ensuring a juicy and tender result.
Season Generously: Now, season the pork loin on all sides with your favorite Greek seasoning. This will infuse the meat with vibrant flavors, making it incredibly tasty.
Refrigerate for Flavor: After seasoning, place the pork loin on an elevated rack and refrigerate it for 3 hours. This allows the flavors to penetrate the meat deeply, enhancing the overall taste.
Bring to Room Temperature: Once the 3 hours have passed, remove the pork loin from the refrigerator. Let it sit at room temperature for about 1 hour, which is crucial for even cooking later on.
Pork Loin Cooking Process
Preheat Your Smoker or Oven: While the meat rests, set your smoker or oven to 250°F (120°C). This low temperature ensures a slow and even cooking process.
Smoke the Pork Loin: Place the pork loin in the smoker and smoke until it reaches an internal temperature of 100°F(38°C). This initial stage helps build flavor without drying out the meat.
Prepare the Basting Mixture: While the pork is smoking, melt down butter in a small skillet. Then, add minced garlic, the juice of 1 lemon, and Italian herb seasoning. This flavorful mixture will keep your pork loin moist and delicious.
Baste to Keep Moist: Once the pork loin reaches 100°F(38°C), baste it with your prepared mixture. Basting is vital to ensure the roast does not dry out, keeping it juicy and flavorful.
Sear for a Perfect Crust: When the pork loin reaches an internal temperature of 127°F(53°C), it’s time to sear. Sear the roast on a grill or in a cast-iron skillet over high heat until the internal temperature reaches 140°F(60°C). This will create a beautiful caramelized crust.
Rest Before Slicing: After reaching the desired temperature, allow the roast to rest for 20-30 minutes. This resting period is essential as it lets the juices redistribute, ensuring a moist and tender final product.
Slice and Serve: Finally, slice down each bone to create individual chops. Drizzle a little olive oil over the top and finish with a squeeze of lemon juice for a burst of freshness. Enjoy your delicious smoked and seared pork loin!
I usually serve Garlic Parmesan Stuffed Mushrooms as a side dish
Smoked Prime Rib is another holiday favorite of mine!
Bone-In Pork Loin
Perfect for holiday gatherings or family dinners, this reverse-seared bone-in pork loin not only makes a stunning presentation with its impressive bone structure but also delivers a melt-in-your-mouth experience that will have everyone coming back for seconds. Serve it alongside roasted vegetables or a fresh salad for a complete meal that’s sure to impress.
Ingredients
- 1 Bone in pork loin (Approx. 5-6 pounds)
- 3 tablespoons of Greek seasoning (I'll leave a simple greek seasoning recipe down below. An all purpose seasoning will work as well.)
- 1 tablespoon of italian herb seasoning
- 1 stick of butter
- 1 tablespoon of minced garlic
- 2 lemons
- 1 tablespoon of extra virgin olive oil
Instructions
- Trim off any excess or unwanted fat
- With butcher's twine tie up the pork roast between every 2 bones
- Season the pork loin on all sides with Greek Seasoning
- Place the pork loin on an elevated rack and place in the refrigerator for 3 hours
- After 3 hours remove the pork loin from the refrigerator and let it sit for 1 hour letting it come up to room temperature
- Set your smoker or oven to 250 degrees(120°C)
- Smoke your pork loin till it reaches an internal temperature of 100 degrees(38°C).
- Melt down your butter in a small skillet and add minced garlic, juice of 1 lemon and italian herb seasoning
- Baste your pork loin to ensure the roast does not dry out
- Once your pork loin reaches an internal temperature of 127 degrees(53°C) it is time to sear
- Sear off on a grill or cast iron all sides on high heat till the internal temperature reaches 140 degrees(60°C)
- Once you hit your temperature allow the roast to rest for 20-30 minutes
- Slice down each bone making individual chops
- Drizzle a little olive oil over the top
- Finish this with some lemon juice and enjoy!
Notes
Why Dry Bringing Pork Loin Works:
Enhanced Flavor: Dry brining involves applying salt directly to the surface of the pork loin, allowing it to penetrate the meat. This process enhances the natural flavors of the pork and creates a more seasoned and savory profile throughout the entire cut.
Improved Moisture Retention: The salt in the dry brine initially draws moisture out of the meat, which then dissolves the salt and creates a brine that is reabsorbed back into the pork. This process helps to break down muscle proteins, making the meat juicier and more tender by allowing it to retain moisture during cooking.
Better Texture: The osmosis process that occurs during dry brining helps to create a firmer texture in the pork loin. This results in a more satisfying bite, as the meat becomes less watery and develops a better mouthfeel.
Reduced Cooking Time: Because dry brining helps the meat retain moisture and enhances flavor, it can also lead to more even cooking. This means the pork loin may require less cooking time compared to unbrined meat, reducing the risk of overcooking and resulting in a perfectly cooked roast.
Nutrition Information:
Yield: 6 Serving Size: 3 ozAmount Per Serving: Calories: 210Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 75mgSodium: 60mgCarbohydrates: 0gNet Carbohydrates: 0gFiber: 0gSugar: 0gSugar Alcohols: 0gProtein: 22g