Ingredients
- tsp garlic salt
- tsp ground ginger
- tsp pepper
- tsp paprika
- lb boneless rolled pork loin roast
- medium onion, sliced
- cup water
Instructions
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Step 1
Preheat your oven to 325°F (165°C). In a small bowl, I mix together the garlic salt, ginger, pepper, and paprika. Then I rub this spice blend all over the pork loin roast, making sure every inch is coated. Place the roast fat side up on a greased rack inside a roasting pan. This allows heat to circulate for even cooking. Scatter the sliced onion over the top, then pour the water into the bottom of the pan—this keeps things moist as it roasts. Bake uncovered for 2 to 2½ hours. I rely on a meat thermometer to check
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Step 2
you're looking for an internal temp of 160°F to 170°F. Once done, let the roast rest for 10-15 minutes before slicing. This step is key—it lets the juices redistribute so every bite stays succulent.
Chef's Tip
I always let the roast come to room temperature for 30 minutes before seasoning. It helps the spices penetrate and ensures more uniform cooking. Also, don’t skip the resting time—it’s crucial for tender slices.
Storage Tips
Store leftover slices in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of broth to keep it from drying out. You can also freeze it for up to 3 months—thaw overnight in the refrigerator.
Variation Tips
Serve with roasted Brussels sprouts or a crisp side salad dressed in lemon vinaigrette. For a flavor twist, swap paprika for smoked paprika or add a pinch of cayenne for heat. Mashed cauliflower makes an excellent low-carb accompaniment. You can also rub the spice mix under the fat cap for deeper flavor.