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When cooking pork-loin, it’s best to have a meat thermometer. When you have a lot of experience with pork-loins you may not always need it, but the goal in cooking a pork-loin is to get it to just barely reach the safe cooking temperature and then let it rest and finish cooking out of the oven. The safest way to do that is to pull it out of the oven after the appropriate amount of time (See this chart and check the internal temperature.

Pork-loins are beautiful to serve on a plate with a jelly or glaze sprinkled across the top.