Pork loin is great tasting meat and can feed a large crowd very inexpensively. But because this is such a lean cut, it is very easy to over cook and could result in hard and chewy meat.
Here is a happy, colorful chart of pork cuts. See where the loin is? Not much fat there so meat cannot be in the oven too long.
Loin has uneven thickness so when the thickest part of the loin reaches the temperature close to 145 degrees F, take out the meat and let it rest.
Larger the volume of meat, the longer it needs rest.
Here are some helpful tips for baking pork loin:
- Bring meat close to room temperature before cooking
- Use thermometer to check internal temperature close to 145 degrees F but not over before taking the meat out of the oven
- Lightly tent the meat with foil and let rest for about 20 minutes before slicing.