When ready to cook, pat loin dry, place in roasting pan and cook in a 350 to 375 F oven. Cook for 12 minutes per pound, or until digital meat thermometer inserted in the thickest part of the loin registers 140 to 145 F. Remove from oven, tent with aluminum foil and let rest for 25 to 30 minutes.

Slow Cooker Pork Loin Roast

A slow cooker is a smart choice when it comes to cooking pork loin, as the appliance surrounds the product with moist heat on all sides.

Before adding loin to a slow cooker, be sure to brown it all sides in a pan set over medium-high heat. When loin is browned, remove from pan and add mirepoix (diced carrots, celery and onions), saute quickly, remove and then deglaze the pan with white wine, apple cider or chicken or vegetable stock. Set cooker to low-heat setting, add all ingredients to the cooker, replace lid and let cook for four to five hours (20 to 30 minutes per pound of pork) until meat is soft, moist in texture and easy to shred.


Pork Chops in a Cast Iron Skillet

Preheat oven to 350 F. Preheat cast iron pan on stovetop over medium to high heat. Rub 1 teaspoon of olive oil on the outside of chops. Season with salt and pepper. Add chops to pan and sear on one side for 1 ½ minutes. Remove pan from heat, flip chops and place pan in oven. Be sure to monitor chops and flip, as necessary, to avoid overbrowning. Oven roast until internal temperature registers 145 F. An added benefit of cooking with cast iron: The pan holds heat and will help keep the oven temperature consistent, as you open and close the oven door to check the product.

To pan fry chops from start to finish, dust with seasoned flour. Heat oil in pan set over medium heat, add chops and cook about 8 to 10 minutes per side or until the internal temperature registers 145 F.

Oven-Broiled Pork Chops

This cooking process requires that you pay close attention to the product, as browning happens quickly. To cook, place chops in a broiling pan and place pan at least eight to 10 inches away from the heat source. Flip product as necessary to avoid over-browning or use a spray bottle of water to quench and cool off product and slow the browning process.