Simply the Best Pork Loin Recipe Ever
Recipe type: Main
Cuisine: French
If you've ever wondered whether or not there is one pork loin (or tenderloin) recipe that can be called "The Best Pork Loin Recipe Ever", you've found it. This dish is so amazing that it simply boggles the mind
  • Paste: (Marinade)
  • 1 cup light brown sugar
  • 2 tsp finely chopped garlic
  • 2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/4 tsp ground black pepper
  • 1 tsp kosher salt
  • Pork Loin:
  • 2 tbsp Goya adobo seasoning
  • 2 tbsp minced shallot
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh thyme leaves
  • 1 tsp minced fresh oregano leaves
  • 1 tsp minced fresh parley leaves
  • 1 package pork loins (They come in twos where we get ours, but if buying a single, go for a 5 lb loin)
  1. In a small bowl, combine shallots, garlic, thyme, oregano, adobo and parsley. Rub the mixture all over pork, pressing firmly, and refrigerate overnight.
  2. Preheat oven to 350 degrees.
  3. Place pork loins in a roasting pan and bake for 30 minutes. Remove pork from the oven and let stand until cool enough to touch.
  4. Spread the paste all over the loin. Return to oven and cook until it has developed a good crust on the outside and is cooked to your desired doneness. About 25 to 30 minutes. (Place a cookie sheet under your roasting pan if it’s shallow, the brown sugar will foam after about 20 minutes in the oven, and could spill over in a shallow roasting pan.)
  5. Remove pork from pan and let rest for 15 minutes. cut into slices, drizzle with pan juices and garnish with a sprig of thyme.
  6. Serve immediately.
The original recipe called for the loins to be buried in a mushroom fricassee. While that is a very French plating, I'd be ashamed to cover something this lovely with a thick sauce like that. I prefer to simply place a bit of the sauce on the plate, arrange a suitable portion in the sauce, drizzle with the pan juices, and garnish with fresh thyme or oregano (or both, if you'd like.)

Serve with something citrusy for an amazing taste combination.
Recipe by Uncle Jerry's Kitchen at