How to Cook a Center Cut Half-Boneless Loin

The center cut half-boneless loin is considered one of the prime pork roast cuts. This cut includes part of the backbone. The bone adds flavor to the meat and accelerates cooking a bit. You need to be careful when taking the pork roast's temperature to determine whether it's done; if the meat thermometer comes into contact with bone, it distorts the reading. To simplify things when purchasing a center cut half-boneless loin, ask your butcher to make cuts through the backbone that allow you to easily portion the roast into chops after cooking.

    Set the center cut half-boneless loin out on the counter for half an hour before roasting to eliminate the chill from the meat. This promotes even cooking.

    Preheat the oven to 450 degrees F; you will begin by cooking the loin at a high temperature to render the fat and brown the outside of the roast.

    Cut a crosshatch pattern into the layer of fat on top of the pork loin with a sharp, non-serrated knife. Make the slits 1/4 inch deep. Be careful not to cut into the underlying meat.

    Brush the center cut half-boneless pork loin with cooking oil. Sprinkle on salt, pepper and any other seasoning you want to use, or that a favorite recipe calls for. Use salt sparingly, as the roast is naturally high in sodium.

    Cover the bottom of a shallow roasting pan with aluminum foil to make clean-up much easier when you're done. Insert the rack into the pan, as roasting the pork loin in its own juices yields too salty a final product.

    Center the pork loin roast on the rack, with the fat facing up. Insert an oven-safe meat thermometer into the middle of the meat, without letting the thermometer touch any of the bone.

    Put the roasting pan into the oven just below the middle level. Roast the center cut half-boneless loin for 20 minutes. Turn the heat down to 325 degrees F.

    Roast the pork at the decreased temperature until its internal temperature reads 145 degrees F. Expect the total cooking time to be about 22 minutes per pound, but remember that cooking time varies by oven and a number of other factors.

    Take the center cut half-boneless pork loin roast out of the oven. Drape a sheet of aluminum foil over it loosely and let it rest for 15 minutes before cutting.

    Things You'll Need

    • Non-serrated knife
    • Cooking brush
    • Cooking oil
    • Salt
    • Pepper
    • Shallow roasting pan with rack
    • Aluminum foil
    • Oven-safe meat thermometer

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