This pork loin roast recipe with paprika requires only that you rub some spices on a hunk of pork, shove it in the oven, and not forget about it. Pretty easy.
This pork loin roast recipe with paprika isn’t elegant or even particularly gourmet, confess the authors, but it’s a traditional Basque technique to put dinner on the table that’s reliable and draws rave reviews. Pretty impressive considering all you have to do is slather some spices on a chunk of meat and shove it in the oven. If you don’t have time to wait for a roast, simply slice the spice-slathered pork into thick slices and cook them in a skillet as you would pork chops, which the authors assert is also quite traditional in the Basque region.–Renee Schettler Rossi
Pork Loin Roast with Paprika Recipe
- Quick Glance
- 25 M
- 12 H
- Serves 6 to 8
- For the garlic paste
- 1 cup (158 grams) kosher salt
- 10 cloves garlic (about 2 ounces or 60 grams)
- 1/2 cup (118 milliliters) water
- For the pork loin
- One 5-pound or 2.3-kilogram boneless pork loin roast, with a generous fat cap intact if possible, tied if desired
- 1/4 cup (28 grams) hot Spanish paprika
- 1/4 cup (28 grams) sweet Spanish paprika
- 1/3 cup (65 grams) extra-virgin olive oil
- Make the garlic paste
- 1. Toss the salt and garlic cloves in a food processor and pulse until you have a rough paste, about 15 times. Then add the water, a little at a time, and pulse to form a thick but smooth paste. (You’ll need at least 1/4 cup water to make the paste. Start with that. If necessary, dribble in more water, a little at a time, to achieve the proper consistency. You may need as much as 1/2 cup water total.)
- Prepare the pork loin
- 2. Rub the paste onto the pork loin, covering it evenly. Cover and refrigerate the pork loin for 30 minutes.
- 3. Rinse off the paste and pat the pork loin dry. In a small bowl, stir together the hot and sweet paprikas, then stir in the oil to make a paste. Smear a thin layer over the pork loin and wrap everything in plastic wrap. Refrigerate overnight.
- 4. The next day, let the pork loin come to room temperature.
- Roast the pork loin
- 5. Preheat the oven to 450°F (230°C).
- 6. Unwrap the loin and scrape off any excess paprika paste to keep it from burning. Place the pork loin on a wire rack in a baking dish or roasting pan, shove it in the oven, and then immediately turn down the heat to 300°F (150°C). Roast the pork loin until an instant-read thermometer inserted into the center of the loin registers 145°F (63°C), which should be between 75 to 90 minutes. The exact timing will depend on the thickness of your pork roast.
- 7. Loosely tent the pork loin with foil and let it rest for at least 10 minutes. Then slice and serve immediately.
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