Smoke Alarm Pork Loin is a name I have given to my go to recipe for roasted pork loin. 
The recipe I use is adapted from a Food Network Recipe by Paula Deen. Herb Roasted Pork Loin
After studying the reviews of the original recipe and several trials and revisions, the roasted pork loin was selected to be the main dish for a meal that I prepared with my grand daughters for a special dinner. We decided together to have a dinner party for their parents and the friends who were so helpful in assisting with their move back to Norfolk. The girls decided that the event should be formal and black tie.
Once this recipe was chosen as the main entree, we worked together to plan the menu, decor, and entertainment for the entire evening. At some point I will blog about this dinner party and how I kept the girls interested and integrated in the planning and preparation.
I will say that the very first attempt to make this recipe nearly lead to the last. The high oven temperature in our small space lead to activating the smoke alarm not only in our carriage house, but in the main house as well. If the flavor of the roast had not been so successful, the first attempt would have been the last. This roast is so flavorful, tender, and moist that it has become a family favorite. When you add the ease of preparation, it becomes a great “go to” meal not only for everyday living, but for entertaining as well.
- 4-5 Pound Boneless Pork Loin Roast
- 1 Tbsp Sea Salt
- 2 Tbsp Extra Virgin Olive Oil
- 4 Cloves Minced Garlic
- 2 Tsp Minced Fresh Thyme
- 2 Tsp Fresh Rosemary
- Preheat the oven to 475 degrees. Combine the ingredients for the rub in a small bowl.
- Massage this mixture into the meat covering the entire surface of the roast.
- Put the pork onto a rack into a roasting pan, and place in the preheated 475 degree oven. Roast the pork for 30 minutes. Reduce the heat to 350 and continue to roast for an additional 30-45 minute until the internal temperature reaches 155 degrees. Remove from the oven and allow to rest for 20 minutes before carving .
- Carve in thick slices to serve.
I call this Smoke Alarm Pork Loin because when I first prepared it we were staying in our son's small carriage house apartment which had an electric stove. Inevitably the high oven temperature and the meat's roasting caused the smoke alarm to blare. It became routine as part of the preparation that when we turned on the oven to preheat, we also pulled the plug on the smoke detectors, turned the exhaust fan on high and opened the windows. We readjusted everything back to normal once dinner was prepared.
I have made pork loin for years, but this recipe is now my go-to favorite. It is easy to prepare, moist, and absolutely delicious.
