Some of you are going to think I’m crazy, but that’s OK. Make this and my lunacy will suddenly disappear!
Now I’ve said it before and I’ll say it again: I truly hate mayonnaise. I don’t like the texture, I don’t like the smell, I don’t like the taste. The first time I heard about this dish from Nate’s cousin Carrie I thought I was going to gag…good thing I’d already tasted it and LOVED it! If I hadn’t you can bet there’s no way I’d ever make it again.
It’s a lot like that amazing turkey that I made a few weeks ago – the mayonnaise makes it moist and gives it a good crust on the outside. And most importantly? It doesn’t taste like mayonnaise at all.
The thing I love about this recipe is that it is FOOLPROOF. You see, roasting large portions of meat kind of scares me – whole birds, loins, roasts, etc. Ever since my Sanitation course in college where I learned about every foodborne illness in the universe and how we can all die by being idiots about handling our food? Yeah, not cooking things all the way has kind of scared me ever since then. There is no food thermometer accurate enough for my liking, and so I can sometimes over-cook things like loins and roasts.
But this? This is never over-cooked, always juicy, and always has tons of flavor. In short it should be on your menu this week and every other week for the rest of your life.
Carrie, you rock anyway, but when you made this bad boy you pretty much changed our lives. FOR-EV-ER 🙂
COUSIN CARRIE’S PERFECT PORK LOIN
- 1 2-3 lb pork loin (or pork loin roast)
- 1/4 cup mayonnaise (you want the real deal – no light mayo or miracle whip for this!)
- Cavendar’s Greek Seasoning (if you want to control the amount of salt they offer a salt-free version as well), about 1/4 cup
Preheat your oven to 450. Line a baking sheet with foil and spray with nonstick spray. Place the loin in the middle of the sheet and rub all sides with mayonnaise – it’s gross, and if you’re like me and don’t like the smell make sure you hold your breath! Wash your hands very well and then sprinkle all sides (minus the bottom) of the loin liberally with the Greek seasoning. Once the oven hits 450 place the pork loin on the middle rack and shut the door – it has to STAY SHUT for the next 90 minutes! Roast at 450 for 45 minutes, then turn the oven off, making sure to leave the door shut – don’t check on it, and leave it in the hot oven for another 45 minutes. I know you think I’m crazy, but follow those directions and you will come out with the juiciest, best-tasting pork loin of your life. Promise!
Pork loin for breakfast? Yes please!
I was disappointed. Followed the directions with the addition of putting a temperature probe in the roast ( that I could read remotely) so I could keep track of what was happening. At 45 minutes, when I turned the oven off, the temp was 127 degrees, but within 20 minutes it was up to 145 degrees which is when more traditional recipes say to take it out so that it doesn’t get overdone. I left it in and It kept climbing and climbing, eventually reaching 167 degrees with over 10 my mutes still to go. I knew it would already be overdone at 167 so I took it out early. Sure enough it was dry. I think if I try this again I’ll turn the oven off earlier, maybe between 35 and 40 minutes or when the temp hits about 115. Thank you for providing an interesting approach.
Hey Eileen! I’m so sorry it didn’t work out for you. I promise when it does work it’s D E L I C I O U S!!!
Was wondering if you cover this while it bakes?
I do not; the outside gets nice and toasty that way! When I take it out of the oven to rest I do a loose tent with tin foil though!
Pork loin sounds great… but please tell- what’s the yellow rice looking thing with the pomegranate seeds?
because it looks beautiful and delicious!
oh just wait…that’s coming later this week 😉
I saw this in my twitter feed this morning and ran out and bought a pork loin! I love to cook but pork loin Seems to be my Achilles heel… Anxious to this recipe!
as a fellow mayo hated, i think you’re convinced me. it’s happening.
Oh that crust!!!! Looks like perfection.
Happy Monday !
Ooohhh I’m intrigued. I’ll have to see if I can find Cavendar’s at my local grocery store.
We are opposites – I love mayo!! I love baking salmon with a mayo “crust” – it makes it so tender. I will definitely try this pork loin recipe too, thanks for sharing!
When a recipe produces a pork loin as beautiful as that, there is no way that I can think you’re crazy!
I hate mayo too. I don’t even like saying the word. yeck
I love Cavendar’s Greek seasoning, we use it a lot. This sounds so wonderful. I’m not a fan of mayo by itself but I like it in recipes. Sounds fantastic!
I DO love mayo…so I know I’d love this if even a mayo-hater likes it 🙂
The crust looks delicious on that! I’m not a mayo fan either but I may be convinced 😉