Cherry Wood Smoked Salt Roasted Pork Loin
There’s something quietly perfect about a well-roasted pork loin—tender, juicy, and packed with flavor from just a few humble ingredients. This recipe was born from our love for the mellow, fruity depth of our Cherry Wood Smoked Salt. Paired with freshly cracked black pepper and garlic, it creates a simple but unforgettable crust. We use a 2-pound boneless pork loin roast, seasoned and slow-roasted until it reaches that perfect internal temp of 140°F. After a good rest, it slices beautifully, with juices locked in and flavor that hits every note—smoky, savory, and just a touch sweet from the wood smoke. Serve it up on a weeknight or dress it up for a Sunday dinner; this roast stands tall every time.
Roasted Pork Loin with Cherry Wood Smoked Salt and Cracked Black Pepper
4
10 minutes
95 minutes
310
American
Main Dish
This pork loin roast is all about restraint—letting the natural flavors of the meat shine through while enhancing it with the right smoke and seasoning. We start with a quality boneless pork loin and rub it down with olive oil, Cherry Wood Smoked Salt, freshly cracked black pepper, and minced garlic. It’s then roasted at 350°F until the internal temperature hits 140°F. After a 15-minute rest, what you get is a flavorful, juicy roast with just the right amount of smoke, crust, and garlic bite. It’s a no-fuss, high-reward dinner that deserves a regular spot on your table.
Ingredients
- 1 2-pound boneless pork loin roast
- 1 tablespoon extra virgin olive oil
- 1 ½ teaspoons Revolution Barbecue Cherry Wood Smoked Salt
- 1 teaspoon freshly cracked black pepper
- 3 cloves garlic, minced
Directions
- Preheat the Oven: Set your oven to 350 degrees and allow it to fully preheat while you prepare the pork.
- Season the Pork Loin: Pat the pork loin dry with paper towels. Rub it all over with olive oil, then evenly coat with Cherry Wood Smoked Salt, cracked black pepper, and minced garlic.
- Roast the Pork: Place the pork loin in a roasting pan fitted with a rack or directly on a baking sheet. Roast uncovered for 1 hour 30 minutes to 2 hours, or until the internal temperature reaches 140 degrees when measured in the thickest part of the roast.
- Rest the Roast: Remove the pork loin from the oven and tent loosely with foil. Let it rest for 15 minutes before slicing to allow juices to redistribute.
- Slice and Serve: Slice the pork loin into thick pieces and serve warm. Enjoy with your favorite sides or seasonal vegetables.
