Roast Loin of Pork

Preparation info

  • Difficulty


  • Six to eight


Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About


  • A 6-pound loin of pork, oven-ready
  • 1 tablespoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh thyme or 1 teaspoon dried thyme
  • ½ teaspoon nutmeg, preferably freshly grated
  • 2 carrots
  • 1 large onion
  • 1 clove garlic
  • 2 whole cloves
  • 1 rib celery with leaves
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • cups dry white wine or water
  • cups fresh or canned beef stock
  • ½ lemon


  1. Preheat the oven to 450 degrees.

  2. Wipe loin of pork all over with a damp cloth.

  3. In a mixing bowl, combine the salt, pepper, thyme, and nutmeg and mix well with the fingers. Using the fingers, rub the mixture all over the surface of the pork but principally on the fat part. Place the roast fat-side up in a roasting pan.

  4. Scrape the carrots and trim off both ends. Slice the carrots and scatter the slices around the roast.

  5. Peel the onion and slice into thin rings. Scatter the rings around the roast.

  6. Peel the garlic and, using the flat side of a knife, crush it. Add the garlic to the other vegetables around the roast. Add the cloves.

  7. Cut the celery rib into four or five sections and add along with the leaves. Add the parsley and bay leaf, then pour ½ cup of the wine or water around the roast. Add ½ cup of the beef stock.

  8. Place the roast in the oven and bake for 20 minutes. By this time it should be golden-brown. If not, bake for 5 to 10 minutes more.

  9. Reduce the oven heat to 350 degrees and continue roasting the pork. Use a large kitchen spoon and baste the roast with the liquid in the bottom of the pan. Cook the roast for 3 or 4 hours while basting. The longer the roast cooks the more tender it will become.

  10. Using a two-pronged fork and the large spoon, transfer the roast to a serving dish and squeeze the lemon half over the roast.

  11. Pour the liquid from the roasting pan into a 1-quart glass measuring cup. Using the large spoon, skim off the fat from the top. Pour the remaining liquid back into the roasting pan. Bring the liquid to a boil on top of the stove and add the remaining wine and beef stock. When the mixture simmers, use a wooden spoon to work around the bottom and sides of the roasting pan to scrape up the brown particles that cling to the bottom and sides. This gives flavor to the sauce.

  12. Strain the sauce into a serving dish and serve the sauce with the roast pork.