The Best Way to Cook a Boneless Pork Loin

You may be surprised to learn that there is more than one cut of boneless pork loin to choose from. The usual option that you will find in your supermarket is the center-cut pork loin, but this cut dries out quickly no matter how you cook it. Choose a blade-end pork loin roast or a boneless sirloin roast instead, because these have more flavor and remain juicy.

Slow-cooking the roast will compensate for the lack of moisture in even a center-cut loin, as long as you do not overcook it. Place the pork loin in the slow cooker, and pour enough vegetable stock, chicken stock or white wine over the pork to cover the bottom of the slow-cooker by 2 to 3 inches. Rub the pork with seasonings, such as garlic, sage, orange zest or a salad dressing mix. Cook the pork loin on low for 1 1/2 hours per pound of meat. A pork loin is completely cooked when it registers 160 degrees on an instant-read thermometer.

Serve pork loin with sides you would typically pair with pork chops. Applesauce, potatoes, rice or sauteed vegetables complement the mild flavor of pork. The pan drippings make a rich gravy, which can help make the pork even more moist and flavorful. Save the leftover pork and gravy for sandwiches, either traditional or open-faced and smothered with the gravy.

For a pork loin that is even more tender and juicy, brine it -- soaking it in a salty liquid solution, such as broth and salt -- for four hours or overnight before you cook it. To make your meal healthier, skip the gravy and choose side dishes that do not contain added sugar, butter or cream. Unsweetened applesauce is one option that kids will enjoy. Roasted or sauteed vegetables are another nutritious option.