A pork loin is naturally succulent and makes for a satisfying meal, but its mild taste benefits from significant extra flavoring. Brining or marinating works well, and brine also helps keep the meat moist during cooking. With or without one of these extra steps, prep is fairly simple and straightforward, mostly limited to flavoring the pork. Half a boneless loin roasts in well under an hour, and this mostly hands-off process is an easy way for even novice home cooks to turn out a delicious meal.
Remove the half pork loin from the refrigerator and set it out at room temperature for 30 to 60 minutes. Eliminating its chill helps it cook more evenly.
Center an oven rack. Preheat the oven to 350 degrees Fahrenheit for 15 to 20 minutes. Prep a shallow roasting pan by covering the bottom with foil and greasing the rack with nonstick spray or cooking oil to prevent sticking.
Season the meat to taste with salt, pepper and other complementary herbs, spices and aromatics. Thyme, marjoram, rosemary, basil, tarragon, sage, minced garlic or garlic powder, minced ginger and citrus zest all work nicely with pork. Herbs de Provence, Italian seasoning, Cajun seasoning or other seasoning mixtures or meat rubs work well, too.
Put the pork cut on the rack of the roasting pan, fat side up. Put it into the middle of the oven and roast it for approximately 20 minutes per pound. A typical boneless half pork loin weighs around 1 to 2 pounds, so it takes about 20 to 40 minutes. Read the center of the meat's internal temperature with a meat thermometer; it's done when it reaches 145 F.
Move the pork onto a serving tray. Rest it for about 10 minutes before serving.