The Best Deep-Fried Pork Loin Roast

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 05/14/21
Pork loin

Ольга Симонова/Getty Images 

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 8 servings
Yield: 1 roast

Use this simple recipe to make delicious, deep-fried pork loin roast. If you've ever fried a turkey, a 21st-century culinary trend, you might also be interested in learning how to fry other meats. Make pork your next fried roast. It's far less expensive than other meats, and it is juicy and succulent. The marinade for the roast truly brings out its flavor.

Ingredients

  • 1/2 cup apple juice

  • 2 teaspoons Worcestershire sauce

  • 1 teaspoon yellow mustard

  • 1/2 teaspoon onion powder

  • 1 (4- to 5-pound) pork loin roast, fat-cap on

  • 4 cloves garlic, cut into slivers

  • 1/3 cup  dry rub seasoning mix

Steps to Make It

  1. Gather the ingredients.

  2. Whisk together apple juice, Worcestershire sauce, mustard, and onion powder. Use a flavor injector syringe to inject the pork tenderloin all over with the mixture. After each injection, plug the hole with a sliver of garlic.

  3. Coat the outside liberally with the dry rub. Place in a zip-top bag, squeeze out all the air, seal and refrigerate overnight.

  4. Let pork loin come to room temperature. Preheat deep-fryer to 325 F.

  5. Place pork roast in the fryer basket, fat-side down, and slowly lower into the hot oil. Fry about 1 hour or until center tests 155 F with an instant-read meat thermometer. Timing will vary due to the thickness of the roast.

  6. Lightly tent the pork with foil and let rest 30 minutes before slicing to serve.

Tips

  • It's important not to skip the resting period or you will end up with dry meat.
  • Use a pork loin (or sirloin) roast rather than a pork tenderloin roast. The pork loin roast is basically pork loin chops before slicing, from which the rib bones have been removed. The pork tenderloin is the filet mignon of the pig. The tenderloin is a different part from the loin, much smaller in size and more tender, as its name suggests. You can certainly deep-fry the tenderloin if you wish, but it's arguably a waste of a more expensive, tender cut. That said, it would still be delicious. If you do fry the tenderloin, the timing would naturally be much less.
  • Leave the fat-cap on to hold in moisture. You can easily trim it off later if you must. The flavor it adds is lovely, and it helps retain moisture.
  • The homemade dry rub may be used on all types of meat, poultry, and even seafood. Season meat liberally because some of the rub will naturally come off in the oil.
  • This recipe was tested with the Waring Pro® Professional Rotisserie Turkey Fryer/Steamer. Make sure your fryer is deep enough and has large enough dimensions to fit your pork loin roast, allowing it to be completely submerged in the oil.

Recipe Variations

  • Try substituting other juices for the apple juice such as orange, pineapple or pomegranate.
  • Switch from onion powder to 1 teaspoon onion juice.
  • Dijon mustard may be substituted for the yellow mustard.
Nutrition Facts (per serving)
37 Calories
1g Fat
4g Carbs
3g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 37
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 2%
Cholesterol 9mg 3%
Sodium 3036mg 132%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 3g
Vitamin C 7mg 37%
Calcium 36mg 3%
Iron 1mg 6%
Potassium 100mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)