Juicy Pork Loin Tips from South Dakota Farmer Peggy Greenway
How to Make Juicy, Flavorful Pork Loin Tips from a South Dakota Farmer
South Dakota farmer Peggy Greenway knows a thing or two about preparing the perfect pork loin. But that wasn’t always the case. “As a child, I thought pork was tough and chewy, so I avoided it when I could,” Peggy admits. Everything changed when she realized it’s all about the preparation—and how to cook pork properly.
Today, Peggy and her husband raise pigs and cattle on their family farm. They also volunteer to cook pork loin at local events like fundraisers and community gatherings. Whether you’re preparing a family dinner or hosting friends, Peggy’s tips will help you make pork loin that’s tender, juicy, and packed with flavor.
Top Tips for Juicy Pork Loin
Cooking the perfect pork loin doesn’t require fancy tricks or elaborate seasoning. Follow Peggy’s tried-and-true tips to achieve tender, flavorful pork every time:
Use a meat thermometer.
Checking the internal temperature ensures you don’t overcook your pork loin.
Cook pork like a steak—medium doneness is key.
Treating pork like steak creates that tender, juicy bite you’re craving.
Cook pork to an internal temperature of 145°F.
Cooking to this USDA-recommended temperature guarantees the pork is safe to eat and still juicy.
Let the pork rest for three minutes.
Allowing the meat to rest after cooking locks in its juices, keeping it tender.
No need for heavy seasoning—just don’t overcook it!
According to Peggy, seasoning isn’t always necessary. When prepared properly, pork loin is naturally delicious.
"Many people ask us what seasoning we use to make it so delicious,” says Peggy. “The truth is, oftentimes we don’t use any spices or flavoring—we just don’t overcook it. People don’t realize that pork can be prepared medium just like a steak.”
Why South Dakota Farmers Raise Pigs Indoors
Peggy and her husband raise their pigs in temperature-controlled barns to ensure their animals are comfortable and healthy year-round. Unlike cattle, pigs don’t have fur, so they need protection from the cold South Dakota winters and harsh outdoor elements.
“Pigs are happy indoors,” Peggy explains. “They’re protected from weather, predators, and have a safe environment to grow.”
Juicy Roasted Pork Loin Recipe
To help you put these tips into action, we partnered with Fran Hill from the local blog On My Plate to share her mouthwatering roasted pork loin with mushrooms recipe.
Fran’s blog is a go-to resource for local, seasonal recipes with easy-to-follow steps and practical tips. With hundreds of recipes to explore, you’re sure to find inspiration for your next meal.
Ready to cook? Follow the full recipe below.
Roasted Pork Tenderloin With Mushroom Pan Sauce
Ingredients
Instructions
- Preheat oven to 375 F. In a large skillet, heat 1 tablespoon oil over medium heat.
- Season pork with salt and pepper, and sear in the skillet, turning on all sides, until browned. Transfer pork to baking sheet (keep the skillet for the mushrooms) and roast for 12 to 15 minutes, until temperature registers 145 F.
- Meanwhile, heat 2 tablespoons of oil in the skillet and cook the shallots and mushrooms until softened. Add the chicken broth and simmer until reduced, about 3 minutes. Cover and remove from heat.
- When pork is roasted, transfer to a cutting board and allow to rest for 8 minutes.
- Slice on an angle and top with mushroom pan sauce and parsley.
Final Thoughts
With tips from South Dakota farmer Peggy Greenway and a delicious recipe from On My Plate, you’ll have everything you need to make juicy, flavorful pork loin at home. By cooking pork to 145°F and letting it rest, you’ll enjoy tender meat that’s full of natural flavor.
Whether you’re feeding your family or hosting a crowd, you can’t go wrong with a perfectly prepared pork loin—straight from the heart of South Dakota farming.
For more recipes that the Greenways love, check out her famous Game Day Chili and Bacon-Wrapped Asparagus!
