Wednesday, April 13, 2011

Pork Loin Roast

This was a HUGE hit at our house last night.
The problem with the pork loin roast is it is often dry and flavorless.  This one was the opposite, juicy and flavorful!  The key is to seal in the flavor first and then cook it low and slow. 
Here are a few more tips:
Note that a pork loin is not the same as the tenderloin.
The loin usually has a side with a thin layer of fat on it.  Do NOT trim it off.  You will want to cook it with the fat side up. 
Also, do NOT be tempted to skip step 5, it is important to keeping the meat juicy.

Pork Loin Roast

1 3lb. pork loin roast
1 Tbsp. olive oil
1 Tbsp. Italian Seasoning
1/2 tsp. salt
1/4 tsp. black pepper

1.  Combine olive oil, seasonings, salt & pepper to form a paste.  Rub all over the roast.
2.  Place roast, fat side up, on a rack in a foil lined roasting pan.  (If you don't have a rack, roll up a few strips of foil and set the roast on top of it.  You just want to make sure it is up off of the bottom of the pan.)
3.  Place the roast in a preheated 450 degree oven for 10 minutes.
4.  Lower heat to 250 and cook 1-1 1/4 hours or until internal temperature reaches 150 degrees.
5.  Let roast rest 15 minutes before slicing.  Serve.

source:  Start Cooking

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