Often, pork roasts are cut open and filled with stuffing and fruit and so forth, this in an attempt to juice it up. But you can make a great roast, without all that mess, and it won’t be dry either.
I can promise you, this won’t happen if you follow these easy rules of the road.
Serve this with mashed potatoes, (there are plenty of good stuff to pep up the gravy) and roasted veggies of your choice, typically carrots and onions, but parsnips and turnips and so forth are great too.
- 1 3lb pork loin roast
- 1/2 c salt
- 1/4 c olive oil
- 3 cloves garlic
- 1 lemon
- 1 tsp each oregano and rosemary
- salt and pepper
- 1 tbsp Worcestershire sauce
- 1/2 c white wine
- Dissolve the salt in a quart or so of water. Place the roast in a deep pot, pour the salted water over, and then add more water until the roast is covered. Refrigerate for about 8 hours. This is optional but does add juice to the meat. And the time for this can be shortened to as little as 4 hours or as much as 12.
- Remove from the brine and pat dry.
- Place in a plastic bag.
- Mix together the oil, slices of the lemon, garlic, herbs and spices except the Worcestershire sauce and wine.
- Pour into the bag over the roast, and marinate for about two hours, turning from time to time.
- When ready to roast, place the roast in an oiled saute pan and brown deeply on all sides.
- Get a roasting pan and line with a generous piece of foil. Place the roast in the middle, dribble the Worcestershire sauce and the wine over. Tear another big piece of foil, cover, and seal very tightly.
- Place in a 425° oven and roast for 1 – 1/2 hours or until you have an internal temp of about 140°. (it will continue to cook when you take it out to rest)
- Remove to a platter, cover loosely and let rest for 30 minutes. Pour off any juices from the pan into your browning saute pan for your gravy.
Serves: at least 4
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