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A place for us to share our favorite recipes of wonderful foods cooking with mostly fresh ingredients.

Sunday, November 3, 2013

Pork Roast

My husband brought home an 8-1/2# pork loin (bone in) and it just came out of the oven!


The finished roast:

Heat the oven to 325ª

I made a slurry- a paste of oil and seasonings and spread it evenly over the roast.  In a small bowl combine all these ingredients and smear over the roast:
2 Tb. olive oil
1 Tb. worcestershire sauce
1 Tb. balsamic vinegar
1 Tb. dark brown mustard
1 Tb. brown sugar
1 crushed garlic clove
1 tsp. garlic powder
1 tsp. oregano
1 tsp. Trader Joe's 21-season salute (non salt all seasoning)
1/2 tsp. salt
1 tsp. black pepper

Sprinkle with additional freshly ground black pepper. 




 Put roast in the oven, bake for 2 hours. Kick the heat up to 350º -  To the pan,           
add 1-1/2 cups water to the pan. Return to oven for another hour.

Take out of oven and test with a meat thermometer, making sure the end of it is in the thickest part of the roast (and not on a bone).  It should register @170º for COOKED pork (I'm not a fan of medium/pink pork.).

Remove from oven and let sit for 10 minutes before carving.  Use the pan drippings to make a gravy (which is what I did for the pork and mashed potatoes)  or pour it over the sliced meat.




5 comments:

  1. Had pork chops last night, this is for sure next weekend,, your blog/page is nice, easy to navigate,, lot's of great recipes...

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  3. From here we can only see Aiden. So tell us who you are. Besides that, thanks for your comments and your confidence. We just love to share the good things in life.

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