ROAST PORK LOIN                     back to home

Pork Loin is a lean cut of meat. It can be somewhat lacking in flavor- so you can punch that up with lots of aromatics. An average loin weighs in at about 3 pounds and costs about 4-5 dollars per pound, making it a good value. I like to slice it fairly thin and use the leftovers to make Cuban sandwiches.

1 boneless pork loin- at room temp for about 1/2 hour

6 garlic cloves- halved

fresh rosemary

2 apples cut into chunks

1 large yellow onion halved and sliced thick

2 carrots- peeled and trimmed and cut into chunks

kosher salt

fresh ground black pepper

Pre-heat oven to 350 degrees. Male slits about 1/2 inch deep into the fatty top of the roast at random intervals. It will depend upon the size of the roast  as to how many slits you will make- spacing the slits several inches apart. Tuck  a half of clove of garlic into each slit.

  Season all sides of the pork roast with kosher salt, fresh ground black pepper, and minced fresh herbs, such as thyme or rosemary. Heat 1-2 T olive oil in a skillet large enough to hold the roast.

  Brown all sides of the roast on med-hi heat- this usually takes only 5-6 minutes. Surround the meat with slices of yellow onion and apples and carrots and cover the pan tightly with foil.

Roast the meat for about 45-60 minutes or until the internal temp reaches 150 degrees. Cooking time will depend on the size of the roast. Let rest for 10 minutes or so before slicing. I like to keep the slices on the thin side-  pouring the pan juices over the sliced meats. Along with the roasted veggies and apples- i like to pair it with parsley buttered new potatoes.