Roasted Pork Loin

.....Pork is a lean meat. Properly trimmed, it can have less fat content than beef. I like buying the almost three foot long pork loin at Sam's Club. I will divide the loin into thirds and freeze them. Typically I will use the thirds for pulled bbq pork, roasted pork loin and maybe grilled pork cutlets. 

This is a great tasting and good looking roast that can be finished in the oven without me being home. The pan I start with is the one I end with. All of my pots and pans are stainless steel and are oven proof to 400 degrees. Serve with a veggie and of course, you must have apple sauce with pork... :)



Step 1:

• 2-3 pound pork loin.
• Fry pan
• 2 tbsp olive or canola oil ( Lesson: when using high heat, DO NOT USE virgin or extra virgin olive oil because it is too light and it will burn. Use regular olive oil or canola oil).

I am old fashioned and I like to sear my roasts. Without any seasonings, put the oil in a fry pan, heat on medium-high heat and brown the roast on all sides. The aroma is already filling your home.

Step 2:

• 2 tbsp olive or canola oil
• 1 tsp minced garlic
• 1 tbsp dried Italian seasoning or any combination of what you have on hand such as basil, thyme, parsley, rosemary
• ½ tsp sage if you have it
• 4 medium potatoes

Once browned, either place the roast in a roasting pan or keep the roast in the oven safe fry pan. Mix all of the above ingredients together and pour over the top of the roast. Quarter the potatoes and arrange the potato pieces around the roast. I like sprinkling a bit of dried parsley on the potatoes.

Step 3:

Cook for about 45 minutes in a preheated oven at 375 degrees
or until the roast has an internal temperature reading of 155 to 160 degrees.

I program my oven to bake at 375 degrees for 50 minutes with a delayed start no longer than 1 to 1 ½ hours ahead. I leave the house at 4:45 pm to go to basketball practice. I SHOULD be back home at 6:15 pm. I will program my oven to start at 5:30 pm. When I come home....dinner is ready to be served.

Variations:

• Get creative and sweeten it up. Instead of herbs, use honey and brown sugar.
• Want a Tex-Mex flair? Sprinkle with red pepper and add a can of your favorite Rotel.
• Don't want to mix anything? Open a can of Cream of Something soup and pour over the roast.