Slow Roasted Pork Loin
Slow roasting pork loin produces the most tender and succulent meat as the high temperatures tend to dry out this lean meat (most of the fat is on the outside of the cut, not marbled through it like beef). In this method, the meat is coated to give it a flavorful crust, then put into a very hot oven for a short time to seal the meat, then the temperature is lowered and the roast continues to cook at a very low temperature. Trust me, this produces a wonderfully succulent piece of meat - you won’t be disappointed. However, do not try this without an instant-read thermometer, as it is essential to achieving the proper temperature without overcooking.
Mix all ingredients together and rub all over the outside of the pork roast.
Roasting the meat:
Preheat oven to 450°F [235°C].
Place a V-shaped rack in a roasting pan and place the prepared meat on it.
When it is done, immediately remove from the oven.
Remove any excess fat from the drippings in the roasting pan.
Slice the pork into ¼-½” slices and place on a serving plate.
If you find typographical errors or have any other problems when looking at the site please send the Webmaster e-mail describing the problem and the page involved.
Copyright © 2000-2009 Jim Seavey and Verna Norris
All Rights Reserved