Ingredients
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3 - 4
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1
-
4
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5
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-
-
-
-
-
-
-
-
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Directions
Tender Roast Loin Of Pork,Last Sunday I had guests coming for an early dinner. I had to be gone for a few hours, so I popped this in the oven before I left. It was SO tender and juicy!! I’ll make it like this all the time now. I think it would work well in a crockpot too, if you cut the roast in large pieces before browning.,I found this recipe and have been using it since 2009. It’s guaranteed to make the most tender loin. But with that said, if you’re going to use only water it will wash the flavor out – more so, if you’re using a loin previously frozen. As for taste, you get what you put into it. I deeply cook the outiside of my loin with some char in some spots. Be creative with the water depending on what you’re making with it. Sometimes I drop about a half bottle of barbecue sauce in the water, other times some brown sugar in the water and to glaze, lastly, another option is to over-season doing frying so all those extra fried bits get into the water making a really good seasoned broth – use cumin seed garlic powder, and like seasonings during frying and I over-season enough to make a good seasoned broth when I put the loin in the water.,Used the grease of 1 strip of bacon, 2 teaspoons good olive oil, dried Rosemary crushed, fresh cracked black pepper, and Celtic Sea Gray salt. I love gray salt because it gives a deep salted flavor without the too salty taste of table salt then then roasted it in my clay baker. I will put carrots and potatoes in it later during the long roasting time. Smells wonderful. 4 cups of water seems like a lot but following recipe.
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Steps
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1
Done
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Rub Roast With Salt and Pepper. |
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2
Done
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Sprinkle With Rosemary. |
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3
Done
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Heat Oil in Heavy Skillet (oven Proof). |
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4
Done
|
Brown Roast on All Sides. |
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5
Done
|
Add Water. |
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6
Done
|
Cover Tightly With Foil. |
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7
Done
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Bake at 325* For 4-5 Hours. |
