Loin Roast – basic
Boneless Pork Loin from Grateful Growers Farm (2-3 pounds)
Bring roast to room temperature for about an hour. Season with salt, pepper and garlic powder (you can do this a day or 2 ahead, if you have time, but it’s okay if you can’t).Â Put roast -fat side up- in a shallow roasting pan and preheat oven to 350 degrees F.Â Bake, uncovered, until internal temperature registers 130-140 degrees; or about an hour.Â Start checking the meat temp after about 45 minutes…you don’t want to overcook it!
When roast is done, remove from oven and let rest for 15 minutes before carving.Â Make a delicious pan gravy with drippings by deglazing the pan with wine or stock.Â Let the liquid reduce and finish with 2 Tablespoons of cold butter.Â Salt + pepper to taste.
VARIATION: brine the roast for 1 day per pound (before cooking) in our easy brine recipe or your own concoction.
- 1 gallon water – bring to boil, remove from heat and add:
- 3/4 cup of one of the following: honey, sorghum, brown sugar
- 3 tablespoons sea salt
- 1/2 tsp black pepper (or white pepper)
- 1/4 tsp garlic powder or 2 cloves minced garlic
- 1 bay leaf
- you can add other herbs + spices you like, such as sage, thyme, rosemary, ginger, etc.
Let the brine cool before adding the meat!Â Transfer cooled brine to a non-reactive container large enough to hold the liquid + the meat.Â Submerge the meat in the brine, cover the container, and refrigerate.Â Turn the meat every 12 hours or so.Â Before cooking, remove the meat from the brine and let it drain.Â Pat dry and allow to come to room temperature for about an hour.Â Follow your favorite recipe!