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HELP ISO good pork loin roast recipe

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I purchased a 4 lb loin pork roast 2 days ago and have to cook it today for dinner. What temperature do I use first of all, as I usually buy the tenderloin, much smaller roasts.

My usual recipe is to use Aldolf's meat tenderizer, then rubbed sage and garlic powder. Which we love, but I want something better this time around

The meat really needs to be tender as my hubby had gastric bypass surgery about 2 years ago and can't eat 'stringy' meat at all.

Any suggestions appreciated.

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  1. I would definitely not use the Adolph's. Pork loin is naturally very tender and you don't need it. If it's coming out stringy then you may be overcooking it.

    I'd brine it first in a simple solution of 1/2 cup table salt (or one cup kosher salt) to one gallon of water, overnight).

    Brown the Roast on all sides in a frying pan, then roast at 250F until it's 140F internal. I know that seems low but it will be fully cooked, totally safe and very moist and juicy, slightly pink inside. There hasn't been a case of trichinosis in the States since WWII. If this freaks you out you can go to 150F. Let it sit for fifteen minutes, covered in foil, before carving.

    2 Replies
    1. re: acgold7

      acgold7, thank you! One thing I omitted was that I can't have salt, so the brine overnight is a big no no for me.

      I most definitly didn't want to use the Adolphs, as I'm reinventing so many of my old methods and ingredients.

      1. re: chocolatejam

        No salt at all? Then I really sympathize. Not only for seasoning purposes, as this will result in really bland food, but because the brining makes the meat retain its juices and taste more "porky."

        You could try this same technique using just herbs and other spices, but it will not be as juicy. Perhaps a mustard and herb rub after browning.

        By the way, even the "unseasoned" Adolph's is loaded with salt.

    2. I'm a big fan of a mustard-parsley marinade. In short, mix mustard powder, parsley, cider vinegar and olive oil like a paste and rub onto the loin. Bake at a lower temperature like 250F or 300F, then serve.

      It's pretty yummy with a side of potatoes or steamed carrots and chardonnay.

      1 Reply
      1. re: atg106

        atg106, thank you for your idea. I really want to give the dry mustard parsley and cider vinegar a try...too late for this roast, as we already ate it! And the rest is in vacuum sealed bags in the freezer already.

        I googled "HOW TO bla blah blah, and tried something very new for me...I washed the roast, patted her dry with a kitchen towel, (I think she like the mini-massage) brushed with olive oil, seasoned with celery seed, white pepper, fresh sliced garlic and rubbed sage. bottom and top sides.

        I roasted it at 500 for the first 15 minutes, removed it from the oven, added a rough chopped white onion, and baby carrots. It baked to a perfect 145 degrees in an hour. I just guessed how long it would take and am really glad I checked it after an hour. She got tented for 15 minutes and Voile.

        The carrots weren't done yet, so they went into the microwave for a few minutes. I tasted them and without salt they needed something more lively, so I squarted honey on them and heated just a bit more. Yummy.

        For my starch side, I went out to my garden, harvested the last of the yukon gold potatoes, (they were so teeny tiney, some only about like raisins, sort of steamed them with a bit of butter and dill weed in the microwave. Plus a stable at our house, store bought applesauce. No chardannay, but, a tall glass of Crystal Light was really tasty.

        Next time around I'll try your recipe. Do you used hot mustard, or mild, and is the parsley flat Italian dried?

        It was good.

      2. I buy a lot of pork loin roasts but I don't cook them as roasts.

        I slice them in 3/4 to 1 inch boneless chops. You can fry them, bread and fry them, smother them (braised with gravy), cut them thick and stuff them. You can even cut thin strips and marinate and stirfry them.