Best, moist, flavorful pork loin roast. How do I make it?
I have a 3 1./2 lb pork roast and I want to make it moist and flavorful since they always have seemed to be dry in the past. I know some of you have some great recipes. Would you please
share? It's become a challenge for me to not have it turn out dry and tasteless. Please help.
Prepare a blend of a of two tablespoons of olive oil, some coarsely chopped pecans, a cup of spinach, chopped red and green peppers (sautéed) a couple of cloves of chopped garlic (sautéed with the peppers and spinach) and lots of chopped olives (your choice on the olives but either green olives or Kalamata work best) and about 1/4 cup seasoned bread crumbs.
Butterfly your pork loin and spread the mixture over the meat. Roll it up tightly and secure with picks or skewers. Rub with olive oil, sprinkle with chopped fresh rosemary and roast on a rack at 400 degrees for ten minutes, then finish at 375 degrees until internal temperature reaches 145 degrees. Remove from oven, wrap with foil and allow to rest for ten minutes before serving.
Don't overcook it. That's what makes 'em dry.
I do it without measuring and make adjustments as needed, depending on the size of the pork loin, You may want to do that too.
High heat is a good approach ... 400 - 425 , just under an hour should be fine. The recipe I like best utilizes honey, orange juice, cracked black pepper, and herbes de Provence. I will search for it.
The best thing you can do to ensure a moist roast is not overcook it. Pork only need to be cooked to an internal temperature of 137 degrees F.
Brining helps, but a properly cooked (as in not overcooked) piece of meat need not be brined. However, brining certainly can help with moisture levels as well as contributing more flavor to the meat.
A probe thermometer can guarantee a perfectly cooked roast every time. Set it for 135 degrees F and allow the carryover to take you well into the safe zone.
Ideally 72 hours in the fridge or other cold place.
This allows you to keep the cooked temperature down to about 135 which in turn helps with the moistness.
I like to smother the top of my pork roasts with Dijon mustard & lots of rubbed sage leaves. Scrape these off while the pork rests, add some white wine to the roasting pan, reduce then add full cream. The resulting gravy is delicious & again adds moisture.