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Thursday, March 17, 2016

Roasted Pork Loin

Pork Tenderloin
©2016 Dawn Gagnon Photography
No matter how you slice it, roasted pork loin is a sure fire winner for supper. Imagine pork chops with all the delicious meat and no bones to contend with. Now some of you may say you like pork chops with bones and I have to admit I love a good pork chop as well. However, this juicy alternative will be great for Easter Dinner and if done right will be moist and flavorful for your table in no time.
The key is to roast low and slow and let it rest for about 15 minute out of the oven.

Here's my recipe:


What you'll need:


1 Roasting pan
Your choice of chopped veggies for roasting that will cover the bottom of the entire roasting pan
In the picture I used potatoes, carrots, onions, mushrooms, peppers, and celery.
2 large onions

Seasonings:


1 packet of onion soup mix
Seasoned salt
Pepper
Dried Rosemary
Soy sauce



Preheat oven to 350 degrees


Season pork loin with the following herbs and feel free to add to or eliminate the ones you don't like.
Seasonings I used were
3 Tablespoons of dried Rosemary
3 Tbsp dried garlic slices
1 teaspoon course ground black pepper (per side)
1 teaspoon of seasoned salt (per side)
red pepper flakes


The general idea is to coat the pork loin well on both sides. Sear the pork loin in a hot pan fat side down for a few minutes until you notice it is starting to get caramelized.  Turn over and sear the other side as well. Now for those that say not to sear your roasts, well that is up to you, for me I like to do it, it does not dry out the meat, and I say the caramelization adds flavor.
Once you have seared both sides get out your roasting pan and throw in whatever vegetables you want to cook with your roast. I roasted potatoes, carrots, mushrooms, onions, celery, and sweet peppers. Place your pork loin on top.



In the same pan you seared your pork loin, chop one large onion into large diced pieces, and add to the pan and cook in the drippings/fat from pork. If you need a little oil, add some canola oil. Once onions are softened add in a few cups of water and let the onions simmer briefly in the water. Add in red pepper flakes and onion soup packet and stir until dissolved. Pour this mixture over your Pork Loin and Vegetables.



Place in preheated oven and cook for about an hour and check. Make sure if there is not enough water to add a few cups.  In about an hour return and cover the roast in tin foil and continue to roast until the roast is firm to the touch and juices are clear when cut on the end.
Take out of the oven place tin foil back on and let rest.
Loin should be juicy and flavorful.



For a topping on your pork loin try sauteing Macintosh apples and onions in butter until apples are soft and onions are translucent. Apples taste yummy with pork!!

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