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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Loin Roast adapted from The Joy of Cooking Recipe

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This recipe for Pork Loin Roast adapted from The Joy of Cooking is from The Allan Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 teaspoon of salt
1 tablespoon of oregano
1 tablespoon of olive oil
1/4 teaspoon of black pepper
1/2 teaspoon creole seasoning (Emeril's Essence)
2 1/2 to 3 lb. of boneless pork loin
Directions:
Directions:
Put the oven rack in the center of the oven and preheat the oven to 450 º F . Measure one tablespoon of olive oil in a small dish. Add salt, pepper, dried oregano (or rosemary, sage or thyme) to the oil. Mix this spice rub together and rub it all over the pork roast. (both top and bottom).

Place the roast on a wire rack in a roasting pan, fat side up. Put the roast in the 450 º F preheated oven.
Roast for 10 minutes, then reset the oven temperature to 300 º F.
Continue cooking for about 50 - 80 minutes or until the meat registers 150 º F on a meat thermometer. Do not over cook or the meat will be dry. (As of May 24, 2011 the U.S. Department of Agriculture (USDA) updated its recommendation for safely cooking pork. USDA recommends cooking whole cuts of pork to 145 ° F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming. The Canadian standard remains at 160 º F)

Remove the roast from the oven and set on a cutting board. Cover the meat with tin foil and let it rest for about 15 minutes before slicing it.
Personal Notes:
Personal Notes:
If you do not have a rack for your pan scrunch up some tin foil to set the roast on. You can stud the meat with garlic pieces by poking the meat with a sharp knife and forcing a piece of garlic clove into the hole. Brenda would serve this with apple sauce on the side. This recipe calls for pork loin not tenderloin. You can use the same rub for tenderloin but only cook it for 3 to 5 minutes at 450 º F and then reduce to 250 º F to 300 º F. It will not take long to cook.

 

 

 

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