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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pork Loin Roast with Apples and Vegetables Recipe

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This recipe for Pork Loin Roast with Apples and Vegetables 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:  
pork loin roast: time of cooking depends on the size
3-4 apples
2 onions
carrots cut in large pieces
Directions:
Directions:
Remove roast from fridge or thaw if frozen. Pat dry and rub with seasoning of choice.
I just use coarse salt and pepper but you can use thyme, rosemary, garlic paste, and / or lemon zest.
Rub seasoning into all surfaces of the roast. Rub in a small amount of vegetable oil. This is only needed if the roast is very lean.
Let sit at room temperature for 1-2 hours. If you skip this step the roast will take longer to cook. Put roast in an open pan on a small grill.
If you don't have one make a rack out of celery stalks or foil.
Put quarters of onions and carrots around the roast.
Place in a preheated 350º F oven on the middle rack.
Cook for 25-30 minutes per pound.
Cut the apples in half and remove the core. No need to peel.
Add cut side down around the roast about 60 minutes before the roast is done.
The best way to determine if the roast is cooked is to use a meat thermometer. Once the roast reaches an internal temperature of 140º F remove the pan from the oven and tightly tent with foil for 20-30 minutes.
Turn the oven up to 450º F.
Place roast in a new clean pan and put in oven for 10-15 minutes until brown and crispy. Turn over after 7-8 minutes.
Serve immediately with the roast apples and onions.
Personal Notes:
Personal Notes:
The recommended temperature for cooking of roast pork used to be 170 F. In recent years this has been decreased to 145 F. If you remove the roast when the internal temperature is 140 F it will be 145 F by the time it is served.
How well done you cook the roast is a personal preference.
The carrots, onions, and apples are optional. You can also use potatoes or parsnips.
This recipe uses low heat and sears the roast at the end. This is a deviation from what many recipes use but it seems to work. It is nice as after the resting period you heat the meat up as it is browning and then serve immediately.

 

 

 

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