EXCELLENT PORK LOIN ROAST

Janet Knuutila Recipe

By Janet Knuutila janetknuu

I HAVE BEEN DOING THIS ONE FOR A WHILE AND IT IS GREAT EACH AND EVERY TIME.... EVERYONE LOVES IT...


Recipe Rating:
 5 Ratings
Serves:
A FAMILY OF 8
Prep Time:
Cook Time:

Ingredients

fresh rosemary
fresh italian parsley
6 big cloves of garlic
extra virgin olive oil
1 pork loin roast 5-7lbs
find more delicious recipes at www.porkbeinspired.com
salt & pepper to taste
red wine i use zinf or vin rose

Directions

1
THIS IS SO EASY AND SO EXCELLENT I GET A MEASURING CUP AND I CHOP UP GARLIC CLOVES AND ITALIAN PARSLEY I USE A LITTLE MORE PARSLEY THEN THE ROSEMARY BECAUSE ITS STRONGER THEN THE PARSLEY USE YOUR OWN JUDGEMENT.. I MIX THE INGREDIENTS WITH ENOUGH OLIVE OIL AND A COUPLE DROPS OF WINE I ADD SOME SALT AND PEPPER THEN I GET MY PORK LOIN AND I GIVE IT A BATH IN THIS MIXING IT ALL OVER THE PORK LOIN ITS OK TO LET IT DRIP INTO THE ROASTING PAN FOR LATER USE FOR GRAVY. THEN I LET IT MARINADE IN THE ROASTING PAN WITH THE COVER ON IT FOR A GOOD 3 TO 4 HOURS BEFORE I COOK IT IN THE REFRIGERATOR. WHEN I TAKE IT OUT I ADD ENOUGH WINE FOR THE BOTTOM OF THE PAN SALT AND PEPPER TO TASTE. PUT THE COVE BACK ON. PREHEAT THE OVEN TO 500 DEGREE'S WHEN YOU PUT IT IN LEAVE IT ON 45O FOR A GOOD 40 TO 45 MINUTES THEN TURN IT DOWN TO 350 FOR ANOTHER 2 HRS OR UNTIL ITS COOKED CHECK BOTTOM TO MAKE SURE IT IS NOT DRIED OUT USE JUDGEMENT WHEN IT COMES TO WINE ON BOTTOM... MAKE SURE THERE IS ENOUGH.... THIS IS SO JUICY AND TENDER ITS DELICIOUS.... THEN WHAT I DO AS IT COOLS I STRAIN THE JUICE PUT IT IN A SAUCE PAN BRING TO A BOIL AND WRISK IN FLOUR KEEP STIRRING NON STOP I ALSO THROW IN A PACKAGE OF PORK GRAVY AND ADD A LITTLE MORE WINE... AND THIS IS EXCELLENT THATS WHAT EVERYONE TELLS ME... EASY AND GOOD....
2
BY THE WAY YOU DON'T FILL THE WHOLE MEASURING CUP YOU MAKE ENOUGH FOR THE PORK LOIN SO MAYBE ABOUT A HALF OF CUP OF THE MIXTURE..... I ALSO PUT CUT UP CARROTS AND POTATOES AROUND IT SALT AND PEPPER THEM BEFORE YOU PUT THEM IN AND I DON'T PUT THEM IN UNTIL I AM READY TO PUT IT IN THE OVEN... SO REMEMBER ENOUGH WINE AND YOU CAN ALSO COAT THE VEGGIES WITH THE MIXTURE JUST MAKE A LITTLE MORE AND KEEP IT ON HOLD TILL YOUR READY TO USE IT.....
  • Comments

  • 1-5 of 12
  • user
    Jane McMillan-Whittaker janenov46 - Jan 24, 2011
    I made this tonight and the flavors were really excellent. I did it in the crock pot. browned the meat first and then poured the rub over it and crocked it. I wished I had done it in the oven now to give it a crispy skin, but it still was really good, cooked some carrots in the same pot.
    Took a pict too.
  • user
    Jane McMillan-Whittaker janenov46 - Jan 24, 2011
    I shared a photo of this recipe.
    View photo
  • user
    Janet Knuutila janetknuu - Jan 29, 2011
    Next time do it in the oven bring the temp up to 450 for 45mins then down to 350 I also keep the cover on it the whole time and I do check it to make sure the bottom does not dry out.. I made it Christmas Day and everyone went crazy for it.... In fact I'm making it on Sunday I do use my turkey pan to do it in....
    I have never done it in the crockpot.... My husband has it down to a science when it comes to the cooking so basically I prepare and I let him cook it.. It has become one of my favorite meats to eat..... When done in the oven properly it does not fall apart but cuts nicely and is so tender..... When you do bring it down to 350 depending on the size do check it every hour so it does not overcook use your own discretion....
  • user
    Jane McMillan-Whittaker janenov46 - Jan 29, 2011
    I agree with you, crispy fat is a beautiful thing! Fat's where it's at! Next time I make this I am definately making in the ovem for the crispy.
  • user
    Janet Knuutila janetknuu - Jan 30, 2011
    Its not that it comes out crispy cause I leave the top on but it does come out excellent....