Easypeasy Essentials Sunday Pork Loin Recipes

Steps:

• 1. PREP/PREPARE
• 2. I like to add some additional dried spices, such as: basil, oregano, parsley, etc. Whatever you feel like.
• 3. If you want to cook it faster, set the oven temperature to 375f (190c), and it should be ready in 60 - 70 minutes. It will not be quite as tender, but it will still be AWESOME.
• 4. Gather your ingredients (mise en place).
• 5. Place a rack in the middle position and preheat the oven to 325f (165c).
• 6. Trim off most of the fat and cut a cross hatch pattern in the top of the roast about 1/2 inch (1.3cm) deep.
• 7. Chef's Note: By "top of the roast" I am referring to the side that you removed the fat.
• 8. Rub the spices and garlic into the roast.
• 9. Add the apple juice to an ovenproof baking dish, place the roast inside, and cover with the lemon slices. Then surround the roast with some of your favorite veggies.
• 10. Chef's Note: I am making this particular roast for pork sandwiches later this afternoon, so my photo does not show any veggies.
• 11. Place in the preheated oven and bake until the internal temperature reaches 145f (63c). Or, if you are worried about Trichinosis, go to 150f (65c), about 80 - 90 minutes.
• 12. Chef's Tip: If you go any higher on the temperature, you are going to wind up with a dry roast.
• 13. Chef's Note: The actual temperature that kills the Trichinosis parasite is 137f (59c), which happens to be medium-rare. But be forewarned: Every bit of the meat must hit that temperature to kill the parasite.
• 14. PLATE/PRESENT
• 15. Cover with foil, and allow to rest for 8 - 10 minutes, before slicing. Serve with the cooked veggies or, in my case, cut it up and make pork sandwiches. Enjoy.
• 16. Keep the faith, and keep cooking.

Steps:

• Place roast on a greased rack in a shallow roasting pan. Bake, uncovered, at 325° for 1-1/2 hours. In a skillet, saute the onion, celery and garlic in oil until tender. Stir in the remaining ingredients., Spoon 1 cup sauce over roast. Bake 45-55 minutes longer or until a thermometer reads 145°. Let stand for 10-15 minutes before slicing. Serve with the remaining sauce.