Monday, November 8, 2010

Garlicky Roasted Pork Loin

It's no secret that I am not a chef.  I can't create my own recipe and don't even try.  I don't remember what the purpose of baking soda is in a recipe or what braising does to a piece of meat versus searing. 

I'm queen of looking up a recipe online, though, and have gotten pretty good at knowing what my family will find tasty.  I am pretty good at reading the recipe and duplicating it, even if I can't taste it to adjust seasonings.

This recipe, however, is my first semi-own recipe and even came up with its name (super fancy, wouldn't you say?).   And I'm proud to say that Abe loved it so much, he wants me to serve it on Thanksgiving.  So, yea me!   And Jimi gave it a "that was yummy!" kiss of approval.

It came from me realizing that I didn't have a pot roast, but actually had a pork roast (yes, one is beef and the other is pork and the only similarity was the roast part.. duh).   So, the recipe I wanted to do didn't apply.  I scrambled to find a recipe in order to get dinner ready for my hungry boys.  I didn't want to follow the recipe completely, so I modified it to meet my needs.  And I'm glad I did.

Now, it's nothing fancy, but just a tasty way to serve that pork loin you found on sale.   I served it with brown rice and green beans.  Abe and Jimi enjoyed the leftovers the next day wrapped in a tortilla with sauteed onions and salsa.


Garlicky Roasted Pork Loin

1 (3-4 lb.) boneless pork loin roast
8-10 garlic cloves
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon ground mustard
1/2 teaspoon garlic powder
2 tablespoon olive oil

Preheat oven to 325 degrees.

With a paring knife, make small slits over the top of the roast.  Push garlic cloves into each slit. 

In a small bowl, combine remaining ingredients and rub over entire roast. 

Bake, uncovered, in oven for 2 to 3 hours, until meat thermometer reads 160-170 degrees. Let stand 10 minutes before slicing.

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