kilogulf59
12-28-2006, 03:13 AM
You can make this cut just about any way you'd like but here's how Lin did it for the Christmas luncheon at work.
(For the record, we never use written recipes so this is from memory.)
Ingredients:
1. Boneless pork loin roast (We get the large one from Sam's Club they run about $19.00, cut it into three pieces, and wrap it for freezing. We used two of these for the luncheon.)
2. Bacon - enough to cover the roast, drape slices across it not down the length.
3. Garlic - a lot! We get the jar of chopped garlic as it saves time...
4. Adobo - it's a Mexican seasoning made by Goya, we use the yellow jar, with pepper I believe.
5. Basil - for the gravy/sauce.
6. Coarse ground black pepper - again, for the gravy/sauce.
7. BEER!!!!! - for the cook. OK, not just for the cook but also hey, why not. Two cans should do it, we used Miller Lite.
8. Good meat thermometer.
Directions:
1. Preheat your oven to 375 or so. Every oven is different, 350 would work too.
2. You'll need a shallow pan and a rack. Spray the pan and rack with Pam, makes clean up easy.
3. Place the pork on the rack, fat side up (this is usually a very thin fat layer so we don't worry about it too much as PORK FAT RULES MAN!!!).
4. Sprinkle top and sides with the Adobe and pat in.
5. Cover the top, and as far down the sides as you can, with the chopped garlic. If you like garlic, and we do, use as much as you want.
6. Cover this with the Bacon slices. As I said, across the width not the length and you can overlap the slices a bit...(not exactly "Heart-Smart" cooking is it?)
7. Pour a can of beer into the pan.
8. Place in oven, uncovered, for about 1 1/2 to 2 hours (we made two roasts so it was close to 2 hours). DO NOT OVER COOK THE PORK...when you get close, check the temperature. We pulled them out at 165 degrees. The roast(s) continue to cook for a while after you take them out and you'll be pouring HOT gravy/sauce over the slices later.
9. Once the meat is out, cover with foil and let it rest while you make the gravy/sauce.
Gravy/sauce:
1. Before covering the roast, scrape off the bacon, garlic, etc. and set the roast aside to rest, covered.
2. Pour the beer and "stuff", from the roasting pan, into a medium saucepan.
3. Chop the bacon into bits and place in the saucepan.
4. Add the second can of beer to this.... IF you didn't drink it! If you did you'll have to get another one.
5. Add the basil and black pepper to the mix (I don't measure so suit your own taste on this. Too much basil can kill it though.
6. Bring this to a rolling boil for a minute or so, to burn off the alcohol (BURN OFF THE ALCOHOL???) and blend the flavors.
Conclusion (finally!):
1. After the roast sets for 15 minutes or so, and while the sauce is heating, cut into slices and lay back into the roasting pan like a loaf of bread.
2. Pour hot/boiling sauce over the meat and cover all until you're ready to serve. (We wrapped them up and I took off for work instantly because we were afraid the pork would become dry...good thing the Police weren't out that day!)
3. If you have any questions feel free to ask.That's about it. I hope I covered everything...enjoy.
Linda & Ken
(For the record, we never use written recipes so this is from memory.)
Ingredients:
1. Boneless pork loin roast (We get the large one from Sam's Club they run about $19.00, cut it into three pieces, and wrap it for freezing. We used two of these for the luncheon.)
2. Bacon - enough to cover the roast, drape slices across it not down the length.
3. Garlic - a lot! We get the jar of chopped garlic as it saves time...
4. Adobo - it's a Mexican seasoning made by Goya, we use the yellow jar, with pepper I believe.
5. Basil - for the gravy/sauce.
6. Coarse ground black pepper - again, for the gravy/sauce.
7. BEER!!!!! - for the cook. OK, not just for the cook but also hey, why not. Two cans should do it, we used Miller Lite.
8. Good meat thermometer.
Directions:
1. Preheat your oven to 375 or so. Every oven is different, 350 would work too.
2. You'll need a shallow pan and a rack. Spray the pan and rack with Pam, makes clean up easy.
3. Place the pork on the rack, fat side up (this is usually a very thin fat layer so we don't worry about it too much as PORK FAT RULES MAN!!!).
4. Sprinkle top and sides with the Adobe and pat in.
5. Cover the top, and as far down the sides as you can, with the chopped garlic. If you like garlic, and we do, use as much as you want.
6. Cover this with the Bacon slices. As I said, across the width not the length and you can overlap the slices a bit...(not exactly "Heart-Smart" cooking is it?)
7. Pour a can of beer into the pan.
8. Place in oven, uncovered, for about 1 1/2 to 2 hours (we made two roasts so it was close to 2 hours). DO NOT OVER COOK THE PORK...when you get close, check the temperature. We pulled them out at 165 degrees. The roast(s) continue to cook for a while after you take them out and you'll be pouring HOT gravy/sauce over the slices later.
9. Once the meat is out, cover with foil and let it rest while you make the gravy/sauce.
Gravy/sauce:
1. Before covering the roast, scrape off the bacon, garlic, etc. and set the roast aside to rest, covered.
2. Pour the beer and "stuff", from the roasting pan, into a medium saucepan.
3. Chop the bacon into bits and place in the saucepan.
4. Add the second can of beer to this.... IF you didn't drink it! If you did you'll have to get another one.
5. Add the basil and black pepper to the mix (I don't measure so suit your own taste on this. Too much basil can kill it though.
6. Bring this to a rolling boil for a minute or so, to burn off the alcohol (BURN OFF THE ALCOHOL???) and blend the flavors.
Conclusion (finally!):
1. After the roast sets for 15 minutes or so, and while the sauce is heating, cut into slices and lay back into the roasting pan like a loaf of bread.
2. Pour hot/boiling sauce over the meat and cover all until you're ready to serve. (We wrapped them up and I took off for work instantly because we were afraid the pork would become dry...good thing the Police weren't out that day!)
3. If you have any questions feel free to ask.That's about it. I hope I covered everything...enjoy.
Linda & Ken