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Milk and Honey Cookbook
Looking for cookbooks? Jennifer Cote's cookbook
and devotional,
From the Land of Milk and Honey, is available online at
Winepress Christian Books. $13.95
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Dinner Ideas
You can check out my recipe for Pork Loin Roast with Apple Sage Stuffing, for variety. But if you're looking for simple recipes, stick with the recipe featured on this page!
I served the roast with some steamed green beans, and baked acorn squash. My daughter-in-law thought I must have done something special to the acorn squash, as it was so tasty. But I simply cut the acorn squash in half and baked it, face down, in an iron pan for over an hour. I added a touch of olive oil and sea salt afterward, and it really was full of flavor. Easy too, and so colorful.
I experimented with a few pork loin roast recipes until I came up with one I was happy with. I like quick and easy recipes, but I want it to be tasty too. I discovered the hard way that the pork loin roast can come out rather tough and dry. By marinating it for a day or two, it came out flavorful and juicy.
This pork loin roast recipe, with its simple marinade, is one more of those quick and easy recipes I can count on. And when the pork loin roast is on sale, it's economical too. Perfect!
Simple Pork Loin Roast Recipe
I
like getting a whole pork loin (about 6-8 lb.); I cut it in half to
make it more manageable. It's easier to throw the two pieces into a
zip-lock bag with the marinade this way. If you start with a smaller
roast, you can cut down a bit on the marinade ingredients. It may still
take up to 1 1/2 hours to cook; a meat thermometer stuck in the middle
of the roast should read 155 degrees when it's done.
You can mix it up a bit by throwing in different seasonings, but this particular combination was quite tasty. And while there are many ways of cooking the pork loin (longer on low heat, or a shorter time on higher heat), it seemed to come out most tender when I roasted it at a steady 325 degrees.
You
can cook up the whole roast (cut in half), and save half of it for
meals later in the week. A 6-lb. pork loin roast will serve 8-10.
Ingredients:
- 6-8 lb. boneless pork loin roast
- 1/4 c. apple cider vinegar
- 2 TBS. sugar
- 1 tsp. salt
- 1/4 c. olive oil
- 1/4 c. frozen apple juice concentrate
- 1/4 tsp. cloves
- 1/2 tsp. black pepper
- handful of fresh sage (or sub less dried)
- handful fresh rosemary (or sub less dried)
- 3-4 fresh apples (optional)
Warm in a small bowl in the microwave, 30-60 seconds, until sugar dissolves: > 1/4 c. apple cider vinegar > 2 TBS. sugar > 1 tsp. salt
Mix above ingredients until smooth. Add: >
1/4 c. olive oil > 1/4 c. frozen apple juice concentrate > 1/4
tsp. cloves > 1/2 tsp. black pepper > about 1/4 c. total of
chopped fresh sage and rosemary (or sub a lesser quantity of dried
herbs)
Into a zip-lock bag or two, add the meat and the above mixture: > 6-8 lb. boneless pork loin roast, cut in half (or leave whole if using smaller roast) > The marinade mixture
Let
the pork loin roast marinate for a day or two. To serve, roast the meat in
an iron pan (or other baking dish), with fat side up, at 325 degrees
for 45-50 min. Optional: Remove from oven to add: > 3-4 cored, sliced apples (peeled if you desire)
Finish roasting the meat and apples, still at 325 degrees, for 45-50 minutes longer, until meat thermometer reads 155 degrees. Remove from oven, letting meat rest for 15 minutes or so, to reabsorb its juices. Slice, arrange on a platter, and serve.