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Old 01-08-2009, 08:04 AM   #1
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Anyone cook pork roast this way before?

Please see:

29-pork roast with herbs

I've always cooked mine IN the oven. Anyone have any experience doing it this way?

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Old 01-08-2009, 08:57 AM   #2
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It may be very good that way but it's not roasted so much as braised/steamed.
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Old 01-08-2009, 09:01 AM   #3
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Sure...It's just braising....Which can be done on top of the stove as well as in the stove. Most braises I do is on top of the stove...Just my personal preference. Again, either will work.
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Old 01-08-2009, 09:15 AM   #4
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curious to why it isn't the norm. Meaning, most people or recipes you've come across have cooked it in the oven. It also calls for a 2lb pork loin and I might have to buy a bigger one because it will be for 4-6 people. Not sure on exact amount of people. I'm hoping I can still follow the recipe for a bigger loin if I have to get one that is bigger.
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Old 01-08-2009, 09:18 AM   #5
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Yes, you can. Just increase the gravy ingredients and the herbs accordingly.

If you don't have a covered pot big enough, you can use a roasting pan or casserole dish and cover it tightly with foil and cook it in the oven for the same effect.
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Old 01-08-2009, 09:30 AM   #6
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Just an observation...The recipe doesn't specifically call for a pork loin roast that I can see....The pictures are small and hard to see, but some shots look like it could be a boneless rolled & tied pork (butt) roast --- No matter - the cooking process will be the same..

Enjoy!
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Old 01-08-2009, 09:39 AM   #7
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Quote:
Originally Posted by legend_018 View Post
curious to why it isn't the norm. Meaning, most people or recipes you've come across have cooked it in the oven. It also calls for a 2lb pork loin and I might have to buy a bigger one because it will be for 4-6 people. Not sure on exact amount of people. I'm hoping I can still follow the recipe for a bigger loin if I have to get one that is bigger.
I prefer oven roasting to braising for boneless loin. A nice slow roasted loin is a treat.. There is nothing wrong with either method. They both taste great. I agree that looks like a rolled pork roast, not a loin. You don't need to tie a loin.
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Old 01-08-2009, 09:42 AM   #8
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Not a roast, but I cook extra thick chops that way. Yields a very tender piece of pork.
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Old 01-08-2009, 09:42 AM   #9
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I have never cooked a roast that way. There is also not nearly enough garlic. LOL
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Old 01-08-2009, 09:51 AM   #10
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Well, there's a reason why this one is done on top the stove, as are many Italian meat dishes one might "expect" to see made in an oven. Until fairly recently (after WW II, for sure) most Italian homes did not have ovens. So if they wanted something roasted, they had to take it over to the bakery and get it baked after all the bread was done and the ovens were cooling.

As a result, many (rustic, especially) Italian meat recipes call for cooking in a covered pot on top the stove. As well, many Italians prefer their meat cooked to well done, because that's pretty much how they turned out baked in the bakers oven, and that's what they got used to -- except for grilled meats, of course.

Converting this dish, or any similar ones to oven baking is pretty easy, especially if your pot is oven-safe. Just don't set the oven too high.
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