Best pork loin roast I've ever fixed!
Boneless pork loin is such a nice lean meat, and such a good buy here in Heartland farm country, that I buy it whenever it's on sale (often $1.99 a lb. or less). I've cooked it all sorts of ways, some better than others, but last night's was the best of the best...so tender you could cut it with a fork, and so juicy it melted in the mouth.
I poured enough olive oil in a roasting pan to cover the bottom, and placed the 4 lb. roast in the pan, rolling to coat it with the oil. I then rubbed the meat with about 1/2 packet of dry onion soup mix (be sure to shake it up to mix the seasonings), and a good amount of restaurant grind black pepper. I placed it, uncovered, in a 350 degree oven for about an hour.
In the meantime, I sliced a few Yukon Gold potatoes into wedges, placed in a bowl with baby carrots and frozen brussels sprouts, and tossed with olive oil, pepper and the remainder of the onion soup mix.
I then added the vegetables to the roast, poured a can of chicken broth in the bottom of the pan, covered with foil and cooked about 45 more minutes, until vegies were tender. If you like your brussels sprouts less done (I like them a little soft), you may want to wait until the last 20 minutes or so to add them.
After taking the roast out of the oven, I let it stand, tented with foil, for 15 minutes before slicing.
I served the broth out of the pan on the side to ladle over the vegies and meat after plating.
I know this doesn't sound like rocket science, but the results were so outstanding, I wanted to share with you.
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