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Old 02-27-2007, 12:00 PM   #1
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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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Old 02-27-2007, 12:14 PM   #2
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Constance, this sounds like something my family would love - I wouldn't change a thing! Thank you so much!
Question - what was the size of the chicken broth? Regular soup-can size (what is that, 10 oz?) or the larger size?
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Old 02-27-2007, 12:18 PM   #3
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It was regular soup can size, Jkath. I hope you all enjoy it!
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Old 02-27-2007, 12:21 PM   #4
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I've already printed it, and today is grocery day - I'm hoping the meat's on sale.
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Old 02-27-2007, 05:43 PM   #5
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Sounds great..... cut and pasted...thanks!
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Old 02-27-2007, 05:49 PM   #6
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I've had the potatoes made with onion soup mix, and they are delicious. Adding a pork loin to the mix sounds like an awesome one dish meal!

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Old 02-27-2007, 07:22 PM   #7
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I'm really big on one-dish meals, Shellsand. Thank goodness my husband isn't one of those who doesn't like his food "mixed up".
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Old 02-27-2007, 07:22 PM   #8
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Well, I got to the store too late! (I usually go in the morning)
They had NO pork roasts! Only slices. grrrr.
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Old 02-27-2007, 07:26 PM   #9
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Wow. that sounds so good and easy thanks for letting us know!
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Old 03-04-2007, 02:57 PM   #10
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I have some really good pork loin roasts in my freezer now. I will have to try this. Last week I wanted to fix one but didn't have much to go with it. I love apple sauce with it but didn't have any. I remembered reading somewhere (I think at DC) about using grape jelly in meatball recipes, so I thought I would try something I had never done before. I coated the roast with a thick coating of grape jam and baked it as usual. It was fantastic! The meat absolutely melted in our mouths. I was always reluctant to try what I considered weird things before, but all my friends at DC have made me more adventurous in the kitchen!

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