luv2cook35
Cook
- Joined
- Nov 21, 2011
- Messages
- 95
I have 2 1 3/4 lb center cut boneless pork roasts. Best ideas on how to cook them? I usually cook in the oven at 350 but am looking for new ideas.
That "Melt in your mouth" recipe looks delicious! Thanks for the link - I like the idea of the gravy - that will go well with the mashed potatoes I already made.
pacanis said:You're welcome.
And surprisingly the gravy comes out tasting just like homemade pan gravy, not like a cream of soup at all.
The ratio for brining would be a cup of salt to a gallon of water, does that sound right? Would you add any herbs or sugar to the brine? I plan to cook both to feed 6 of us.
I won't say this is "the best" way to cook them, but I have made this recipe a few times and it's outstanding. It's also quite simple if you aren't opposed to tearing open a packet or opening a can And you still have a roast, but cooked differently than what you are used to.
http://www.discusscooking.com/forums/f49/melt-in-your-mouth-pork-loin-39428.html
We're all turkeyed out, so this could be a candidate for Christmas dinner. Would it matter whether it's done on stove-top or in oven? I'm thinking roasted root vegetables with it. Thanks.
I cooked it in an oven using a CI Dutch oven. Lots of hot air surrounding the roast, but it is a small roast being only a loin... It might work, but I would be more inclined to use a slow cooker like Dawg mentioned. I think on a stovetop you would want to stir and fuss with it so nothing burns, and then you would lose your heat when you lifted the lid.
This is really good and super easy in the slow cooker. I first saw it in one of my slow cooker's recipe leaflets.
Pot Roasted Pork Loin
Rub boneless pork loin roast with s&p. Stab meat and insert slivers of a garlic clove in the slits. Slice an onion and put in bottom of CP. Throw in loin along with another sliced onion, a couple of bay leaves, a whole clove, 1/2 cup water and a T. of soy sauce.
Cover and cook on low 10 hours, or high 5 hours. You can brown the roast before cooking, but it's not necessary.