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Old 12-04-2011, 12:45 PM   #1
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Center cut boneless pork roast

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.

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Old 12-04-2011, 12:49 PM   #2
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Assuming these are loin roasts, dry roasting them in the oven is your best bet. You may want to brine them as pork loin is a very lean meat and dries out easily. They can also be cooked on the grill.

You can stuff them with just about anything or you could slice one into boneless pork chops for another meal.
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Old 12-04-2011, 01:17 PM   #3
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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.
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Old 12-04-2011, 01:22 PM   #4
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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.
Melt In Your Mouth Pork Loin
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Old 12-04-2011, 01:23 PM   #5
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I'm making one tody. We cut slits init making them deep and big enough to take my DH's fingers We stuffed the holes witrh bacon we put in boiling water to get rid of the smoke flavor. Hubby coldn't find Pancetta. The bacon was cut into fine dice and mixed with fine choped garlic we put this in toholes and thenput a sprig of garlic in each hole. put in a cast iron dutch oven put evoo in the bottom add the roast and brown all sides. Then put in a 350 oven for 45 min. After that we will take the roast ou ad add some white wine, put back in the oven til ahe roast hits 167remove and let rest for a few minutes then slice and serve.
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Old 12-04-2011, 01:34 PM   #6
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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.
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Old 12-04-2011, 01:38 PM   #7
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Quote:
Originally Posted by luv2cook35 View Post
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.
You're welcome.
And surprisingly the gravy comes out tasting just like homemade pan gravy, not like a cream of soup at all.
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Old 12-04-2011, 01:45 PM   #8
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Quote:
Originally Posted by pacanis

You're welcome.
And surprisingly the gravy comes out tasting just like homemade pan gravy, not like a cream of soup at all.
I do this with the roast or chops in the CP, nothing wrong with a packet and a can!
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Old 12-04-2011, 02:02 PM   #9
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I have to admit I use Lipton onion soup quite a bit - love roasted potatoes with it and some olive oil.
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Old 12-04-2011, 02:06 PM   #10
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I've used some on roasted potatoes before, too. Good stuff.
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