Slow-Roasted Boneless Pork Loin
Nutrition
Calories: 455 kcalCarbohydrates: 3 gProtein: 35 gFat: 39 gSaturated Fat: 17 gCholesterol: 124 mgSodium: 496 mgFiber: 2 gSugar: 3 gVitamin A: 0.775 IUCalcium: 59 mgIron: 7 mg
Ingredients
- 1 tbsp olive oil
- 1 tbsp dried thyme sage, oregano or rosemary
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 lbs pork loin roast boneless center-cut
- ½ cup chicken stock or dry whitw wine 1/2 to 1-cup
Instructions
- Position a rack in the center of the oven. Preheat the oven to 450°F.
- Mix together thyme, salt and pepper
- Rub oil and herb mixture evenly over the entire surface.
- Place the meat on a rack in a roasting pan. Roast for 10 minutes. Reduce the oven temperature to 250°F and roast until a meat thermometer inserted in the thickest part of the meat registers 150° to 155°F, 45 to 80 minutes (the temperature will continue to rise about 5° out of the oven). Remove to a cutting board, cover loosely with aluminum foil, and let stand for 15 minutes. Skim off the fat in the roasting pan, leaving behind all the pan juices. If desired, place the pan over medium-high heat and add chicken stock or wine.
- You want about 1 cup of liquid. Boil, scraping up any browned bits, until slightly thickened. Cut the meat into 1/4- to 1/2-inch slices and arrange on plates. The roast should be slightly pink and very juicy. Spoon the pan juices or pan sauce over the meat and serve.