Think having a roast on Sunday may be ingrained in my DNA. It just feels right to roast something on a Sunday. Since we watch a British TV show ( Coronation Street ) it seems that it is normal in England. Think that part of my heritage is what drives my thinking that a roast is what you should have for Sunday supper. So since it’s Sunday and I had a pork loin roast in the freezer, guess what, roast pork loin for supper. My favourite is roast beef, but roast pork is a very close second. When it comes to leftovers the roast pork wins out over leftover roast beef. It wins because I get to make ” Airport Rice and Pork ” which is a favorite meal for us. The recipe is a Nov. 4, 2019 post. Roasting pork can be a tricky thing, it took me a few years to get it right with the different cuts. Some you need to do low and slow, other high heat for part of the time then turn it down. Pork loin has its own way that I cook it, really not a recipe just a procedure.
First thing you need is a properly sized roasting pan. If you only have one large roasting pan then you should get at least 1 smaller one. The way I look at it is that the pan volume should be no bigger than about double the size of what you roasting. If the pan is to large you end up burning the fat and it screws up the gravy.
A 3 pound pork loin roast. When I broke the pork loin down into stew meat, chops, and a roast I trimmed the fat from the stew meat and chops to put with the roast. Having the extra fat with the roast allows me to make more gravy, which is always a good thing.
Score the fat cap on the roast anyway you like, my choice is a diamond pattern. Salt and pepper the roast heavily and place in roasting pan with a half cup of water. Put the extra fat equally in both ends of the roasting pan. Place 3 peeled whole cloves of garlic on the fat in both ends of the roasting pan. Roast in a preheated 350 oven for 2 hours. Remove and rest covered with foil for 15 minutes then slice.