My Mother's Cooking - Pork Loin Roast - Two Different Ways
Pork Loin Roast - Two Different Ways
My Mother's Cooking
Pork Loin Roast – Two Different Way
When I was growing up, pork loin roasts came with the ribs still on and my mother would roast them with onions and sliced apples and make rich, brown gravy from the drippings. Those were the days before everyone had a grill in their back yard and spareribs were still relatively inexpensive. Today, pork loin roasts come boneless and all of the excess fat is trimmed off.
Pork loin is often described as"the other white meat" and is relatively low in cholesterol if you drain off all of the fat before serving. The secret with these roasts is to provide enough flavor to make up for the loss of fat. My wife accomplished this by coating her boneless pork roast with a mixture of spices before roasting it. In this hub, I have provided recipes for both methods.
My Mother’s Standing Pork Loin Roast
1 Lb. Pork Loin Roast with the Bones left on
4 Medium Onions peeled and quartered
4 Apples cored and cut into quarters
2 Cups of Apple Juice or Apple Cider
1 Tablespoon of dried Thyme
1 Tablespoon of Salt
1/2 Teaspoon Ground Black Pepper
- Sprinkle the pork loin roast on all sides with salt, pepper and thyme.
- Place the roast in a large covered roasting pan with the ribs down and the fat side up.
- Distribute the apple and onion wedges evenly around the roast and pour the apple juice around.
- Insert a meat thermometer into one end of the roast so that it does come in contact with the bones.
- Roast about two hours in a 300 F oven until the internal temperature reaches 160 F. Continue basting the roast with the juice about every 30 minutes.
- The roast should rest for about 15 minutes before carving.
- Serve with mashed potatoes or dumplings and green beans or Brussels sprouts.
My Wife’s Boneless Pork Loin Roast with Spice Rub
1 Lb. Boneless Pork Loin Roast
2 Large Onions peeled and thickly sliced
1 Tablespoon of dried Thyme
1 Teaspoon of Paprika
1 Teaspoon of Garlic Powder
1 Teaspoon of Dry Mustard Powder
½ Teaspoon of Cayenne Pepper
½ Teaspoon of Freshly ground Black Pepper
- Spread the sliced onions evenly over a medium roasting pan.
- Mix all of the remaining spices together and rub them on to all sides of the pork roast except the ends.
- Place the roast on top of the sliced onions and place a meat thermometer into one end.
- Roast uncovered at 350 F about 1-1/2 hours until the meat reaches an internal temperature of 160 F.
- The roast should stand for 15 minutes before serving.
- Serve with asparagus and pan roasted potatoes.
The nice thing about my wife’s recipe is that it is never the same twice. Sometimes she adds curry powder or chili powder or even Chinese five-spice seasoning, but she always includes the garlic powder and mustard powder.
Pork Loin Roast
North Central Wisconsin where I learned how to cook from my mother
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