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Dutch Oven PorkLoin Roast Recipe by G-Ma

Updated on October 8, 2012
 Smells as good as it looks...:O)
Smells as good as it looks...:O) | Source


Well once again I caught the middle of a cooking program on Hometesting.com, but I have cooked long enough to figure out most of what I missed, and even if it isn't the same I know it will be good. Experimenting is the fun part of trying new food recipes.

preparing the roast takes a bit of time.

Fresh herbs from my garden
Fresh herbs from my garden | Source
takes some skill and careful knife handling, but worth the time
takes some skill and careful knife handling, but worth the time | Source
melted buter abd herbs colling off
melted buter abd herbs colling off | Source
herb mixture brushed on the meat
herb mixture brushed on the meat | Source
OK not a great rolling job, but it worked...:O)
OK not a great rolling job, but it worked...:O) | Source
inbgredients waiting to be used   :O)
inbgredients waiting to be used :O) | Source


A pork loin roast

Bake @ 350, for 30-35 minutes, or till the temp. reaches 145 F

You will need:

a pork loin ( I had 2 small ones) so whatever size you may need

onions...at least 2 medium

apples...2-3 of your choice ( I used from my apple tree, a bit tart)

Garlic..2-3 pieces (more if you like)

butter...organic (Optional) humm... about 1/2 a strick

olive-oil...extra virgin (organic)..about 2 tbls.

salt/pepper...Kosher (optional) pinch here pinch there

herbs (I used sage,thyme,parsley, garlic) all from my garden...what amount pleases you...

A dutch oven, tin foil, cooking string, and patience...:O)

First I removed the "silver skin" from the roast, otherwise it is tough.

Split it open (butterflied) and smoothed it out.

BTW... I had two small ones so I split both and followed the recipe from there...well sorta



I crushed the garlic, cut up the thyme and sage

Placed the butter in the pan with all the herbs and melted slowly while I was preparing the roast. However you do need to let the melted combo cool off.

Brush the butter combo onto the inside of the pork loin with a brush. I also S/P meat first.



Then in my case, I placed one roast on top of the other and rolled it up, securing it with your string (however I couldn't find mine so I used small stainless steel screwers to hold it together).






I then wrapped it in saran wrap and refrigerated it for a few hours, or however long you want. The more time the more flavor. If in a hurry you could just continue.



Preparation

Browning all sides
Browning all sides | Source
Ready for 350 F oven
Ready for 350 F oven | Source
Nothing wrong with some wine...:O)
Nothing wrong with some wine...:O) | Source
Home grown apples make the taste evenbetter
Home grown apples make the taste evenbetter | Source
Resting while I prepared the onipns and apples
Resting while I prepared the onipns and apples | Source
    LET'S  EAT...COME AND GET IT :O)
LET'S EAT...COME AND GET IT :O) | Source


After it seasoned for around 3 hours, I took it out and browned it in olive oil with some added butter till all sides were browned, but not cooked through.





Oven preheated to 350 F. I placed the roast in the dutch oven, or whatever you have, covered it with tin foil and placed the lid on, and then into the oven.





In the meantime I cut up the onions and apples so as to be ready when the roast was done. (Note: The apples I placed in some lemon/water to keep from turning brown), the onions in some plastic swrap to keep fresh. Now I just relaxed for a spell. :O)



Mine was bit thicker so it took a while longer, but when it was at tempature I removed it from the oven and set it aside, while I cooked up the onions and apples together. They made a nice gravy with the juices from the dutch oven and flour. Takes a short time, I don't like my onions or apples mushy.




Placed the roast on a plate to rest and then added the vegie/apple mixture to the plate and served.





Cutting into nice size pieces. This is good with any side dish you want and maybe a bit of mustard...


ENJOY...:O) Hugs G-Ma

Comments

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    • G-Ma Johnson profile imageAUTHOR

      Merle Ann Johnson 

      5 years ago from NW in the land of the Free

      shiningirisheyes ..ha ha well that is something...:O)..thanks sweeet lady for commenting

      teaches12345 You are so welcome and thanks for stopping by...

    • G-Ma Johnson profile imageAUTHOR

      Merle Ann Johnson 

      5 years ago from NW in the land of the Free

      Frieda Babbley...Thanks dear for your comment. I do believe it is worth a try...let me know ok?

    • teaches12345 profile image

      Dianna Mendez 

      5 years ago

      This is comfort food for m, G-ma. I love the flavor of pork loin and in a dutch oven, I know it has to be super good. thanks for the share.

    • shiningirisheyes profile image

      Shining Irish Eyes 

      5 years ago from Upstate, New York

      G-Ma - If nothing else, you've succeeded in making my mouth water!

    • Frieda Babbley profile image

      Frieda Babbley 

      5 years ago from Saint Louis, MO

      This looks fabulous. I agree that the best part of cooking something new is the experimenting. Takes you to a new place and when you come away with something you created that pleases your pallet, it's sooo worth every fun moment. Love the mix of ingredients. Have never made a roast like this. I think it's worth trying out!

    • G-Ma Johnson profile imageAUTHOR

      Merle Ann Johnson 

      5 years ago from NW in the land of the Free

      Mhatter99..Thanks for commenting...and it really was good...:O) Hugs G-Ma

      Jackie Lynnley..Also thanks to you too for coming by. and I so agree about the onions and apples...yummmm...:O) Hugs G-Ma

    • Jackie Lynnley profile image

      Jackie Lynnley 

      5 years ago from The Beautiful South

      Wow this does look good and I love apples and onions cooked with pork, just meant to be! Up and sharing.

    • Mhatter99 profile image

      Martin Kloess 

      5 years ago from San Francisco

      Looks easy enough (not to mention good). Thank you for sharing.

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