Dutch Oven PorkLoin Roast Recipe by G-Ma

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.

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.

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