Larry's Pork Loin Roast

"James and Jen love this roast, so I'm posting it. It's very simple, but if you like falling off the bone moist roast, this is how you do it."
 
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photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
photo by Brenda. photo by Brenda.
Ready In:
5hrs 10mins
Ingredients:
5
Serves:
5
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ingredients

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directions

  • Preheat oven to 300 degrees.
  • Put 1/2 inch water in bottom of baking pan.
  • Put Worcestershire sauce in water.
  • Put roast in, fat side up.
  • Sprinkle liberally with Season-All salt.
  • Salt and pepper roast.
  • Cover with tin foil.
  • bake.
  • 2 1/2 hours later, pour honey over top of meat and cover again.
  • bake
  • Bake for 5 hours until meat is falling off bone or fork pulls meat apart. some people dont cook it this long see reviews they cooked for 3.5 hours and was ok for them.

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Reviews

  1. Seriously delicious. I had a small 1 2/3 lb loin for the two of us and with the oven at 290F it was done in the first 2 1/2 hrs. I added the honey and gave it another 15 mins then pulled it from the oven and let it sit, covered, until the rest of dinner was ready. When served it was very moist, cut with a fork tender and so good that we could have easily just kept on eating until it was all gone. No gravy was made as neither of us need the extra fat and the roast was flavorful on it's own. So good! Thanks so much Dee for a pork roast that my DH enjoyed as much as I did. :D
     
  2. I had a boneless pork loin roast so I reduced the cooking time to 3.5 hours total. It was truly falling apart tender. It was a bit dry so we drizzed some of the pan juices over the meat. My DS's friend was here for dinner and he had never had pork roast before, he really liked it. Thanks for sharing. Nick's Mom
     
  3. This was just SO good! I didn't get to cook it long enough (my fault), but that didn't matter---the meat was melt-in-your-mouth delicious. I will definitely be making this again--AND giving it the full 5 hour treatment. Used the leftover meat (sliced thin) to make sandwiches for DH and DSs lunch tomorrow, too. *Made for ZWT 3 England/Ireland Leg*
     
  4. Very simple, yet very tasty. I added slivers of garlic and inserted in meat, doubled the worchestershire. Will definitely make again!
     
  5. Wow! I won an upper grade 7 pound boneless pork loin roast from a charity meat raffle and decided to make it tonight for a party of 10 friends I had coming over to discuss our first trip to Egypt together, in two and a half weeks. I did an entire Autumn themed dinner with lots of butternut squash, apples and pumpkin items, and my pork roast prepared this way was totally The Jewel of the evening. Because it was so large, I had to cut it in half to fit in even my largest roasting pan, side by side. Then I was concerned about the five-hour time frame because does this count as a 3 & a half pound roast now (×2)? I checked the temperature of the pork after 3 hours and it was already at 165 degrees, so I added the honey, covered it again with the tin foil and lowered the temperature of the oven down to 225 for 2 more hours. I had to use a large slotted spoon, because it was so tender and would otherwise fall apart, to place it all on the platter atop my warming tray for serving (and many plate reloads)...and then poured much of the juices over it. I gotta say, people were absolutely freaking out at how awesomely moist and delicious this roast was, prepared this way. Overall it was pretty easy, although it's been years since I've had the oven on for 5 hours in a row. I saved the extra juices in a Tupperware container to drizzle over the dry food I feed my three rescue dogs for the next several nights for their dinner, and that will make them love me even more than they do now. :-) DO try this simple technique and you will enjoy it so much!
     
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<p style=text-align: center;>Hi! If you're looking for grandmas recipe, it might be here .</p> 8726272"
 
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