Recipe by CookBookCollector
Before I met Curt I had never cooked a pork loin. That soon changed and now I think I have it down solid. So much so that Curt made my sister had to follow my recipe or not be allowed to roast the loins for our wedding celebration. She did a great job :o) ! This is so easy, you just can't mess it up!
Directions See How It's Made
- Wash and trim loin of excess fat, leaving just a thin layer on the one side.
- Make 1/2 inch long and deep slits all over loin.
- Rub loin down with garlic, salt and pepper.
- Arrange loin in roasting pan, can cut in two pieces in needed, fat side down.
- Put about a half of an inch to three quarters of an inch of water in bottom of pan.
- Cover pan with foil.
- Slide into a 350 degree oven for APPROX FOUR hours.
- Keep an eye on water level and don't let it run dry.
- Loin should be done between Three and Four Hours depending on size of Loin.
- Juices running clear and a spot check for pinkness should let you know if its ready or not.
- During the last twenty mins you should uncover loin, flip fat side up and let loin cook rest of the way uncovered.
- For Crisper Fat Trimmings slide under broiler for a minute or two.
- You can really let this loin cook by its self for at least the first two hours then checking every so often for water level.
- Serve with your favorite side dishes or as we did at our"feast" along side hunks of bread, hard cheese, and fresh apples and pears.
- Wash it down with Mulled Wine or Cider and you've got yourself a Medieval Feast!