Recipe by David J Rust
I love pork loin. I love sandwiches. I will occasionally roast some pork loin for use in sandwiches during the week. This recipe has a bit of savory, a bit of sweet, and a whole lot of flavor!
- 2 1⁄4 lbs pork loin
- 1 tablespoon canola oil
- 1 cup water
- 4 tablespoons honey
- 2 tablespoons whole grain mustard
- 1 ounce garlic (minced)
- 1 teaspoon salt
- black pepper, 20 grinds
- 6 ounces tomatoes (diced, about 1 medium tomato)
Directions See How It's Made
- Heat your oven to 225 degrees Fahrenheit.
- On a large sheet of aluminum foil, shiny side up, place the pork loin. Rub it with the canola oil and crimp the sides to make a bowl all around it making certain to leave enough foil to close over the roast.
- Pour the water into the aluminum foil pouch.
- Rub the honey and mustard over the top of the pork. Add the minced garlic, salt, and pepper.
- Pour the diced tomatoes over the top.
- Seal the aluminum foil pouch around the roast and place it on a roasting sheet or in a pan to catch any juices that might escape. Place it in the oven and roast it for 6 hours.
- Remove the pork from the foil pouch, saving the juices and tomato bits in another dish, and cool the meat to room temperature. NOTE: The finished pork will not have much color as it was not seared or browned before the long, slow cooking process.
- In a skillet, cook the juices and tomatoes over a medium heat until reduced to a glaze. Pour this glaze over the pork roast and place in the refrigerator.
- Shred or slice the pork into very small pieces for use on sandwiches, in omelets, or other applications.