Medieval Roast Beast Fit for Any Feast
Ready In: 4 hrs 15 mins
Serves: 8-10
Ingredients
- 1 (8 lb) boneless pork loin
- 4 tablespoons jarred minced garlic
- seasoning salt
- pepper
- water
Directions
- 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!
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