I know I have posted several Pork recipes in the past; some are one pot dishes and others have the pork wrapped in bacon (how can you go wrong?) but it IS in fact rare for me to have good cuts of pork to work with, so when I do cook with this meat, I try to make the most out of it. This is a recipe inspired by my Mom’s recipe for pork and when I made it today- oh my gosh. We agreed to save half of it for leftover sandwiches but it was hard to resist eating the entire thing! Here’s what I did *Note: Allow two hours for marinating*
Pork Loin Roast (the one I used was almost 4 lbs; adjust ingredients and cooking time to suit your cut)
1/3 Cup Olive Oil
1/3 Cup Soy Sauce
4 Garlic Cloves (2 minced, 2 Sliced Thinly)
1-2 Cups Chicken Broth, Reduced Sodium
Using a sharp knife, insert slits into the fatty part of the pork. In these slits, insert the slices of garlic you have prepared. Place the pork in a dutch oven or roasting pan, fatty side up, and set to the side.
In a bowl, combine the minced garlic, the olive oil, soy sauce, Pepper, Steak Spice, and herbs; whisk well. The steak spices are optional and you can use whichever herbs you prefer- I used dried herbs because it is what I had in my pantry but if you have fresh herbs, all the better!
Pour the mixture over the pork, assuring the juices get into the slits. Baste the pork until fully covered and place in the fridge to marinate for at least 2 hours.
When ready, preheat the oven to 425 degrees Fahrenheit. Remove the pork from the fridge, and add the cups of chicken broth. I used enough to cover the bottom of the pork, approx 1-2 cups. Give the liquid a bit of a stir to combine the herb/soy mixture and chicken broth and then baste the pork a few times. Sprinkle a few more of your herbs and pepper on top before placing in the oven, covered, for 15/20 minutes. Cooking it at 425 for the first few minutes gives it a nice golden color.
Once the 15 minutes are up, lower the temperature to about 350 degrees for 40 minutes then 250 for the remaining 20-30 minutes. As mentioned above, my cut of pork was about 4 lbs- cooking times and temperatures will be different depending on your cut, so please take note and cook yours accordingly. If you have the time to do a slow cook during the day, do so. The slower you cook it, the juicier it will be! Be sure to continuously baste the pork while it cooks.
Once it is cooked through and is no longer too pink (meat thermometer should read 160 degrees Fahrenheit), remove from the oven and pan BUT keep the pan with all of the juices to the side- you will use it! Allow the pork to rest for 10-15 minutes while covered in tin foil. As you can see in the picture below, a ton of juices will be reabsorbed into the pork and they will run while you start cutting so allowing it to rest is important! During this time, I prepared the side dishes (it goes really well with mashed potatoes and veggies).
At this time, I also made sure to scrape any of the bits left in the bottom of the pan and mixed them well with the remaining broth & marinade mixture.
Slice the pork, pour the liquid mixture on top and enjoy!