by Steve Saver on Friday, May 6, 2011 at 2:06pm facebook
Posted to facebook: “Ok I decided that I never use this (facebook) so I should start and what better way than to share something I like to do, cook. I made loin pork roast the other day that melted in our mouths. BTW this is a kosher piece of pork.”
(Gravy not my recipe, well not just yet this first run at it)
- ½ cup unsweetened applesauce
- 4 teaspoons Dijon mustard
- ½ cup apple cider or low or no sodium broth
- 1 tablespoon plus 2 teaspoons agave nectar – eyeball it or here is a hint if you are using measuring devices for honey or the likes. Spray them lightly with oil and they will slide right out of the spoon or cup.
- 2 teaspoons chopped fresh tarragon
- Pinch of nutmeg or 2 grates
After you have browned the pork on all sides and removed from pan add the apple sauce and use to deglaze scrapping up the brown bits with a wooden spoon over medium low heat, add the rest of the ingredients and stir constantly until it thickens up season with salt and pepper to taste.
I rinsed with water and then patted very dry
Salted with about 2 teaspoons of salt, wrapped in plastic wrap and refrigerated for half the day but it should work if done for at least an hour.
Preheat oven to 250 you know your oven.
Optional preheat the oven to 400-450 and turned down to 300-325. I usually do this with meat but where I browned the meat first I did not think it is necessary. I was right. Maybe use if you do not like to brown or making gravy.
After that I patted dry again and sprinkled with pepper, dried oregano, crumbled dried rosemary
Then I browned over medium high heat (you know your stove) with a little oil, on all sides took about 10 minutes and put on a rack, fat side up, in my roasting pan. Stuck the baby with a thermometer and set it to 150
Ok here’s the thing I got to talking with Lyn and did not notice how long it took to cook. Estimate about 15-20 minutes per pound but then you know your stove.
Let it sit on counter loosely covered for at least 15 minutes, slice and season to taste. My wife’s a pepper head.
Now eat baby!
You can do the same for sirloin beef roast just use liberal salt and pepper, different gravy though, I don’t do gravy for the beef. Slow and low cooking makes a tender flavorful roast with these cuts. Season to taste after slicing.