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Old 01-31-2006, 02:03 PM   #1
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Pork loin roast

Anyone have a good recipe? The recipe room has one one covered in bacon, which would be ok, but there must be more out there.... not a tenderloin, but a bone-in pork loin roast is what I have...about 3 lbs.
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Old 01-31-2006, 02:12 PM   #2
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I love pork roast - usually just put a little water in the bottom of a roasting pan or put it in the slow cooker and sprinkle it with garlic! Last week I used some sort of Chipolte marinade powder - and it was awesome. The marinade did have some carbs - can't remember exactly how many or what brand - but it must not have been so many - cuz I wasn't concerned! They were on sale here last week - I bought five of them!
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Old 01-31-2006, 04:25 PM   #3
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I slice into the roast between the bones, careful not to cut through -- you only want to make "pockets" between the chops. I season the roast well with salt, pepper and lots and lots of garlic. Drain (reserve the liquid) from a 15 oz can of saurkraut and stuff it in the pockets. Use the reserved liquid to baste while baking.
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Old 02-01-2006, 05:46 AM   #4
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My favorite is to rub with sea salt and liquid smoke and cook in the crock pot.
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Old 02-01-2006, 07:31 AM   #5
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Pork roast is one of my favorite meals! I salt and pepper it well and brown it nicely on all sides in a skillet with a little bacon grease. Then I turn it fat side down and sprinkle it with some thyme and sometimes a pinch of sage and roast it at 350 degrees. Halfway through I turn it fat side up, sprinkle with thyme and finish roasting -- I like it cooked to 160 degrees, but the modern preference is 140 degrees -- a little too pink for me!! Then I make a gravy with the pan drippings by adding 1/2 cup chicken broth and 1/2 a cup white wine and some garlic and a teaspoonful of Thick'n Thin.

Of course, the best are the leftovers! I make a salad out of leftover pork, fresh rosemary, olive oil, balsamic vinegar, and a little mustard and lots of parmesan (this is from the Atkins cookbook) that is absolutely wonderful!
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Old 02-01-2006, 09:44 AM   #6
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Thanks for the tips everyone! Sweetpea, I'm going to give yours a try first, it sounds magnificient...love my kraut!! I've got 3 roasts in the freezer so I can try all of them!!
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Old 02-01-2006, 12:23 PM   #7
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Quote:
Originally Posted by flutterbyu
Thanks for the tips everyone! Sweetpea, I'm going to give yours a try first, it sounds magnificient...love my kraut!! I've got 3 roasts in the freezer so I can try all of them!!
It takes a little longer to cook than usual when you stuff it.

Bon appetite!!!
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