4-5 pounds pork loin roast
1 tsp kosher salt
1 tsp course ground pepper
5 Tbsp olive oil
2 Tbsp chopped sage
2 Tbsp chopped parsley
2 Tbsp chopped thyme
1 Tbsp chopped rosemary
1 jar apricot preserves
1 jar dijon mustard
1-2 cans evaporated milk
Heat oven 425 degrees. Salt and pepper the meat, and brown in pan with 3 Tbsp of the olive oil. Brown 3-5 min each side in pan. Place fat up on wire rack in aluminum lined roasting pan. Cut across the top 5 slits, each 1.5 inch deep. Don't worry, this fat cooks down, because that scared me at first when I saw the white thick fat on the pork, think bacon. Mix all herbs with remaining 2 Tbsp of oil, stuff in slits and on roast.
Bake in oven 30-40 min or until thermometer reads 150 degrees. Our larger loin cooked longer, at least an hour or so. Rest for 10 min before serving. Put half a jar of apricot preserves in bowl, heat in microwave, drizzle for topping. You can also make a mustard sauce for a savory flavor. I used 1 can of evaporated milk (they also have lower fat ones) and 1 heaping tablespoon of dijon mustard (like Grey Poupon) and as it reduces, you can taste to see if you need more mustard or milk. For our larger group I doubled the recipe.
It is great to feed lots of people at a good price! The 6 pound pork loin, which is what I got, fed 12 people with 1 slice serving, so you can go by that. Also, it was only $13 for that size at Aldi. That size pork loin was twice as much at Publix I noticed as I bought the fresh herbs. Happy dinner party!
0 comments:
Post a Comment