Growing up, my mom made a roast every Sunday for dinner. I love roast, but this pork loin is a nice variation on having a beef roast. And when you roast it slow at a low temperature, it ends up moist and tender and you don’t even need a knife to cut it!
Place the pork loin in a 9×13 inch aluminum pan (or roasting pan, if so desired). If it comes in a plastic vaccuum-sealed package, it’s less messy to open it over the sink, as pictured. Season as desired. I use generous amounts of garlic salt and season all. (Make sure to season all sides for uniform flavor!) Turn so the fattest side is facing up, but there’s usually not large amounts of fat on this cut of meat. Add 1/2 cup water to the bottom of the pan. Cover with foil and roast at 275* for 7 hours.
Remove from pan onto surface for slicing. This is great served with mashed potatoes and gravy. To make gravy, loosen any dried drippings from the bottom of the pan by scraping with a spatula. Add 1/3 c. flour to a glass measuring cup or bowl. Slowly add 1 c water and stir with a whisk to make a paste. Set aside. Place the 9×13 pan directly on your burner on your stove. Add 2 c. water to the pan and bring to a boil. Add flour and water mixture to the pan and stir to remove lumps. Turn to low and simmer until thickened, adding salt and pepper if necessary. You can strain out the lumps if you want…but I think they add flavor and texture!
| Prep Time | 15 minutes |
| Cook Time | 7 hours |
| Servings |
servings
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- 1 3-5 lb Pork Loin
- 1/2 c water
- garlic salt ( I like McCormick or Lawry's California-style with parsley)
- Seasoned Salt (I like McCormick)
Ingredients
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|
- Place the pork loin in a 9x13 inch aluminum pan (or roasting pan, if so desired).
- Season with generous amounts of garlic salt and season all on all sides for uniform flavor. Turn so the fattest side is facing up, but there's usually not large amounts of fat on this cut of meat.
- Add 1/2 cup water to the bottom of the pan.
- Cover with foil and roast at 275* for 7 hours.
- Remove from pan onto surface for slicing.
*This is great served with mashed potatoes and gravy. To make gravy, loosen any dried drippings from the bottom of the pan by scraping with a spatula. Add 1/3 c. flour to a glass measuring cup or bowl. Slowly add 1 c water and stir with a whisk to make a paste. Set aside. Place the 9x13 pan directly on your burner on your stove. Add 2 c. water to the pan and bring to a boil. Add flour and water mixture to the pan and stir to remove lumps. Turn to low and simmer until thickened, adding salt and pepper if necessary. Strain if you desire to remove lumps.
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