Roast Loin Of Pork
- Total Time
- 2 hours 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 23-pound boneless loins of pork, center cut
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½teaspoon dried thyme
- 2cloves garlic, each cut into 4 slivers
- 1small onion, peeled and cut in half crosswise
- ¼cup dry white wine
- ½cup chicken broth
- Applesauce with horseradish (see recipe)
Preparation
- Step 1
Preheat the oven to 425 degrees.
- Step 2
Sprinkle the pork on both sides with salt, pepper and thyme. Make four gashes in the top of each pork loin and insert one sliver of garlic into each gash. Put the pork in a roasting pan and place the onion halves, cut side down, around the loins.
- Step 3
Place in the oven and bake 30 minutes.
- Step 4
Turn the pork loins to their opposite sides and continue baking, basting often, about 45 minutes.
- Step 5
Pour off the fat from the roasting pan and add the wine and chicken broth, stirring to dissolve the brown particles that cling to the bottom and sides of the pan. Return the roast to the oven and reduce the oven heat to 375 degrees. Continue roasting and basting for about 45 minutes.
- Step 6
Transfer the roast to a warm platter and cover with foil. Let it stand about 10 to 15 minutes before slicing. Serve the pan juices and applesauce with horseradish separately with the carved roast.
Private Notes
Comments
What I have learned recently, after having hot pyrex glass shatter on the counter top (soap stone, which was cool) is that today's pyrex is not the same as the original, but unfortunately, we've come to rely on it. The early stuff was made from borosilicate glass that did not react to swings in temperature. Not so anymore. Spread this around, as many of us ruin our food when using the new pyrex.
The cooking time was too long. Would have been better if I used the cooking thermometer BEFORE the end of the recipes cooking time. 30 min less would have been better.
Some folks haven’t had enough liquid for basting In the USA pork is a lot leaner than it was back in Franey’s day, so I left the fat untrimmed & had enough basting liquid. Especially after step 5 with the added wine & broth.
I made this intentionally to have plenty left over to slice for sandwiches because we are trying to eat less processed meat (deli ham etc). This recipe fits the bill and makes delicious cold meat. Use plenty of thyme and garlic if you plan to eat it cold because the flavors become less intense when cold. As others have said, cook for less time. 20 minutes, turn, then 20-25.
I'm trying to avoid processed food such as deli meats. So for that end, I wanted to make a roast loin of pork that I would then slice thinly (when cold) to use in sandwiches. This recipe fits the bill perfectly. I used lots of fresh thyme from the garden, and the thyme flavor really came through. I agree with others that it needs to cook for less time. I did 20 minutes, then turn over, and 20 minutes more. I didn't use the onion, wine or chicken broth (didn't have any) so a bit dry. But good!
Cooking time too long, use a thermometer after the first 45 minutes and adjust time from there.