Most Tender Pork Loin Roast Ever Food

MOST TENDER PORK LOIN ROAST EVER

Most Tender Pork Loin Roast Ever image

I had this delicious and super-tender pork roast at my friend's home. It didn't even require a knife to cut. I had to get this recipe. It's unbelievable! It was so tasty no one needed the gravy, but the recipe is included just in case you want it.

Provided by ShaGun

Categories Pork

Time 2h45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (2 1/2 lb) pork loin roast
1 small onion, thinly sliced
1 1/2 tablespoons italian seasoning
1/4 teaspoon crushed red pepper flakes
1 (14 1/2 ounce) can beef broth
1/8 teaspoon pepper
1 bay leaf
1 lb fresh baby carrots
8 small red potatoes, quartered
1 tablespoon water
4 teaspoons cornstarch

Steps:

Make 6 horizontal cuts down center of roast 3x3". Stuff each cut with a slice of onion, reserving remaining onion.
Place roast in ovenproof dutch oven. Sprinkle with seasonings. Pour broth around roast.
Place remaining onion slices, pepper, bay leaf, carrots, and potatoes around roast.
Cover bake at 325°F for 2 1/2 hours.
If desired, bring pan juices to boil; boil 10-12 minutes or till reduced to half. Discard bay leaf. In a small bowl combine water and cornstarch. Blend till smooth. Add pan juices. Cook, stirring till mix is bubbly and thick.

ROAST PORK LOIN

Roast Pork Loin image

Serve this pork alongside Dried Fruit Compote, then use leftovers to make our Roasted Pork Loin Sandwich with Warm Fruit Chutney.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 7

Ingredients

2 1/2 pounds boneless pork loin, trimmed and tied
Coarse salt and freshly ground pepper
6 fresh sage leaves, plus more for garnish
1 tablespoon extra-virgin olive oil
1/3 cup apple cider
1/3 cup Homemade Chicken Stock, or low-sodium canned, skimmed of fat
1 tablespoon unsalted butter

Steps:

Preheat oven to 375 degrees. Season pork loin with salt and pepper. Tuck sage leaves under kitchen twine along the length of the pork loin.
Heat olive oil in a large cast-iron skillet over medium-high heat until hot but not smoking. Add pork, and sear until golden brown on all sides, including ends, 10 to 15 minutes. Wrap pork loin in parchment paper, tucking ends under to seal completely. Place in skillet, and transfer to oven. Roast until an instant-read thermometer inserted into the center registers 150 degrees. 40 to 50 minutes. Remove pork loin from parchment paper, and transfer to a serving platter. Let rest for 10 minutes before removing twine and slicing into 1/2-inch-thick slices.
Place skillet over medium heat, and add cider and stock. Cook, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan. Add any accumulated juices from bottom of serving platter. Continue to cook until liquid is syrupy and reduced to about 1/3 cup. Add butter, stirring until melted. Drizzle over pork, garnish with sage leaves, and serve.

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