Also see my Recipe for the much smaller “Tenderloin” (shown in the First Pic on the left) above as well as the 2 pack 3rd from the left here.Pork Tenderloin IP. And from Frozen Pork Tenderloin Frozen IP
This Delicious Tender and Juicy Pork Roast Recipe makes a lot of Broth, so if you want to you can save some of the Broth or Make the Gravy and plan on making Hot Pork Sandwiches with Leftovers.
It’s important to Bring this Meat to Room temp first. (1 hr) or add another minute to the cook time.
Now is a good time to Prep your Sides..Rice, Potatoes, Greens etc. We likeAsian sautéed Brussel Sprouts. Pic of the Recipe at the Bottom.
I need to add that you also need to allow a few minutes of extra time just in case from the shape of this Roast or a small variation in Searing time, you want it more done after you check the Temp. Food Safety guidelines and Target temp is 145°. If it isn’t there yet when you check, it will keep cooking on the Keep warm which is between 140° and 172°. So if You need to, You can flip the Roast over into the Broth and let it set longer or Slice it up and return the pieces into the Broth for a minute. Or even turn the Pot off and back on to Saute for a couple minutes.. set the lid on and then turn it off again, while you prepare the Slurry for the Gravy.
This Recipe is for the Roast and Gravy only..choose your sides and fix them, now is a good time.
DO THIS IN THE 8q Pot. (I have not done it in the 6 q but it may fit tightly.)
INGREDIENTS:
1 Pork Loin Roast. 3.94 lbs or close to it. You may need to Add 1 min if it’s 4 Lbs.
1 1/2 c Chicken Broth.
2 Vidalia Sweet Onions chopped. ( about 3 cups)
2 Campari (Costco)Tomatoes, (a little bigger than Golf Balls and sweet and ripe)
2 Tbsp Rub ( my spice blend in Pics).
1 Tbsp Chimichurri Seasoning If you have it.see pic below
2 Tbsp EVOO.
FOR GRAVY
For 3-4 c Broth.
1 1/2 Tbsp Corn Starch.
1 1/2 Tbsp Flour
3-4 Tbsp Water
DIRECTIONS:
Bring the Pork Loin to Room Temp, (or about an Hour. It’ll still be a bit cold)
Open the Package and Pat Roast Dry on all sides.
Pour the Chicken Broth into the bottom of the Stainless Pot
Heat a large heavy Frying Pan or Griddle to 8 (Med Hi).
Meanwhile, pour the EVOO onto all sides of the Meat and then Sprinkle it with the Rub on all sides and Rub it in a bit.
Chop Onions as Meat Sears. ( pic Below)
Turn a fan on, open a Door, it’s gonna smoke, (or sometimes do this part outside on an induction Cook top).
When the Pan is Hot or if it’s Cast Iron and just starts to smoke, lay the Roast on the Griddle/Pan.
Sear hot for about 3 min per side, there are actually like 3 sides, Turn and do the other two sides and then using a sturdy turning or Carving Fork and Spatula, Jab the Fork Deep into the Meat and pick it up using the Spatula to stabilize it, turn the Roast on its end, Sear each end for about 1 min Ea. (See pic)
As the Roast Sears, rough chop or just slice your Onions, put about 2/3 of the Onions down into the Broth. Don’t add a Trivet with this one.
When the Roast is finished Searing, lift it, and Transfer it to the Pot. Set it directly down onto the Onions and into the Broth. Again, NO trivet, this is part of the cooking Process. It cooks better on the bottom.
Set your Time for 7 min and allow full 30 min NPR. It will still be cooking after the Pin drops (10 min in). Remember that Keep warm kicks on automatically if the temp drops below 140°.
After the full 30 min, open the Lid and check the temperature with a good Digital Thermometer. Push it through the middle and lift back towards the top to make sure that it is 145° top to bottom. If it’s not, use a good turning fork to flip it over and put it back into the hot Broth and set the lid back on for a few minutes. You can also turn the pot off and back on to saute HI for a couple of minutes with the lid set on Cockeyed to hold the heat in, turn off and let set. Better to be a tad bit undercooked than over cooked and hard and dried out.
Turn the Pot off and back on to Sauté Hi, Remove the Roast.
After your happy with the Roasts temperature, transfer it to a cutting Board or Platter.
At this point, I slice the Roast in half to see if it is where I like it, (knowing full well that the ends will be a bit more cooked than the Center) If not then I’ll slice it up from the middle out toward the edges, and dip the middle slices into the Broth quickly. Problem solved. Keep Roast warm.
Mix your Slurry in a small bowl and set it aside.
If you have an Immersion Blender and want the Gravy Smooth then use that. Slowly pour the slurry into the Broth and Whisk to make the Gravy.
I use the Immersion Blender to make it Smooth. You can leave it as is or blend it up.
Slice the Roast up into 1/3”- 1/2” slices and Serve with the Hot Gravy.
*************************************************************BELOW is the Recipe for the Brussel Sprouts.
