Boneless Pork Loin Roast

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by: Breadman






You can buy a piece of pork loin for four to ten people. If you shop for meat for o smaller crowd, the loin just becomes a thick pork chop. Makes 4 to 10 main-course servings.




ingredients

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serves: 4

1 boneless pork loin (6 to 8 ounces per serving)

Salt

Pepper

1 pound pork shoulder meat (or 2 pounds pork shoulder chops) (optional)

Nutrition Facts
Boneless Pork Loin Roast

Servings Per Recipe: 4

Amount per Serving

Calories: 224

  • Total Fat: 10.2 g
  •     Saturated Fat: 1.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 624.3 mg
  • Total Carbs: 9.1 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 1.4 g
  • Protein: 23.8 g
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preparation

1.  Preheat the oven to 400°F. If the butcher has not removed the silver skin from the loin, take it off. Season the loin with salt and pepper. If using pork shoulder meat, cut into 1/2—inch-wide strips. If using chops, bone them, cut the meat into strips, and use both the meat and the bones. Put the pork pieces (and bones) in a roasting pan—spread them around to cover the surface completely - and put the pan in the oven for about 20 minutes, or until they start to brown.

2.  Put the loin on top of the trimmings and roast until the meat feels firm to the touch or an instant-read thermometer inserted into the center reads 130°F. Transfer to a warmed platter, cover loosely with aluminum foil, and let rest while you prepare the jus.

3.  If the roasting pan contains liquid juices — there won't be much fat from a boneless loin - put the pan on the stove top and boil down the juices until they caramelize into a brown crust on the bottom of the pan. If the juices have already caramelized, skip this step. Add about 3 tablespoons water per serving and simmer over medium heat while stirring and scraping the bottom of the pan with a wooden spoon to extract all the savor from the caramelized juices. After about 3 minutes, strain the jus through a fine—mesh strainer into a warmed bowl for serving.

4.  Carve the loin and serve with the jus.

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