What is a pork roast (loin)?
Pork loin is a cut of meat from a pig, created from the tissue along the dorsal side of the rib cage.
Chops and Steaks
Pork loin may be cut into individual servings, such as chops (bone-in) or steaks (boneless) which are grilled, baked, or fried. (Wikipedia)
Joints or Roasts
A pork loin joint or pork loin roast is a larger section of the loin which is roasted. It can take two forms: ‘bone-in’, which still has the loin ribs attached, or ‘boneless’, which is often tied with butchers’ string to prevent the roast from falling apart. Pork rind may be added to the fat side of the joint to give a desirable crackling that the loin otherwise lacks.
Lemon Rosemary Pork Roast
This golden glaze of brown sugar, lemon, herbs and garlic guarantees a moist, succulent roast thats a real crowd pleaser!
- bowls
- oven
- meat thermometer
- 2 tablespoon olive oil
- 2 tablespoon parsley (fresh, chopped)
- 1 tablespoon brown sugar (light, packed)
- 1 teaspoon lemon zest (grated)
- 1 teaspoon rosemary (crushed, dried)
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 pound pork loin roast (boneless, tied)
Preheat oven to 375 degrees. In bowl, combine oil, parsley, brown sugar, lemon zest, rosemary, garlic powder, salt and pepper.
Place pork in shallow roasting pan. Rub herb mixture over all sides of meat. Roast 1 hour to 1 hour, 10 minutes or until meat thermometer inserted into thickest part registers 155 degrees. Let stand 10 minutes before slicing.
Enjoy!
Also, try; Smothered Pork Chops