Saturday, October 22, 2011

Savory Pork Roast

I've never baked a roast in the oven because I'm too scared of making it too dry. Well, I finally got brave enough to try. This recipe was awesome! I found it in an old Quick Cooking magazine. I used some of the leftovers to make the Italian Pork Hoagies that was in the same issue. So here are a couple recipes that were tasty. Paige even like the roast, especially the edges with the herbs. I had to leave while it was baking and Bryce took it out of the oven, so he did great.

1 garlic clove, minced
2 teaspoons dried margoram
1 teaspoon salt
1 teaspoon rubbed sage (which I didn't have so I used poultry seasoning)
1 boneless pork loin roast (4 pounds)

Combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan. (I put my little metal cooling rack in a glass baking dish and put the roast on that, as you can see in the picture.) Bake, uncovered, at 350 degrees for 1 hour and 20 minutes or until a meat thermometer reads 160 degrees. Let stand for 10 to 15 minutes before slicing. Yield: 9-12 servings.

Italian Pork Hoagies

(The second time I made this I used sliced cheese, slightly heated the leftover pork in the microwave, and broiled the sandwiches until the cheese melted and the top bun was toasted. It was a little quicker and not as much cheese mess.)

6 hoagie buns, split
1/2 cup pizza sauce
12 slices cooked pork (1/4 inch thick)
1/2 cup Italian salad dressing
1/2 cup shredded mozzarella cheese

Open hoagie buns and place cut side up on a baking sheet. Spread pizza sauce on the bottom half of each bun. Top with pork; drizzle with salad dressing. Sprinkle with cheese. Bake at 350 degrees for 5-10 minutes or until cheese is melted and tops of buns are lightly toasted. Replace bun tops. Yield: 6 servings.

1 comment:

  1. I made this roast again tonight for dinner. Too bad no one was home to eat it with me. It was so tasty and moist.