Pork Loin Recipe
Secret Restaurant Recipe
Favorite Restaurant Pork Recipe
For this Pork Loin Recipe you will also need the
pork brine recipe
that is also on the website. Just click the link to access it.
The pork brine recipe from the restaurant will all but guarantee a perfect pork roast, the best you have ever prepared.
At least the restaurant guests say they have never had any better. The brine recipe is really what makes this a secret restaurant recipe.
That and the restaurant recipe for
pork gravy,
also on the website.
Enjoy your pork loin restaurant recipe and the company of those you share it with!
Pork Loin Recipe
Secret Restaurant Recipe No Longer
Preparation time: Takes 2 1/2 hours to cook, depending on size (4-5 pounds) but roast needs to marinate in pork brine for 12-24 hours.
Serves 8.
Cooking Conversion Table
Ingredients:
One 4 pound boneless pork loin
Pork Brine
(click the link for that recipe)
Sage Cranberry Dressing Recipe
(if you want to serve your pork with this delicious dressing)
1 jar of apple jelly (part of the secret)
Pork Gravy Recipe
(again, click the link)
Instructions:
Make
pork brine
according to that recipe and marinate roast 12-24 hours
Heat apple jelly in a small sauce pan over medium-low heat, stirring occasionally until melted (5-7 minutes) and set aside
After removing your roast from the brine and drying it with paper towels, place the roast in a shallow
roasting pan
in a 400 degree F oven and brush apple jelly evenly over the surface of the meat and roast it until it turns brown on top (about 20 minutes)
Remove the roast from the oven and using tongs or a meat fork, turn the roast so that the bottom side faces up
Brush the roast again with apple jelly
Return the roast to the oven, reduce heat to 325 degrees F, cover and continue cooking until a meat thermometer inserted into the middle of the roast registers 150 degrees F (about 1 – 1 1/2 hours)
When the roast is cooked, remove it to a carving board and let stand, loosely covered with foil (about 15-20 minutes)
Make your gravy according to the
Pork Gravy Recipe
(have all ingredients ready to go)
Carve the meat into 1/4 inch – 1/2 inch thick slices
Serve the meat, dressing and gravy separately or place a scoop of dressing on each plate, tip the meat slices against the dressing and ladle the gravy over
Serve with the restaurant recipe for
oven-roasted acorn squash
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Serving option: On a large platter, mound dressing in the center, arrange meat slices around the dressing and drizzle a little of the gravy over the meat. Then serve the remaining gravy on the side in a small pitcher.
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Donna
Bookmark Real Restaurant Recipes
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