Aug 23, 2010
Different cuts of meat are so hard to judge in any recipe, I did use a pork loin roast but not one of those thin rolled pork tenderloin roasts. They do cook fast but my roast wasn’t anywhere near done and still red in the thickest part after the exact timing on this recipe. It was called a “premium pork loin roast” I think. I had fresh garlic, but did use dried spices and had to use vegatable oil because I was out of olive oil but after I got it cooked through, (and believe me I am not shy to eat pork that’s a little pink, but rare isn’t good) it was delicious. It was super easy. I made the paste and let it sit to marinate in the fridge for the afternoon. Just some philosophy; Seems to me that people don’t eat pork roast a whole lot. But they aren’t that relatively expensive per serving. They have some kind of reputation for being fussy and time consuming (and they’re not) and are a great treat to wow company like you slaved all day in the kitchen over a fancy, pricey piece of meat. In the end mine came out juicy, tender, and spiced just right to give it a real gourmet flavor infused in the meat. I had used another recipe in the past that I marinated overnight, but this one tops it and I will make this again. I think there’s something to that hot oven for a few minutes in the beginning and then turning it down to a lower temperature to finish cooking that really brings out the flavors in the paste rub.
—JUSTCYN
