What a delicious roast! The herb mix is just perfect. I had a 6 lb boneless pork loin. I rubbed it down with the herbs the night before and kept wrapped in fridge til the next afternoon. I set the roast on the counter for about 30 mins before cooking to knock a bit of the chill off. Cooked for one hour, then added the apple/onion/brown sugar mixture around the roast. We like apples a lot, so I used a 3 lb bag of Granny Smiths (10 smallish apples) and increased the brown sugar to 2/3 cup (used one large white onion). I used a leave-in thermometer and once it hit 150 degrees, I removed the roast and wrapped it in foil to rest for 20 mins (brings it up to a final temp of 160) before slicing. My roast must've been very lean...I had no fat to skim either after the first hour or after all was done. After removing the apples with a slotted spoon, I just poured all the liquid from the pan into a pot with the apple juice and syrup and boiled til it thickened a bit. Keep an eye on your roast as mine didn't take as long to cook as I thought it would. Big 6 lb boneless roast took a total of 1 hr and 45 mins, adding the apples after the first hour (a bone-in roast will cook even faster). To ensure the roast isn't overcooked, remove when it hits 150, rest 15-20 mins, then slice nice and thin on the diagonal. Tender, juicy, flavorful -- delicious!
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What a delicious roast! The herb mix is just perfect. I had a 6 lb boneless pork loin. I...