I usually stay away from a pork roast or chops unless they're slow cooked and shredded. Pork is usually a very dry meat to me. Anyway, this recipe was easy and best of all, created a very moist, juicy and favorable meal. My advice on making this dish.
1) When it says a large piece of foil, it should be HUGE. My 4 lb roast could barely fit in a normal large sheet of aluminum foil, even if you tear a very long piece. Opening it at the end, like the recipe suggested, all of the juices ran out so make sure you put it on a rimmed baking sheet.
2) I followed the recipe. It makes a lot of sauce and I didn't want to serve the raw garlic sauce with the finished product. Make sure and capture those run off juices and pour over the meat once sliced. Other reviewers suggest cooking the left over sauce. That's probably a good idea if you want to use it, otherwise, I think the juices the roast cooks with is plenty. You can always decide once the roast is done.
3) Make sure you let the meat rest for a bit before slicing to keep all the juices from running out.
Everyone liked this recipe and I'll make this again.
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I usually stay away from a pork roast or chops unless they're slow cooked and shredded. Pork...