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From yours truly!
The reason why I say "2.0" for this dish is, if you folks remember my first attempt - http://www.furaffinity.net/view/3702387/
Yeah, didnt come out all -that- great :B
This would be a MUCH improved version!
Ingredients:
1 large pork loin with a decent 'fat cap' on it
1 - 2 tablespoons olive oil
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp salt and pepper
1/2 tsp smoked paprika
1/2 tsp dried onion
2 shallots
small bag of multi-colored carrots
1 decent sized potato, chopped (Was going to use some sweet potatoes, but they went bad *dies*)
2-3 apples, chopped (I had a few leftover from my cranberry apple sauce, I didn't want them wasted)
A large roasting pan ~
(I would recommend one of those throwaway aluminum ones, they'll save you a lot of agony in the cleanup)
and tinfoil
Oil and season the roast accordingly ~
(I would recommend making a few 'pinpricks' on the top, so that the seasonings can sink in)
BUT
The difference here is, I used the gas GRILL to cook this, instead of my slow oven!
And secondly...I think this DOES make a bit of difference as well - yes, this does take 2 and 1/2 hours to cook (its a 4 pound loin, not a hamburger folks :P) but here - I cooked it on the first hour, at a higher temp (400 F) and then lowered it to about 325 F after that. If you have any leftover oils in there, use them to baste the roast maybe once or twice but for the most part you leave it alone to cook!
...If not, the cooking temp will lower drastically while the cover is open, at least by a 100 degrees - which is something you DON'T want, trust me :3
You'll know when its done when it has an internal temp of 180 F, a meat thermometer is your friend folks!
Let rest for 10-15 minutes, covered with a bit of foil, then serve!
Also very good with the cranberry sauce (not pictured here, sorry :P)
Enjoy!
~ Also: you can certainly cover this loin with a good bit of prosciutto, thus turning it into "porchetta"...which is very heavenly...but then, anything wrapped in Italian BACON is orgasmic :P
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
******************************From yours truly!
******************************The reason why I say "2.0" for this dish is, if you folks remember my first attempt - http://www.furaffinity.net/view/3702387/
Yeah, didnt come out all -that- great :B
This would be a MUCH improved version!
Ingredients:
1 large pork loin with a decent 'fat cap' on it
1 - 2 tablespoons olive oil
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp salt and pepper
1/2 tsp smoked paprika
1/2 tsp dried onion
2 shallots
small bag of multi-colored carrots
1 decent sized potato, chopped (Was going to use some sweet potatoes, but they went bad *dies*)
2-3 apples, chopped (I had a few leftover from my cranberry apple sauce, I didn't want them wasted)
A large roasting pan ~
(I would recommend one of those throwaway aluminum ones, they'll save you a lot of agony in the cleanup)
and tinfoil
Oil and season the roast accordingly ~
(I would recommend making a few 'pinpricks' on the top, so that the seasonings can sink in)
BUT
The difference here is, I used the gas GRILL to cook this, instead of my slow oven!
And secondly...I think this DOES make a bit of difference as well - yes, this does take 2 and 1/2 hours to cook (its a 4 pound loin, not a hamburger folks :P) but here - I cooked it on the first hour, at a higher temp (400 F) and then lowered it to about 325 F after that. If you have any leftover oils in there, use them to baste the roast maybe once or twice but for the most part you leave it alone to cook!
...If not, the cooking temp will lower drastically while the cover is open, at least by a 100 degrees - which is something you DON'T want, trust me :3
You'll know when its done when it has an internal temp of 180 F, a meat thermometer is your friend folks!
Let rest for 10-15 minutes, covered with a bit of foil, then serve!
Also very good with the cranberry sauce (not pictured here, sorry :P)
Enjoy!
~ Also: you can certainly cover this loin with a good bit of prosciutto, thus turning it into "porchetta"...which is very heavenly...but then, anything wrapped in Italian BACON is orgasmic :P
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1000 x 563px
File Size 534.2 kB
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