PORK LOIN ROAST
3 1/2-4 pound pork loin roast
Place the roast in a roasting pan and season on all sides. I used some Spicy Seasoning Salt, garlic powder, toasted onion powder, salt and pepper. Turn the roast so it is fat side is up. Cover with foil and roast at 325º for about 1 1/2 hours or until a meat thermometer reads 140º (see note below). You may want to uncover the roast after the first hour or so to let the top brown a bit. The instructions on the meat wrapper say to roast it uncovered the whole time, but they usually trim off the top layer of fat and the meat would just dry out. When I roast it covered, it comes out very moist and juicy.
Makes quite a few servings
Can be frozen
Per Serving: 299 Calories; 22g Fat; 23g Protein; trace Carbohydrate; trace Dietary Fiber; 0g Net Carbs
I highly recommend using any leftover meat in my Pork and Bell Pepper Stir-Fry. I also like to save some for making the Chinese Fried "Rice".
NOTE: The usual recommended internal temperature for a pork roast is 160º, but I recently read a cooking magazine that suggested that the meat would come out better if only roasted to 140º. Well, they were right. The meat was completely done and much more moist and tender than usual. I used an instant-read thermometer and checked the roast after an hour. At that point it had reached about 120º. I just kept adding 10 minutes at a time until it read 140º and that probably took about 20 minutes longer. Of course that will depend on the size of your roast.
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