Roasted Pork Loin

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These ingredients are:
corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free



Preheat oven to 325° F.

Truss pork roast with butcher twine at 1-inch intervals (cut the roast in half to fit pan or rack if necessary).

Mix garlic and serrano pepper with oil, lemon juice and remaining spices until it forms a paste.

Sear pork on all sides until browned. Rub pork with the spice paste. Transfer to a roasting rack and roast for 30 to 40 minutes.

Using a spoon baste pork with pan juices and let rest for 10 to 15 minutes. I prefer my roast medium well, just ever so slightly pink when cut.


If you'd like an extremely tender pork roast, place the roast in Pork Brine for 6 to 8 hours. While this step is optional, it ensures a moist roast that won't overcook.

Recipe by Blake Caldwell, PCC Deli

Source: 2011 PCC fall member meeting dinner

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