Saturday, February 5, 2011

Pork roast!

I have spent many hours trying to perfect a simple pork roast.

Pork is a delicious and yet cruel meat. If you put it in your crock pot on high, it overcooks. If you keep it in the oven too long, it overcooks. If you cook it at too high of a temperature, it overcooks.

If you look at it sideways, it overcooks.

You must combat its natural tendencies to turn dry and tough. Here are some ways you can do this:

1. Use proper kitchen tools. By this I mean a thermometer with an electronic readout that will survive being in the oven. I have one, and it is FABULOUS. It is well worth the $20-$30 to save your meat from being inedible!

2. However long you THINK it will cook... subtract at least 30 minutes. Check it. Then keep checking, and keep checking.

3. Don't be afraid to let the meat rest! I know, your inner germophobe is screaming at you. How can you possibly take the meat out of the oven before it registers on the thermometer that it is safe to eat?

Because MEAT IS MAGIC, people. And you must always obey the laws of magic. And science.

OK, so here's how it's done.

1 boneless pork loin roast, 4-5 pounds
1 tbsp scd legal garlic powder
2 tbsp scd legal onion powder
2 tsp ground rosemary
1 tbsp salt
1 tsp pre-ground pepper
olive oil

cider vinegar and 1/2 c vegetable broth (optional)

Mix up all of the spices together. Score the fat side of your pork roast with a sharp knife and really sprinkle the roast well with all the spices, rubbing them in.

Preheat your oven to 325 degrees. Brown your pork roast really well on all sides in an oven-safe pan with a little bit of olive oil. Once it's all nice and browned like the photo above, turn the roast so that the fat side is facing up and then stick the whole pan in the oven.

Set your timer for 45 minutes and then put your nice oven-safe thermometer right in the middle of the roast. Put it back in the oven until the temperature registers 150 degrees. A little higher than that is OK but if it gets past 155, it's going to overcook.

Here's where the magic comes in: Take the pan out of the oven. Leave the roast with the thermometer in it until the temperature gets to 155 degrees.

Final temperature after resting: 155 to 160 should be OK.

The last roast I made went to 162 degrees and honest to God, it was overdone. My fault -- I took it out when the thermometer said 155, and the temperature then rose to 162. Overdone.

Most frustrating, but really, I can only blame myself for ignoring the laws of magic meat. So TAKE YOUR ROAST OUT AT 150 I BEG YOU.

Now for the optional part: Take the roast out of the pan and set it on a plate. Heat up your nice oven-safe pan on a burner (which should be full of yummy juices at this point). Pour in 1-2 tablespoons cider vinegar, and then 1/2 cup of vegetable stock. Simmer until it reduces a bit, and you should have a really nice sauce for your pork. Taste it and adjust seasoning if necessary, and you can even stir in a couple of tablespoons of coconut milk if you want it to be a little creamy.

Yum and done!


Katie Johnson said...

You're so funny :) I seriously didn't know that there was any other way to make a pork roast other than to put it in the crock pot and cook it until it kind of fell apart and was all shreddy. I have like 4 pork roasts in the freezer so now I'm going to try your pork roast tricks. I was just wondering the other day if there couldn't be some way to cook that big hunk of meat without it falling apart in a sea of water and spices.

Susan said...


I used to crock pot all my pork too, and I'd get frustrated because it would be overdone on the outside parts and just perfect in the middle. Grrrr.

I hope it works for you! Now I wish I'd bought a pork roast this weekend! It's seriously soooo good. :)


Anonymous said...

I just want to report that I tried this recipe a few days ago, and it produced a DELICIOUS result! Thank you!!


Susan said...

Hi Cathy!

Yay! I'm so happy to hear that. Now I'm wishing for pork roast... oh noooooo... gotta go shopping! LOL!

Susan :)

Lisa said...

I've been reading your blog for a long time but have never commented, so "hi!" Anyways, I'm so glad to see this because I'm a really bad cook which makes SCD really interesting. But I'm going to give this the college try this weekend. Thanks for all the recipes, it's so helpful!!