Today I am going to be giving you a recipe for something I tried for the first time. A pork roast! I do not have much experience with cooking large pieces of meat such as roasts and whole chickens, etc. I've decided that in 2013 part of broadening my culinary horizons is to attempt these roasts, and my ultimate goal is to roast a whole chicken (and possibly a turkey!). Hopefully I'll discover it's not as intimidating as I think, and be able to provide you with some great recipes!
Now, I do have to say, when I came up with this recipe, it's because I got the wrong kind of pork roast. I meant to get a pork roast (a butt - not really the butt of the animal but the name for the cut of meat!) that you can pull apart to make pulled pork. What I ended up with was a pork loin roast, which can really only be sliced (kind of like a large pork tenderloin).
So I scrapped my original plan and decided to go with a lemon-garlic roast! The flavor was excellent, but next time I'll be more careful to select the exact kind of roast I want.
Lemon-Garlic Pork Loin Roast
- 1 2-3lb pork loin roast
- 2 lemons, 1 sliced, 1 cut in half and juiced
- 1 cup chicken broth (or veggie broth)
- 2 tbs garlic powder
- 1 tbs onion powder
- 1 tsp dried rosemary
- salt and pepper (to taste)
Preheat oven to 325. Combine garlic powder, rosemary, onion powder, salt and pepper. Place roast in pan. Rub spices all over the pork roast, massaging it into meat. Place lemon slices all over the top of the roast. Pour chicken broth and lemon juice over meat, letting it settle into the bottom of the pan. Roast in oven for 2 1/2 to 3 hours. Baste with juices from the bottom of the pan every 30 minutes or so. Let rest 30 minutes before slicing and serving. Enjoy!
***I served my roast with roasted potatoes and a green salad, feel free to serve with whatever sides you like.