The first year Jerry and I were dating, I told him I would make anything he wanted for his birthday dinner. He asked for a pot roast. Armed with only rudimentary cooking skills but a whole lot of confidence and enthusiasm, I thought to myself, Well, alrighty then! How hard can that be?
Uh… only problem was, I didn’t know what a pot roast was. I went to the store and couldn’t find anything in the meat department labeled “Pot Roast,” but I did find a pork roast. They both start with “P” and they both had “Roast” in their name. It was close enough for me.
I was very proud of myself and Jerry was a real sport. I think he was just happy to have someone cook for him. It wasn’t until we were married and I was learning my way around the kitchen that I revealed to him my profound revelation that a pork roast and a pot roast were, in fact, two very different things. I also shared with him that I was shocked to realize they came from two very different animals. (I was raised an inner city kid, ok?) He was laughing so hard I could barely make out his insightful quip…
The challenge with pork roast is it dries out way to easily. Sure you can bake it at 350 degrees for 45 minutes, bringing the internal temperature to 155 degrees fast, and eat it. You can technically eat cardboard too. Slow, slow, slooooooow roasting it is the key to a moist and flavorful pork roast.
Tip: To keep the pork roast from drying out, roast is slowly, wrap it in prosciutto, rub it with olive oil and/or use a marinade.
Next week’s post: Poached Eggs
Pork Roast with Cherry Marinade
- 1 boneless pork loin 4 lbs
- 1 small bunch of thyme
- 1 cup dried cherries
- 2 cloves garlic minced
- 1/2 onion diced
- 1 cup chicken stock
- 1/2 cup red wine vinegar
- 1/2 cup aged balsamic vinegar
- 1/4 orange juice
- 1 teaspoon kosher salt
- saucepan and whisk
- roasting pan
- tin foil
- large zip lock
Make the Marinade
In a small saucepan, simmer all marinade ingredients for 10 minutes. If it reduces down too much, add more chicken stock. You should have at least 1 1/2 of marinade.
Let the marinade cool and blend in a blender until smooth.
Put the pork and marinade in a zip lock for at least 1 hour and up to over night.
Preheat oven to 475ºF.
Put pork in a roasting pan fat side up. Top with thyme sprigs.
Pour marinade in sauce pan over medium to high heat and reduce by 1/2.
Pour over pork loin and thyme.
Roast in the oven for 10 minutes then turn the temperature to 250ºF.
Roast at the lower temperature for 3-4 hours, until the internal temperature reaches 150º to 155º
Remove from oven and tent with tin foil for 15 minutes. Slice thinly and serve.