Boneless Pork Roast

When I get down to two pork loin roast in the freezer, I start to panic. When they go on sale, $1.89 - $1.99 per pound) I buy 2 whole loins. One for chops, one for roast, and the ends will give you enough for a nice pork stew. This is why your butcher is your best friend. Tell him you want the ends cut into 2-inch cubes, one loin butterflied chops, and one loin into two roast. They should average about 3 pounds each.

Boneless Pork Roast
6- 8 servings

Rub evenly, not sprinkle, over entire surface of pork loin:
1 tablespoon olive oil
1 1/2 tablespoon Dried Herb Seasoning (recipe follows)

Let stand at least 20 minutes, or much better covered in refrigerator overnight.

Preheat oven to 500 degrees. Place the meat on a rack in a roasting pan. Roast for 10 minutes. Reduce the heat to 250 degrees and roast until a thermometer inserted in the thickest part of the meat registers 145-150 degrees F. About 1 - 1 1/2 hours. The temperature will continue to rise.

Remove to a cutting board and cover loosely with aluminum foil, let stand at least 10 minutes. To make pan gravy, skim off the fat from the pan juices. If desired, place the pan over medium-high heat and add:
1/2 to 1 cup chicken broth or dry white wine
To make about 1 cup liquid. Boil scraping up the browned bits, until slightly thickened. Cut the meat into 1/4 to 1/2-inch slices and spoon the pan juices or pan sauce over.

Dried Herb Mixture
1 tablespoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon dried rosemary,crumbled

In a medium bowl toss all the herbs to combine and use the quantity called for in the recipe.


COOK'S NOTE:When you get home all you have to do is get out the Food Saver or freezer bags, label and freeze the roast. Place the chops on a cookie sheet and freeze them solid. When frozen place in freezer bags, label and put back in the freezer. This way they don't stick together and you can take out as many as you need.